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| | From:  ANNIE24447 (Original Message) | Sent: 8/7/2004 8:25 AM |
Grilled Oysters Description: Grilled Oyster on the half shell. Ingredients: OysterButter Salt- Pepper Parmazan Cheese Chopped Green Onion Directions: New Orleans Grilled Oysters Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters. They make a great appetizer. So easy and so delicious, a local New Orleans tradition. 6 fresh oysters in the shell per person Basting sauce made from: About one stick melted butter, chopped fresh galic to taste, salt and pepper to taste, for each 6 oyster batch. Preheat barbecue grill. Or use a toaster oven set high. Scrub the oyster shells under cold running water with a brush. Open, discard top shell and losen oyster from bottom shell. Place about a table spoon of the flavored melted butter over each oyster. Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 3 to 5 minutes (depending on size) or until done to your taste. Using a oven mit, remove the oysters from the grill, taking care not to spill their juices. Sprinkle grated parmesan cheese and chopped green onion on top of hot oysters. Transfer onto a serving platter. Serve with left over melted butter, your favorite hot sauce, and lemon wedges. Submitted by 'Oyster Boy' of New Orleans. www.cafeshops.com/eatoysters Oven Temp: 325 |
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| | (1 recommendation so far) | Message 2 of 11 in Discussion |
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Oysters A Recipe For Love! It was rumoured that history's greatest lover Casanova ate over 50 raw oysters a day to boost his libido. The tales about their aphrodisiac qualities are said to stem from their sensual texture. Here is a quick fire recipe for oysters to get your lover in the mood! Oysters In The Half Shell With An Asian Salsa 1 dozen Pacific oysters in the 1/2 shell 2 spring onions, finely sliced 1 tomato, blanched and peeled 1 red chilli, halved and deseeded 3 cups crushed ice or rock salt soy sauce to serve cracked pepper Method 1. With a small sharp knife loosen the oyster from the muscle in its shell. Carefully remove any broken pieces of shell, never rinse under water as this will remove the oysters own juices 2. Wash the spring onions in a sieve under cold running water until the gluey texture disappears. Strain well and press to remove excess water 3. Halve the tomato and scoop out the seeds. Dice the tomato and chilli finely and mix together 4. Prepare a serving platter by filling with the crushed ice or rock salt. Place oysters in a circular pattern onto the platter. Place 1 teaspoon of the chilli and tomato salsa in the middle of each oyster. Top with a small mound of spring onion. Sprinkle over the soy sauce and cracked pepper to serve. |
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OYSTER AND MACARONI CROQUETTES.
(Boston Cooking-School Cook Book, 1896)
1/3 cup macaroni broken in 1/2 inch pieces.
1 pint oysters.
1 cup Thick White Sauce.
Few grains cayenne.
Few grains mace.
1/2 teaspoon lemon juice.
1/4 cup grated cheese.
Cook macaroni in boiling salted water until soft, drain in a colander, and pour over macaroni two cups cold water.
Clean and parboil oysters, remove tough muscles, and cut soft parts in pieces.
Reserve one-half cup oyster liquor and use in making Thick White Sauce in place of all milk.
Mix macaroni and oysters, add Thick White Sauce and seasonings.
Spread on a plate to cool.
Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. |
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Texas Pepper Oysters 4 dozen oysters, shucked (save liquor)
1 tablespoon or more lime juice
2 tablespoons olive oil
2 teaspoons whole peppercorns
1 large bay leaf
6 large cloves garlic
Pinch of salt Heat oyster liquor to simmering. Add oysters and poach 2-3 minutes until edges start to curl. Drain oysters; reserve broth. Pound peppercorns, salt, and garlic together. Add lime juice and sufficient reserved broth (3 to 4 tablespoons) to make paste. Heat olive oil, add bay leaf and peppercorn mixture. Cook 3 minutes at high heat, while stirring. Remove pan from heat and add oysters. Cool and refrigerate at least overnight. Serve at room temperature. May be stored in refrigerator for several days before serving. |
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Boston Oysters
Instructions
Fill hot water pan with the strained liquor from one quart
of oysters.
