Great Dishes  |  Slow Cooker  |  BBQ Sauces  |  Sweet Stuff  |  Copy Cat  |  Pan Cakes  |  Vegetarian


 

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

 


Copyright 2021 lunaticsinge.com - All Rights Reserved