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Bertram31.com General Bulletin Board
Re: Let's cook UV's simple jambalaya
Posted By: Alex Moore In Response To: Re: Let's cook UV's simple jambalaya (Chiles)
Date: Tuesday, 7 December 2004, at 10:34 a.m.
Chiles,
I just printed all of UV's recipes that I could find before I lost access to them so here's a cut and paste. I'm still missing UV's oyster saute recipe. I tried the search feature without success.
"Faithful, these are baked oysters. Probably would work just as well with cherrystone clams, scallops that are not too big and similar stuff.
Here we go, what you need to feed 6 or 8:
1. two cups Progresso bread crumbs;
2. one tablespoon crushed red pepper, or a teaspoon of Tabasco;
3. juice of two lemons;
4. 3/4 cup of good virgin olive oil;
5. one clove garlic, pressed - I usually just use the side of a knife to crush it, then peel it, then chop it a little and squish it again with the side of the knife and put it in;
6. three tablespoons chopped parsley;
7. one cup of grated Paresan cheese;
8. a quart of oysters, drained.OK, combine (for you non-chefs, that means stir it all up in one bowl) everyting but the oysters in a bowl. Take a baking dish that you have put just a real thin layer of olive oil in, and lay the oysters out in the bottom, if they overlap that's OK. Take a spoon and put the dressing you have mixed up in the bowl on top of the oysters and spread it out even. Bake in a pre-heated oven at 350 for 30 minutes, then put under the broiler for about 4 or 5 minutes to brown the top.
It's so good it will make you slap yo' mama.
UV"
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