Oysters Recipes
Willie Said:
Cajun cooks: What are you going to use to replace oysters with in your recipes?We Answered:
Slugs... Hmmm....Never had one.Another thing I was wondering about was snails. I have never had them, but they are a delicacy in many cultures. However, here in the USA, they're expensive ("escargots.")
Interested in whether or not anyone here has tasted a slug and does it taste anything like an oyster, really?
Jimmy Said:
Any recipes for Prairie Oysters?We Answered:
Got 2 versions on my site:http://www.jannekes.eu/cocktails/index.h…
Enjoy ???
(A bloody mary might help for a hangover too ;), the recipe is also on that page)
.
Sally Said:
Scalloped Oysters Recipes?We Answered:
Every recipe I have found calls for some sort of bread crumb or cracker crumb. I think this is to absorb some of the liquor the oysters will produce. However, here is a recipe for Creamed Oysters that might work for you:1 pint shucked oysters, drained, reserve liquor
2 Tablespoons butter
2 TAblespoons flour
1 cup oyster liquor or oyster liquor with cream, milk or stock to make 1 cup
1/2 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon curry powder
1 Tablespoon lemon juice or 1/2 teaspoon Worchestershire Sauce
Chopped Parsely
Dry the oysters with paper towels and set aside. Melt the butter and sprinkle on the flour. Stir and cooka couple of minutes until the flour is well absorbed and the roux is light golden brown. Slowly whisk in the oyster liquor. Add the spices and cook until smooth and heated through. Add the drained and dried oysters. Cook to the boiling point, but not above it and the oysters are cooked through and the sides start to curl. Season with the lemon juice or Worcestershire Sauce. Serve while hot over rice or toast points. Sprinkle with fresh chopped parsely. 4 servings. Double if needed
Troy Said:
Easy recipes to cook smoked oysters? 10 points for the best advice. Thank you?We Answered:
DEVILED EGGS WITH SMOKED OYSTERS10 hard cooked eggs
1/4 c. mayonnaise
1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. sweet pickle juice
1/8 tsp. pepper
1 (3.66 oz.) can smoked oysters, drained
Lettuce leaves
Slice hard cooked eggs in half lengthwise, and carefully remove the yolks. Mash yolks and add the next 5 ingredients; stir well.
Place a smoked oyster in each egg white. Fit a decorating bag with tip No. 4B, and pipe yolk mixture around the oyster. Serve on a lettuce lined tray. Yield: 20 servings.
FRIED OYSTERS
Fried oysters with flour and a seasoned egg and bread crumb coating. Scroll down to see more oyster recipes.
INGREDIENTS:
* 2 cups oysters, drained and dried thoroughly
* 1 cup flour
* 1 teaspoon salt
* 1 teaspoon paprika
* 2 eggs
* 2 tablespoons water
* fine dry bread crumbs
PREPARATION:
In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes.
Serves 6.
LINGUINE WITH SMOKED OYSTERS AND SPINACH
1 (16-ounce) package uncooked linguine pasta*
1/2 large red onion, chopped
1/2 red bell pepper, cored, seeded, and cut into strips
1/2 yellow bell pepper, cored, seeded, and cut into strips
2 tablespoons extra-virgin olive oil
1/2 cup pitted Kalamata olives
1 small can smoked oysters, drained
1 bunch spinach, washed, stemmed, and coarsely chopped
Salt and freshly ground pepper to taste
4 ounces crumbled feta cheese for garnish
* If using as a first course dish, use 1 1/2 ounces pasta per person.
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
In a large frying pan over medium-low heat, saute the onion and bell peppers in the olive oil until tender-crisp. Add the olives, oysters, and spinach. Continue cooking just until the spinach begins to wilt. Remove from heat.
Add drained pasta to oyster mixture; tossing gently to coat the pasta. Add salt and pepper and toss gently to mix well.
Place pasta in a serving bowl or on individual plates. Garnish with feta cheese and serve immediately.
Makes 8 servings.
OYSTER SOUP
Ingredients
6 slices bacon cut into thin strips
1 large onion cut into fine dice
1 large leek white part only, sliced thin
1 large potato red
1 cup heavy whipping cream
4 cups milk
1/2 cup clam juice bottled
4 cups spinach packed young leaves
16 Fresh oysters and their liquor
7 ounces smoked oysters
1/2 teaspoon salt
1 x white pepper freshly ground
Directions
Peel and cut the fresh oysters into 1/2inch diced pieces.
Rinse the smoked oysters well in cold water, gently pat dry.
Cook the bacon in a 3-quart pot over medium high heat
until lightly browned, about 4 minutes.
Add the onion and leek and cook until softened, about
4 minutes, stirring often.
Add the potato, cream, milk and clam juice and bring
to boil.
Simmer, uncovered, until potato is just short
of cooked, about 8 minutes.
The soup can be made ahead up to this point and
refrigerated overnight. Gently reheat if chilled.
Add the spinach and fresh and smoked oysters and cook
just until fresh oysters are cooked, about 1 minute.
Add additional clam juice if needed for consistency.
Season with salt and white pepper to taste. Serve
immediately.
Agnes Said:
I need a great oysters rockefeller recipe with a hint of licorice flavor...?We Answered:
Rockefeller sauce6 ounces spinach, stems removed and rinsed
1 stick (4 ounces) unsalted butter
2 3/4 cups finely chopped yellow onions
1/4 cup finely chopped celery
1 tablespoon minced garlic
2 tablespoons Herbsaint or other anise-flavored liqueur, such as Pernod or Pastis
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup cracker meal or cracker crumbs
5 drops green food coloring (optional)
Directions
1.Bring 1 quart of water to a boil in a medium pot. Add the spinach and cook until very tender and the water is green, 5 to 6 minutes. Drain the spinach in a colander set over a large bowl and reserve 2 3/4 cups of the cooking liquid. Let the spinach sit until cool enough to handle, then finely chop, and set aside.
