Know Someone Who Loves Oysters?

ScreenHunter_164 Dec. 01 08.04Now is the time to think about those loved ones who adore oysters and love to shuck there own! With the holidaysIMG_7881 just around the corner, think about some unique gifts and beat the rush.  

Hal, the custom knife-maker and fellow oyster lover, has created a “new” knife never seen in IMG_7875the oyster market. It’s called the “BIG GRIP” for those with larger hands.

Check them out at https://halgonzalesjr.com/oyster-knives/. Just click on the images to enlarge for further inspection.

 

 

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Chinese BBQ Oysters

It’s time to fire up the grill and welcome spring with BBQ Oysters!
SAUCE:ScreenHunter_368 Mar. 29 09.43
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.

A St. Patrick’s Day Treat – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce

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  ScreenHunter_350 Mar. 13 08.30
  •  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  

Directions:

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 With Remoulade Dressing

Try a new twist on the Oyster Po’Boy Sandwich….make it into a Salad!ScreenHunter_341 Feb. 23 18.04

Instructions

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)

Method

  1. –      Coat the oysters with the egg mixture
  2. –      Mix together cornmeal and Cajun seasoningIMG_8902
  3. –      Dip oysters in cornmeal and Cajun seasoning mixture
  4. –      Sauté in olive oil in a heated skillet for about 2 to 3 minutes
  5. –      Drain excess oil
  6. –      Toss together lettuce, toasted French bread, creole tomatoes, and remoulade dressing
  7. –      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

Method

–      Mix together all ingredients

http://flipmyfood.com/segment/deconstructed-oyster-poboy-salad

Try Felix’s Deluxe Bloody Mary!

Felix’s Oyster Bar Deluxe Bloody Mary – Follow these instructions!ScreenHunter_342 Feb. 23 18.06

Ingredients

Drink 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)

Garnish Ingredients

  • 2 pickled green beansIMG_8902
  • 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

http://flipmyfood.com/recipe/felix-deluxe-bloody-mary

 

Felix’s Oyster House Chargrilled and Buffalo Oysters

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

Celebrate Mardi Gras With Cajun Oyster Pie!

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.