Fresh tasting and easy to make. A great summer side dish to your next seafoodfest!
Ingredients – 1 pint cherry tomatoes, larger ones halved About 2 cups of watermelon cut into 3/4-inch cubes 8 ounces bocconcini (mozzarella cheese), halved 8-10 large basil leaves, 3/4-1 teaspoon kosher salt, 1 tablespoon balsamic vinegar, or to taste 2 tablespoons extra-virgin olive oil, or to taste.
Direction – Use Ulu knife to cut watermelon into small bite size chunks. Add the tomatoes, watermelon, bocconcini and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste. Yield: Serves 2-3.
It’s time to fire up the grill and welcome spring with BBQ Oysters!
1/4 c. Oriental sesame oil
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
Saute garlic, ginger, and onion in the sesame oil. When golden, add black beans and chutney or pepper jam. Saute briefly. Add chicken broth, barbecue sauce, soy, catsup, honey, star anise or 5-spice, and “heat.” Heat can be fresh, seeded, minced serrano or jalapeno peppers, Oriental chili paste, cayenne or Tabasco, in approximately order of preference. You can go a little heavy on the heat, as some of it will dissipate in the cooking process.Cook sauce to desired consistency–not runny, but not too thick. This usually takes 20-45 minutes. Keep refrigerated until ready to use. Leftover sauce can be frozen and used later.Spoon sauce, including particulate matter from the bottom, into shucked oysters as they go on the grill (or in the oven) for “barbecuing”; a smokier flavor can be developed in a Weber or other covered barbecue.
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.
Broiled Oysters with Garlic Breadcrumbs – Simple recipe, easy to make and tasty especially if you love garlic!
- 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
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
It’s that time of your for soup – try this one – Elegant Oyster Soup!
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 pepper
- 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
- Chop all vegetables with Ulu Knife as noted for recipe
- 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.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- 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.
- Shuck your oysters (hint try one of Gonzo’s oyster knives and shucking board)
- Whisk in cream and add oysters; bring to a simmer, but do not boil.