Tamar Haspel is a journalist who’s been on the food and science beat for the best part of two decades. She writes a monthly Washington Post column, Unearthed, which covers food supply issues: biotech, pesticides, food additives, antibiotics, organics, nutrition, and food policy. The column has earned a James Beard award nomination each of its two years, winning in 2015, and one of her columns was selected for Best Food Writing 2015. Haspel is knee-deep in the public food conversation, and speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW.

When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, raise their own chickens, catch their own fish, grow their own tomatoes, hunt their own venison, and generally try to stay connected to the idea that food has to come from somewhere. They also have an oyster farm, Barnstable Oyster, where they grown about 50,000 oysters a year in the beautiful waters off Cape Cod. Haspel revels in the idea that New York diners pay $3. a pop for their product, and she can eat as many as she wants.

 

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Po Boy Oysters with Cajun Remoulade

For 2 doz. Shucked Oysters–

Save the bottom of the oyster shells to serve the fried oysters in. To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2 minutes. Dry completely.

Marinade

1 cup buttermilk

1 t. Old Bay Spice

1 Tbs. Emeril Essence

Breading

½ cup Masa Harina

¼ cup unbleached white flour or Gluten Free Flour

¼ cup panko flakes or Gluten Free Bread Crumbs

1 Tbs. Emeril Essence

½ t. Old Bay

1 t. Cajun spice blend

1 t. lemon zest

Cajun Remoulade Sauce

1 cup organic mayo

1 t. dry mustard

1 Tbs. fresh lemon juice

2 Tbs. Horseradish

2 t. Jalapeno Hot sauce

1-½ t. German mustard

1 t. minced garlic

2 t. capers

2 t. ketchup

Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator.

In separate bowl, combine ingredients for the breading. Remove oysters from marinade and dredge in the breading mixture. In heavy cast iron skillet, or deep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.

In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters. Garnish with chopped parsley