with Casey Lane
source: http://chefsinsight.com/casey-lane/

Fried Oyster Poutine

  • Fries (recipe below)
  • Gribiche (recipe below)
  • Gravy (recipe below)
  • Oysters (recipe below)
  1. Fry the fries in 350 degree oil for about 5 in. or until crisp and golden.
  2. Spoon about 1/4 c. of gribiche into the bottom of your serving bowl.
  3. Heat about 1/2 c. of the gravy and toss the fries in the pan. Toss and coat the fries well, then place in your serving vessel over the gribiche.
  4. Top with 3 fried oysters and a squeeze of lemon.

Fries

  • 4 russet potatoes
  1. Cut potatoes into 1/2 in by 1/2 in fries.
  2. Blanch in peanut oil at 225 for about 25 min.
  3. Strain fries and pat dry.

Gribiche

  • 1/2 c. aioli
  • 1 serrano pepper
  • 1 shallot
  • 1 hard boiled egg
  • 1 tbsp. minced chives
  • 1 tsp. piment d’espelette
  • Salt to taste
  1. Brunoise the serrano pepper
  2. Brunoise the shallot
  3. Mince the hard boiled egg
  4. Mix the ingredients into the aioli and season with salt to taste.
  5. Allow aioli to "bloom" for about 30 min. before use.

Gravy

  • 1 c. pork stock
  • 1/4 c. roux
  • 15 pieces bacon lardon
  • 1 small leek (julienned)
  • 1 tbsp. mortared garlic
  • Salt to taste
  1. Saute leeks and garlic until translucent
  2. Add lardons and crisp
  3. Add roux to the pan and stir together
  4. Add pork stock and bring to a simmer
  5. Simmer for about 20 min. on low heat and season to taste with salt

Oysters

  • 12 large shucked frying oysters
  • 2 c. buttermilk
  • 2 c. flour
  1. Dip oysters into buttermilk
  2. Dredge oysters in flour
  3. Fry in 350° oil for about 7 min. until golden brown and crisp