As we continue to crawl out of the deep, dark flu cave around our camp this week, in all honesty I’ve not been doing much in terms of bona fide meal prep since the flurry around the holidays.
That said, I have been helping rustle up a menu for a friend’s dinner party coming up the end of January. We happen to share a legacy of having grown up with family located along the Texas Gulf Coast, chasing blue crabs with our grandmothers, and throwing live shrimp on ancient bait-casting rigs with the hope of tagging a decent redfish, flounder, or speck.
We also share a common love for what many would call peasant Gulf Coast seafood – fried oysters and shrimp, big pots of boiled shrimp, picking boiled crab on the picnic table, and piles of blackened or cornmeal-breaded fried fish.
We both favor the cornmeal breading typical of Texas or Louisiana-styled cooking, and as he’s having three bushels (it’s a pretty big party) of fresh oysters in the shell dropped a day ahead of the party; we’re going to shuck them out and prep them for on the shell slurping and set up po’boys using this recipe out of Garden and Gun from chef Linton Hopkins (now in Atlanta, though he cut his oyster teeth in New Orleans).
If you’re an oyster fan, bookmark or print his recipe for your files, it’s a keeper.
Image via Garden and Gun.
