Tag Archives: oyster shucking knives

Raw Oyster Toppers!

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Here are some excellent examples of toppers for your fresh oysters. Share your favorite topper.

Simple Tabasco Sauce. 1 dozen oysters in the shell, crushed ice, TABASCO® brand Original Red Sauce, and lemon wedges.

ScreenHunter_107 Nov. 02 15.01Oysters and Sausage. Fresh oysters with chorizo for a multi-sensory experience. She mixes the spicy sausage with lemon zest, candied ginger and hazelnut oil for a topping that is meaty, sweet and bright to contrast with the oyster’s delicate, briny flavor.

Oyster Omelette. The omelette, which has bacon, three eggs, and, of course, fresh oysters.

Simple Jalapeno Topper. A simple slice of jalapena pepper on top of your favorite oyster.

Barbecue Oyster Sauce. Oysters with lemon, Tabasco, Worcestershire sauce, and with a little vodka. Also very nice with a drop of good, tart, Barbecue sauce.

Mignonette sauce. Just cracked pepper, finely minced shallot and champagne or red wine vinegar.

Tomato & Basil Salsa. Cut a tomato into quarters and use a knife or a teaspoon to remove the seeds. Chop the flesh into ½ inch pieces. Combine the tomato, finely chopped cucumber, finely shredded fresh basil and a little extra virgin olive oil. Click here to see more toppers!

Try Oyster and Pecan Stuffing for Thanksgiving!

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It’s that time of year to create your favorite stuffing. At our house, our favorite is Tony Chachere’s baked Oyster Pecan Stuffing! Bam!

ScreenHunter_91 Oct. 27 18.34ScreenHunter_85 Oct. 27 15.15IMG_8969IMG_9058

Directions:

  1. In a medium saucepan over medium heat, heat the butter until it bubbles. Add the onion, green onion, thyme, oregano, and cayenne. Cook until the onions turn translucent.
  2. Shuck the oysters and save the juice reserving 1 cup of the liquor(oyster water). Set aside.
  3. Add the vermouth and bring it to a boil. Lower the heat a little and add the oysters. Poach for about three minutes, or until the oysters curl at the edges. Lower the heat to the lowest setting.
  4. Add the oyster water (up to 1/2 cup) and the French bread cubes. Stir to soak the bread cubes with liquid. If the oysters break up a bit as you do this, that’s okay. Let the mixture return to a simmer and hold there for about three minutes.
  5. Add the parsley and the chopped pecans. Toss to evenly distribute them in the mixture. It should be fairly loose and wet; tighten it up to a stiff mixture with the bread crumbs, and transfer it to a baking dish.
  6. Just before serving, bake, covered, in a 350-degree oven until warm all the way through. Then bake another few minutes uncovered to get a bit of a crust on top. Serves six to eight.

– Click here to see ingredients!>