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)
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- 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 bread 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.
Yield: 4 servings
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