Best 3 Hangtown Fry With Parmesan And Fresh Herbs Recipes

HANG TOWN FRY

Steps:

• For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Put some arugula in a bowl and lightly dress with some of the dressing.
• For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat. Add the bacon and slowly cook until the fat has rendered and the bacon is crisp. Transfer to a paper-towel-lined plate using a slotted spoon.
• Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer. Put the flour on a plate and sprinkle with salt and pepper. Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess. Fry the oysters until golden brown on both sides and just cooked through. Transfer to a plate lined with paper towels. Discard the oil in the pan and wipe with a paper towel.
• Return the pan over medium heat. Whisk together the creme fraiche and eggs and sprinkle with salt and pepper. Add the butter to the pan and cook until it begins to sizzle. Add the oysters and eggs and cook, stirring constantly, until soft curds form.
• Divide between 2 plates and top with the dressed arugula. Drizzle with more of the vinaigrette and garnish with crisp bacon.

HANGTOWN FRY

Steps:

• Heat vegetable oil in a heavy-bottomed saucepan over medium to 360°F. Preheat broiler with rack 6 inches from heat.
• Whisk together eggs, cream, chives, ¼ cup of the bacon, and ½ teaspoon each of the salt and black pepper in a large bowl. Set aside.
• Place oysters in a shallow dish, and add buttermilk; stir to coat. Combine flour, cornmeal, cayenne, and ½ teaspoon of the salt in a medium bowl. Dredge half of the oysters in flour mixture; shake off excess. Fry in hot oil until golden brown and floating, 2 to 3 minutes. Drain on paper towels. Repeat with remaining oysters. Sprinkle with remaining ½ teaspoon each salt and black pepper.
• Heat butter in an 8-inch nonstick skillet over medium. Pour egg mixture in skillet. Cook until bottom is set, about 1 minute. Using a rubber spatula, gather set edges to middle of skillet, and let liquid run out of the middle. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a platter or cutting board.
• Toss together frisée, lemon juice, and olive oil in a large bowl. Top omelet with frisée and oysters; sprinkle with remaining ¼ cup bacon. Serve immediately.

HANGTOWN FRY

Steps:

• Preheat broiler with rack 8 inches from heat source. Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Keep warm.
• Whisk together 2 eggs, 1 tablespoon cream, 1/2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
• Combine flour and a pinch of salt and pepper. Dredge oysters in flour mixture, shake off excess, and transfer to a plate.
• Heat 1 tablespoon butter in an 8-inch ovenproof skillet over medium-high heat until foamy. Add half the oysters, and cook, flipping once, until golden, about 3 minutes total.
• Reduce heat to medium, and pour egg mixture over oysters in skillet. Cook until bottom is set, about 1 minute. Place skillet under broiler, and broil until top and center are just set, 30 seconds to 1 minute. Slide omelet onto a plate, and top with half the bacon. Serve immediately. Wipe out skillet, and repeat to make another omelet.