Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. Previously, Lomonaco was executive chef at New York’s ‘21’ and executive chef of Windows on the World. He has authored two books: The ‘21’ Cookbook and his recent Nightly Specials. He also has hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food Network.
Ingredients:
Serves 4 to 6 as an appetizer
Mustard Tartar Sauce (recipe below)
2 cups cornmeal
1 teaspoon Ancho chili powder
1/4 teaspoon cayenne pepper
24 oysters, shucked
3/4 cup buttermilk
All-purpose flour for dredging
1/3 cup canola oil
Fine sea salt
Pickled jalapeño slices
Preparation:
1. Prepare Mustard Tartar Sauce up to 2 days ahead. Refrigerate.
2. Combine the cornmeal, chili powder and cayenne pepper in a mixing bowl.
3. Soak the oysters in buttermilk, dredge in all-purpose flour and then in the seasoned cornmeal.
4. Heat some of the oil in a skillet over medium heat. Panfry the oysters in batches until they begin to crisp on the surface and turn golden-brown, approximately 2 minutes. Turn them over and fry the other side, approximately 2 more minutes. As they are done, set them on a paper-towel-lined plate to drain. Add additional paper towels between batches as needed. Season the cooked oysters with sea salt.
5. Serve the oysters with pickled jalapeño and the tartar sauce alongside.
Ingredients for Mustard Tartar Sauce:
Makes about 1 1/2 cups
3 tablespoons minced dill pickles
1 tablespoon chopped capers
1 tablespoon chopped tarragon leaves
1 tablespoon chopped flat-leaf parsley leaves
1 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Dijon mustard
Fine sea salt and freshly ground black pepper
1/2 teaspoon mustard seeds
Preparation for Mustard Tartar Sauce:
1. Put the pickles, capers, tarragon, and parsley in a food processor and pulse to chop them together. Add the mayonnaise, lime juice, and mustard and pulse just to combine. Season with salt and pepper.
2. To serve, spoon the sauce into a small bowl and scatter the mustard seeds over the top.
This Starter recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p12'.
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