Felix’s Oyster House Chargrilled and Buffalo Oysters

Posted on February 24, 2015 by Hal "Gonzo" Gonzales, Jr.

Have you ever been to Felix’s Oyster House in New Orleans? If not, I am sharing their recipes for Chargrilled and Buffalo Oysters. They are amazing! Enjoy!

Instructions

Chargrilled Oysters

Ingredients suggested by Felix’s Oyster Bar

Butter Sauce Ingredients

16 ounces liquid margarine
2 ounces 80/20 olive oil
1 tablespoon Worcestershire
1 tablespoon lemon juice
1 tablespoon white wine
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon gran garlic
1 tablespoon gran onion
1tb Italian seasoning
1/4tsp liquid smoke

Bread Crumb Topping Ingredients

8 ounces Italian bread crumbs
8 ounces parmesan cheese

Buffalo Oysters

Ingredients suggested by Felix’s Oyster Bar

Ingredients

4 ounces chargrilled butter sauce (ingredients above)
4 ounces Crystal Hot Sauce
3 ounces bleu cheese crumbles for topping
Egg wash and corn flour for frying

http://flipmyfood.com/recipe/felixs-oyster-house-chargrilled-and-buffalo-oysters

Broiled Oysters with Garlic Breadcrumbs

Posted on February 19, 2015 by Hal "Gonzo" Gonzales, Jr.

Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!

Ingredients

1/2 cup fresh breadcrumbs made from crustless white bread
2 1/2 tablespoons unsalted butter
1/2 small garlic clove, pressed
1/4 teaspoon Pernod or other anise-flavored liqueur (optional)
12 oysters, freshly shucked and reserved on half shell with juices
Lemon wedges

Preparation

Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.

Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

Per serving: 79.9 kcal calories, 41.6 % calories from fat, 3.7 g fat, 1.8 g saturated fat, 31.3 mg cholesterol, 5.8 g carbohydrates, 0.2 g dietary fiber, 0.3 g total sugars, 5.7 g net carbohydrates, 5.4 g protein

Celebrate Mardi Gras With Cajun Oyster Pie!

Posted on February 15, 2015 by Hal "Gonzo" Gonzales, Jr.

Start Mardi Gras with this tasty treat ~ Cajun Oyster Pie!

Ingredients

Original recipe makes 1 – 9 inch pie

Makes 6 servings

3 thick slices bacon

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

3/4 cup milk

18 shucked oysters, drained with liquid reserved

1 teaspoon Worcestershire sauce

1/2 teaspoon Cajun seasoning

2 (9 inch) unbaked 9 inch pie crusts

PREP

15 mins COOK 30 min READY IN 45 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain bacon, reserving 1 tablespoon bacon grease.
Crumble bacon and set aside. Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown.
Slowly whisk in milk and 1 cup reserved oyster liquid.
Stir until a thick gravy has formed.
Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
Bake in preheated oven for 30 minutes, until crust is golden.

Aw Shucks! Oysters for Valentine’s Day!

Posted on February 12, 2015 by Hal "Gonzo" Gonzales, Jr.

Valentine’s Day and oysters go hand in hand! Try this incredible recipe for a yummy treat for your “special” someone. Did you know oysters are traditionally known as an aphrodisiac?

Steamed Oysters with Tangerine Peel Sauce

Preparation time: 25 minutes
Slow cooking time: 25 minutes
24 oysters
1/2 oz. dried tangerine peel
2 dried sour plums
1 teaspoon minced ginger
2 teaspoons light soy sauce
1 tablespoon Shaoxing cooking wine
1 teaspoon sugar
1 cup water
1 tablespoon vegetable oil
5 or 6 kumquats and cilantro for garnish

Directions

Clean and shuck the oysters and arrange them on the half shell on two round platters that can fit in two steamers. Be sure to retain as much of the oyster liquor in the half shell as possible during shucking. Keep the oysters refrigerated until ready to steam.
Gently simmer the tangerine peel, dried sour plums, minced ginger, soy sauce, wine, sugar and water in a small 1-quart saucepan. Cook for about 15 minutes then cool slightly. Take the sour plum out and scrape the pulp off the pit then set aside. Take the tangerine peel out and mince it into a paste. Return both the sour plum pulp and tangerine peel paste to the liquid. Finally add the vegetable oil to the sauce and keep warm over very low heat. Alternatively you can use a blender to make the sauce being careful to maintain a rough consistency.
When ready to serve steam the oysters over boiling water for about three minutes. Do not overcook the oysters. Then cover the oysters with about half teaspoonful of the sauce. Garnish each oyster with a slice of kumquat and a small cilantro leaf. Serve immediately.

How Knives Are Made…Knife-Making 101!

Posted on February 9, 2015 by Hal "Gonzo" Gonzales, Jr.

Knife-Making 101! Some of you have been wondering just how I make my knives. The process will vary depending on the type of knife I am creating. Some blades are designed, constructed, and cut from steel ,while others knives are generated using manufactured blades. The handles are created from different types of wood, cut, shaped, glued, secured with brass, sanded, stained, and protected with polyeurathane. The handle grips shapes are molded depending on the use of the knife. See the entire design process on the webpage, How Knives Are Made – click here! See the finished products: Oyster Knives, Hunting Knives, Railroad Spike Oyster Knives, and Ulu Knives.