Recipes 10.18.18

Seasons by the Sea: A Chef’s Cabinet of Curiosities

Oysters a la Gino

This recipe is from Vincent Price’s “A Treasury of Great Recipes.” He describes it as a very quick recipe to make if you have béchamel sauce at the ready. He also says, “It was invented by the chef at Locke-Obers in collaboration with the restaurant’s president, who occasionally likes to try his hand in the kitchen. A typically masculine appetizer, it is eaten with gusto by the businessmen who patronize Locke-Obers at lunch time, and we have found it a splendid first course when the balance of the dinner is light.”

Serves one. (!)

 

Bacon

Garlic

Lump crabmeat

Bechamel sauce

Cream

Madeira

Breadcrumbs

Olive oil

Kosher or rock salt

Oysters 

Lemon

 

Preheat oven to 375. Mince one strip raw bacon and half a clove of garlic. Saute in hot skillet until bacon is crisp. Drain off fat and mix with half a cup of lump crabmeat.

In a saucepan combine a quarter-cup bechamel sauce, one tablespoon cream, and three tablespoons Madeira. Stir and bring to quick boil.

Stir in the crabmeat mixture, reduce heat, and cook for two minutes.

Mix half a clove of minced garlic, two tablespoons fresh breadcrumbs, and one tablespoon olive oil.

Cover an ovenproof plate with a layer of rock or kosher salt and in it bed six large, opened oysters on the half shell. Put a generous mound of the crabmeat mixture on each oyster, sprinkle with the breadcrumbs, and top each oyster with a one-and-a-half-inch square of raw bacon. Bake in the oven for 15 to 18 minutes, or until bacon is crisp and crumb topping is browned. Serve at once with lemon wedges.

 

Frito Candy

Here it is, the recipe you’ve been waiting for from the West Freeway Church of Christ’s “Feeding the Flock.” 

 

1 10-oz. package of Fritos

1 cup white sugar

1 cup white Karo syrup (I used Lyle’s Golden Syrup)

1 cup smooth peanut butter

 

Butter a 9-by-13-inch pan. Pour Fritos evenly in pan. Combine sugar and corn syrup in a saucepan. Bring to boil for one and a half minutes. Add peanut butter and stir until smooth. Pour over Fritos. Let cool and cut into squares.