Oxford Sauce Recipes

Steps:

• Cook shallots in a little water for 1 or 2 minutes.
• Drain.
• Cut off thinnest possible peeling from the orange and lemon.
• Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
• Drain.
• Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
• Mix well.
• Makes about 1 cup.

Steps:

• Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.

Steps:

• Combine eggs and milk in mixing bowl; stir until thoroughly blended.
• Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
• Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
• Rinse catfish fillets; pat dry with paper towels.
• Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
• When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
• Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
• Meanwhile, melt butter in large skillet over medium heat.
• Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
• Remove shrimp and set aside; add vermouth to drippings in skillet.
• Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
• Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
• To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.

Steps:

• Blanch the rind in boiling water.
• Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
• Combine cornstarch with reserved juice and add to boiling mixture.
• Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
• Strain the sauce and add the blanched orange rind.