Page 161 - South Mississippi Living - September, 2022

Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net
September 2022 | 161
OYSTER SHOOTER
(Makes 4)
Ingredients
4 shucked oysters
3 chives, minced
4 tbsp vodka
8 tbsp cocktail sauce 4 shot glasses
1 thin lemon slice, cut into 4
Directions
1. In a shot glass, add 2 tablespoons of cocktail sauce.
2. Add 1 tablespoon of vodka on top of the sauce then gently place the oyster on top.
3. Garnish with chives on top of the oyster and a lemon slice on the rim of the shot glass.
4. Repeat steps with glasses.
POMEGRANATE OYSTERS
(Makes 4)
Ingredients
8 shucked oysters
4 tbsp pomegranate black flakey lava salt
3 chives, minced Directions
1. In a mini serving bowl,
add 2 oysters.
2. Top with 1 tablespoon of
pomegranate, chives,
and a little lava salt.
3. Repeat step in 3 other bowls.
FRIED OYSTER
(Makes 8)
Ingredients
16 oz canola oil
8 shucked oysters
flakey salt
1 tsp old bay
1⁄2 cup fish fry mix
Directions
1. In a small sauce pot, heat canola
oil on medium high heat.
2. Season the oysters with old bay
then lightly bread with the fish
fry mix and shake the excess off. 3. Once the oil is at 350 degrees,
drop the oysters into the hot oil. 4. Allow the oysters to cook for no
more than 3 minutes or until the
breading is lightly brown. 5. Top with flakey salt.