It's been a cloudy and a little humid day outside today. Not a whole lot going on today, finished up
I love Fried Oysters, just don't have them that often. With the Taste of Cincinnati coming up next weekend it always reminds me of the of a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! We would always go there when going to the Taste of Cincinnati. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Canola Oil. Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.
To prepare them; Place shucked oysters in a colander to drain. Dredge drained oysters in the flour, then Egg Beater's, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re delicious, golden brown, and with an incredible flavor.
For one side dish a new one, I made some Butternut Squash Risotto. I used Lundberg Butternut
Pan-Fried Oysters Recipe:
Ingredients:
12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Canola Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:
Place shucked oysters in a colander to drain.
1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.
2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Makes 2 servings.
NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.
Lundberg Butternut Squash Risotto
DESCRIPTION
Enjoy the sweet, rich, and slightly nutty taste of butternut squash in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like butternut squash, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente.
Serving suggestions:
* Drizzle with the flavored oil of your choice.
* Substitute ½ cup of apple cider for the milk, and add raw diced apple with 5 minutes of cook time left.
* Serve with fresh sage fried in olive oil.
* Serve with chopped nuts.
COOKING INSTRUCTIONS
Stove Top:
1 - In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
2 - Add 2 cups water, 1/2 cup milk and contents of seasoning pouch. Stir well and bring to a boil.
3 - Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.
4 - Garnish with grated Parmesan cheese if desired. Serve piping hot.
Microwave:
1 - In a microwaveable glass casserole, combine rice, seasoning, 2 cups water, 1/2 cup milk, and 1/2 Tbsp. of olive oil. Stir well and cover.
2 - Reduce microwave power to 70%. Cook 11 minutes. Remove cover and stir.
3 - Cook uncovered a additional 10 minutes at 70% power and stir. Check for Tenderness.
4 - Add one additional minute as needed, checking texture after each minute.
5 - Serve piping hot.
*Microwave ovens may vary so adjust time and temperature accordingly
INGREDIENTS
Eco-Farmed Arborio Rice, Butternut Squash, Sea Salt, Dried Cane Syrup, Rice Flour, Dried Onion, Spices (Parsley, Ginger, Nutmeg, Pepper, Sage), Natural Butter Flavor, Dried Garlic, Rice Concentrate, Sunflower or Safflower Oil, Citric Acid, Turmeric, Paprika Extract. Contains Milk.
NUTRITION FACTS
SIZE 5.8oz
Serving Size: 56g - about 1/4 cup rice and 2 1/4 tsp. seasoning mix (1 cup prepared)
Servings Per Container: about 3
AMOUNT PER SERVING
Calories 200 Calories from Fat 10
% Daily Value*
Total Fat 1g*2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 660mg28%
Total Carbohydrate 42g14%
Dietary Fiber 1g4%
Sugars 3g
Protein 5g
http://www.lundberg.com/product/butternut-squash-risotto/
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