Great Dishes
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Oysters Jaeger
ingredients: 16 oysters 4 strips uncooked, thinly sliced bacon ½ cup seasoned breadcrumbs Grated Romano cheese
Directions: 1. Heat oven or gas grill to 350 degrees F. Open oysters. Spread half the shells on the baking pan or grill. Slice bacon into thin slices. Divide the bacon evenly on top of the oysters.
2. Bake for 10 minutes and remove from the oven. Top each oyster with breadcrumbs and cheese. Return to the oven for 8 minutes. Serve hot.
Yield: 8 appetizers or 4 entrée servings.
Oysters Bruschetta
Ingredients: 6 slices French bread, cut at an angle 4 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon freshly chopped parsley 1 teaspoon coarsely ground black pepper 6 slices prosciutto 18 shucked oysters 6 slices mozzarella cheese
Directions: 1. Heat oven or gas grill to 375 degrees F. Combine olive oil, garlic, parsley and pepper in a small mixing bowl. Brush each bread slice with the mixture on both sides and arrange on a baking sheet.
2. Place 1 slice of prosciutto on each slice of bread and top each with 3 oysters. Bake 15 minutes. Top each piece with a slice of the mozzarella cheese and return to the oven to melt the cheese. Serve hot.
Yield: 6 bruschetta
Brown Garlic Sauce
ingredients: ½ cup oil ¼ cup all-purpose flour 2 tablespoons chopped garlic 2 cups milk 1 cup clam juice 4 tablespoons chopped green onions 1 tablespoon Worcestershire sauce 2 tablespoons parsley 1 teaspoon Tabasco sauce ¼ teaspoon thyme ¼ teaspoon black pepper ¼ teaspoon salt
Directions: In a medium saucepan, combine oil, flour, and garlic. Cook over medium heat, stirring constantly until roux is brown. Add remaining ingredients. Stir often. Do not allow sauce to boil. Serve over grilled or raw oyster.
Yield: 8 servings
Lemon-Tabasco Butter
Ingredients: 4 tablespoons unsalted butter ¼ teaspoon salt 1 tablespoon Tabasco sauce 1 teaspoon lemon juice 24 oysters (grilled per recipe) Lemon wedges
Directions: Melt butter in a small saucepan over medium-low heat. Remove the pan from the heat and add salt, Tabasco sauce and lemon juice. Keep sauce warm. Serve on top of grilled oyster with lemon wedges as garnish.
Yield: 4 to 6 appetizer servings
Note: This sauce is tangy, so use sparingly as a little goes a long way.
Cocktail Sauce
Ingredients: 1 cup ketchup 1 tablespoon horseradish 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce ¼ teaspoon Tabasco sauce Pinch chili powder
Direction: Mix all the ingredients together in a small bowl.
Yield: 1 cup
Oysters with Tangy Soy-Citrus Sauce
Ingredients: ½ cup light soy sauce 1 teaspoon grated fresh ginger 1 tablespoon lemon juice 1 tablespoon lime juice 1 scallion, thinly sliced into rounds 24 oysters (grilled per recipe)
Directions: Combine the soy sauce, ginger, citrus juices and scallion in a small bowl. Set the sauce aside. Grill the oysters, discard top shells. Drizzle the sauce over the oysters and serve immediately.
Yield: 4 to 6 appetizer servings
Oysters with Mignonette Sauce
Ingredients: 2 medium shallots, chopped fine or ¼ cup minced red onion ½ cup red wine vinegar 1 ½ tablespoons minced fresh parsley leaves 2 tablespoons lemon juice 24 oysters (grilled per recipe)
Directions: Mix together the shallots, vinegar, parsley and lemon juice in a small serving bowl. Serve on top of grilled oyster.
Yield: ½ cup sauce
Note: This sauce is tangy, so use sparingly as a little goes a long way.
Grilled Oysters
Ingredients: 24 oysters Lemon wedges Sauces of choice
Directions: 1. If using a gas grill, turn all burners to high, lower lid until grill is very hot, about 15 minutes. Use a wire brush to scrape clean the cooking grate. Leave the burners on high. If using charcoal, ignite about 2 ½ pounds charcoal until they turn ash gray. Spread the coals into a single layer over the bottom of the grill. Place cooking grate in place, cover grill with lid, and allow grate to heat up, about 5 minutes. Use a wire brush to clean the grate. Coals are ready to cook when they are medium-hot (when you can hold your hand over the coals for 3 to 4 seconds).
2. Place oysters directly on the cooking grate. Cover and grill, without turning, until the oyster shell opens, 4 to 6 minutes.
3. With tongs, carefully transfer the opened oysters to a flat serving platter, trying to preserve the juices. Open completely and discard the top shells and loosen the meat from the bottom of the shell before serving. Top with sauce and lemon, if desired.
Yield: 4 to 6 appetizer servings
Oysters Florentine Parmigiano
Ingredients: 24 shelled oysters, liquid and deep shells 1 pound fresh spinach 8 tablespoons butter ½ cup chopped parsley 2 chopped anchovy fillets 1 tablespoons Pernod 1 ½ Worcestershire sauce ½ cup fresh breadcrumbs Salt and freshly ground pepper to taste Tabasco to taste 1 cup freshly grated Parmigiano-Reggiano cheese
Directions: Heat oven to 450 degrees F. or gas grill to high. Drain the oysters, reserving liquid for spinach mixture, and set aside bottom shells. Rinse, wilt, drain, and chop the spinach. Melt butter in a saucepan. Stir in spinach, parsley, and anchovies. Gradually add the Pernod, Worcestershire sauce, and breadcrumbs. Coarsely puree the mixture in a food processor or blender, thinning with reserved oyster liquid if necessary. Season to taste with salt, pepper, and Tabasco.
If using oven: Place the oysters in their shells on a baking sheet, spoon the spinach mixture over the oysters and top with cheese.
If using gas grill: Spoon mixture on each oyster, top with each with cheese and place carefully on grill grate, topping side up. Bake for 5 to 10 minutes until the cheese is melted and light brown.
Yield: 4 servings
Barbecued Oysters, West Coast Style
Ingredients: 1 tablespoon unsalted butter 1 teaspoon minced garlic 2 tablespoons freshly squeezed lemon juice 2 tablespoons mild chili sauce 12 fresh oysters
Make barbecue sauce: In a small sauté pan over medium heat, cook the butter and garlic stirring occasionally, until the garlic aroma is apparent and the butter begins to brown, 2 to 3 minutes. Remove from the heat and add the lemon juice and chili sauce. Mix until well blended.
Prepare Oysters: Grip each oyster flat side up in a folded kitchen towel or glove. Find a small opening between the shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the oyster knife carefully underneath the body. Keep oyster in the bottom of the deeper shell. Spoon ½ teaspoon of the barbecue sauce over each oyster. Grill the oysters directly over high heat. When the sauce boils inside the shell, after 2 to 3 minutes, cook oysters for 1 to 2 minutes more. Serve warm.
Yield: 12 oysters
Spiced Chili Sauce
Ingredients: 1 cup chili sauce ¼ cup lemon juice 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard Tabasco to taste
Directions: Mix all ingredients in a medium bowl.
Yield: 1 cup
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