A treasured family recipe for spicy baked oysters will begin the meal. One entree, among my favorite dishes, will be grilled lamb chops surrounded by a colorful garnish of roasted carrots, redskin potatoes and fennel.
Two of my aunts, both gifted cooks from Mississippi, gave me the recipe for Johnny Reb Baked Oysters many years ago. (Johnny Rebel was the nickname the Union army used for Confederate soldiers.) Each swore that this was her favorite way to prepare oysters, and I, too, find this gratin irresistible.
Fresh-shucked oysters sprinkled with parsley and shallots are layered in a baking dish and drizzled with lemon juice and half-and-half. Black pepper, hot sauce and paprika add a touch of heat.
Covered with a buttered cracker crust, the oysters are baked until golden and crisp on top but still velvety-tender beneath.
Served with flutes of cold, bubbly champagne, they will be a delicious way to begin 2003.
Johnny Reb Baked Oysters
Makes 6 to 8 appetizer servings
1/2 cup (1 stick) butter, melted, plus some to grease the pan
2 quarts (about 2 pounds) fresh-shucked oysters, drained
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped shallots
1 teaspoon salt
1 teaspoon freshly ground black pepper
About 6 quick splashes ( 1/4 teaspoon) hot pepper sauce, preferably Tabasco
1 tablespoon Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
3/4 cup half-and-half
2 cups fine cracker crumbs made from oyster crackers or saltines
Paprika, preferably Hungarian
1. Arrange oven rack at center position and preheat oven to 375 degrees. Butter a shallow 3-quart oven-to-table baking dish (a 13-by-9-inch Pyrex dish works well).
2. Place half of the oysters in the baking dish. Sprinkle with half of each of the following: the parsley, shallots, salt, pepper, hot pepper sauce, Worcestershire sauce, lemon juice and half-and-half. Combine the melted butter and cracker crumbs and scatter half of this mixture on top. Repeat to make a second layer of oysters, seasonings, and butter-cracker crumb mixture. Sprinkle generously with the paprika.
3. Bake for 30 minutes. If the top isn't golden and crisp, place casserole dish 4 to 5 inches under a preheated broiler and broil for 3 to 4 minutes, watching constantly to avoid burning. Serve warm.
Per serving, based on 8 servings: 407 calories, 19 grams protein, 21 grams carbohydrates, 2 grams sugar, 27 grams fat, 85 milligrams cholesterol, 990 milligrams sodium, 5 milligrams fiber.
