Oyster Po Boy

From start to finish, you can have this on the table in 10 minutes.

It's that fast & oh so very good.

I grew up eating these here & there but this is my first time making them.



Oyster Po Boys are definitely going in my regular rotation of things to cook.

Something about eating oysters that came from a can sounded scary to me & probably still sounds a little scary to a lot of you reading this.

So, in the name of blogging & wanting to share with y'all food that I love, I relinquished all bad thoughts & reasoned that there are a lot of food regulations in place in this country & if canned oysters were that bad for me they probably wouldn't sell 'em in the grocery store.

Plus, any other bacteria that may be lingering in these slimy little death traps would hopefully be killed when I plunge 'em in hot oil.

It's been over 24 hours now & I'm still here :)

Wow, could I do any worse of a job of setting this recipe up? Hopefully the pictures speak for themselves & you'll want to try it.

Here's what you'll need: A can of whole oysters, cajun fish breading, 3 eggs & vegetable oil.



Start by cracking your eggs in a small bowl.



And stirring them.



Open the can of whole oysters & pat them dry with a paper towel.



Start heating up your vegetable oil on medium high heat.

Put the oysters in your egg mixture & then push them down so they are completely covered.





While those are soaking in the egg & your oil is heating up, go ahead & start slicing your french bread & putting all of the fixins you want on there.

I personally think lettuce, real mayonaise & tomato are mandatory for maximum enjoyment but I also like to add a little raw onion if I have any on hand.

Take a gallon size ziplock & add some of the cajun breading. Drop the oysters in the bag & shake, shake, shake.



They'll now look like this with a nice light coat of seasoning.



Once your oil is for sure piping hot, drop these lil suckers in there.



These will cook up in just a couple of minutes & I turned my stove off immediately when I dropped them in the hot oil.



See how nice & golden brown they turn out.



Far from slimy little death traps & not so scary after all.



Place the cajun fried oysters on your already fixed up french bread & get ready to chow down.











My personal observation is that it's best to smush the Po Boy down a little bit before attempting to eat it so all of the oysters don't fall out.

Enjoy!

Fresh Mozzarella & Tomatoes

With optional balsalmic vinaigrette.



It's SO easy, here's what you'll need: Fresh mozzarella for slicing, ripe tomatoes & salt.



Start by slicing the tomatoes & mozzarella.





Start with a slice of tomato & sprinkle it with salt.



Add a slice of mozarella, give it a light dusting of salt.



Continue to layer, salting lightly as you go.



Or, if you want to serve this at a party you can make singles like this.





I LOVE this so much & I like to add a splash of balsamic vinaigrette salad dressing.





Mmm. This is so light & fresh, give it a try sometime!

Fasolakia

A Greek recipe for fresh green beans in tomato sauce.

This is a delicious side dish, here's what you'll need: Fresh green beans, onion, chopped garlic, stewed tomatoes, vegetable oil, salt & pepper.



Start by dicing your onion.



Snap off both ends of the green beans & discard.



They should now look like this.



Thoroughly rinse the green beans.



Heat up a small amount of vegetable oil & start sautèing your diced onions over medium high heat.



Once the onions get a little color to them add a heaping spoonful of chopped garlic.





Let the garlic & onions cook for a little bit more & then add the stewed tomatoes.



The green beans.



1/2 a can of water.



A generous layer of salt & pepper.



Reduce your heat to a simmer, put the lid on & let it simmer for 45 minutes.



Oh man, these are SO gooood.



Even though they take awhile to cook, the actual prep time is very minimal, but you don't have to tell people that.



They'll think you slaved for hours. It'll be our little secret.

Potato Cakes

Potato cakes are a good ole standby recipe. They always taste good & no matter what you put in 'em they always turn out just fine.

You can eat these for breakfast, brunch, supper. Just about any time of the day when food is being eaten potato cakes can be served.

I guess the word I'm looking for is versatile. Potato cakes are versatile.

Here's what you'll need: Shredded potatoes, 2 eggs, onion, parsley, flour, salt & pepper.



You'll also need some vegetable oil to fry these up in.



These actually taste great with applesauce but I went with a horseradish sour cream today.

If you'd like to make the sauce all you need is some prepared horseradish & sour cream.



Start by dicing your onion & chopping your parsley.



Sprinkle on a generous layer of salt & pepper, add 2 eggs.



Cover in flour.



Add about a quarter inch of oil to your pan, while that's heating up stir your mixture & shape into patties.



To ensure your oil is plenty hot take a small piece of potato & make sure it sizzles immediately. Then drop your potato cakes into the oil.



These cook up super fast so be sure to keep a constant eye on them.



Once you get the timing down you can start to make your sauce.

This is so simple. Plop some sour cream in a bowl & add a heaping spoonful of the prepared horseradish.





Stir.



Easiest sauce in the history of man.

The potato cakes are best served warm.