Chimmi Churry Oysters
1/4 lb. fresh cilantro
4 bunches green onion
1 T. minced garlic
6 c. olive oil |
2 T. chicken base
2 T. salt
1 T. black pepper |
| Mix all ingredients together in blender or food processor. Saute 1 dozen shucked oysters in 2 T. butter. Add desired amount of Chimmi Churri and bring to boil. Plate and sprinkle with shredded fresh Parmesan and garnish with toast points. Yields 8 cups. |
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Flounder Piccata
6 oz. flounder fillet (skin on or off)
2 oz. drawn butter
juice of 1/2 lemon
1/2 lemon thinly sliced
1 T. capers
2 T. white wine |
flour
2 eggs whipped
1/2 tsp. garlic
salt & pepper
Parmesan cheese |
| Pat flounder fillet dry and dredge in plain flour, then add in whipped eggs to coat fish. (Dispose of excess egg coating.) Heat butter in saute pan, preferably with wooden or non-burning handle. Lay fish in hot butter, skin side down, let pan fry for 2-3 minutes, making sure fish does not stick. Turn fish, add capers, lemon juice, wine, garlic, and salt and pepper to taste. Garnish the fish with slices of lemon and Parmesan cheese. Place whole pan in 350-degree preheated oven for 5 minutes or until fish is flaky and golden brown. Pour drippings on fish and serve with favorite rice or pasta. |
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