- 1 large egg
- 1/2 cup olive oil
- 1/4 cup buttermilk
- 1 Tbsp minced garlic
- 1/4 cup chopped green onions
- 1/2 cup coarsely grated fresh Parmesan cheese
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp salt
- 3 turns freshly ground black pepper
- 1 Tbsp Pernod
- 24 Fried Oysters
- 4 cups assorted greens (arugula, frisèe, radicchio, watercress, mustard, or other salad greens)
- 1/2 cup roasted pecan pieces
- Beat the egg in large bowl. Slowly whisk in the oil, then the buttermilk. Continue whisking as you add the garlic, green onions, 1/4 cup of the Parmesan, lemon juice, salt, pepper, and Pernod. Whisk until thoroughly emulsified. Makes about 1 cup.
- Prepare the Fried Oysters and keep warm.
- Add the greens to the dressing in the bowl and toss. Add the pecan pieces and toss again.
- To serve, mound about 1 cup salad on each of 4 plates. Arrange 5 oysters around each mound of greens and place another oyster on top. Sprinkle each with 1 tablespoon of the remaining Parmesan cheese
Yield: 4 first-course salads
Note: Preheat the oven to 375°F. Place the pecans or other nuts on a baking sheet in the oven and roast until golden and fragrant, for about 5 to 6 minutes. Watch carefully to be sure they don’t burn. Store in an airtight container at room temperature for 2 weeks.
This is a variation on a recipe from the Cotton Country Collection cookbook credited to Mrs. J.M. deBen from New Orleans, Louisiana. Her version originally called for 6 dozen oysters, no sausage, and bacon drippings as opposed to the sausage drippings used here. Aunt Annie claims that 2 pints of oysters is plenty, and if this anything like the version she used on Christmas day, 2009, I’d say she’s right. It was delicious.
- 3 large onions, finely chopped
- 1 bell pepper, finely chopped
- 1 bunch green onions, chopped
- 4 ribs celery, finely chopped
- 3 cloves garlic, pressed
- 1/2 bunch parsley, chopped
- 1/2 tsp. sugar
- 2 pints oysters
- 1 lb rolled pork sausage (raw breakfast sausage)
- 1 loaf stale french bread
- 2 -3 eggs
- Crumble sausage into pan and brown, 5-7 minutes. Remove from pan and set aside. Sauté onions, bell pepper, green onions and celery in sausage drippings (or butter) until tender. Add garlic, parsley, salt, pepper, sugar and simmer until wilted.
- In a separate pan, heat oysters in their juice and let simmer until their edges curl. Remove and cut into pieces. Break the bread into small pieces and soak them in the hot oyster liquid. Squeeze out the excess liquid. Add to the vegetable mixture. Stir in the chopped oysters. Add the eggs, starting with 2, and mix well. Check the seasoning, adding more salt and pepper if desired.
- Bake at 350º in a casserole until brown and crusty, about 45 minutes.
- 6 tbsp unsalted butter
- 1 1/2 cups yellow onions, finely chopped
- 3/4 cup green bell pepper, finely chopped
- 3/4 cup celery, finely chopped
- 1/2 tsp salt
- 1/4 tsp cayenne
- 2 bay leaves
- 1 tsp garlic, minced
- 1/2 cup green onions, finely chopped green tops and whites
- 1/4 cup parsley, finely chopped
- 1/2 cup chicken or vegetable stock (or canned low-sodium chicken broth)
- 6 cups stale French bread, cubed
- 1 large egg
- 1 pint fresh oysters, drained, and their strained liquor
- 1 cup Parmesan cheese (grated)
- Preheat oven to 200°. Arrange bread on sheet pan and place in oven to dry, about 45 minutes or until crisp.
- Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
- Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, cayenne, and bay leaves to the pan and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock and the oyster liquor into the vegetables and simmer until heated through. Turn heat to low, add oysters and cook until ends of oysters start to curl, 2-3 minutes. Remove from heat.
- Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the cheese. Pour the oyster dressing into the prepared pan and refrigerate at least 1 hour (can be prepared the day before).
- Cover with foil and bake in 350º oven until golden brown and bubbling on top, about 30 minutes. Remove foil and bake another 10 minutes or until top is golden and bubbly.
- Remove the pan from the oven and let rest for 10 minutes before serving.
Recipe excerpted from Prime Time Emeril