Celebrity Chef Tyler Florence Turns Winemaker

Celebrity Chef Tyler Florence Turns Winemaker
Wining and Dining with Tyler at Herringbone, La Jolla
Story and photos by Denise E. Jones
Wine & Dine San Diego, October 11, 2012

Celebrity chef, Food Network star, cookbook author and restaurateur Tyler Florence has spent the last fifteen years sharing his vision of fine, approachable food with the world. When asked if he was a frustrated winemaker during a 2005 interview with Wine Spectator, Tyler responded, “I like the idea of having some land somewhere in the North Fork of Long Island, to have a farm and make some wine. Who knows? I'm 34. I think I have a few more lives to live. I could totally reinvent myself and do that and be very happy… it's such a craft to turn crushed grape juice into something that's so powerful and so beautiful.”

Tyler Florence at Herringbone, La Jolla

Four years later, Tyler found himself sitting around a table with Michael Mondavi and his family at their beautiful Carneros winery in Napa Valley, conducting the first blending session of Tyler Florence Wines.  Led by Rob Mondavi, a fourth-generation winemaker, the partnership has sourced three limited-production wines from world-class California vineyards – TF Pinot, TF Zin and TF Cab.  They also crafted an approachable, food-friendly pair to enjoy every day – Tyler Florence Sauvignon Blanc and Cabernet Sauvignon.  Each of these wines reflect their shared belief that wine and food should bring out the very best in each other.

Tyler Florence Wines (courtesy photo)

As a huge Tyler Florence fan who regularly cooks from Tyler’s Ultimate (best spaghetti carbonara ever) and Real Kitchen, I was thrilled to meet him during a recent four-course wine dinner at Herringbone, La Jolla.  The event showcased Executive Chef Amanda Baumgarten’s “Fish Meats Field” cuisine.

Herringbone Executive Chef Amanda Baumgarten

John and I kicked off the evening sipping sparking wine and wandering around the vintage warehouse that wildly imaginative designer Thomas Schoos re-imagined into Herringbone. The front of the restaurant is a cozy, open-air courtyard and bar furnished with couches, bistro tables, fireplaces, bougainvillea trellises, brick and reclaimed wood. The former roof was with retractable awnings that welcome warm dappled sunlight and salty ocean air.

A Navy diver for 20 years and avid collector of sea shells and creatures from the deep, John was intrigued by an entire wall of lobster traps stacked from floor to ceiling and filled with hundreds of inflated blowfish. Six 100-year-old olive trees, trucked in from Northern California, enhance the indoor/outdoor dining experience. The casual California coastal theme continues with several large paintings.  A giant whale skeleton, cased in a wrought-iron blimp structure, serves as a chandelier over the dining room bar. The creative culinary action led by Amanda Baumgarten, a Top Chef winner, is on view through a large glass window that spans the rear wall of the dining room.

For the first course, we enjoyed crudo, the Italian equivalent of sashimi, prepared with silky diver scallops dressed with squeezes and drizzles of orange juice and extra virgin olive oil and garnished with pink peppercorns.  With it, Herringbone poured Tyler Florence Sauvignon Blanc 2010 ($19.99), a unique blend of fruit sourced from both the warmer Oso Vineyard, located in Pope Valley, and the cooler Milliken Vineyard in the southern part of Napa. Cold tank fermentation emphasizes the purity of the fruit and enhances its aromatics, and barrel fermentation adds subtle creaminess and length. This approachable, food friendly wine has bright orange blossom, Meyer lemon, and grapefruit characters supported by a round mouthfeel.  (Wine notes were contributed by the winery)

Maine Diver Scallop Crudo (similar recipe here)
orange, pink peppercorn, extra virgin olive oil

The second course featured thickly cut, pan-roasted Alaskan halibut accompanied by spicy chorizo and tart Jersey apple slices, garnished with watercress and almonds and paired with TF Pinot Noir 2010 ($40). This wine comes from the Carneros District of Napa Valley, a world-famous spot for Pinot Noir. Tyler and Rob chose traditional winemaking methods such as manual punchdowns and aging in French oak barrels to enhance the wine’s luscious red-fruit character. Classic Pinot Noir aromas and flavors of bright cherry and berry are balanced by fresh acidity and engaging spice notes – all supported by a silky structure.

