Free Recipe

Serves 4

Ingredients

• 3-4 cups vegetable oil for deep frying
• 16 medium size oysters, shucked and drained
• 2-3 tablespoons all-purpose flour
• 1 cup cornmeal
• 1¼ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 loaf of Mamma’s Bread (see recipe) or a store-bought 6-7 inch (15-18 cm) round
• Italian bread

Optional Toppings

• 1 tablespoon Big D’s Bayou Blend (see recipe)
• Store-bought or homemade Tartar Sauce (see recipe)
• Store-bought or homemade Cocktail Sauce (see recipe)
• Arugula leaves, washed and dried
• Pepperoncini, julienned
• Celery heart, washed and roughly chopped
• Sicilian green olives, pitted and chopped
• Red and yellow bell peppers, julienned

Method

In a heavy 2 quart (2 l) saucepan, pre-heat the vegetable oil to 350°F (180°C). You need at least 1½ inches (4 cm) of oil in the saucepan.

In a bowl, mix together the oysters and flour until sticky and gummy. In another bowl stir together the cornmeal, salt, pepper and cayenne pepper. Coat the oysters in the seasoned cornmeal and shake off the excess.

Put only 8 of the oysters in the hot oil and cook until golden brown and just cooked through, no more than 1½ minutes. Transfer to a paper towel-lined plate. At this point while they are still hot, sprinkle on the Big D’s Bayou Blend (see recipe) if you wish to use it. Repeat this process with the remaining 8 oysters.

To assemble, cut the bread round in half horizontally. Hollow the bread out a little by removing some of the bread from the inside of both the bottom and top halves. On both sides of the bread, spread any or all of the optional sauces you wish to use, arrange the oysters on the bottom half of the bread and add any of the optional toppings listed. Put the top half back on. Press down firmly to adhere all the ingredients together. Cut into 4 wedges and serve immediately.

PANE DI MAMMA
Mamma’s Bread

Makes One 7 to 8 inch Round Loaf

Ingredients

• 1¼ teaspoons dry yeast
• Pinch of sugar
• 1¼ cups + 1½ tablespoons lukewarm water at 110° F (43°C)
• 3 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon vegetable shortening
• Olive oil to grease the bowl

Method

Dissolve the yeast and sugar in the1½ tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.

Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and incorporating the salt and shortening. Add the remaining flour and as it starts to absorb the water, begin adding the remaining water until a ball of dough forms. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.

Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours or doubled in size.

Remove the dough from the bowl and knead for about 4 minutes and place on a greased sheet pan, oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.

Preheat the oven to 450°F (230°C). Gently remove the plastic wrap and with a razor or very sharp knife, make 2 slashes in a criss-cross shape across the top using a quick motion. Place in the oven and bake for 35-40 minutes until the crust is a dark golden brown and sounds hollow when you tap it.

BIG D’s BAYOU BLEND

Makes about ¾ cup

Ingredients

• 2 tablespoons granulated garlic
• 2 tablespoons onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons paprika
• 1 tablespoon cayenne
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

Method

Place all of the ingredients in a spice grinder and pulse a few times to a powder-like consistency. Store in a dry air-tight container.

TARTAR SAUCE

Makes about 1¾ cups

Ingredients

• 1 cup mayonnaise
• ¼ cup sweet pickle relish
• 2 tablespoons minced shallots
• 2 teaspoons capers
• ½ teaspoon dried tarragon
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice

Method

Mix all of the ingredients together.

COCKTAIL SAUCE

Makes about 2½ cups

Ingredients

• 2 cups ketchup
• 3 tablespoons freshly grated horseradish or 2 tablespoons prepared horseradish
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Pick-a-Peppa Sauce
• 1 lemon, juiced
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Tobasco sauce

Method

Mix all ingredients together.