Bring the Heat
FROM THE WATERS OF THE CHESAPEAKE TO YOUR TABLE – THIS ONE’S A CROWD PLEASER
RECIPE BY CHEF CHRISTIAN COSTANTINO | HOOKED UP RAW BAR & ALE HOUSE
BLUE CHEESE SLAW
1 qt cabbage, shredded
½ red onion, julienne
1 cup celery, sliced
1 bunch Italian parsley, chopped
1 cup blue cheese, crumbled
1 cup slaw dressing
2 Tbsp salt
Cut cabbage heads into 4 quarters, then julienne lengthwise to the core. Combine all ingredients in mixing bowl and mix well. Taste and season as necessary.
SLAW DRESSING
2 cups mayonnaise (Hellmann’s or Duke’s)
½ cup apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp sugar
1 Tbsp honey
2 Tsp celery seed
1 cup sour cream
1 Tbsp each of salt and pepper
Combine all ingredients in a bowl and whisk together.
HOT SAUCE
1 cup Off The Hook hot sauce
4 Tbsp butter
2 Tbsp mayonnaise
Combine all ingredients in a saucepan and simmer until butter has melted and the mayonnaise has been incorporated into the sauce. Allow to cool.
OYSTERS
16 ea. shucked oysters
2 cups buttermilk
2 eggs
2 cups all purpose flour
2 quarts oil (peanut, soybean or canola)
1 Tbsp salt
1 tsp white pepper
1 tsp cornstarch
[1] Combine buttermilk and eggs in mixing bowl and whisk together. Set aside.
[2] Combine all dry ingredients together and sift together. Set aside.
[3] Bring oil to 350° in a large pot or Fry Daddy. [4] Toss your shucked oysters in buttermilk mix first and then in the flour. Shake off any excess flour.
[5] Drop battered oysters into oil and fry for no longer than 1 minute.
[6] Remove and season with salt and hot sauce.
[7] On a serving plate, place your blue cheese slaw down first, then plate the
fried oysters on top.
[8] Garnish with blue cheese, shaved celery or sliced scallion.