Oyster Po’boys & Cran-Apple Yogurtsicles

Oyster Po’boys

Coleslaw
1/3 cup mayonnaise
1 tbsp. distilled white vinegar*
2 tbsp. fresh lemon juice
6 cups shredded carrot and cabbage mixture

Oysters
36 large oysters*
3/4 cup cornmeal
3/4 cup Robin Hood all-purpose flour*
1 tsp. sea salt, plus more for sprinkling
2 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. granulated onion
1/2 tsp. ground pepper
1/2 tsp. dried mustard
2 eggs, beaten
Vegetable oil, for frying 

To Assemble:
6 Brioche buns* or favourite roll
Mayonnaise
Ketchup

Directions

Whisk together the mayonnaise, vinegar, and lemon juice in a large bowl. Add the carrot and cabbages law mix and toss to combine. Cover and refrigerate. 

Line a plate with paper towels, rinse the oysters, and let them drain on the lined plate.

Mix the cornmeal, flour, salt, granulated garlic, oregano, basil, paprika, thyme, granulated onion, white pepper, and dried mustard in a large bowl. Whisk the eggs in a medium bowl. Transfer the oysters to the egg mixture to coat, letting the excess drip off, then coat them one at a time in the dry mixture. Set aside.

Line another plate with paper towels and set aside. Heat the oil in a large cast-iron skillet or heavy-bottomed frying pan over high heat until very hot. (Sprinkle a little of the dry spice mix in the oil and if it sizzles, the oil is ready.) Working in batches so as not to overcrowd the skillet, fry the oysters about 2 minutes on each side, until golden brown. Remove the oysters to the lined plate. While still hot, sprinkle them with salt.

Preheat the oven to 375°F.

Slice open the rolls and warm them in the oven for 3 minutes. Spread both sides of the bread with mayonnaise and ketchup. Place 6 oysters on the bottom of each sandwich and top with coleslaw. Top the sandwiches and serve immediately!

 Recipe and photo credit: Tasting Table
*In Flyer Sept 5-11, 2021

Cran-Apple Yogurtsicles

 Ingredients
1 cup Greek yogurt
1/3 cup R.W. Knudsen Family Just Cranberry Juice*
1/4 cup Apple sauce
1 1/2 teaspoons agave nectar
Popsicle molds or small disposable cups & food-safe wooden craft sticks

Directions

Place yogurt, juice, apple sauce and agave in blender container. Cover and process until smooth.

Divides evenly into cups or ice pop molds. Cover cups with foil. Insert wooden stick into center. Freeze 3 hours or until firm.

Recipe and photo credit: R.W. Knudsen Family
*In Flyer Sept 5-11, 2021