It’s that time of year when everyone is searching for just the right gift to give their favorite oyster lover. Why not try a unique hand-forged railroad spike oyster shucking knife? See more information about this process and the knives click here – https://halgonzalesjr.com/blacksmith-and-forge/ or email me at email@example.com.
Working with a forge is hard work yet rewarding. Working on new oyster shucking knives and railroad spike knives. See how it is done! For more information, click here https://halgonzalesjr.com/blacksmith-and-forge/
1 tbsp. finely chopped fresh garlic
1 1/2 tsp. finely chopped fresh ginger
1/4 yellow onion, minced
1 tsp. mashed, chopped fermented black beans
1 tbsp. chutney or red pepper jam
1 can or 1 1/2 c. homemade chicken broth
1/4 c. bottled barbecue sauce such as Bull’s Eye
1/4 c. good soy or tamari sauce
3 tbsp. catsup
1 tbsp. honey
Pinch of crushed star anise or Chinese 5-spice powder
“Heat” to taste
Makes 8 pies
1.5kg oyster blade steak
1 large onion, chopped
1 large carrot, chopped
1 celery stick, roughly sliced
1 teaspoon thyme, chopped
2 small bay leaves
cup beef stock
1 can of stout (Guinness)
60g plain flour
2 tablespoons Ketjap Manis (sticky soy)
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying
16 fresh shucked oysters
Pastry shells ready made
– Heat a little olive oil in a large heavy based sauté pan, season the oyster blade and then seal on all sides, cooking the meat in batches so as not to overcrowd the pan.
– In a separate pan caramelize the chopped onion, carrot, celery and mushrooms. Mix the beef and the vegetables together, add the flour and stir for a few minutes until the flour is well distributed, then add the stout, bay leaves and thyme. Lastly add the soy. Put a lid on and put into the oven at 180C for two hours. Use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes too dry.
– Once cooked, leave the mixture to cool completely – overnight would be best, before you start making the pies.
– Unroll the pastry shell and line small pie tins, half fill with meat mixture, pop in 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top. Cut a slit in the middle of the pastry top to let steam escape. Brush the pies with egg wash and into the oven for 15 minutes at 220C then turn the heat down to 200C for a further 10 minutes.
– Do not re-roll pastry tops from scraps of pastry.
Try this special treat for a St. Patrick’s Day Celebration – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce
Makes 4 servings
- 1/2 to 3/4 cup Guinness stout
- 1/2 cup all-purpose flour, plus extra for dusting the oysters
- Kosher salt and freshly ground black pepper
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons plain Greek yogurt
- 1-1/2 tablespoons finely chopped cornichons or dill pickle
- 1/2 teaspoon prepared Colman Mustard (or the mustard of your choice)
- 3/4 cup coarsely shredded carrot
- 3/4 cup finely shredded cabbage (preferably savoy or napa)
- 1-1/2 tablespoons cider vinegar
- Hefty pinch of granulated sugar
- 1 tablespoon vegetable oil
- 12 oysters, shucked, reserving the bottom (curvier) shell to serve
In a medium bowl, whisk together 1/2 cup of the Guinness, 1/2 cup flour and 1/4 teaspoon salt. The batter should have the consistency of a thick pancake batter. If it is thicker than that, add additional beer. Let the batter rest for 30 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, cornichons or pickle and mustard. Season with salt and pepper.
In another small bowl, toss together the carrots, cabbage, vinegar, sugar and a hefty pinch of salt.
In a large nonstick skillet over medium, heat the oil. Dip the oysters in the additional flour to coat them on all sides. Transfer the coated oyster to a strainer to shake gently to remove excess flour.
Add the coated oysters to the beer batter. Lift them from the batter, letting the excess batter drip off, then add them to the skillet. Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.
To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture. Serve either on a platter as hors d’oeuvres, or divide between 4 serving plates. Serve immediately.
Nutrition information per serving: 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 2 g fiber; 3 g sugar; 5 g protein; 430 mg sodium.
Deconstructed Oyster Po’Boy Ingredients
- 12 fresh oysters, shucked
- 2 cups cornmeal
- 2 eggs
- 3 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 loaf French bread, cut into cubes and toasted
- 1 head ice berg lettuce, chopped
- 1 creole tomato
- 2 tablespoons remoulade dressing (recipe below)
- – Coat the oysters with the egg mixture
- – Mix together cornmeal and Cajun seasoning
- – Dip oysters in cornmeal and Cajun seasoning mixture
- – Sauté in olive oil in a heated skillet for about 2 to 3 minutes
- – Drain excess oil
- – Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing
- – Place oysters on top and serve
Remoulade Dressing Ingredients
- ¾ cup light duke mayonnaise
- 2 teaspoonS Dijon
- 1 teaspoon tarragon vinegar
- 2 dashes Crystal hot sauce
- 1 tablespoon capers
- 2 tablespoons chopped parsley
- 1 scallion
- Salt and pepper to taste
– Mix together all ingredients
- 2ounces Absolut Peppar Vodka (unless you prefer a virgin drink)
- ½ ounce pickled bean juice
- ½ ounce olive juice
- ½ ounce Crystal Hot Sauce
- 1 tablespoon horseradish
- 5 ounces Bloody Mary mix (Zing Zang)
- 2 pickled green beans
- 1 stalk of celery
- 2 olives
- 1 lemon wedge
- 1 lime wedge
- Cajun Spice around the rim
- 1 Boiled Shrimp
- 1 raw oyster on the half shell