Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 23 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com Oyster Po’boy Recipe In the mood for some oysters? Rappahannock Oyster Bar provided two of their favorite recipes that you can make – all year long. Serves: 6 1 head Napa cabbage, chiffonaded 3 fresh jalapeños, sliced 1 bunch cilantro 6 soft 8-inch hoagie rolls 8 ounces remoulade 1 quart shucked oysters 1 stick softened butter 2 cups all-purpose flour 2 cups corn masa (fine) Oil for frying Salt East Bay Seasoning (sold at Rappahannock Oyster Bar, or Old Bay can be substituted) Split and butter the inside of the hoagie rolls, then toast the inside on a flat-top grill. In a large bowl, toss remoulade with chiffonade of Napa cabbage, sliced jalapeños and cilantro. Stuff the toasted sub roll with Napa slaw. In another large bowl, combine all-purpose flour and corn masa, then Courtesy of Rappahannock Oyster Bar dredge oysters in the breading mixture, shaking off excess. Fry in 400-degree oil for less than a minute and remove to a paper towel. Top sandwich with the fried oysters. Dust with salt and East Bay seasoning. Photo Courtesy of Rappahannock Oyster Bar. UpdatedFWRackCard2016.indd 1 3/9/2016 3:47:19PM Food scraps generated from local restaurants can be composted to create a nutrient-rich soil amendment that area farmers can apply to their crops. Local restaurants can complete the composting loop by purveying from local farmers. Food scrap generators, call (843) 720-7111 for more info. recycle.charlestoncounty.org Compost Food Scraps