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Directions for the Breading Station
Arrange four containers: 1) with sifted flour, 2) eggs with cayenne and whipping cream, all lightly whipped, 3) breadcrumbs and pecan pieces mixed well, 4) oysters with fresh lime juice, dash of hot pepper sauce, fresh ground pepper and salt, dash of hickory or liquid smoke. Toss oysters well and drain lightly.
Directions for the Whiskey Cream Sauce
Place 2 ounces butter in heavy pot or large skillet and cook over medium-high heat. Once hot, add mushrooms, shallots, garlic and ½ green onions. Cook 2-3 minutes, stirring continuously (shallots should be translucent). Remove skillet from heat and add whiskey. Cook until ½ of the whiskey is cooked out. Add heavy whipping cream and cook until ½ of the cream is cooked out. Add hot pepper sauce to taste. Stir in cornstarch slurry. Cook for 2-3 minutes. Add bell peppers, green onions and more whiskey, if you prefer. Stir in molasses and remainder of butter.
Directions for the Sweet Potato Griddle Cakes
Sift together all dry ingredients. Add a dash of cinnamon, allspice or nutmeg if desired. In a separate container, whisk together eggs, buttermilk and melted butter. Add wet ingredients to dry, and combine with wooden spoon or whisk. Batter will be lumpy and should be pressed through a wire mesh strainer. Drain sweet potatoes and press through wire strainer for smoothness. Combine batter and sweet potatoes andallow to rest for 15 to 20 minutes.
Drop 1-2 ounces of batter in skillet and brown on both sides; remove cakes from the skillet with a spatula and shape with a cookie cutter.
Select a Texas Chardonnnay to go with this elegant presentation. |