Alaskan Halibut
chorizo, Jersey apple, watercress and almond

Next, Baumgarten fanned beautiful slices of duck breast over a creamy pool of celery root puree.  Topped with clever compote of black currants and juniper berries, the fish was paired with TF Old Vine Zinfandel 2008 ($40). Tyler and Rob sourced grapes for this wine from an old, dry-farmed vineyard on Mount St. Helena in Lake County, a well-known Zinfandel region. They enhanced the wine’s rich fruit intensity with 10 months of aging in French oak. This wine has ripe black fruit character accented with dark cocoa and cracked pepper. Rich tannins give it a firm, pleasant structure that stands up beautifully to food.

Duck Breast
celery root, black currant and juniper

The fourth course starred slices of nicely grilled prime New York sirloin and melt-in-your-mouth short rib, complemented by arugula, charred tomato jam and fork-crushed potatoes and was perfectly matched by glasses of TF Cabernet Sauvignon Reserve 2008 ($65). For this exceptional Cabernet Sauvignon, Tyler and Rob chose hillside vineyards throughout Napa Valley, sites where well-drained volcanic soils encourage small crops of intensely flavored grapes. Malolactic fermentation and aging in French oak concentrated the wine’s richness. Big, ripe fruit aromas and flavors are accented with nuances of coffee and toasted vanilla that last over the lush finish. A truly luxurious wine.

Duo of Beef
Prime New York and shortrib, charred tomato jam, forked potatoes and arugula

The delicious dessert finale tempted with luscious pillows of milk chocolate mousse adorned with dark chocolate disks, toasted hazelnuts and fresh figs. We toasted Tyler with his Cabernet 2008 ($24.99), thanked him and Chef Amanda for an exceptionally memorable evening, and lined up for photos and autographs. Tyler and Rob selected grapes for this wine from both hillside and valley floor vineyards that contribute rich, complex varietal expression. Grapes were fermented in temperature-controlled stainless steel tanks then underwent malolactic fermentation in barrel before 18 months of aging in French oak. Opulent cherry, dark berry and cassis character are balanced by supple tannins and hints of toasted vanilla and toffee – a classic expression of this world-famous Napa Valley Cab region.

Milk Chocolate Mousse
figs, hazelnuts, dark chocolate

Tyler Florence Ultimate Food & Wine Experience Contest

The national release of Tyler Florence Wines coincides with a great opportunity for home chefs around the country to show off their food and wine pairing finesse.  Beginning October 1, 2012 and continuing through December 31, 2012, the Tyler Florence Ultimate Food & Wine Experience contest challenges home cooks to submit a favorite wine-paired recipe to Tyler Florence Wines.  The five winners and their guests will visit Napa Valley and tour the Michael Mondavi family estate, followed by a  cooking class with Florence at his West Coast Kitchen Essentials shop in Mill Valley.  The day will close with dinner at El Paseo. This one-of-a-kind trip includes hotel accommodations, roundtrip airfare and all ground transportation. To enter, upload one original recipe that pairs well with Tyler Florence Cabernet Sauvignon or Sauvignon Blanc. Once the voting phase begins, share your entry via Facebook and Twitter, and encourage your friends to vote for you on-line at Tyler Florence Wines. Tyler will judge the 20 top entries (10 for each wine) and will choose the grand-prize winners. You may enter more than once, but Tyler will select only one winner per household. Go to Ultimate Food and Wine Sweepstakes for details and rules. Unfortunately, this contest is void in CA and TN and where prohibited by law.

