Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

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Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Pan Fried Oysters w/ Chipotle Remoulade

This is a breeze to prepare and in addition to being a Super Green Seafood choice (see Monterey Bay blog roll), it has a wonderful south-of-the-border flavor profile with the masa breading and chipotle remoulade.
Gluten-free and a good diabetic entree choice.
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Pan Fried Oysters w/ Chipotle Remoulade

Yield: 1, 2 servings

1 jar (10-oz.) medium farmed oysters
2 tablespoon canola oil

Breading:

1 cup corn masa de harina
½ teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon smoked paprika

Chipotle Remoulade:

½ cup low fat mayonnaise
1 tablespoon fine diced (1/8 inch X 1/8 inch) red onions
2 teaspoons small capers
2 teaspoons sweet pickle fine diced
chipotle chile sauce to taste

Mix breading ingredients in bowl. Mix remoulade and place in serving bowl.
Heat canola oil in a cast iron or non stick frying pan. Coat oysters thoroughly
with breading and carefully place in hot oil watch out they may spatter. Cook till
golden brown on each side, place cooked oysters on a paper towels to absorb excess oil then arrange on a plate with the remoulade and serve

c. 2010 Aron David Bradley
http://www.boomercuisine.com