MAKES 4 TO 6 SERVINGS
Courtesy of Devon Delaney, Westport, CT
Oyster Category Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest

Kimchi Ingredients:

• 1/2 head napa cabbage, thinly shredded 
• 1/2 cup diced red bell pepper
• 2 carrots, shredded
• 2 red radishes, diced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon sea salt
• 1 tablespoon crushed garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon Asian fish sauce
• 3 tablespoons rice vinegar

Oyster Pancake ingredients:

• 1 pint fresh Oysters 
• 2 tablespoons all purpose flour
• 2 tablespoons whole wheat flour 
• 2 tablespoon panko breadcrumbs
• 1/2 teaspoon baking powder
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 4 stalks of chives, diced
• 2 eggs 
• 2 tablespoons low fat milk
• 2 tablespoons olive oil plus more as needed for frying
• Garnish: Toasted sesame seeds

Prepare Kimchi by combining cabbage, bell pepper, carrots, radishes, red pepper flakes, salt, garlic, ginger, fish sauce and rice vinegar in a bowl. Cover until ready to use and stir occasionally. (Can be made up to a day ahead.)

Rinse and drain the oysters. Put all purpose flour and next 6 ingredients into a plastic bag and add the oysters. Shake it to coat oysters. Beat eggs and milk in a large bowl.

Add the oysters into the egg bowl and gently toss to coat. Preheat a large skillet. Add 2 tablespoons oil to skillet. Scoop out one oyster at a time with a spoon and place in skillet. Turn each oyster pancake over when one side is golden brown. When both sides are golden, serve them on a plate over a bed of kimchi topped with a sprinkle of sesame seeds.

Photo by Helana Brigman

MAKES 2 SERVINGS
Published in Louisiana Cookin' in June 2012 
Courtesy of Sara Liberta 

The perfect start for Mother’s Day, puff pancakes are easy, dramatically beautiful, and sooo yummy! There’s no waiting to cook several batches for a crowd; just pour the batter into a well-buttered skillet or casserole pan and pop it in the oven for a few minutes. As the pancake bakes and rises, beautiful shapes are formed; towering peaks and buttery valleys invite sweet fruits to nestle among them. Choose from strawberries, raspberries, apples, pears, peaches, and cherries, all members of the Rose family, and delicious when combined with rose petals and rosewater or rose syrup. —Sarah Liberta

• 4 tablespoons unsalted butter
• 1/2 cup milk
• 1/2 cup flour
• 2 large eggs
• 2 tablespoons sugar or honey 
• 1/2 teaspoon rose water
• 1 pinch ground nutmeg
• 2 tablespoons powdered sugar (optional) 
• Rose Syrup (recipe follows)
• strawberries, for serving

Preheat oven to 425ºF. Put butter in 10-inch ovenproof skillet and place in oven. When butter is melted, remove pan and tilt to coat sides.

Whisk milk, flour, eggs, granulated sugar, rose water, and nutmeg in medium bowl or in a blender or food processor. Pour into skillet, tilt pan so butter runs over the batter, and return pan to oven.

Bake until pancake is puffed and golden, 12 to 15 minutes. Remove and sprinkle with powdered sugar or Rose Syrup, or serve with strawberries and whipped cream laced with 1/2 teaspoon rose water. Serve immediately.

Chef’s Notes: Recipe may be divided or multiplied easily. To serve 1 generously, halve the amounts and bake in an 8-inch skillet or pan. For 4, double the amounts and bake in a 12-inch skillet; for 6, triple the original and bake in a 9x13-inch pan.

Rose Syrup
MAKES 1 1/2 CUPS

Use as a base for summer drinks, drizzle lightly over fresh fruit and berries, serve with pancakes or pound cake. Mix a small amount with powdered sugar to make a glaze for cakes or cookies. —Sarah Liberta

• 1 cup sugar
• 1/2 cup fragrant rose petals, removed from stems and tightly packed
• drop of red food coloring (optional)

Bring 1 cup water and sugar to a boil, reduce heat and simmer, stirring until sugar dissolves. Remove from heat, add rose petals, and let stand until cool. Strain and add food coloring if desired. Bottle and chill until used.