Recipe of the Week
Deviled Oysters
December 15, 2011

My best description of "Deviled Oysters" is that it is a cross between quiche and stuffing. In any case it is devilishly good and should be included in any Eastern Shore holiday meal.

* ¼ lb ground sausage browned and drained or ¾ cup smoked ham, cubed
*3 Slices white bread toasted and cubed
*1 pint of oysters including juice
*2 eggs beaten
* Zest of ½ lemon
* ½ cup small chopped celery
* ½ cup small chopped carrots
* ½ cup small chopped red bell pepper
* ¼ cup dry white wine
* ¼ cup fresh chopped parsley
*2 Tablespoon melted butter
*1 Tablespoon Worcestershire sauce
* ½ Tablespoon hot sauce
* ½ Tablespoon dry mustard
* Cooking Spray
* Kosher salt to taste
* Cracked black pepper to taste
* Almond flour to use as a topping
* 2 Tablespoons softened butter

Cook the sausage until no longer pink and drain with paper towels. Set it aside until ready to use.

Sautee the celery, carrots and red bell pepper in a small amount of EVOO. As soon as they begin to sweat, salt to taste and add the wine. Continue cooking until the vegetables begin to soften but are still al dente. Set the mixture including liquid aside until ready to use.

Toast the three slices of bread and cut into small cubes.

In a large mixing bowl, combine the sausage, bread cubes, oysters including juice, eggs, lemon zest, sautéed vegetables, parsley, melted butter, Worcestershire sauce, hot sauce and dry mustard. Add salt and black pepper to taste.

Prepare an 8" x 8" casserole dish by spraying it with cooking spray. Pour the mixture evenly into the dish.

Lightly sprinkle almond flour over the casserole. Dot it evenly with the softened butter.

Bake uncovered in a 350 degree oven for 55 minutes. Let it sit for 5 minutes and serve.

NOTE: It is important for ingredients such as the sausage and sautéed vegetables to cool before adding the eggs. Adding ingredients that are hot may cause the eggs to scramble.