Americas Most Wanted Recipes
Original Recipes
Ingredients
12 Galveston Bay Oysters
1 cup flour
2 Tbsp. Creole seasoning
1 minced Shallot
1 clove minced Garlic
1 tsp. butter
2 cups fresh chopped Spinach
1 small bunch chopped Cilantro
1/3 cup diced Tasso Ham
1 splash dry white wine
Salt and pepper
Hollandaise Sauce (Recipe Follows)
Clean and shuck the oysters and remove them from the shells. Discard only the top halves of the oyster shells. Any type of live oyster can be substituted, when Galveston bay oysters are not available. Dredge the oysters in a mixture of the flour and Creole seasoning, until well coated. A pre-mixed Creole seasoning can be purchased from most local supermarkets. Fry the oysters in a 375 degree oil, for approximately 2 minutes. Drain the oysters on a paper towel. In a sauté pan, over medium heat, cook the shallot and garlic in the butter. Next, place the tasso, spinach and cilantro into the pan. Then splash in a bit of white wine and cook until the spinach is wilted. Season to taste with salt and pepper. Tasso ham is hard to find outside of Louisiana . Pancetta or Salt pork can be substituted when Tasso is unavailable. Place the cooked oyster and a small scoop of the spinach mixture back into the individual shells and top with Hollandaise sauce.
Hollandaise Sauce
2 Egg Yolks
1 cup unsalted Butter
1/4 tsp. Lemon juice
1/8 tsp. Cayenne pepper
dash Hot sauce
Salt to taste
Start the sauce by clarifying the butter. In a small saucepan, melt the butter slowly to separate the milk solids. Skim any foam from the surface of the butter, then pour off the golden clear part of the butter. Be careful not to use the sediment that has formed at the bottom of the pan. Whisk egg yolks over a double boiler, on low heat. When the yolks have doubled in volume, add remaining ingredients except for the butter. Slowly drizzle the butter in while whisking vigorously. Season to taste with salt. Store sauce in a warm place until ready to use. Do not refrigerate or reheat.
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