The southeast coast is famed for its fish camps, rustic seafood restaurants that serve up the local catch. Convert your non-oyster-eating friends with a bowl of these. This recipe yields perfectly crunchy oysters that are good enough to eat alone. WARNING: If you leave your plate of fried oysters unattended, they will never make it to the salad. The piperade can be made ahead and stored in the refrigerator for up to 5 days.įried Oyster Salad with Radish and Buttermilk Remove from the heat and set aside until ready to use. Cook for 5 minutes, stirring occasionally. Stir in the smoked paprika, sweet paprika,salt, and vinegar. Add the onion and garlic and continue to cook for 5 minutes. Add the bell peppers and cook gently for 5 minutes, stirring occasionally. In a medium sauté pan, heat the oil over low heat. Toss in the benne seeds and parsley and serve. Reduce until slightly thick- ened, about 30 seconds. Reduce the heat to medium and add the piperade, stock, and butter, stirring to combine. Shake the pan again and continue to cook until evenly charred, about 3 minutes. Let the beans cook until they begin to char, about 1 minute. Add the filet beans and shake the pan to evenly distribute them. In a large cast-iron pan, heat the oil over high heat. Drain and pat dry with a kitchen towel set aside. Drain and transfer to an ice water bath until cold. Add them to the boiling water and blanch until tender but still crisp, 1 to 2 minutes. Trim any stems from the filet beans and cut them in half on a bias. 1 1⁄2 cups (360 g) piperade (recipe follows). 1 pound (455 g) filet beans or green beans.A sprinkle of benne seed, an heirloom variety of sesame seed, adds a perfect bit of crunch. The Spanish-inspired piperade is a simplified version that I like to keep on hand in the kitchen for everything from topping vegetables to frittatas. They leave the beans cooked with a retained crunch. They will pick up just the right amount of char from a cast-iron pan, which imparts a subtle smokey depth. Filet beans are a variety of green beans that are small and tender. These pans add distinct flavors to the food being cooked in them, and I think they impart a particular texture to vegetables. Shrimp butter can be made ahead and stored in the refrigerator for up to 5 days.Ĭast-iron Filet Beans with Piperade and Benne SeedĪ well-seasoned cast-iron pan is essential to any kitchen, which is a lesson I learned cooking in the South. Add the reduced wine, Tabasco sauce, Worcestershire sauce, and the remaining butter to the food processor. Return the pan to the heat and deglaze with the wine. Use a slotted spoon to transfer the shrimp to a food processor. Cook until just barely done, about 2 minutes. Add the shrimp, cayenne, paprika, black pepper, and salt. In a large sauté pan over medium heat, melt half of the butter. 1⁄4 teaspoon freshly ground black pepper.8 ounces (225 g) shrimp, peeled and cleaned.Serve with the lemon wedges and sea salt. Top with the flounder fillets and pan sauce. To serve, spoon the rice grits into serving bowls. To the pan, add the remaining 1⁄4 cup (45 g) shrimp butter, the lemon juice, and parsley to make a quick pan sauce. Flip and sear until cooked through, about 1 minute. Cook for 2 to 3 minutes, letting the fish sear to a nice golden brown. Make sure there is room between the fish fillets. When the oil is hot, add the fillets in a single layer. Heat the oil in a large sauté pan or cast-iron pan over medium-high heat. While the rice grits are cooking, lightly season the flounder with a pinch of kosher salt for each fillet. When the rice grits are cooked though, add 1 cup (190 g) of the shrimp butter. Reduce the heat to a simmer and cook for about 16 minutes, stirring frequently. In a medium pot, combine 2 1⁄2 cups (600 ml) water, the milk, kosher salt, and bay leaf. 1 1⁄4 cups (235 g) shrimp butter (recipe follows).1 1⁄2 teaspoons kosher salt, plus more for the flounder.The flounder is seared to a perfect golden brown and garnished with lemon and flaky sea salt, and ideally should be served with an ice-cold beer. The shrimp is turned into a butter, which gets stirred into rice grits, a broken rice grain. This is my heartfelt rendition of classic Low Country cooking. Hearty and warming, this dish has been a favorite of mine since. During my first winter on the barrier islands, on a particularly cold and blustery day, I was treated to a simple meal of cornmeal-dredged flounder served over buttery grits. Fish and grits, though, that's a different story, and while equally alluring, it has remained in the shadows of its more famous counterpart. It's hard to think of another dish that has the same grasp on the culinary identity of this region. Shrimp and grits are iconic in Low Country cooking. Here are some of Otawka's recipes: Fish, Shrimp and Grits
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