Name: Cornmeal Battered Oysters on the Half Shell
Ingredients: 32 Oysters; shucked (reserve half of the shells); 1 c Milk; 2 c Cornmeal; 1 ts Salt; 1/4 ts Cayenne; 3 tb Unsalted butter; 2/3 c Onion; julienned; 2/3 c Celery; julienned; 2/3 c Carrot; julienned; Salt and pepper; 14 c Vegetable oil for deepfrying; Tartar sauce; 3 Sweet gherkins; finely chopped; 2 Shallots; finely chopped; Yolk of 1 hardboiled egg; sieved or finely chopped; 1 tb Capers; finely chopped; 2 tb Fresh parsley leaves; finely chopped; 2 tb Grated onion; 1 tb Fresh tarragon; finely chopped -or-; 1 ts Dried; crumbled; 1 tb Fresh chervil; finely chopped -or-; 1 ts Dried; crumbled; 1 1/2 ts Dijon mustard; 1/2 ts Grated lemon peel; Salt and pepper; 1 1/2 c Homemade or prepared mayonnaise

Things that draw people to embrace legalism. 1. Legalism provides us with a sense of security in that it enables us always to know precisely what to do in every conceivable moral dilemma. There is a certain sort of psychological safety in being stiff morally. 2. Legalism nurtures pride. “Look at what I’m willing to forego that others embrace! Others may indulge themselves but I have a discipline and a moral standard they lack. I possess a will-power that really loves God. Therefore, God really loves me” (with the implication that God doesn’t really love those who choose another path, or at least doesn’t love them as much as He loves me!). 3. It provides an excuse to maintain control. One need never fear the unknown because there is always a rule or law (of my own making, of course) to govern every situation. After all, without rules things will get out control (or so legalists think). 4. There is comfort in conformity. It is always reassuring when other people live like we do, even if there is no explicit biblical warrant for it. 5. Some embrace legalism out of a genuine, heart-felt concern for other believers. They are actually motivated by love and compassion, worried that the spiritual welfare of others is at risk. They fear that others will assuredly “fall” if they walk down a certain path, even though that path is nowhere prescribed in Scripture (see especially Romans 14:4).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		T, H, A, N, K	8	Servings

INGREDIENTS

32		Oysters; shucked (reserve half of the shells)
1	c	Milk
2	c	Cornmeal
1	ts	Salt
1/4	ts	Cayenne
3	tb	Unsalted butter
2/3	c	Onion; julienned
2/3	c	Celery; julienned
2/3	c	Carrot; julienned
		Salt and pepper
14	c	Vegetable oil for deepfrying
		Tartar sauce
3		Sweet gherkins; finely chopped
2		Shallots; finely chopped
		Yolk of 1 hardboiled egg; sieved or finely chopped
1	tb	Capers; finely chopped
2	tb	Fresh parsley leaves; finely chopped
2	tb	Grated onion
1	tb	Fresh tarragon; finely chopped -or-
1	ts	Dried; crumbled
1	tb	Fresh chervil; finely chopped -or-
1	ts	Dried; crumbled
1 1/2	ts	Dijon mustard
1/2	ts	Grated lemon peel
		Salt and pepper
1 1/2	c	Homemade or prepared mayonnaise

INSTRUCTIONS

Combine cornmeal, salt and cayenne in a shallow bowl.
Dip oysters in milk then dredge in cornmeal mixture. Arrange oysters on a
baking sheet or tray and chill 30 minutes.
Melt butter in a saucepan over mediumlow heat. Add onions, celery and
carrots and cook, covered, until softened, about 5 minutes. Season lightly
with salt and pepper. Heat oil in a deepfat fryer or large, heavy pot to
365 degrees. Add oysters, in batches, and fry 40 seconds until golden
brown. Scoop up with a slotted spoon and drain on paper towels. Arrange
cleaned oyster shells on serving platter. Fill each shell with 1 teaspoon
of vegetable mixture. Top with oysters and a spoonful of tartar sauce.
Yield: 8 servings
Tartar sauce: Fold gherkins, shallots, egg yolk, capers, parsley, onion,
tarragon, chervil, mustard and lemon zest into mayonnaise; season to taste
with salt and pepper.
Yield: about 2 cups
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <[email protected]> on Nov 23,
1997

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