“Cinco De Tello” June Challenge Winning Recipe

Makes 24 fresh oysters (yields 4 servings)

  • Flour Coating
  • 1 teaspoon black pepper
  • 3 teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt & pepper t/t
  • Egg Dip
  • 5 large eggs, slightly beaten
  • 1 cup club soda
  • Panko Coating
  • 3 cups panko (Japanese)
  • 1 tablespoon dried parsley

Directions:

Using a standard breading method, to bread the oysters by dipping oysters in the flour mixture; then dip in egg, then in the bread crumbs. Fry in hot oil at about 350° until golden browned.

Peanut Dipping sauce: (yield 14 oz.)


  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon firmly packed light brown sugar
  • 2 large garlic clove, minced
  • 1 ½ cup water
  • Cayenne to taste
  • ¼ cup chopped scallions

Directions:

In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth. Remove from heat to cool, and then add scallions.

Dill pickled coleslaw (yield 18 oz)


  • 3 cup shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup scallions or chives
  • 1 cup chopped dill pickles

Coleslaw Dressing (yield 12 oz.)


  • Juice of 2 limes (1/2 cup)
  • 1 Teaspoon, parsley coarsely chopped
  • ⅓ Cup pickle juice
  • 2Teaspoon, brown sugar
  • 1 cup mayo
  • 1 Teaspoon, prepared mustard or Dijon mustard

Directions:

Mix diced carrots, scallions, cabbage and pickles in a large bowl. Add dressing ingredients to the bowl, and stir in. Finally, add shredded slaw, and blend well. If you need a bit more dressing, add in more pickle juice. Taste and adjust seasoning.

To Assemble:

Place three- 2 ½ inch watermelon triangles on each plate. Top each watermelon with 1 ½ tablespoon of coleslaw. Top coleslaw with 2 fried oysters & skewer. Place ramekin of Peanut Dipping sauce on plate & serve..

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