My version of Surf and Turf!! Unconventional by definition as most “Surf and Turf” dinners are the same old beef and shrimp. I get tired of the same old thing and always want to push the envelope of flavor combinations and ingredients. Want the WOW factor? Here it is. And guess what? it’s not difficult!! Preparing the chicken is super easy, and while it grills, you can fry the oysters! Spring is here and here is a great way to get outdoors and do the grilling we’ve been waiting for all winter long!!
Grilled Bacon Chicken with Fried Oysters
8-10 boneless, skinless chicken thighs (do not use breast!)
2 slices of bacon per chicken thigh
onion and garlic powder
salt and pepper
dried onion flakes
Light a charcoal grill with the charcoal on only one half of the grill. The chicken will be placed on the side with no charcoal, otherwise it will burn.
Sprinkle the chicken on both sides with salt, pepper, smoked paprika, onion and garlic powder and place a teaspoon of dried onion flakes on the inside of the chicken.
Roll the chicken tightly and wrap with 1-2 slices of bacon, stretching/pulling the bacon slightly as you wrap. This will help it to stay on the chicken.
Place the chicken on the side of the grill with no charcoal, cover and keep the vents on the top cover 1/2 open.
Check the internal temperature of the chicken in about 40 -45 minutes, it should be no less than 165 Degrees.
Fried Oysters and Green Beans
1 package of fresh green beans (about a pound)
24 oysters in the shell (sometime they are sold in a clear plastic container already shucked).
1 cup of corn meal
1 cup of whole wheat flour
2 cups of white flour
1 teaspoon of garlic and onion powder
1 teaspoon of salt and pepper
1 teaspoon of turmeric
4 cups of vegetable oil for frying
Shuck the oysters and place in a bowl with the natural juices. You can do this a day ahead of time to save time. If you do, put them in a lidded container.
Put the spices, 1 cup of cornmeal, 1 cup of whole wheat flower, salt/pepper and turmeric in a large bowl.
Place the 2 cups of white flour in another bowl.
Beat the eggs in a third bowl.
Coat the oysters one at a time in A) with flour B) Egg C) corn/wheat flour mixture.
Heat the oil in a medium sized dutch oven (I use carbon steel pans – they are used in most restaurants in France)on low to medium fire.
Once hot, drop the oysters in the oil and cook until light golden brown, about 2 minutes. Remove from the oil and place on a platter with paper towels and sprinkle with salt.
Once the oysters are done, keep warm in a 200 agree oven.
place the string beans in the hot oil and cook for only 1 minute. Remove and sprinkle with salt.