The Prize of Cooking

Cooking to win a prize is awesome but sharing it with the ones you love is even greater.

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Louisiana Oyster Loaf #TheOysterBed #Oysters

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Look who caught the oyster fever…my husband. A few weeks back when The Oyster Bed company mailed me their Le Petite oyster tray to use and create recipes with my husband made a comment about having a recipe of his own he wanted to try.

Shortly after the tray arrived, I created Oyster Bed Sliders and Gulf Coast Creamcake Puffs. Both use the oyster tray for baking and serving. They are so easy to use, clean up and they make an adorable serving platter. (Note: The tray was sent complimentary and all opinions and comments are my own.)

I offered my help but he refused and said he wanted to do it alone. I sweetly reminded him that he has to write down all of the ingredients and steps as he goes so he can type up the recipe for a post.

Not only did he do a great good at writing it all done, typing it up, but the oyster loaves are delicious.

In keeping things simple, Mark used only a few ingredients to make the oyster loaves; Hempler’s Hot Italian pork sausage, fresh oysters already cleaned, breadcrumbs and a few spices. Most are everyday products you have in the cupboard already, even the Creole ketchup he made is simple.

We do however have a few products that are from an Oregon family based company that we love, Saucy Mama. Thankfully you can get their award winning products online until they show up in a store near you.

Mark served Suzie’s Yellow Mustard and their Creamy Horseradish Sauce as condiments with the loaves.

Sure am looking forward to more of these. Guess who gets to make them. 🙂

Louisiana Oyster Loaf #TheOysterBed

Number of servings: 2

See Detailed Nutrition Info on

Spicy tender oyster loaves baked and served in The Oyster Bed tray. Yellow mustard and creamy horseradish sauce make the perfect condiments.

Ingredients

  • 1 lb. Hempler’s Italian Hot Sausage
  • 10 oz fresh oysters (I used jarred oysters)
  • ¾ cup Progresso Bread crumbs
  • ½ teaspoon minced garlic
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoons Creole seasoning
  • Cooking spray
  • 1 Le Petite cooking tray from The Oyster Bed
  • Optional: yellow mustard, creamy horseradish sauce

Instructions

  1. Spray the Oyster Bed cooking tray with cooking spray, set aside
  2. Preheat oven to 350 degrees.
  3. Mix the ketchup, Worcestershire sauce, and Creole seasoning in small bowl, set aside.
  4. Drain liquid from the jarred oysters.
  5. With a small blender or food processor, give the oysters just a 1-2 second on pulse. You do not want to puree the oysters but give them just enough of a blend that there is liquid and yet some small pieces of the oyster.
  6. Incorporate the oysters, Italian sausage, bread crumbs, garlic, smoked paprika, and cayenne together. Do not over knead the mixture as it will become stiff and dried out, but just rather enough to get all the ingredients evenly mixed.
  7. Divide mixture into 6 portions.
  8. Shape each ball to fit into the Oyster Bed tray wells.
  9. Spread some of the Creole Ketchup mixture onto each of the six loafs.
  10. Bake for 25-30 minutes or until internal temperature reaches 165 degrees.
  11. I like to serve any kind of meat loaf with one of my three favorite condiments. For this recipe I used Saucy Mama’s brand, Yellow Mustard, and Creamy Horseradish sauce and the remaining Creole Ketchup.

Gulf Coast Creamcake Puffs #TheOysterBed

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Who says that an oyster tray only has to have oysters served in it? Not me!! And certainly not The Oyster Bed company. You can visit their website and see all of the different foods that they have served up in both of their tray sizes. Thanks to The Oyster Bed company for sending me this tray to test with. All of the comments and opinions are my own.

The Le Petite tray from The Oyster Bed

The Le Grand tray from The Oyster Bed

 

 

 

 

 

 

I started dreaming about making a dessert in this tray ever since it arrived. But first I had to make the Oyster Bed Sliders then dessert.

Not only does the tray provide the great shape for the cream puff but it bakes them beautifully. The bottoms were golden brown and the inside was perfectly hollow.

Once the cream puffs are baked, they can be stuffed with all kind of fun fillings. Savory cream puffs with curry chicken, an oyster stuffing, shrimp salad and on and on!!!!

 

Gulf Coast Creamcake Puffs #TheOysterBed

Number of servings: 10

See Detailed Nutrition Info on

These dreamy Gulf Coast Creamcake Puffs will be the favorite treat at the party. The cream puff shells can be stuffed with lots of different filling and served on The Oyster Bed tray for an extra special display.

Ingredients

  • Cream puff shells:
  • ½ cup unsalted butter
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 4 eggs
  • Cooking Spray
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • Optional:
  • 1 cup graham cracker crumbs mixed with 2 tablespoon sugar for sand
  • Melted white chip chocolate with food coloring paste to create seashells (seashell mold found at craft stores)
  • Powdered sugar to dust the tops of the shells before serving.

Instructions

  1. Prepare the cream puff shells: Heat oven to 400 degrees. Lightly spray The Oyster Tray with cooking spray and set aside.
  2. In a heavy bottom saucepan, bring the butter, water and vanilla extract to a boil. Stir in the flour. Vigorously stir the mixture until it leaves the sides of the pot and forms a ball. Remove from the heat, transfer to a stand up mixer and allow to cool for a short time.
  3. With the mixer (use the paddle attachment) running on low add one egg at a time, allowing each to be incorporated. Turn the mixer up and continue to beat until smooth. Fill a large pastry bag (large star tip) with dough and pipe into The Oyster Bed tray.
  4. Bake for 25 minutes or until the puffs are golden brown on top and firm. Allow to cool before cutting open. When cutting open, do not cut all the way through to create a hinge like a shell.
  5. Prepare the cheesecake filling: In a stand up mixer or large bowl, beat the cream cheese.
  6. Add in the vanilla extract and lemon juice, beat together. Add in the heavy cream and beat until well blended. Add in the powdered sugar and beat until stiff and fluffy. Be careful to not over beat!! Transfer to a large pastry bag with a large open tip and refrigerate until ready to fill the shells.
  7. Once the shells are cooled and filled. Place them back in The Oyster Tray with the graham cracker sand and chocolate seashells. Dust powdered sugar over the tops of the cream puffs and serve.

