How To make Pecan Breaded Oysters
2 vanilla beans
split in half
1 medium cucumber, peeled, seeded :
diced
4 ounces heavy cream or whipping cream
4 ounces unsalted butter
1 pinch salt :
to taste
1 pinch black pepper to taste
4 large plum tomatoes :
peeled,seeded,diced
5 ounces pecan halves
8 ounces flour
16 raw oysters reserve bottom shell
1 tablespoon butter :
or vegetable oil
STEP ONE: The Sauce To prepare sauce, combine first three ingredients and bring to a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter. Season to taste. Add tomatoes and set aside.
STEP TWO: The Oysters:
To prepare oysters, grind pecans and flour in food processor, making "pecan meal." Dredge oysters in pecan meal. Saute in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat.
STEP THREE: Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each.
How To make Pecan Breaded Oysters's Videos
Pecans Cookbook: Recipes & History of an American Nut
The first high-quality illustrated cookbook devoted to pecans in everyday recipes, from salads and snacks to smoothies and sauces.
A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. This cookbook gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions.
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.
Publisher: Rizzoli
US Price: $35.00
ISBN: 978-0-8478-6456-0
Studio 10: pecan crusted redfish
Studio 10: pecan crusted redfish
Pecan Flour–dusted Soft Shell Crab with Roasted Garlic-Tomato Butter by John Currence
Pecan Flour–dusted Soft Shell Crab with Roasted Garlic-Tomato ButterJohn CurrenceCity GroceryOxford, MississippiEntrée, Great Chefs of the South #13After soft shell crabs dusted with pecan-laced flour are sauteed, the chGC South 113E
Crispy Vegan Fried Chicken
It’s crazy to say it, but they totally look and taste like fried chicken except Vegan! Anthony thought I bought him KFC when he saw the tray haha!
These are a great substitute and are my take on vegan fried chicken.
Drop a comment and tell me what you think!
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Pecan Crusted Hogfish with Honey Slaw and Mustard BBQ sauce
Chef Justin is taking you to hog heaven with a tasty recipe for Pecan Crusted Hogfish.
how to Do florida is an Emmy Award winning travel adventure series featuring authentic Florida.
---------------------- RECIPE ----------------------
INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking
PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.
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Pecan and Apricot Stuffing - Dressing Recipe
A wonderful all-purpose holiday stuffing and dressing recipe. For more info check the recipe at: Enjoy!