THE BEST Fried Oyster Sandwich

By Libbie Summers
Assisted by David Dempsey
Shopkeep Apron in Indigo Denim from Libbie Summers label

Fresh local oysters fried to the perfect crispness, stuffed inside a sweet slit-top brioche bun and slathered in a magical spicy remoulade sauce. BOOM! Heaven on a lunch plate. 
Fried Oysters, Oyster Sandwich, 15 minute meals, Tips for Crispy Frying, Cool Smoke BBQ Rub, Libbie Summers Recipes,
The Best Fried Oyster Sandwich with Cool Smoke Remoulade
(makes 4 sandwiches)

What you need: 
For Oysters
1 pint shucked oysters (about 36 small oysters)
2 cups buttermilk
1 cup self-rising flour
1/2 cup plain bread crumbs
1/2 cup cornmeal
2 tablespoons Old Bay Seasoning (or your favorite BBQ Rub)
Canola oil for frying
Flake Sea Salt
4 split-top brioche buns (toasting optional)
4 lemon wedges for garnish
1 tablespoon chopped fresh flat-leaf parsley for garnish

For Cool Smoke Remoulade
1 1/2 cups Duke’s Mayonnaise
1/4 cup stone ground mustard
1 tablespoon drained capers
1 tablespoon pickle juice
1 teaspoon horseradish
1 teaspoon hot sauce (your fave)
1 tablespoon Cool Smoke Everything Rub (can substitute Old Bay Seasoning or your favorite rub)
1 minced garlic

What to do: 
1. Soak Oysters: In a medium bowl add buttermilk and drained oysters. Set aside.
2. Make Dry Coating: In a medium bowl, whisk together the flour, bread crumbs, corn meal and 2 tablespoons Cool Smoke Everything Rub. Set aside.
3. Make Cool Smoke Remoulade: In a medium bowl, stir together all remoulade ingredients and refrigerate until ready to use.
4. Fry Oysters: Pour 3-4 inches of oil into a deep heavy-bottomed pot and heat to 350°F. Remove oysters one at a time from buttermilk and shake off, then dredge in the flour mixture and shake off any excess. Working in batches, carefully add the oysters to the hot oil and fry until golden brown and crisp (about 2 minutes), drain on paper towels and sprinkle immediately with flake sea salt. Continue with the rest of the oysters.
5. Make Sandwiches: Slather the inside of the rolls with Cool Smoke Remoulade. Stuff hot oysters into the roll and top with another spoonful of sauce. Squeeze lemon over each sandwich and garnish with chopped parsley. BOOM! Serve immediately.

*Watch the IGTV making this sandwich!
*Make sure to check out my friend Ashley Strickland Freeman’s new book The Duke’s Mayonnaise Cookbook -75 Recipes Celebrating the Perfect Condiment 
Fried Oysters, 15 minute meals, Crispy Fried Oysters, Tips for Crispy Frying, Cool Smoke BBQ, Dukes Mayonnaise, Libbie Summers Recipes, A food inspired life,

Greens and Orzo Stir Fry

By Libbie Summers
Photography by Chia Chong
Assisted by David Dempsey

Quite possibly the quickest (15 minutes…seriously) weeknight or any night meal that’s packed with nutrients, flavor and the most beautiful color. The bonus is it uses up any leftover pasta. BOOM! 
Stir Fry Recipes, Weeknight Dinners, Turnip Greens, Kale, Orzo Recipes, 15 minute meals, Libbie Summers recipes
Greens and Orzo Stir Fry
serves 4

What you need: 
2 tablespoons canola oil
2 cups shredded purple cabbage
1 large bunch greens, cleaned, dried and roughly chopped (great with any hearty greens –mustard, dinosaur kale, turnip, collard etc…)
8 ounces orzo, cooked al dente
1 tablespoon toasted sesame oil
1 teaspoon chili oil
Sea Salt

What to do:
1. Place a wok over high heat and heat to very hot. Add canola oil and bring to a shimmer. Stir in cabbage and cook stirring for 2 minutes. Add in turnip greens and cook stirring until just starting to wilt. Stir in orzo, sesame oil and chili oil. Cook stirring for 3 minutes. Liberally salt. Serve immediately.

Variation: Stir in 2 cups of shredded chicken or poached salmon at the end if you like, or place a piece of grilled salmon on top. DELIGHTFUL!

Easy Dinners, 15 minute meals, Winter Greens, Libbie Summers Recipes, Healthy Recipes, A food-inspired Life, Libbie Summers Recipes,

One-pan Lemon Garlic Chicken and Rice

By Libbie Summers
Assisted by David Dempsey
Apron: Cuisine Apron Dress in Indigo Chambray Linen from Yum Yum Smile Shop
Linen Napkin with Yellow Gingham Trim: Carnival Napkin Set from Yum Yum Smile Shop

There’s something about a just picked lemon from your friend’s trees that makes an ordinary week night one-pan meal extraordinary! Got 25 minutes? I’ve got you covered. 

