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.

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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.

Now on Twitter and Facebook!

ScreenHunter_231 Dec. 24 15.10Social media helps us spread the word on oysters and more! Join me on Twitter @halgonzalesjr or https://twitter.com/halgonzalesjr/ and/or Facebook at https://www.facebook.com/halgonzalesjr. Follow us and LIKE us! Glad to have you join us!

ScreenHunter_232 Dec. 24 15.11

Make Your Own Oyster Po’ Boys!

IMG_8902Fried Oysters Po’ Boys… Mmm! Mmm! Good!ScreenHunter_120 Nov. 18 17.31

Start by shucking your own fresh oysters. Use 6 large shucked oysters; 1 1/2 pints stout, preferably Guinness; 1/2 cup all-purpose flour; 1 pinch seafood seasoning, such as Old Bay; 1 pinch salt 1 pinch ground black pepper; and Vegetable or canola oil, for frying.

 Marinate the oysters in the beer for 30 minutes or more.

Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Use your favorite French bread, cut in half; top with lettuce, tomato, and your favorite red or remoulade sauce.

Bon Apetit!

For information about the oyster shucking knives and oyster shucking boards click on underlined link or contact 51gonzo46@gmail.com.