When just boiling season with salt, pepper and butter,
and when plump and curled at the edges, dip out and
serve on well-browned squares of toasted graham bread.
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Scalloped Oysters:
Ingredients for
1 pint oysters
1 cup grated bread crumbs
½ cup coarse cracker crumbs
½ cup butter
1 cup oyster liquor
1 teaspoon salt
1/8 teaspoon pepper
Instructions
Drain and clean the oysters; rub a pudding dish thickly with
cold butter, sprinkle the bottom with a layer of bread crumbs.
Mix the rest of the bread and cracker crumbs and stir in the
butter.
Arrange the oysters and bread in alternate layers, season
each with pepper and salt.
Pour over the oyster liquor, bake twenty-five to thirty minutes
in a quick oven. |
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Broiled Oysters
1 pint selected oysters
¼ cup melted butter
2/3 cup seasoned cracker crumbs
Instructions
Clean oysters and dry between towels.
Lift with plated fork by the tough muscle and dip in butter,
then in cracker crumbs which have been seasoned with
salt and pepper.
Place in a buttered wire broiler and broil over a clear fire
until juices flow, turning while broiling.
Serve with or without Maitre d'Hotel Butter.
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Baked Oysters
30 oysters in the shell
Butter
Salt and pepper
Instructions
Wash the oyster shells thoroughly by scrubbing with a brush.
Place with the deep shell down in a baking pan in a very hot
oven, bake until the shells open, remove the upper shells,
add a little butter, salt and pepper to each oyster, and serve
in the under shells. |
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Oyster Pie Recipe
4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily
smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor Drain 4 dozen large oysters (more if small) thoroughly,
saving liquor. Drain on paper towels. The sauce will be
too thin if oysters are not well drained. Add onion to melted
butter and cook for several minutes. blend flour into onions
and butter. Add enough milk to the oyster liquor to make 3 cups.
Add to mixture, stirring constantly until thick and boiling.
remove from heat. Add chives, parsley, salt pepper, and ham.
Place thoroughly drained oysters in a shallow casserole
(13 x 10 x 2) and pour sauce over them.
This much may be done a day ahead if you refrigerate it. Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening) Sift flour, salt, and baking powder. Work in shortening until
grainy. Add 1 egg and toss with fork. Continue to toss as
you dribble in the ice water. Work dough into a ball and place
on lightly floured board. Roll 1/4" thick and approximately the
shape of your casserole. Place in casserole and trim.
Use extra dough to make a rope and place inside the rim
of casserole. Make a small nozzle or funnel in the center
to let the steam escape during baking.
Beat 1 egg with 1 tablespoon cream and brush top lightly.
Bake 450° for 10 minutes in the center of oven.
Lower heat to 375° and bake 30 minutes more.
Let pie set in lowest oven heat until ready to serve
(not over 2 hours). Be sure crust is brown.
This recipe is tedious but well worth the effort.
Serves 8. |
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Fried Oysters Recipe
Drain 1 quart oysters (any size). Mix cracker meal and
fine bread crumbs in equal parts (about 1/2 cup each).
Beat two eggs and add 1/3 cup water. Dip oysters, one by one,into dry mixture, then egg mixture, then dry mixture again.
Stack 2 or 3 together as a patty. Refrigerate for at least 1 hour.
Fry in shallow bacon fat in a hot skillet. Serve with,spoonbread and slaw. Serves 4. |
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Oysters au Naturel . As many oysters as you want . 1 dozen upwards . ice . salt and pepper .favorite dressing . Check for freshness and if you find any bearded bits dispose of them . Put each oyster in a small dish and drain any liquor over them. salt and pepper them and add a little ice around each one add your favorite dressing or just leave them as au naturel . and enjoy the flavors as you swollow each one . |
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