Category Archives: Oyster Shucking Boards

Felix’s Oyster House Chargrilled and Buffalo Oysters

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Have you ever been to Felix’s Oyster House in New Orleans?  If not, I am sharing their recipes for Chargrilled andScreenHunter_340 Feb. 23 18.02 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 smokeIMG_8902

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

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Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!ScreenHunter_336 Feb. 19 09.34

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

IMG_8902Preheat 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!

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

IngredientsDSCN0154ScreenHunter_323 Feb. 12 10.03

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. CookIMG_8932 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!

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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?

ScreenHunter_320 Feb. 12 09.39Steamed Oysters with Tangerine Peel SauceScreenHunter_324 Feb. 12 10.19

  • 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.

Warm Up and Slim Down with Soup – Elegant Oyster Soup

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It’s that time of your for soup – try this one – Elegant Oyster Soup!

Ingredients ScreenHunter_298 Jan. 24 16.49

Original recipe makes 6 servings

  • 2 tablespoons butter
  • 1/2 cup carrot, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/cup celery, finely chopped
  • ½ cup button mushrooms, chopped
  • ½ cup butter (or lower calorie whipped butter or margarine substitute)
  • ¼ cup all-purpose flour
  • 1 quart chicken broth
  • 1 (14 ounce) can artichoke hearts, drained
  • 1 bay leaf
  • ¾ tsp salt
  • ½ tsp cayenne pepperIMG_8130
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp dried sage
  • 1 cup heavy cream (or fat-free half ‘n half)
  • 12 shucked oysters and juice

 PREP 15 mins; COOK 45 mins; READY IN 1 hr

Directions

  1. Chop all vegetables with Ulu Knife as noted for recipeIMG_8902
  2. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  3. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  4. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  5. Shuck your oysters (hint try one of Gonzo’s oyster knives and shucking board)
  6. Whisk in cream and add oysters; bring to a simmer, but do not boil.