Oyster Po'Boy Sliders with Sweet & Tangy Broccoli Slaw

Click here to print the recipe

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!

Ingredients:

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

Directions:

• 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!

Potato Bacon Cheddar Scallion Pierogi

Click here to print the recipe

I always love Pierogi, but never felt inspired to whip up a batch and make them myself. 

Until today.

And I'm wondering what took me so long to finally do it. 

Because I could have been in Pierogi heaven sooner. Way way sooner.

Because nothing's more comforting that sitting in front of the TV while it's raining outside, with a plate full of these delicious potato pockets drizzled with sour cream.

Because they're that good!

Ingredients:

For the dough:

• 1 egg, beaten
• 4 tablespoons (1/2 stick) butter, softened
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• Salt

For the filling:

• 1 pound Yukon potatoes
• 6 strips of Bacon
• 1 cup grated aged Cheddar
• 1/2 cup chopped scallion
• 4 tablespoons butter
• 4 tablespoons sour cream
• Salt and pepper to taste

Other:

• Pot of salted water for boiling
• 1/2 cup (1 stick) butter for frying
• 2 tablespoons chopped scallion for garnish
• Sour cream for dipping

Directions:

• To make the dough: In a large mixing bowl combine flour and salt, add sour cream, egg and salted butter and mix together. Knead the dough for about 5-10 minutes, until the dough is elastic and pulls away from the bowl. Wrap with plastic and store in the refrigerator for 30 minutes to overnight. 
• Boil the potatoes in the pot until tender. When the potatoes are cool enough to handle, peel the skin and mash until smooth. Cook the bacon until crispy, then crumble and add to the bowl of mashed potatoes. Add the rest of the ingredients into the bowl and mix thoroughly until well combined. Allow the filling to cool completely, then roll the filling into 1-inch balls.
• Roll out the dough on a floured surface to about 1/8-inch thick. Using a round cookie cutter (about 5-inch in diameter), cut the dough into circles. Place a ball of filling in the center of each dough circle. Using your finger or pastry brush, wet the outer half of the circle, fold the dough in half and preset the edges to seal. Repeat with the remaining ingredients.
• Bring a pot of salted water to a boil. Boil the dumpling in small batches until they float to the top. Remove from the water with a slotted spoon and let dry. 
• In a meanwhile, melt a stick of butter in a large frying skillet. Fry the dumpling until brown and crispy on each side. Serve with sour cream and chopped scallion while they're still warm.

Makes about 20 Pierogi