Oysters in a Blanket
Dyron’s Lowcountry Executive Chef Phillip Baio creates a laid-back appetizer.
By Jan Walsh Photos by Jason Wallis
Dyron and Sonya Powell opened Dyron’s Lowcountry in Crestline Village during the summer of 2009. Lowcountry cuisine features Southern cooking of the South Carolina lowcountry and the Georgia coast, with its wealth of seafood, along with Caribbean, African, New Orleans and Cajun influences. Phillip Baio adds a pinch of his New Orleans heritage to the restaurant’s laid-back, lowcountry fare with this easy appetizer.
Ham-Wrapped Fried Oysters
Ingredients:
- 8 oysters
- 1 piece country ham, with little or no sinew
- Skewers, soaked in water if wooden
- Salt
- Pepper
- Vegetable oil or grilling spray (non-stick)
Procedure:
- Pound the ham as thin as possible using the flat side of a meattenderizing hammer.
- Cut ham into strips approximately half the width of the oysters. Wrap the oysters with the ham strips around the oyster a minimum of one-and-a-half times. Insert the skewer about a quarter-inch from the end of the ham strip.
- Season skewers with salt and pepper. Coat the ham and oysters with olive oil. Place on the grill and cook about one minute on each side, turning only once. Remove to plate and remove oysters from the skewers.
Serves two.
