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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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.

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.

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.

Octoberfest or OysterFest?

Our legendary Oysterfest was back by popular demand. An oyster festival is a food festival centered on the oyster. With this in mind it’s never to late to create your own celebration. Invite friends and family, broadcast your favorite football game on the big screen, and most importantly, the create the food feast every one will enjoy. Of course, the main attraction is the almighty oyster, serve it steamed and raw on the half shell, followed by shrimp and crab boil, and your favorite crispy, jalapeno hush puppies! I hope you enjoy your day like we did!

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