Ingredients with Measurements:
- 1 lb Rocky Mountain oysters
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Roasted Red Pepper Sauce:
- 2 red bell peppers, roasted and peeled
- 1/4 cup olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Wire rack
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. Rinse the Rocky Mountain oysters and pat them dry with paper towels. Cut them into bite-sized pieces.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, mix together the breadcrumbs, Parmesan cheese, and parsley.
6. Dip each piece of Rocky Mountain oyster first into the flour mixture, then into the egg mixture, and finally into the breadcrumb mixture, pressing the breadcrumbs onto the oysters to coat well.
7. Place the breaded oysters on the wire rack and drizzle with olive oil. Season with salt and pepper to taste.
8. Bake the oysters for 15-20 minutes, or until golden brown and crispy.
9. While the oysters are baking, make the roasted red pepper sauce. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
10. Add the roasted red peppers and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes.
11. Transfer the mixture to a blender or food processor and blend until smooth. Return the sauce to the skillet and stir in the heavy cream. Season with salt and pepper to taste.
12. Serve the baked Rocky Mountain oysters with the roasted red pepper sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Bake at 400°F
Serving size:
4 servings
Nutritional information:
Calories: 535
Fat: 32g
Saturated Fat: 8g
Cholesterol: 189mg
Sodium: 1225mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Regular oysters can be used instead of Rocky Mountain oysters.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cilantro can be used instead of parsley in the breadcrumb mixture.
- Vegetable broth can be used instead of chicken broth in the sauce.
Variations:
- Add a pinch of cayenne pepper to the breadcrumb mixture for a spicy kick.
- Serve the oysters with a side of ranch dressing for dipping.
- Use the roasted red pepper sauce as a topping for grilled chicken or fish.
Tips and tricks:
- Make sure to pat the oysters dry before breading them to ensure the breadcrumbs stick.
- Use a wire rack to bake the oysters to ensure they get crispy all over.
- Roast the red peppers ahead of time to save time.
Storage instructions:
Leftover baked oysters can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the baked oysters, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the baked oysters on a platter and drizzle the roasted red pepper sauce over the top. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Creamed spinach
Troubleshooting advice:
- If the breadcrumbs are not sticking to the oysters, try pressing them on more firmly or dipping the oysters in the egg mixture again before breading.
Food safety advice:
- Make sure to cook the oysters to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and any surfaces that come into contact with the raw oysters to prevent cross-contamination.
Food history:
Rocky Mountain oysters are a delicacy in the western United States, particularly in Colorado and Montana. Despite their name, they are not actually oysters, but rather the testicles of bulls or other male animals.
Flavor profiles:
The baked Rocky Mountain oysters are crispy and savory, with a slightly gamey flavor. The roasted red pepper sauce is sweet and tangy, with a creamy texture.
Serving suggestions:
Serve the baked Rocky Mountain oysters as an appetizer or main course. They are perfect for a game day snack or a western-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A