If you have ever been to Lemaire, you know how wonderfully yummy the food is. Lemaire is one of Richmond’s very best restaurants.
I absolutely love dinner parties and entertaining for my family and friends. This time of year gets me so excited. Starting tomorrow, I will be hosting 20 family members for 4 days and what I am most excited about is the Wednesday night dinner before we stuff ourselves with turkey and gravy on Thursday. The Wednesday night dinner is more elegant and occurs on the day the family arrives. I set the table days in advance. I set the menu weeks in advance and look forward to the minute that everyone sits down to eat! I reached out to Lemaire this year in order to find something extra special that would WOW my family. Chef Walter Bundy suggested Peanut Crusted Chesapeake Oysters! PERFECT. Oysters this time of year are a must. Champagne and oysters for appetizer is what I will be doing tomorrow night when my loved ones arrive! Chef Bundy shared this awesome (very Local) oyster recipe that is sure not to disappoint. Try it!!!!!!!
PEANUT CRUSTED CHESAPEAKE BAY OYSTERS Serves 6
From Chef Walter Bundy of Lemaire Restaurant at TheJefferson Hotel, Richmond, VA
In this recipe, I use local Chesapeake Bay Shucked oysters in their liquor. I fry these guys up and they are a great appetizer for friends or family when entertaining at home. In addition to being a local delicacy, I have incorporated Virginia peanuts to this dish. My favorite peanuts are Hubs from Sedley, Virginia located in Southampton county. At Lemaire, I have served them “P.B.J.” style (with Kite’s country ham and a grape jelly sauce). At home, I tend to serve them just flash fried with a quick “remoulade” sauce.
I first drain the oysters in a colander in the sink. Then I dust them in seasoned flour, dredge them in an egg/buttermilk wash, and finally coat them with panko bread crumbs (Japanese style) and chopped peanuts. The result is outstanding!
1 Pint Freshly Shucked Select Oysters
3 cups A.P. Flour
2 Whole Eggs
2 C. Buttermilk
1 Can 8 oz. Panko Japanese Style Plain Breadcrumbs (Crush in hand a few times to grind slightly)
10 oz. Hubs Peanuts, roughly chopped
1 1/4 C. Dukes Mayonnaise
¼ C. Heinz Ketchup
1 T. Sriracha Sauce (Chili Paste-Can be found in most grocery stores)
1 Lemon, cut in half and juiced
1/2 t. black pepper
¼ t. salt
1 Quart Peanut Oil
I Large Pot (maybe 1-2 gallons or larger with tall sides)
1 Paper Bag
1 Pair Tongs
1 Candy Thermometer
Combine the mayonnaise, ketchup, sriracha sauce, lemon juice, and black pepper. Season the sauce with salt to taste.
Create a breading station.
a. Place the flour in a fairly large Tupperware container and season with salt.
b. In another medium sized Tupperware container, combine the eggs and the buttermilk. Whisk together.
c. In yet another Tupperware container, combine the panko breadcrumbs and the chopped peanuts.
Carefully, place an oyster in the all purpose flour and thoroughly coat. Lift it out and shake off the excess flour. Then, drop the oyster into the buttermilk/egg mixture and remove it. Let some of the egg wash slide off. Then drop the oyster into the bread crumbs/peanut mixture and thoroughly coat. Lay the breaded oysters on a plate and place in the refrigerator briefly until ready to use. Fry in peanut oil @ 350 degrees until golden brown. Drain on brown paper bags and serve immediately with the “remoulade” sauce. Enjoy!
If you are looking for something extra special this holiday season, this recipe is spot on! If you are not that adventurous, then head to Lemaire this holiday season and TELL Them SCOUT SENT YOU! —CHENEY