Oysters En Brochette with Pepper Jelly Vinaigrette - Juban's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Oysters En Brochette with Pepper Jelly Vinaigrette - Juban's

Oyster Ingredients:

4 slices of good quality smoked bacon, cut into 2 inch sections

12 large oysters, dried on paper towel

2 cups all purpose flour, seasoned

2 cups oil for frying, your preference

Method:

Wrap oysters with bacon and skewer with toothpick to hold in place. Heat oil in medium frying pan to 350F. Lightly dust oysters with flour and drop into hot oil. Continue to fry until golden brown and crispy. Remove from grease to a paper towel lined plate to drain. Assemble dressing.

 

Pepper Jelly Vinaigrette

Ingredients:

¼ cup Papa Toms pepper jelly

2 tbsp apple cider vinegar

juice of 1 lemon

1 tsp dried oregano

1 tsp fresh ground black pepper

pinch sea salt

½ cup xv olive oil

Method:

Place all ingredients in blender and puree to incorporate.

 Place oysters over salad greens and drizzle generously with vinaigrette.

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