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The “R” in January - Creole Oyster Salad

Writer's picture: Terry BuchananTerry Buchanan

In colonial times, (not colonial neighborhoods), oysters were more likely to spoil in warmer temperatures, so the “R” rule was created: “Only eat oysters in months ending in “R.” Also, oysters and clams spawn in the summer, making them softer and less flavorful at that time.

Thankfully, oysters can be eaten year-round due to improved safety practices, refrigeration, and the fact that most oysters are farmed.

This is a nice, refreshing (albeit rich) salad with two sauces that can be used in other dishes later. Let’s start with the two sauces.


INGREDIENTS

Tomato Jam

2 pints cherry tomatoes

3 medium vine-ripened tomatoes, diced

½ cup apple cider vinegar

2 cups light Karo corn syrup

2 tsp. kosher salt

1 tbsp. black pepper


METHOD

Combine the tomatoes, vinegar, syrup, salt, and pepper in a saucepan set over low heat. Cook until the mixture has fully broken down, reduced by one third, and has a jam-like consistency. (Store leftovers in the refrigerator for up to 14 days.) It would make a great sauce for pork or chicken.

While the jam is cooking down, make the aioli.


INGREDIENTS

Lemon Shallot Aioli

2 cloves garlic , coarsely chopped

3/4 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 tablespoon fresh chives

1 teaspoon lemon zest


METHOD

This is a bit of a cheat. “Made from scratch” aioli starts with making your own mayonnaise. But there are enough steps in this recipe, so we’re cheating.

Mix all ingredients and refrigerate.


INGREDIENTS

For the bacon

8 oz. thick-cut bacon, cut in 1/2 inch pieces

Canola or vegetable oil


METHOD

We’re taking a page out of Edna Lewis’ book. She used to flavor frying oil with ham hocks or bacon.

In the pan you will use to fry the oysters, cook the bacon until done, but not too crisp. Drain on paper towels.

Add to the bacon fat enough oil to cover the oysters when you fry them. Stir to mix. There will be bacon residue in the bottom of the pan.


INGREDIENTS

For The Oysters

2 cups all-purpose flour

1 cup yellow cornmeal

¼ cup Creole seasoning

2 egg whites

1 quart oysters, drained (not rinsed!)

Romaine lettuce


METHOD

Prepare the seafood dredge: Combine the flour, cornmeal, and Creole seasoning in a bowl and mix well.

Heat the oil to 350°F in a deep fryer or Dutch oven. Line a plate with paper towels.

Pour the dredge into a large bowl. Pour the egg whites into a second bowl and whisk until frothy. Add the oysters to the egg whites and mix until well coated. Let sit, refrigerated, for 15 minutes.

Strain the oysters from the egg whites.

Add the oysters to the bowl with the dredge and toss to coat the oysters evenly. Shake off the excess dredge. Working in batches, fry the oysters in the hot oil until golden brown, 2 to 3 minutes. Drain the oysters on the paper towel–lined plate.

To serve, line a plate with lettuce, top with a tablespoon or two of aioli. Place four oysters on a plate and top with the jam and bacon.

If you don’t feel like a salad, spread the aioli on two sides of a toasted “Po’ Boy” type roll and top with the rest, enjoying it as a sandwich...

...any month of the year.




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