Recipe Selling Price $0.00
Eggs Fish Milk Peanuts
Sesame seeds Sulfites
Gluten Lactose Yeast
Caution: This Allergen and Intolerance
information has not been verified.
40 **Each Oysters, Shucked, liquor reserved
1 1/4 Cup Smoked Jowl, small dice
1 Cup Sweet onion diced
1/2 Cup Bennecake flour
1/2 Cup White Lilly flour
3 1/2 Cup Chicken Stock, homemade preferred
1/3 Cup lemon juice, fresh squeezed
1 to taste Kosher Salt
1 to taste Hot Sauce
1 as needed Benne seed, garnish
1 as needed Micro greens, garnish
1. In a small container, combine the oysters and all their liquor; cover and refrigerate. In a
large heavy-bottomed saucepan over medium heat, cook the jowl, stirring frequently, until
the fat is rendered and the pieces of bacon are crispy, about 7 to 8 minutes. Add the
onions and cook, stirring occasionally, until they becomes soft and translucent, about 5 to
2. Reduce the heat to low. Add both flours and, using a wooden spoon, stir until the flours
absorb the bacon fat. Continue stirring until the roux is golden in color, about 6 minutes.
3. Drain the oysters, reserving the liquor. Add the liquor and chicken stock to the roux and
whisk until smooth. Bring to a simmer, still over low heat, until the mixture has thickened,
about 10 minutes. Add the lemon juice and season with salt and hot sauce. Add the
oysters and cook, without stirring, until the oysters are just warm. Garnish with benne
seeds and micro greens and serve.
Yield: 4 8 FLOZ Servings
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