remember a while back when i changed the daily menu on blackened catfish night because i got a craving for cheese grits and brussels sprouts instead and i promised you the cinnamon roasted potato recipe at a later date? well, i didn't forget...tonight here it is...and, i swear, it is worth waiting for. the potatoes + delectable fried oysters = a scrumptious friday dinner that will win over any gulfcoast heart! fried oysters with chipotle-lime dipping sauce
drain 1 pint of shucked oysters, reserving 1/4 cup of the liquor (oyster liquid). pat the oysters dry.
in a bowl, mix together 1 beaten egg, 1/4 cup buttermilk, and the reserved oyster liquor. in another bowl or a plate, stir together 1 cup finely crushed saltines and 1/2 cup cornmeal. to both the egg mixture and the breading mixture add a sprinkle of salt, black pepper and cayenne.
in batches, dip the oysters into the breading, then into the eggs and then back into the breading. place breaded oysters on a large plate or sheet. repeat until all the oysters are coated, taking care to wash your hands of any clumped breading that may stick to them in the process.
in a large, heavy skillet (i prefer the cast iron) heat 1/2 inch of oil on medium heat until it reaches 350 degrees. cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. depending on the size of your skillet, you will probably have to cook them in several batches. drain on paper towels. serve with chipotle-lime dipping sauce (recipe follows) and sliced limes.
chipotle-lime dipping sauce
mix together 1/2 - 1 can (depending on how hot you like it) of finely chopped chipotle in adobo sauce, 1/2 teaspoon of adobo sauce from the chipotle can, 1/2 cup mayonnaise, 1 teaspoon lime juice, and 1/4 teaspoon ground cumin. taste then add salt, adjust seasonings as needed.
cinnamon roasted potatoes
adopted from ny times
heat oven to 325 degrees. put 1 1/2 pounds of potatoes (cut into 1 inch chunks), 6 unpeeled garlic cloves, 3 tablespoons olive oil, 1 cinnamon stick (broken into pieces), 1 teaspoon kosher salt, 1/2 teaspoon of ground black pepper in a 10-inch cast-iron skillet and stir until combined.
transfer to the oven and roast, stirring once or twice, until potatoes are tender, about an hour and 15 minutes. then raise the oven temperature to 450 degrees and cook until potatoes are crusty, brown and tender, about 15 minutes longer.
enjoy your friday gulfcoast inspired supper. we are planning to watch winter's bone tonight...seems depressing but good.
above oyster recipes adapted from homesicktexan. this lady has some damn good recipe ideas!