August came, and it made me realize that the end of summer is near.
We vacationed, the boys did all their summer activities, 2 more weeks to go and they will be back to school. They're not happy about it, and surprisingly I'm not all too thrilled about it either.
Spending time with the boys have been wonderful, and the less time I spend being a chauffeur means more time for me to be a little creative in the kitchen (although I'm not always doing a good job taking pictures of the end results).
Out of some new dishes we made, oyster Po'Boy is definitely a crowd pleaser. It's such a simple dish with simple preparation, but yet they pack so much flavor, they're ah-mazing!
The cornmeal breading on the oysters make the crunchy layer outside but still soft and delicious inside. Also the broccoli slaw complements the oysters very well with its sweet and tangy flavors. Make sure to make plenty of them as they will go fast!
For the oysters:
- 12 medium-sized oysters, shucked and drained
- 1 cup buttermilk
- 1 egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- Salt and pepper
- Oil for frying
- 12 slider buns, split
For the broccoli slaw:
- 2 cups shredded broccoli stalks
- 1 cup shredded carrots
- 1 tablespoon olive oil
- 1/2 tablespoon stone ground mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Salt and pepper
For chili-lime aioli:
- 1 clove garlic
- 1/2 teaspoon salt
- 2 egg yolks
- 1 cup canola oil
- 2 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- To make chili-lime aioli (can be made one day ahead): In a food processor, puree garlic and salt. Add egg yolks and continue processing. Drizzle canola oil little by little in slow and steady stream, while the machine is still running, until aioli is formed. Turn off the food processor, add lime juice and chili powder, mix thoroughly and transfer to an airtight container. Store in refrigerator before using.
- To make the breaded oysters: In mixing bowl mix buttermilk, egg, garlic powder, cayenne pepper, salt and pepper together until well blended. Add oysters into the bowl, making sure that they're submerged in liquid. Cover the bowl with a plastic wrap and store in the refrigerator for at least one hour.
- Mix cornmeal, flour, salt and pepper in a large bowl and set aside. Heat oil in a frying skillet to 350 F degree. Drain the oysters from the marinade, roll each one of them in the breading mixture. Fry the oysters in batches, careful not to overcrowd, about 3 minutes per side until golden brown. Transfer to a plate lined with paper towel to absorb excess oil.
- To make broccoli slaw: In a large bowl whisk oil, mustard, vinegar, honey, salt and pepper until well combined. Add broccoli and carrots, toss together.
- Scoop a heaping tablespoon of broccoli slaw and place it on the lower part of the bun. Place one fried oyster on top of the slaw. Spread a dollop of chili-lime aioli on the top of the oyster and cover with the top part of the bun. Enjoy!