2.Melt the butter in a medium pot over moderately high heat. When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes. Add the reserved spinach water, bring to a boil and cook for 1 minute. Add the chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes. Remove from the heat, add the cracker meal and food coloring, and stir well to combine. Cool completely before using.
Ethel Said:
Can you give me some recipes (not fried) for using chicken livers?We Answered:
you could saute them lightly and then braise with onions, salt and pepper. Layer in a casserole dish with mushroom soup and bake till tender.I too am iron defficient and my solution involves bran flakes and orange juice for breakfast. You need the vitamin C to help iron absorb and a bowl of bran flakes are cheap, tasty(sort of) and provide 100% of daily iron. Nearly any complete whole wheat cereal does this, including stuff like raisin bran, frosted mini wheats( or any shredded wheat for that matter. Check the label for iron content. You would be surprised how much iron a bowl of cereal can provide.
Erik Said:
Any crab meat and oysters recipes?We Answered:
Crab Pasta LouisCrab Salad Louis, a San Francisco classic, makes an elegant first course or luncheon entree. Use frozen lump crab meat for the fanciest presentation or canned flaked crab meat for a more economical version. If you have leftovers, mix them all together, and keep in the frige. the next day, after all the flavors combine and mingle, it is fabulous, but not as attractive. This is a great summer dish!
4-6 servings 2-3 appetizers. 35 min 25 min prep
Change to: appetizers. US Metric
1 cup fusilli (pasta, 4 oz)
1/2 cup Miracle Whip (or mayo if u prefer)
1/2 cup heavy cream
2 tablespoons lemon juice
2 teaspoons paprika (good spicey paprika if u can)
2 teaspoons Worcestershire sauce
3 green onions, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
2 hardboiled egg, sliced
4-6 large lettuce leaves
1 cup frozen crabmeat, thawed (6ozs)
1 tablespoon chopped parsley
1 lemon, cut into wedges
Cook fusilli according to package directions; drain well.
(Rinse with cool water to stop cooking and to cool quickly; drain well) Chill completely.
Combine miricle whip, heavy cream, lemon juice, paprika, worcestershire sauce, green onions, salt and pepper in small bowl until blended; set aside.
Place lettuce leaves on a serving platter.
Toss chilled Fusilli and chunks of crab meat; arrange over lettuce leaves.
Pour reserved dressing over platter of Fusilli and crab meat.
Garnish with slices of egg and lemon wedges.
Serve immediately.
CRAB ENCHILADAS
Enchiladas don't get any better than this!
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INGREDIENTS: Serves 4-6
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
PREPARATION:
• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada sauce in a skillet and dip corn tortillas in sauce only long enough to soften. On a cutting board, fill each tortilla with the mixture, and roll up. Place the filled tortillas in a teflon lined baking pan tightly side by side. Evenly pour the enchilada sauce over the tortillas. Sprinkle next with the remaining Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions and olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.
Barbecued Oysters
(Reprinted with permission from Pike Market Seafood Cookbook, by Braiden Rex Johnson, Ten Speed Press, Berkeley, California)
Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches from hot coals or heat element. Be sure oysters are rounded side down so they cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.
RECIPE: Xinh's Oyster Sauté in Asian Sauce
(Provided by Xinh Dwelley, Chef, Xinh's Clam and Oyster House, 221 W. Railroad Ave., Shelton, Washington)
1 quart fresh shucked oysters, any size
2 T. butter or vegetable oil
1 T. minced garlic
1/2 chopped onion
1 T. Hoisin sauce
1 T. oyster sauce
1 T. cooking sherry
Juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame seed oil
1 T. soy sauce (optional)
1 tsp. lemon grass
3 chopped green onion
1 T. chopped fresh cilantro (optional)
Black pepper to taste
In a large saucepan, boil one quart of salted water. Add oysters, stir gently for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large sauté pan, heat oil or butter, add garlic, onion and lemon grass and sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add remaining ingredients. Simmer, stirring gently until heated through. Add cilantro and green onions and stir well. Serve over steamed rice.
RECIPE: Lucille Wilson's Oyster Stew
(Provided by Nancy Lloyd of Oysterville Hand Print, author of Willapa Bay and the Oysters. Lucille Wilson was the original owner of The Ark restaurant in Oysterville.)
10 oz. jar of oysters
10 oz. water
1 tsp. - 1 tbsp. finely chopped onion
2 tbsp. flour
2 C. milk
Butter
Salt and pepper to taste
Dash of Tabasco (optional)
Drain and thoroughly rinse oysters in a colander. Place in pan. Add 10 oz. water and, if desired, between 1 tsp. and 1 tbsp. chopped onion. Boil 3 to 5 minutes. Remove oysters to cool, saving broth. Cut oysters into small pieces and return to pan with broth. Thicken broth with 2 tbsp. flour mixed with water. Bring to boil. Add 2 cups milk (as rich as your diet allows) and a lump of butter. Season to taste with salt and pepper, and add a dash of Tabasco if desired. Serves four.
Nancy Lloyd's variation (for those allergic to milk):
Substitute rice flour for regular flour when thickening broth, and substitute one can (14 1/2 oz.) full strength chicken broth for the milk. Season to taste. Serves two or three.