Whether you’re a novice in the kitchen or a modern-day Martha, a delicious, beautifully plated dish is something we can all admire. Bill Taibe, owner at The Whelk, shares some styling secrets and their amazing deviled eggs with cornmeal fried oysters recipe so you can prepare your own Insta-worthy masterpiece.
Ingredients
1 dozen eggs
1/4 cup chopped fresh herbs, such as dill, tarragon or parsley
1/2 teaspoon anchovy paste
1/2 teaspoon chopped garlic
1 tablespoon lemon juice
1 teaspoon capers
1/4 cup pickled red onions (recipe below)
1/4 cup and 2 tablespoons mayonnaise
2 teaspoons whole grain mustard
2 teaspoons Dijon mustard
24 oysters, shucked
4 cups cornmeal, or as needed
Canola oil, for frying
Directions
Place eggs in a large pot and cover with cold water. Bring water to a boil then season generously with kosher salt. Boil eggs for 10 minutes then remove from heat. Drain eggs then submerge in ice water to cool down. Once cool, peel eggs and slice in half lengthwise. Remove yolks and set aside for filling. Place whites on a platter and reserve. Combine herbs, anchovy paste, garlic, lemon juice, capers, pickled red onions, mayo and mustards in a food processor. Process until well combined. Add the egg yolks and puree until smooth. Season to taste with kosher salt. Using two teaspoons or a piping bag, fill the centers of the egg whites with the yolk filling. Fill a deep, heavy-bottomed pot with about 4 inches of canola oil. Heat the oil to 350 degrees, using a candy thermometer. Working in batches, dredge the oysters in cornmeal, making sure they are well coated, then carefully drop into the hot oil. Fry oysters for about 45 seconds then remove and place on a paper towel to drain. Season fried oysters with blackening spice and kosher salt. Place one fried oyster on top of each deviled egg and garnish with pickled onion and dill.
Blackening Spice
2 teaspoons black peppercorns
2 teaspoons mustard seed
2 teaspoons fennel seed
1 teaspoon coriander seed
1 teaspoon cumin seed
4 teaspoons Old Bay
4 teaspoons cayenne pepper
4 teaspoons crushed red pepper
2 teaspoons smoked paprika
2 teaspoon Aleppo pepper
Directions
Toast the peppercorns, mustard, fennel, coriander and cumin seeds in a dry sauté pan over medium-low heat until fragrant. Shake the pan frequently to prevent the spices from burning. Remove pan from heat and transfer spices to a spice or coffee grinder. Grind until they are a fine powder. Combine the ground spices with the remaining ingredients and mix well.
Pickled Red Onions
Make 1 hour, or up to 24 hours, in advance
1 medium red onion
3 cups rice wine vinegar
1 cup granulated sugar
Directions
Peel and halve the red onion then slice as thinly as possible and place into glass bowl. Combine vinegar and sugar in a small sauce pot and bring to a boil over medium-high heat, stirring regularly to dissolve the sugar. When sugar has completely dissolved, remove brine from heat and pour over the onions. Let onions cool to room temperature then cover and store in the refrigerator until needed.
