The Grey's chef contributes recipe to new book (2024)

The Grey's chef contributes recipe to new book (1)

The Grey has pulled in many top awards since opening in December 2014 because of the food created by Chef Mashama Bailey, the wine chosen by Johno Morisano and the atmosphere created by both.

Now Bailey has contributed her recipe for Smoked and Fried Oysters, one of the 100 recipes published in "America, The Great Cookbook: The Food We Make for the People We Love," which is also a major fundraiser for No Kid Hungry.

The book includes recipes from 100 of America's top food personalities, who share their most treasured home recipes, according to publisher Weldon Owen.

Born in New York City, Bailey attended grammar school in Savannah and spent summers at her grandmother's in Waynesboro. She learned to cook at the hands of the women in her family, according to The Grey's website. She studied in France and spent years as a chef in New York City.

"Bringing her personal take on Port City Southern food to a city of her youth allows Mashama to tap into all of her experiences to create dishes that are deep, layered and soulful in their flavors," according to The Grey. "With a penchant for regional produce, seafood and meats, guests will find a melting pot of surprising and comforting tastes in all of Mashama's cooking, with something new revealed in each and every visit."

Sales from "America, The Great Cookbook" will help fight childhood hunger by helping No Kid Hungry connect kids with at least 200,000 meals.

Smoked and Fried Oysters

By Chef Mashama Bailey from the "America, The Great Cookbook."

Makes 8 servings

Ingredients:

½ large sweet onions, diced (we use Vidalia)

2-3 cloves garlic

¼ cup canola oil

Smoked and Fried Oysters

1 quart shucked oysters with their liquor

1 bottle Founders porter

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

Canola oil for frying

Salt

Watercress, arugula or pea shoots for garnish

Instructions:

1. For the Middlin: In a saucepan, bring the stock to a simmer. In a separate wide pan, heat the olive oil and sweat the onions until soft without coloring, about 5 minutes. Add the rice grits and stir to coat. Add the stock, a bit at a time, stirring to mix. Cover the pan and gently cook the grits until tender, about 30 minutes. Set aside and keep warm.

2. For the Kanni Spice: Bring the water to a boil. Place the ancho chiles in a heatproof bowl, cover with the boiling water, and leave to soak. Broil the cherry tomatoes and serrano chile under your broiler until charred all over.

3. In a pan over medium heat, sweat the onions and garlic in the oil until soft, about 12 minutes. Drain the ancho chiles and place them in a blender with the onions, garlic, tomatoe, and serrano chile. Blend until smooth. Pass through a fine-mesh sieve and set aside to cool.

4. For the Smoked and Fried Oysters: Start your smoker (we use oak chips) and heat it to 200 F. Place the oysters in their liquor in a shallow pan and place in the smoker until the oysters reach 135 F and become smoky, about 45 minutes. Immediately remove them and leave them to cool in their liquor.

5. In a bowl, stir together the porter, flour and baking powder to form a batter.

6. Line a large plate with paper towels. Pour canola oil into a heavy-bottomed pan to a depth of 4-5 inches and heat to 325 F; the oil should be hot but not smoking. Remove the oysters from their liquor and pat dry with paper towels. Submerge the oysters completely in the batter. Using tongs, lift each oyster from the batter and allow the excess batter to drain off so each oyster is lightly coated.

7. In batches, transfer the oysters to the pan, moving them around in the hot oil a little before releasing them. Do not crowd the pan. Fry the oysters until crispy on the outside, about 3 minutes. Remove from the pan and place on the lined plate to drain. Season lightly with salt.

8. To serve, spoon the Middlin into wide-rimmed bowls and arrange the oysters on top. Garnish with watercress, arugula, pea shoots or your favorite herbs.