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

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Saucy Mama 2016 Recipe Contest Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw-Recipe #2 #saucymama
Update!!!!!!!! My recipe was chosen as the Grand Prize winner on 6/1/16. I am headed back to the World Food Championships in November to compete in seafood again! I am ready to rock and roll like a seafood champ!!

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

So here is my second entry for Saucy Mama’s 2016 Recipe Contest,Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw .

I am one of 25 who were selected to receive 6 Saucy Mama products and make a dish that would fit into one of the open categories for World Food Championship qualification…Burger, Bacon, Seafood or Steak. I chose seafood. This is the same category I won a Golden Ticket to the World Food Championships in 2014. Last year I went with a Golden Ticket from Hormel and competed in Chili. I enjoyed competing in Chili but my heart really is with seafood.

Saucy Mama is a small family owned company that produces sauces, mustards, marinades and so much more. They are located in the same state that I live in…Oregon!! They have won multiple awards for their products and have been a big product sponsor at the World Food Championships for several years.

This contest offers a chance to be apart of the World Food Championship Team Saucy Mama this November is Orange Beach, Alabama. Not only is it an opportunity to compete for $100,000.00 at the WFC but for a winners package from Saucy Mama that helps cover the cost of travel and expenses. I would love to be a part of this team. The previously selected team members are all talented food competitors that will be making up a winning team.

Orange Habanero Coconut

My inspiration for this dish comes from my visit to Bubba Gump Restaurant in Maui years ago were I had Coconut Shrimp for the first time. Coconut Shrimp with a dipping sauce, oh my!! I am also a fan of Shrimp Po Boy Sandwiches. So I decided to combine the two and take it up a few notches.
I remember the original dipping sauce for the Bubba Gump Coconut Shrimp was made with a marmalade and whole grain mustard. I thought how perfect to add those ingredients to my shredded cabbage.

To lighten up the dish I chose lettuce cups instead of bread rolls. Then I can eat more, right? Layering a slaw made with Saucy Mama’s Orange Habanero Wing Sauce and their Backyard Brat Mustard on the lettuce cup adds a sweet and spicy kick that goes so well with the sweet coconut shrimp. Throw a tomato slice on for a bit of color and yum, and because a “dressed” Po Boy has tomato.

I will admit, Saucy Mama’s Orange Habanero Wing Sauce has been my ultimate favorite product since I first tried it two years ago. It makes this meal come together fast. The slaw can be made ahead of time, the lettuce and tomato can be prepped and ready.

All that is left is a quick dredge to the shrimp with a fast fry. You can even do prep the shrimp slightly in advance, wrap them up and refrigerate them until you are ready to fry.

Once they are done frying, garnish with cilantro and dinner is served!! Oh and it never hurts to serve the rest of the Orange Habanero Wing Sauce at the table for drizzle.

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

Saucy Mama’s 2016 Recipe Contest Orange Habanero Coconut Shrimp

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

Number of servings: 6

See Detailed Nutrition Info on

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups are full of the sweet crunchy coconut shrimp you know and love but are now paired with an orange habanero cabbage slaw. This sweet and spicy combination will take you back to the Islands.

Ingredients

  • 12 ounce package31/40 ct shrimp, peeled with tails removed
  • Head of butter leaf lettuce, separated and rinsed
  • 4 tablespoon Saucy Mama Habanero Orange Wing Sauce, divided, plus some for drizzle
  • 1 Tablespoon Saucy Mama Backyard Brat Mustard
  • 1 Tablespoon orange marmalade
  • 1 pound shredded cabbage
  • 3 Tablespoon onion, minced
  • ¼ cup mayonnaise
  • ½ cup chopped fresh cilantro
  • 12 thin slices beef steak tomato
  • ¼ cup buttermilk
  • 2 eggs, beaten
  • 2 cups flour, divided
  • 2 cups shredded sweetened coconut
  • Salt and pepper
  • 4 cups cooking oil for frying

Instructions

  1. In a small bowl, marinade the shrimp in the buttermilk and 2 Tablespoons of Saucy Mama Orange Habanero Wing Sauce.
  2. Prepare the slaw: mix together the shredded cabbage, onion, mayonnaise, cilantro , 2 T Saucy Mama Orange Habanero Wing Sauce, 1 T Saucy Mama Backyard Brat Mustard and 1 T orange marmalade. Set in the refrigerator.
  3. Add the cooking oil to a deep dish pot and heat to 350 degrees.
  4. Make the dredging stations: In one container add 1 cup of flour with 1 teaspoon of salt and 1/8 teaspoon of black pepper. In another container, add two beaten eggs, and in the last container add 1 cup of flour and 2 cups of shredded sweetened coconut that have been blended.
  5. Begin by dredging the marinated shrimp in the seasoned flour, then the eggs and finally into the floured coconut blend. When the oil is up to temperature, deep fry the shrimp for several minutes or until golden brown. Drain on a paper towel.
  6. (If you want to fry at a later time, you can refrigerate for a few hours before frying)
  7. Assemble the lettuce cups: arrange each platter with two butter leaves, add a slice of tomato, some of the Orange Habanero Slaw and two of the fried Orange Habanero Coconut Shrimp. Drizzle with additional Orange Habanero Wing Sauce for a little more zip!

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