Herringbone
7837 Herschel Avenue
La Jolla, CA 92037
(858) 459-0221

Tyler Florence Wines

Walnut Turtle Pie, from Fleming's Prime Steakhouse

Back in early October, we spent An Afternoon at Fleming's with EC Gallery and Painter of Chefs artist, Christopher M.  The luncheon prepared by Chef Christopher Gardner was incredible, and Fleming's signature Walnut Turtle Pie, part of the dessert trio that day, had John drooling all the way home.

It was hard to pass up Bobby Flay's Throwdown Pumpkin Pie for Thanksgiving, but I decided to give this Turtle Pie a try.  It's more of a cake than a pie, or like a rich, chocolate brownie.  The chocolate crust becomes one with the filling as it bakes.  The center  is chocolaty and gooey, almost like a lava cake.  The rich chocolate filling coats the walnuts as they rise to the top, creating a crunchy, caramelized-walnut layer that caves back into the soft center as it cools.

Walnut Turtle Pie

Adapted from Fleming’s Prime Steakhouse
Makes two 6-inch pies

Ingredients for the Crust:

8 ounces all purpose flour, plus extra for work surface
1/3 cup sugar
1 teaspoon salt
¼ cup cocoa powder
½ lb. unsalted butter (cold, ½-inch dice)
2-3 tablespoons ice water
Pan coating

Ingredients for the Filling:

1 ¼ cup light corn syrup
½ lb. unsalted butter
½ teaspoon salt
6 ounces semi-sweet chocolate chips
6 large eggs
1 ¾ cup sugar
1 tablespoon vanilla extract
½ cup dark Crème de Cocoa (a chocolate flavored liqueur with hints of vanilla)
12 ounces walnuts, roughly chopped

Preparation:

Make the crust by combining the 8 ounces flour, 1/3 cup sugar, 1 teaspoon salt, cocoa powder and ½ pound diced butter in the bowl of an electric mixer. Mix on medium-low speed until cornmeal consistency. Add 2 tablespoons of ice water and mix just to form into a smooth ball (use extra tablespoon if dough doesn't come together). Divide the dough in half.

Lightly flour a cutting board and roll out the first piece of dough to a 10” circle, about ¼ inch thick. Spray the inside of the pan lightly with pan coating, such as Pam, and then gently lay one crust inside, and press down on the bottom and up the sides. The crust should come up the inside side of the pan about 2 inches. Repeat with the other piece of dough and pan. Place pans in the refrigerator while you make the filling.

For the filling, combine corn syrup and butter in a medium saucepan and bring to a low boil. Remove from heat and stir in chocolate chips.

In a mixing bowl, whisk together the eggs, 1 ¾ cup sugar, vanilla and dark Crème de Cocoa; add the reserved corn syrup and chocolate mixture, and blend well (I also used the electric mixer for this step).

Sprinkle the walnuts evenly over the bottom of the crusts, and then pour in the batter. Place the pans on a baking sheet and bake at 325 degrees F (300 degrees F for a convection oven) for about 1 hour and 30 minutes, or until the center of the pies puff up and appear set.

Remove pies from the oven, and allow to cool for 15 minutes at room temperature. Transfer to the refrigerator and refrigerate for at least 4 hours, or overnight. Store leftovers, covered, in the refrigerator for up to 4 days.

Serve with whipped cream, or vanilla ice cream.

A slice of chocolate heaven

Preparation Photos and Newfie Notes:

Fleming's recipe provides quantities for 2 cakes and 4 cakes, but doesn't specify what size cakes.  I'm assuming, by the instructions to roll the dough to 12 inch circles, that they are using 8 or 9 inch pans (the recipe says to use cheesecake pans).  However, I recently bought two, 6-inch cake pans with removable bottoms, which is why I adapted the recipe for these pans. I had a little left over dough and filling, so I experimented with a third pie in a 3 1/2 inch ramekin.  I like smaller cakes and really love the size of these pans, but you could use these same quantities to make one large turtle pie using a 9-inch cheesecake pan.

