Donnie Ferneau of Good Food by Ferneau has been busy with a new business, but he spared enough time to share an oyster recipe with us for this week’s Taste of Tuesday feature.
These days, Ferneau is cooking up healthy bites for those on-the-go people that still want to watch what they eat.
“For those with busy lifestyles, after going to the gym or being at work, you don’t really want to go out to eat,” Ferneau told Soirée in June. “There aren’t that many — only a small handful — of healthy food options in Little Rock.”
The menu at Good Food by Ferneau changes frequently and includes a few entrees for lunch and dinner, and a few other options, including salads and snacks. Most of the meals are $10-$13, and salads and snacks cost around $5.
Some previous meals have included chicken thighs, shrimp and cauliflower grits, and fresh strawberry and pineapple fruit salad.
In September, Ferneau opened up a brick-and-mortar shop in the former Argenta Market with Travis McConnell of Butcher & Public. The space is sleek, open and all kinds of modern. It features seating for about 60 people, and of course, a bar.
We won’t stall anymore, we’ll let Ferneau and his oyster recipe take over from here.
Mom’s Scalloped Oysters
The Ingredients
- 1 pint oysters
- 2 cups medium coarse cracker crumbs
- 1/2 cup melted butter
- 3/4 cup light cream
- 1/4 cup oyster liquid
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
The Process
Drain oysters, reserve 1/4 cup liquid. Combine crumbs and butter, and spread 1/3 of crumbs in greased 8×11-inch round pan. Cover with 1/2 oysters, sprinkle with pepper. Using another 1/3 of crumbs, spread a second layer. Cover with the remaining oysters, sprinkle with pepper. Combine cream, oyster liquid, Worcestershire sauce and salt. Pour over oysters. Top with the last of the crumbs and bake at 350 degrees for 40 minutes.
Makes four servings.