Not Your Ordinary Oyster Gravy Recipes

NOT YOUR ORDINARY OYSTER GRAVY!

Steps:

• Drain oysters, reserving juice.
• In medium skillet melt butter until hot.
• Sauté onion until crisp tender.
• Add oysters and cook until muscle is creamy white (or cook for 1 full minute).
• Remove oysters and reserve.
• Mix flour with oyster juice and stir until smooth. adding water as necessary.
• Add chicken broth and flour mixture to skillet.Stir until well mixed. Use medium high heat and boil broth until thickened. (broth covers fork well when dipped). Make sure to stir every 30 seconds or so.
• Add generous amounts of pepper (or as desired).
• Add oysters (juice and all) and cook until hot. Do not overcook!
• This is delicious served on rice or eaten as a soup!

GIBLET GRAVY FOR HERITAGE TURKEY WITH OYSTER DRESSING

Steps:

• Set roasting pan across two burners over medium heat. When drippings begin to simmer, whisk in flour and cook, whisking, for 3 minutes. Add thyme, giblets, and liver, and stir to combine.
• Add 1/2 cup stock and whisk until smooth. Bring to a simmer. Continue adding stock, 1/2 cup at a time, whisking, until all the stock has been added. Season with salt and pepper. Keep warm until ready to use.

OYSTER PO'BOY WITH ANITA'S REMOULADE

Steps:

• For the remoulade: In a medium bowl, whisk together the mayonnaise, parsley, lemon juice, Creole Mustard, garlic, Creole seasoning, paprika, tomato paste and celery. Season with salt and pepper and set aside until ready to serve.
• For the po'boys: Mix together the flour, cornmeal, Creole seasoning, pepper and salt. Dredge the oysters through the flour mixture. Shake off any excess flour, and rest the oysters on a plate.
• Fill a cast-iron skillet or heavy-bottomed pan with 1-inch oil. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Fry the oysters until golden and crispy, turning as they cook to ensure even color, about 2 minutes. Drain on a paper-towel-lined plate.
• Spread each side the rolls with some remoulade. Divide the oysters between the rolls. Top with some lettuce and tomatoes to serve.
• In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
• Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.