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Oysters Parmesan

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This is a hybrid of two distinct culinary styles: Texan and Sicilian. Two cultures that crossed paths like two ships passing in the night, each not realizing the great influence they had on one another. Two families that became an eternal passion burned deep into my soul. A duality that co-exists and flourishes to this very day, and shall continue on long after I’ve departed this earthly domain. 

2 dozen Silver dollar size Raw Oysters (in natural liquor)
2 cups seasoned flour (for rollin’ oysters in)
4 ounces butter (for grillin’ oysters)
2 ounces freshly squeezed lemon juice
1 package Pioneer Peppered Cream Gravy Mix (follow directions on box)
4 ounces white wine
4 ounces Grated Parmesan cheese
8 ounces Grated Mozzarella cheese
4 Schooner Dishes (oven tempered)
1 small mixing bowl (for seasoned flour)
1 medium size saucepan (for makin’ Parmesan Peppered Cream sauce)
1 spatula (gotta flip ‘em oysters)
1 large griddle or cast iron skillet

1. Take two dozen silver dollar size raw oysters, still soaking in their own natural liquor, and roll each one in seasoned flour, coating completely.

2. Grill breaded oysters in butter till golden brown on each side, either on a griddle or in a large skillet, then lace ‘em liberally with freshly squeezed lemon juice.

3. Meanwhile, in a saucepan, mix up a batch of Pioneer Peppered Cream Gravy mix, following the instructions on the box.

4. When cream gravy comes to fruition, add in four ounces white wine, bringing it back up to temperature, then whisk in four ounces of grated parmesan cheese.

5. Turn off the heat for now.

6. Using Schooner dishes for guests, place six grilled oysters in each, coating oysters liberally with parmesan peppered cream sauce.

7. Top Oysters Parmesan with grated mozzarella cheese, nice and thick.

8. Blast ‘em in 450 degree pre-heated oven for a few minutes, till the mozzarella is melted and bubbling. 

9. An unique feat of fare … a grand feast for friends and family!


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