Before baking

I took the small ramekin out of the oven after 50 minutes.  The 6-inch pies were still a little jiggly in the center at 1 hour and 30 minutes, so I baked them about 10 minutes more.  They puffed up and cracked slightly, and the centers then sunk back down as they cooled.

After baking

I served the first pie that evening, after about 3-4 hours of refrigeration.  It was gooey in the center, which is actually how it was served at Fleming's.  The second cake firmed up slightly, after refrigeration overnight.

Petite Turtle Pie

Coronado Concerts in the Park - Impostors

Hello Again. Neil Diamond tribute artist, David Sherry, returned to Coronado Concerts in the Park for another Hot August Night with his Diamond is Forever! The Neil Diamond Experience.  Spreckles Park was jam-packed for an evening of Beautiful Noise.

Our culinary theme, Impostors, challenged the group to prepare food that appeared to be something it was not. I'm a Believer in the creativity of our group. No Soggy Pretzels or Porcupine Pie, but we did have some dishes that went down easier with some Red, Red Wine...If You Know What I Mean.

I knew right away I wanted to re-create a salad of roasted beets, all dressed up like Ahi Poke. After tasting Chef Rossman's version a few months ago, at Where the Wild Things Are Food and Wine Classic, I thought The Time is Now.

Jeff Rossman is the chef/owner of Terra American Bistro, and he was kind enough to respond to my request for the recipe "I don't have a recipe, but all you have to do is roast a beet or two, dice it and, when you're ready, toss with a little sesame oil, sliced green onion, sambal (chili vinegar sauce), sesame seeds, soy sauce, and a touch of salt and pepper. Easy..."

And that's what I did - I also added a bit of seaweed salad to the mix (I used 2 parts soy to 1 part sesame oil for the dressing). Will I make this again? Yes I Will.

John, my man who is Forever in Blue Jeans, snapped this photo of me, looking like a Kentucky Woman, with Chef Impostors, Julie and Hillari.

Jack, with his One Good Love, Sandra, will never be a Solitary Man...as long as he doesn't wear his Neil Diamond shirt too often.

After deciding on my Beet Poke, The Last Thing on My Mind, was making a second dish. However, while getting a pedicure and flipping through Better Homes and Gardens, I came across this dish and couldn't resist. I Got the Feelin' John would love these Bacon Bar and Chorizo Stuffed Dates with Spicy Oaxaca Red Sauce. They may not have fit with the "impostor" theme, because I'm not sure what they appeared to be at first glance, but Lady-Oh. There's simply No Limit when it comes to chocolate.

The photo below is from Peace, Love and Chocolate, where you can also find the recipe.

And this is a photo of my Stuffed Dates.  See what I mean?  They could be small testicles wrapped in bacon...Come to think of it, Kai has been pushing for an Offal Challenge.

And the Singer Sings His Song...

You Don't Bring Me Flowers, Carmen, but you put me to Shame with these Coxinhas!  Coxinhas are Brazilian snacks, made with shredded chicken, spices, and Catupiry, a Brazilian creamy-style cheese, enclosed in batter, and deep-fried.  Coxinha literally means "little thigh"- and it is how chicken drumsticks are known in Brazil.  Sometimes, a toothpick is inserted where the bone would be, but Carmen took it to a more creative level with baby corn.  After a few of these, I was Dancing in the Street.

If I Lost My Way, I would want it to be lost in Carmen's broccoli forest!  On the outside, it appears to be a loaf cake.  Slice it open, and you'll see broccoli trees growing out cocoa-tinted soil into a savory sky of cake.  You can find the recipe for Broccoli Cake at Not Quite Nigella.

Just when we thought we might be Home Before Dark, Julie broke out her box of Ferrero Chocolates. But wait, intermingled with the chocolates were Salmon Cheesecake Truffles! Salmon from a recent fishing trip in Alaska...

