From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 8 Kumamoto Oysters For batter: 8oz Tempura Batter Mix 1 cup ice water 1 quart oil for frying Pat oysters dry. Dip in batter mixture and fry in 350 degree oil until brown. Drain on paper towel and serve hot. [[...]
Posts Tagged ‘oysters’
Your Chef Catering “Pot of Gumbo”
From our Gumbo on the Patio Demo. Ingredients: ½ Cups + 2 Tablespoons Vegetable/ Canola Oil 1 Pound Andouille Sausage – Sliced 2 Large Onion, chopped 1 Medium Green Pepper, seeded, chopped 4 Medium Celery – Chopped 4 Cloves Garlic – Minced ½ Cup All Purpose Flour 2 ½ Cups Water 1 Pound [...]