Crisp Oyster Toasts
- 1 cup finely ground yellow cornmeal
- 20 oysters
- 1 loaf French bread
- 1/2 stick butter, melted
- 4 tbsp. freshly grated Romano
- 2 red bell peppers
- 2 lg. ripe tomatoes
- 3 md. shallots
- 1 tsp. garlic puree
- 1/2 tsp. pepper mix (equal parts black and red peppers and salt)
- 1 tbsp. chicken stock
- 1/2 stick butter
- Roasted pepper sauce: Roast peppers, tomatoes and shallots in 450F oven until charred.
- Remove from oven and let cool.
- Peel off skins and place peeled vegetables in food processor.
- Add garlic puree and pepper mix.
- Process about 5 minutes.
- Pour sauce into heavy 2-quart pan; add stock and butter.
- Bring to a boil.
- Reduce heat to low and simmer 30 minutes.
- Oyster toasts: In heavy pot, heat enough oil to deep-fry oysters to 360F.
- Before cooking, rinse oysters in cool water; dip in cornmeal.
- Deep-fry oysters 3 to 4 minutes.
- Drain on paper towels.
- Cut French bread into 20 (1/4-inch thick) rounds.
- Brush with melted butter and toast under broiler until lightly browned.
- To serve: Pour enough roasted pepper sauce on a platter to cover bottom.
- Place prepared toasts on top of sauce.
- Put a fried oyster on top of each toast.
- Pour a small amount of remaining pepper sauce on top of each oyster.
- Sprinkle with Romano cheese.
ground yellow cornmeal, oysters, bread, butter, freshly grated romano, red bell peppers, tomatoes, shallots, garlic puree, pepper, chicken stock, butter
Taken from www.foodgeeks.com/recipes/3851 (may not work)