Chris presented this stunning Pistachio Cake, which I'm pretty sure made Bradley Walk on Water.  It was actually wheels of Brie, frosted with Mascarpone.

Sweet Caroline!  We had Kai and Olivia's meatloaf and mashed potatoes masquerading as this Pretty in Pink Cake...

And Nina's Chocolate Cake with Raspberry Preserves, Whipped Cream and Mint, masquerading as Meatloaf and Mashed Potatoes!

Ride, come on baby, ride
Let me make your dreams come true
I'll sing my song
Let me make it warm for you...

Can you hear it, babe

Can you hear it, babe

From another time

From another place

Do you remember it, babe...

It's a beautiful noise

Made of joy and of strife

Like a symphony played

By the passing parade

It's the music of life...

Tuesday Night Tasting of Il Fornaio's Festa Regionale Basilicata Menu, and a Recipe for Spaghetti alla Lucana

We're considered regulars at Coronado's Il Fornaio, stopping in at least once a week for a casual dinner at the bar, or meeting up with friends for happy hour. Recently, we've been delighted to be included on the guest list for the monthly Festa Regionale Tuesday Night Tasting. This month, from April 4-17, Il Fornaio invites you to celebrate the food and wine of Basilicata, the region forming the instep of the Italian 'boot.' The menu was created by Chef-Partner Jeff Burt, and Managing Partner Marcello Apollonio, who is a native of Basilicata.

Basilicata's terrain is largely mountainous and hilly, but it is also home to one short coastline on the Tyrrhenian Sea, and a longer one to the southeast on the Gulf of Toranto. The cuisine is simple, but hearty. The coastal areas provide clams, mussels, and scallops, which are especially popular in pasta. Shepherds and farmers dominate the economy. Fresh meat is enjoyed in small portions, but it is overshadowed by the popularity of pork sausages, linked inextricably with the region's growing of spicy peperoncini. Lamb, too, is favored and frequently added to pasta. Chickpeas, fava beans, lentils, durum wheat, artichokes, broccoli and rapini, potatoes, onions, eggplant, tomatoes, carrots, olives and wine grapes are staple crops and provide the hearty basis for countless dishes made in the simple Basilicata tradition.

Photo from All About Italy

Though a modest wine producer in terms of volume, Basilicata boasts one of the finest reds in Italy, Aglianico del Vulture. Produced from grapes grown on the slopes of the extinct Monte Vulture volcano, this robust, complex wine is sometimes referred to as the Barolo of the south. Among white wines, the best known are Asprinio, Malvasia di Basilicata and Moscato.

As guests of last evening's Tuesday Night Tasting, we were seated at a long, rustic chef's table in the center of the main dining room, between the open kitchen and massive fireplace. I love restaurants with open kitchens, and enjoyed watching Chef-Partner Marco Nocco cooking and plating alongside his sous and line chefs.

Beginning with Zuppe e Antipasti, we were served Zuppa di Ceci, a garbanzo bean soup with escarole, tomatoes, carrots, leeks, potatoes and fresh herbs, and Insalata di Carciofini, a wild arugula salad with sliced baby artichoke, tomato, lemon dressing and shaved Parmesan. Chef Marco graciously plated full servings of several dishes so we could photograph and share them with you. In addition to the soup or salad, the third antipasti offered is Carpaccio di Melanzane, thinly sliced grilled eggplant topped with marinated roasted bell peppers and kalamata olives, served with goat cheese and crispy capers.

Insalata di Carciofini

From the five Pasta selections on the menu, we tasted the Spaghetti Maratea, thin pasta, clams, mussels, garlic, roasted red and yellow bell peppers, in a Trebbiano wine reduction, and Gnocchi al Sugo d'Agnello, housemade potato gnocchi with lamb ragu and pecorino cheese. Both were amazing, but the pillowy soft gnocchi is out of this world. In addition to these, you can try the spicy Penne al Peperoncino, Ravioli di Melanzane, housemade ravioli filled with roasted eggplant, or Risotto con Salsiccia e Rapini, Carnaroli rice with luganega sausage, broccoli rabe and mushrooms.

