Bonus Bites ala Regina Charboneau

Two recipes by the legendary lady from the Deep South

For the first time ever, The Leftovers is offering a chef’s recipe! I have been an avid supporter of layering this content into the mix - so voila. To kick of the new addition to our Substack, thank you Regina because the call was so bubbly and divine that once we discussed her 'must-have’ dishes, she kindly offered her world-famous recipe of Corn and Shrimp Fritters and Peppered Oysters. Bon appetit, y’all.

Photo courtesy of Regina Charboneau

Peppered Oysters

Serves 6

• 18 medium to large oysters out of the shell

• 1/2 cup fresh garlic, minced

• 1/2 cup fresh basil, minced

• 1/4 cup cracked black pepper

• 1 lb butter

• 1/4 cups olive oil

• 1/2 cup Lea & Perrin’s Worcestershire sauce

1. Add all ingredients to a saucepan and place over medium heat. Cook for 4-5 minutes. Do not boil.

2. To poach oysters, bring sauce to a simmer then add oysters and cook for 1-2 minutes until they begin to curl and are heated through.

3. Serve immediately on a crostini or with crusty bread for dipping.