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How To make Oysters In Mango Remoulade

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2 Egg yolks
6 oz Anchor Steam beer
2 tb All-purpose flour
-pinch of salt 12 lg Oysters
-rock salt for bedding 1/2 bn Spinach
4 oz Mango Remoulade (recipes
-follows) 1/2 c Corn oil
1/3 c Flour
Mix egg yolks and beer. Whisk in flour and salt. Set aside for 15 minutes. Shuck the oysters and arrange the shells on a bed of rock salt. Wash the spinach and dry thoroughly. Roll the spinach leaves in bundles and slice thinly to make a chiffonade. Line the oyster shells with the spinach. Put 1 tsp Mango Remoulade in each shell. Heat about 1/4 cup corn oil in a large skillet on medium-high heat. Dredge oysters in flour and dust of excess. Dip in beer batter and fry on both sides until light brown. Drain on paper towels and place in shells. Drizzle with remaining remoulade and serve. Serves 2-4. From the files of Al Rice, North Pole Alaska. Feb 1994

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LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE

Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.

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Ingredients:

5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper

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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)


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