Cornmeal Crusted Oysters With Sweet Pickle Mayonnaise Recipes

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EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS



Easy Cornmeal Crust for Pies, Galettes and Crostatas image

This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.

Provided by Michele

Categories     BASICS

Time 1h10m

Number Of Ingredients 8

1 1/3 Cup All Purpose Flour
1/3 Cup Cornmeal/medium or coarse grind)
1 Teaspoon Sugar
1 1/4 Teaspoon Salt
6 Tablespoons Butter
3 Tablespoons Olive Oil
2 Ounces Ice Cold Water
2-3 Tablespoons Cornmeal to prevent sticking when rolling out.

Steps:

  • Place flour, cornmeal, salt and sugar into a bowl.
  • Using a whisk, mix until well combined
  • Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
  • Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
  • Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
  • Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
  • Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
  • Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
  • Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
  • Bake and use according to your gallete, tart, crust or quiche recipe dictates.
  • You can make this ahead and chill up to 3 days.

Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

VEGAN OYSTER MUSHROOM PO' BOY



vegan oyster mushroom po' boy image

These crispy cornmeal crusted oyster mushrooms elevate this classic comfort food!

Provided by Lauren Toyota

Categories     sandwiches

Time 30m

Number Of Ingredients 27

1/2 lbs oyster mushrooms (approximately 16 to 20 pieces)
2 tbsp ground flax
6 tbsp water
1 C unsweetened nondairy milk
1/4 C apple cider vinegar
2 tbsp vegan oyster sauce (or vegan worcestershire sauce)
2 tsp garlic powder
2 tsp dried basil
1 tsp white pepper
1 1/2 to 2 C vegetable oil, for frying
1/2 C panko bread crumbs
1/4 C corn meal
1/4 C all-purpose flour
1 tsp sea salt
1 tsp cayenne
1 tsp garlic powder
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/2 C vegan mayonnaise
1 tbsp hot sauce
1 tbsp sweet green relish
1 tbsp pickle juice
4 hoagie or kaiser rolls
2 1/2 C finely chopped romaine lettuce
3 vine tomatoes, thinly sliced
2 to 3 dill pickles, sliced into rounds

Steps:

  • Mix together ground flax and water and set it aside to thicken for 10 minutes.
  • Mix together nondairy milk, apple cider vinegar, vegan oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15 to 20 minutes.
  • Meanwhile, mix together the breading ingredients and set aside.
  • You can combine the sandwich sauce ingredients together in a small dish in advance, or while the mushrooms are marinating and leave in the fridge until ready to assemble.
  • Heat oil to 365°F in a large iron skillet or heavy flat bottomed pan, or do this in a deep fryer because the mushrooms will splash oil with all their moisture! Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.
  • Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2 to 3 minutes, flipping half way through.
  • Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil. Continue to bread the oyster mushrooms and fry in small batches.
  • To prepare the sandwiches, cut rolls in half and toast lightly if desired. Spread the remoulade on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE



Cornmeal-Fried Oysters With Chipotle Mayonnaise image

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half.

Provided by Leslie

Categories     Lunch/Snacks

Time 8m

Yield 12 Oysters

Number Of Ingredients 12

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried thyme
salt & freshly ground black pepper
12 shucked oysters
vegetable oil (for frying)
1/2 cup mayonnaise
1 teaspoon chopped chipotle chile
1 teaspoon adobo sauce
salt
2 tablespoons chopped coriander

Steps:

  • Fried Oysters:.
  • Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
  • Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
  • Chipotle Mayonnaise:.
  • Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE



Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise image

Categories     Appetizer     Bake     Low Fat     Cornmeal     Shrimp     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 as an appetizer or 4 as a main course

Number Of Ingredients 11

2/3 cup nonfat mayonnaise
3 tablespoons finely chopped sweet pickles
2 teaspoons cider vinegar
1 garlic clove, pressed
24 fresh oysters, shucked, or about four 8-ounce jars medium oysters
1 tablespoon vegetable oil
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup low-fat buttermilk

Steps:

  • Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
  • Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
  • Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.

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