His and Her Favorites of the Week – Warm Lemon Oyster Fry & Crispy Asparagus with Cajun Aioli

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If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster
Iron Chef Alexandra Guarnaschelli

Slowly the water temperatures are rising and local oyster time is almost over except the farmed oysters which I hear are pretty good and I might have to give them a try one day soon as we can never have enough oysters during the season.  At any rate, I froze a few dozen a few months ago and they seemed to be calling my name the other night…Michael doesn’t eat oysters so I decided to make them my dinner with nothing but warm juicy lemons and a little Cajun aioli.

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A simple seasoning to the drained oysters, Cajun seasoning, Cajun black and white pepper seasoning, and lemon zest and then rolled in Slap Ya Mama fish fry…fry until golden and served with lemon, aioli and a good white wine.

Cajun Aioli

  • 1 Large Garlic Cloves, Peeled and Crushed
  • 1 Large Egg Yolk, At Room Temperature
  • 1/4 cup Extra Virgin Olive Oil
  • 3/4 cup canola
  • 1 1/2 teaspoons Creole Mustard
  • 1/2 tablespoon White Wine Vinegar
  • a pinches of smoked paprika
  • 1/2 teaspoon Srirachi hot sauce
  • 1/4 teaspoon seafood seasoning
  • 1/2 teaspoon Kosher Salt
  • 1/2 lemon juiced
  • 1 cup plain yogurt or Duke’s mayonnaise
  • Whisk all of the ingredients together cover and refrigerate

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Asparagus pictured with the juicy prime rib burger, homemade buns and caramelized onions

Crispy Oven Asparagus – slightly adapted from Damn Delicious and Closet Cooking

1 pound asparagus, cleaned and bottom ends trimmed
3 large egg whites
1 1/2 tablespoons mayonnaise
2 cups Panko breadcrumbs, lightly crushed
2 tablespoons chopped flat-leaf parsley
1/2 cup shredded Parmesan cheese
1/2  cup of Slap Ya Mama fish fry

Cooking spray

DIRECTIONS:

Make the asparagus:

Reduce the oven to 375ºF. Line a baking sheet with parchment paper.

In a shallow baking dish, whisk together the egg whites with the mayonnaise. (The mayo helps the eggs adhere to the asparagus.)

In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley, Parmesan cheese and other seasonings.

Dip each asparagus spear in the egg mixture until it’s thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.

Remove the asparagus fries from the oven and serve them immediately with aioli.


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