SOUTHERN FRIED OYSTERS
1 pint fresh oysters
2 pasture raised chicken or 1 pasture raised duck egg
2 tbsp. RAW whipping cream
2 tbsp. Faucette Farm's GMO-FREE certified organic corn meal
Dash of paprika, REAL salt and pepper to taste
1 c. brown rice snaps with sesame seeds to make cracker meal (blend in blender or food processor)*available in Whole Foods in cracker section, these are GF.
1 1/2 c. coconut oil (10 to 12 inch fry pan)
Beat eggs and cream, stir in corn meal and seasonings and mix until smooth. Dip oysters in batter then in cracker meal, well coated. Fry in hot oil until golden brown about 15 minutes, drain them on paper towel and serve hot.
Niti’s Homemade Cocktail, Tartar & HOT Sauce:
Mince fresh horseradish and mix with ketchup for cocktail sauce! I use a sugar free ketchup or just whatever organic version I find with the least amount of organic sweetner in it and blend. You have to do this to taste so start by mincing at least 1 1/2" of horseradish root (peeled & washed) and then mixing 1 teaspoon at a time with ketchup until you get the heat you can handle.
Dice a hand full of chives out of the garden or from your produce box
Dice a quarter of a medium red onion really small but not minced
Minced garlic (1 clove)
A heaping tablespoon of spicy organic mustard (I use Roland Organic or Organicville)
2 cups REAL mayonnaise
Bubbies pure kosher dill pickles- I minced 1 ½ of them (ate the rest ;-)) and add about a teaspoon and a half of the pickle juice to the sauce.
EASY ALTERNATIVE:You can also buy Bubbies pickle relish here.
REAL salt and pepper to taste
Combine all ingredients.
It is important to let this sit in the fridge to set for at least an hour before serving.
Louisiana-Style Hot Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a week before using, if possible. For a green version of this sauce, use Serrano, jalapeño, or Thai chilies in their green stage, instead of the red varieties called for below. Note: This recipe requires advance preparation.
1/2 cup fresh tabasco chilies, stems removed, or substitute cayenne, piquin, or japones chilies
2/3 cup organic white vinegar
1 teaspoon real salt (or to taste) - you can add a peeled organic whole carrot if you are interested in sweetening this up a bit.
Place all the ingredients in a vitamix and puree until smooth. Pour into a pot and bring to a low simmer. Cool then pour into a clean, sterilized bottle and let steep in the refrigerator for a few weeks before using.
Yield: 1- 1 ¼ cup *easily doubled though I find that this is equal to the LARGER Tabasco bottle you find in a store.