By David Harbilas

I recently made this as a guest at another chef’s restaurant.

He had a large container filled with oysters still in their shell, in addition to some great looking heirloom tomatoes.

I figured that one of the best ways to pair the two things together was to use the tomatoes raw, so as to utilize their natural sweetness, and frying the oysters would give them some crunch and provide a contrast in the warm oysters against the cool salsa.

The bacon adds smoke, which is also provided by some spices added to the cornmeal breading.

Serves 1 appetizer portion

for the oysters:

• 5 oysters, shucked, shells reserved
• 1 egg beaten
• ¼ cup flour
• ¼ cup cornmeal
• 1 teaspoon old bay seasoning Read the rest of this entry »
  
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By Mindy McIntosh-Shetter

Nothing beats a fresh tomato from one’s own garden.

Biting into the tomato is bliss that only the most famous poets can describe.

But another way the naked tomato can be served is the simple BLT.

I have often wondered who invented this so simple sandwich that practically covers all food groups in each bite.

The BLT can be rustic or gourmet and can be found at local dinners, fine dining establishments and even at the local gas station in the South. The simple BLT can be served for lunch and dinner or if on a low carb diet as a salad. The following recipes create 1 serving.

Basic BLT

Ingredients

• 2 slices of bread
• 2 tomato slices Read the rest of this entry »
  
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