Oysters Ambrosia PDF Print E-mail
User Rating: / 0
PoorBest 
Written by   
Thursday, 23 June 2011 00:05

Made famous by Chef “Buster” Ambrosia of Commander’s Palace Restaurant, New Orleans 4 dozen freshly shucked oysters with liquor 2 TBS salt-free Creole seasoning mix 2 sticks butter 1 TBS olive oil 3 cups flour 2 cups red...

 

Made famous by Chef “Buster” Ambrosia of Commander’s Palace Restaurant, New Orleans

  • 4 dozen freshly shucked oysters with liquor
  • 2 TBS salt-free Creole seasoning mix
  • 2 sticks butter
  • 1 TBS olive oil
  • 3 cups flour
  • 2 cups red wine
  • 4 cups beef stock
  • 6 bay leaves
  • 1 TBS garlic, mashed and minced
  • 3 TBS Worcestershire sauce
  • 1 tsp Louisiana hot sauce
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Vegetable oil for frying
  • 1 TBS salt
  • 2 green onions, sliced for garnish
  • 3 sprigs, parsley, chopped for garnish
  1. Drain oysters, reserve liquor; sprinkle oysters with seasoning mix and toss to coat; set aside in refrigerator
  2. Into a heavy saucepan, prepare a roux by combining 1 cup of flour and hot oils over medium high heat; stirring constantly until color reaches a medium brown, about 15 minutes
  3. Add wine and bring mixture to a boil, stirring about 1 minute
  4. Add broth, strained oyster liquor, bay leaves, and garlic, whisking to fully incorporate; lower heat to simmer and allow to cook and thicken for 45 minutes; stirring often
  5. Add Worcestershire and next 3 seasoning ingredients and simmer another 10 minutes
  6. Pour vegetable oil to 1” depth into a deep, heavy duty pot; allow temperature of hot to reach 375°
  7. Place remaining 2 cups flour into a large bowl and season with 1 TBS salt
  8. Dredge oysters, shaking off excess flour and fry in batches until golden brown, about 2 minutes; remove and drain on cooling racks set over paper bags or paper towels
  9. Spoon some of sauce into a bowl and toss fried oysters in sauce to coat
  10. Place 6 oysters (appetizer serving) or 12 oysters (entrée serving) on a plate and top with green onions and parsley

Serves 8 appetizers or 4 entrees

 

Last Updated on Wednesday, 06 July 2011 03:25