Food Term of the Week 5/7
En Brochette
Definition: To be cooked on a skewer
Recipe using En Brochette:
Oysters En Brochette
This succulent
dish has been a favorite at Galatoire’s since its opening in 1905. Although I
have yet to try cooking this dish on my own, summer seems like the perfect
opportunity to give it a try. We’ll be posting a follow up review shortly. If
you try it yourself, let us know what you think!
Credits: Galatoire's Cookbook Page 263
Ingredients
6 WOODEN SKEWERS
1 GALLON VEGETABLE OIL
2 CUPS WHOLE MILK
2 CUPS ALL PURPOSE FLOUR
12 THICK SLICES SMOKED
BACON, CUT IN HALF (24 HALF PIECES)
1 RECIPE MEUNIERE BUTTER
6 TOAST POINTS, FOR GARNISH
36 LARGE OYSTERS, SHUCKED
2 LARGE EGGS
6 LEMON WEDGES, FOR GARNISH
2 CUPS WHOLE MILK
2 CUPS ALL PURPOSE FLOUR
12 THICK SLICES SMOKED
BACON, CUT IN HALF (24 HALF PIECES)
1 RECIPE MEUNIERE BUTTER
6 TOAST POINTS, FOR GARNISH
36 LARGE OYSTERS, SHUCKED
2 LARGE EGGS
6 LEMON WEDGES, FOR GARNISH
RECIPE MEUNIERE
BUTTER INGREDIENTS
1 POUND SALTED BUTTER
1 TABLESPOON RED WINE VINEGAR
1 TABLESPOON FRESH LEMON JUICE
1 POUND SALTED BUTTER
1 TABLESPOON RED WINE VINEGAR
1 TABLESPOON FRESH LEMON JUICE
Directions
Heat the oil to 350° in a large sauté
pan, taking care to maintain the temperature. In a separate, medium sauté pan,
cook the bacon over medium heat for 3 to 4 minutes to render some of the fat
from the meat. The bacon should be lightly browned but still pliable. Drain on
paper towels. To assemble the brochettes, skewer one piece of bacon, then two
oysters. Repeat twice and add one more piece of bacon for a total of 4 pieces
of bacon and 6 oysters on each skewer. Repeat the process for all 6 skewers.
Set aside to cool, then Bon Appetit!
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