Chicken and Rice Recipes, One Pot Dinners, Family Meals, Easy Weeknight Dinners, Lemon Chicken, Food-inspired living, Libbie Summers Recipes, Chicken Dinner,

One-pan Lemon Garlic Chicken and Rice
serves 4

What you need:
2 pounds boneless skinless chicken thighs
1/2 onion, diced
4 cloves garlic, finely chopped
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 large juicy lemon
1/3 cup chopped fresh parsley
Olive oil
Flake sea salt
Black Pepper

What to do:
1. Prep Chicken and Lemon: Liberally salt and pepper chicken thighs. Cut lemon in half and cut one of the halves into 4 rounds.
2. Cook Chicken: Place a large skillet with a tight fitting lid over medium-high heat. Add 1 tablespoon olive oil. Add chicken and brown all pieces on both sides (about 2 minutes per side). Note: You are not cooking chicken all the way through. Remove from skillet to a plate.
3. Finish Chicken and Rice: To the same skillet, add 1 teaspoon olive oil, garlic, onions, rice and a dash each of salt and pepper. Cook, stirring, 1 minute. Add chicken broth. Nestle chicken thighs back in the pan. Add lemon slices into pan and squeeze the juice of the other half lemon over. Reduce heat to medium-low. Cover and cook for 15 minutes or until liquid is absorbed.
To Serve: Garnish with chopped parsley and serve straight from the skillet the way God intended.

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Two Delicious Thanksgiving Leftover Recipes

By Libbie Summers
Assisted by David Dempsey

Two of my go to Thanksgiving Leftover recipes that check all the boxes. Delicious. Quick. Chic. Boom! 
Leftover Stuffing Recipes, What to do with Leftover Thanksgivng Stuffing, Thanksgiving Dressing, Thanksgiving Remix, Libbie Summers Recipes, Leftovers

Stuffing Nest Baked Eggs
(stuffing, egg + gravy)
Serves 3 

What you need:
Leftover dressing
1 teaspoon oil
3 large eggs
Coarsely ground black pepper
Leftover Gravy, heated (optional)

What to do:
1.Preheat oven to 350 degrees F.
2. Using a large ring mold or anything about 5-inches in diameter, cut out 3 rounds of stuffing. Using a smaller ring mold, cut out another round in the center of each larger round. Save smaller rounds for another use.
3. Over medium heat, add oil to a cast-iron or other oven safe skillet. Add rounds of stuffing to skillet and cook until just heated through on the bottom.
4. Break an egg into the hole of each stuffing round and sprinkle with pepper.
5. Place skillet in oven and cook eggs until desired doneness (about 8-12 minutes).

To Serve: Remove Stuffing Nest Baked Eggs to plates and spoon gravy over if desired. Or serve from the skillet.

Recipe and styling @libbiesummers
Photography  @daviddempsey

 

Turkey Sandwich, Claude Monet, Brie, Thanksgiving Leftovers, Raspberry and Cranberry Jam, Thanksgiving, The best Turkey Sandwich, The best sandwich EVER, Libbie Summers Recipes

Monet’s Favorite Sandwich
(warm roasted turkey, brie + raspberry and cranberry preserves on baguette)
Serves 4

What you need:
¼ cup cranberry sauce
¼ cup raspberry preserves
1 baguette, sliced in half lengthwise
12 ounces roasted turkey, sliced or torn into large pieces
4 ounces brie, cut into chunks
chopped parsley, optional

What to do:
1. Preheat oven to broil.
2. In a small bowl, stir together the cranberry sauce and raspberry preserves. Set aside.
3. Place the bottom half of the bread on a baking sheet (cut side up). Spread preserve mixture over the bread. Top with turkey. Top turkey with chunks of brie.
4. Broil just until the brie has melted (about 3-5 minutes).

To Serve: Garnish warm sandwich with parsley. Place top half of the bread on the sandwich (or eat open face) and cut into four equal pieces. Serve warm.

Recipe and styling @libbiesummers
Photography @chiachong

 

Watch how fast these two recipes are made HERE when Cyreia Sandlin and WTOC Morning Break came over to my house to cook with me! 

Nantucket Salad

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Social

If I were to take everything I love about Nantucket and put it in a bowl it would taste just like this.

Lobster Salad, Libbie Summers, A food-inspired life, Lobster Recipes, Maine Lobster,

Nantucket Salad
(lobster, grilled corn, new potatoes, lettuce, radish + lemon vinaigrette)
serves 4

What you need:
3 lemons, 1 quartered and 2 halved
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
Flake sea salt
Freshly ground black pepper
1 pound new potatoes, boiled until al dente, chilled and quartered
4 ears corn, grilled or boiled and kernels removed from the cob.
4 radish, thinly sliced
2 pounds lobster, cooked and shelled (I purchase my lobster from Beals in Southwest Harbor Maine)
6 cups of salad greens (I used a mix of butter lettuce and arugula)

What to do:
1. Make dressing: In a small bowl, whisk together juice from 3 lemons, mustard and olive oil. Salt and pepper to taste. Set aside.
2. Make salad: In a large mixing bowl, add the potatoes, corn, radish, lobster and greens. Whisk the dressing again and pour over the salad. Gently toss to coat. Serve with lemon wedges.
Maine Lobster, Lobster Salad, Libbie Summers, Lobster Recipes, Lobster Week, A food-inspired life,

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