Po' Boy Oyster Loaf With Garlic Butter Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "po' boy oyster loaf with garlic butter"
po' boy oyster loaf with garlic butter
this "po' boy" is made to look like a pirogue, by hollowing out the insides of a long crusty loaf until it looks like a wooden canoe plying the bayou.
48 oysters, shucked
1 cup masa harina®
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 loaf italian or french bread (about 18 inches long)
1/4 pound butter
2 cloves garlic, minced
lard or oil (for frying)
drain oysters well; if you like, save their liquor for another use. mix masa harina® with seasonings in a paper bag; add oysters, and shake well to coat them on all sides.
split the loaf of brad in half lengthwise. with a sharp spoon, scoop out the insides, top and bottom, laving a 1/2-inch thick shell. melt butter with the garlic and brush on the inside, top and bottom of the loaf. toast the buttered sides under a broiler until golden brown.
heat lard or oil in a wok or skillet until hot but not smoking and add the oysters a few at a time to brown quickly, 2 to 3 minutes. remove with a slotted spoon and place them in the bottom crust until all are cooked. cover with top crust and present as a loaf.
to serve, remove top crust, spoon out the oysters, and cut slices of the crust to go with them.
serves 4.
