So, I first started to plan a recipe around American Horror Story’s third season premier celebrating New Orleans. I thought about the many wonderful dishes that Louisiana has to offer us. But, then I remembered that it had to be a paleotized Oyster Po’ Boy.
In my college days, I was bartending in a little oyster bar in Augusta, Georgia when I met my hubby, Sam. He was attending a school at Fort Gordan for three months and would come up to my bar several times a week. He would always order a Red Dog beer and an Oyster Po’ Boy. So, I HAD to make this for him!
- 2 eggs
- 2 tablespoons Dijon mustard
- 20 shucked oysters
- 1/3 cup arrowroot
- 1 cup almond flour/meal
- 2 tablespoons creole seasoning (or Old Bay seasoning)…I picked up some Todd’s Dirt at Whole Foods
- 2 egg yolks
- 2-3 garlic cloves, minced
- 1 tablespoon small capers
- 2 teaspoons creole seasoning (or Old Bay seasoning)
- 3/4 cup extra virgin olive oil (mild aroma so it doesn’t overtake the aioli)
- 2 tablespoons minced onion
- 1 teaspoon horseradish
- 15-20 Bibb lettuce leaves (depending on the size of the oysters and the lettuce)
- 1-2 Roma tomatoes, diced
- ground pepper
- Preheat oven to 400 degrees F.
- To make the Aioli (mayonnaise): In a small food processor or blender, blend the egg yolks, minced garlic, mustard, capers, and creole seasoning. Now here is the tricky part to making aioli (mayonnaise). Add 1 teaspoon of the olive oil at a time while blending. ONE TEASPOON AT A TIME! If you add the oil too quickly, just throw it down the sink…it won’t work. Once the mixture begins to thicken, you can then add more at a time…but do this right ~ take your time ~ trust me! Once thick, stir in minced onion and horseradish. Set mixture aside and refrigerate.
- In one bowl, whisk eggs and Dijon mustard. In a shallow bowl, mix arrowroot, almond flour, and creole seasoning. Dip oysters in the wet mixture and then dredge in the dry mixture. Place in a greased baking dish. Cook for 15 minutes on the top rack. Flip oysters. Cook for an additional 5 minutes.
- Assemble wraps with oysters, diced tomatoes, aioli, and a squeeze of lime. Garnish with ground pepper.