Spaghetti Maratea

Next, we tasted small servings of the Battuta di Pollo all'Aglio e Limone, pounded and grilled double chicken breast with lemon, olive oil and roasted garlic, and Branzino alla Potentina, wild seabass filet sauteed with tomatoes, Trebbiano wine, basil and garlic. Both are served with roasted Yukon Gold Potatoes and peperonata. The third Secondi selection is Garretto d'Agnello, lamb shank braised with vegetables, herbs and Sangiovese wine, served with spinach and mashed potatoes.

Garretto d'Agnello

Chef Marco plating one of the dishes


I'm not sure how, but I managed to save room for Dolci, the Torta allo Zabaione, sponge cake soaked in marsala wine and layered with zabaione-mascarpone cream, edged with toasted almonds and topped with chocolate shavings. Very light, not too sweet, and similar to tiramisu, but without the espresso.

Torta allo Zabaione

However, if you enjoy a shot of espresso after dinner, follow Chef Marco's lead and indulge in the Affogato al Caffè, espresso poured over two scoops of vanilla gelato and topped with fresh whipped cream.

The best way to sample the Basilicata Festa Regionale menu is to order the Taste of Basilicata ($29.99), and the Wine Flight ($9.99), for your choice of three courses and half-glass pours of the white and red wines. The featured wines from the region are Bianco Basilicata, Re Manfredi, 2009, and Aglianico del Vulture, Terra di Vulcano, Bisceglia, 2007. Il Fornaio's regular menu is always offered in addition to the Festa Regionale menu.

A few nights before we went to the Tuesday Night Tasting, I pulled out my copy of The Il Fornaio Pasta Book to see if it had any recipes for the pasta dishes from the Basilicata region, and it did! The Spaghetti alla Lucana in the cookbook is similar to the Spaghetti Maratea on the menu. Chef Marco used clams and mussels in the Maratea version, but you can use clams and/or mussels to suit your taste.  Here's my version, with clams.

Spaghetti alla Lucana

Adapted slightly from The Il Fornaio Pasta Book
Serves 4

For the roasted peppers:

2 medium yellow bell peppers
2 medium red bell pepper
1 tablespoon olive oil

For the clams:

¼ cup olive oil
3 pounds small, fresh clams, well rinsed
3 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
½ lemon
½ cup dry white wine
Freshly ground pepper

For the pasta and sauce:

1/3 cup olive oil
3 garlic cloves, sliced
1 teaspoon crushed red pepper flakes, or ½ peperoncini, broken into small pieces
2 tablespoons chopped fresh Italian parsley
½ cup dry white wine
5 teaspoons salt (for pasta water)
1 pound dry spaghetti
2 tablespoons extra virgin olive oil
Freshly ground pepper

Prepare the roasted peppers: Preheat the broiler. Brush the peppers with 1 tablespoon of the olive oil. Put in an ovenproof skillet and place under the broiler. Cook, turning frequently, until skin is evenly charred on all sides. Let cool. Peel the peppers and discard the seeds, stems, and skin. Cut lengthwise into thin strips.

You can roast the peppers over a gas burner, on the grill, or under the broiler

Charred skin easily peels off

Lemon, garlic and Italian parsley

To prepare the clams: Heat the olive oil in a large high-sided sauté pan over high heat. Add the clams, garlic, and parsley. Squeeze the lemon to release the juice over the clams, and then add the lemon it to the pan. Add the wine and a pinch of pepper. Cover and bring to a boil. Cook until the clams begin to open, 2-3 minutes. Be careful not to overcook. Transfer the clams to a baking sheet to cool. Strain the clam broth into a medium bowl and reserve. Remove the clams from their shells by gently scraping with a small spoon and place in a small bowl. Reserve the empty shells.

Cooling the clams

Put the shells in a large stockpot. Add 5 quarts of water and 5 teaspoons of salt. Bring to a boil over high heat. Reduce the heat and simmer 30 minutes.

Remove the clam shells from the water with tongs or a skimmer and discard. Add enough water so you have 5 quarts again. Bring to a boil over high heat. Add the pasta and cook until al dente. Transfer to a colander and drain.

While the pasta is cooking, heat the remaining 1/3 cup olive oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes, and half the parsley. Cook 2-3 minutes. Add the wine and cook until nearly evaporated, about 5 minutes. Add the roasted peppers, the clams, and their reserved broth. Bring to a boil and season with salt.  Add the drained pasta.  Add the remaining parsley.  Toss to mix well, drizzle with extra-virgin olive oil, and season with pepper.

We would like to thank Chef Marco, Luca, and Jennifer, for including us in the Tuesday Night Tasting this month. We truly appreciate the opportunity to preview Il Fornaio's monthly culinary journeys through the diverse regions of Italy.  

Sunday Morning Fried Oyster and Bacon Sandwiches

Sam Sifton, New York Times' restaurant critic, published a list of the 15 best things he ate in New York City in 2010, comprising "restaurant dishes of uncommon excellence and flavor." He went on to say "... But these dishes make up just one part of a year’s meals taken at the professional table, one sleeve in the accordion folder marked “2010 Delicious.” Add meals I ate out of town on assignment or off the clock or on the way to the clock, and the catalog swells. There is, for example, the sandwich of deep-fried oysters and house-made bacon I had this year at Cochon in New Orleans, served on white Pullman bread with a chili-spiked mayonnaise..."

I was so tempted to order Cochon's Fried Oyster and Bacon Sandwich when we traveled to New Orleans and dined there a few weeks ago. The couple at the end of the bar was happily polishing one off as we grazed through several small plates on the menu, including the amazing wood-fired oyster roast. However, I did come home with James Beard Award Winning cookbook, Real Cajun: Rustic Home Cooking from Donald Link's Louisiana, which has Cochon's Fried Oyster and Bacon Sandwich, and I was eagerly waiting for the chance to make it at home.

I made some minor substitutions by adding a little Creole Spice blend I made for another recipe, using fresh brioche rolls instead of bread, thick applewood-smoked bacon in place of Cochon's housemade bacon, and oysters from Prince Edward Island rather than the Gulf, but oh my, let me tell you, this was quite the sandwich for our Sunday morning dining pleasure!

Fried Oyster and Bacon Sandwiches

Adapted from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

Makes 2 sandwiches

3/4 cup all-purpose flour

3/4 cup cornmeal

1 1/2 teaspoon salt

1/2 teaspoon ground black pepper

(I also added about a tablespoon of homemade Creole Spice Blend)

Peanut or vegetable oil, for frying

12 large raw oysters, shucked

2 brioche rolls, or 4 slices white bread, toasted

Mayonnaise for spreading on the rolls

6 applewood-smoked bacon slices, cooked until crisp and drained

Iceberg lettuce leaves, whole or shredded

1 large tomato, the ripest and sweetest you can find, cut into thin slices

Whisk together flour, cornmeal, salt, and pepper in a medium bowl or breading tray.  Heat 2 inches of oil in a medium saucepan until it reaches 350 F (Alternatively, fill small electric fryer with oil to fill line and heat to 350 F).

Toss the oysters in the seasoned flour, shake off excess, and fry for about 3 minutes, until lightly golden brown, and then drain on paper towels.

To assemble the sandwiches, spread the toasted buns with mayonnaise, then build upward, starting with the oysters, then bacon, lettuce, tomato, and bun tops.  Scarf immediately.

This sandwich is all about using the best and freshest ingredients you can find - plump oysters; ripe, sweet tomatoes; thick, smoked bacon; and soft, fresh rolls or bread.  It's a winner.

***