Roasted Oysters Ingredients: 20 live Oysters Salt and Pepper, to taste Directions: Clean oysters in the shell thoroughly with a brush. Put in a shallow baking pan, with the deep-side of the shells down. Roast in oven at 450F until the shells part. Open shells and sprinkle oysters with salt and pepper. Serve in the deep halves of the shells. The top half of the shell can be discarded or creatively used as serving dishes for dips or garnish. Clearly this is a very simple method of cooking scallops. Feel free to use some of your own spices to liven things up a bit. A pinch of garlic might be a good addition. Serving roasted oysters with a seafood dipping sauce could be complimentary as well. Be sure to serve with lemon wedges and a lively garnish. *** Oysters in the Half Shell Ingredients: 36 live Oysters Salt and Pepper, to taste 1/2 cup Bread Crumbs 2 Tbsp Butter Pinch of Paprika Fresh Parsley, finely chopped Cocktail Sauce 3 Lemons, cut into thin wedges Directions: Shuck and clean oysters, retaining the larger half of shell with oysters. Melt butter in sauté pan. Reduce heat and add bread crumbs to butter and mix well. Place oysters in shells and sprinkle with salt and pepper. Cover each oyster with buttered bread crumbs and add a dash of paprika on top. Place shells with oysters in oven about 3 inches down from broiler. Broil for 5 minutes until golden brown. Sprinkle each oyster with a pinch of parsley. Serve with lemon wedges and cocktail sauce. *** Baked Oysters Ingredients: 2 cups Oysters, with juice 1/4 cup Butter 1 Celery Stalk, diced 1/2 Sweet Green Pepper, diced 1/4 cup Flour 2 cups Oyster Juice 2 cups Milk 2 Tbsp jarred Red Pimiento, chopped Salt and Pepper, to taste 1 Pie Tin Directions: Drain oysters, reserving both oysters and juice. Melt butter in pan and brown celery and green pepper. Stir in flour and cook for a few minutes. Remove from heat. Stir in oyster juice and milk until completely combined. Place back on heat and cook mixture. Stir until thickened. Add salt and pepper. Delicately stir in chopped red pimiento and reserved oysters. Pour into a greased, oven-proof dish. Top with ventilated pie tin. Bake in a preheated 375°F oven until golden brown. Serves 4. *** Grilled Oysters Ingredients: 12 fresh shucked Oysters, or jar of oysters 1/4 cup Oyster Liquor, from fresh oysters or jar 1 Bay Leaf 1 tsp Worcestershire Sauce 4 slices raw Bacon 1/2 cup unbleached White Flour 2 Eggs, beaten 1 cup Bread Crumbs 2 cups Oil 12 Toothpicks Directions: In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire for about 2 minutes, until the edges of the oysters curl. Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper towel and serve immediately. Makes 12 delicious grilled oysters. *** Fried Oysters Ingredients: 6 fresh Oysters 1oz Butter or Vegetable Oil 1 Tbsp Oyster Juice 1 Tbsp White Wine 1 Cup Flour, seasoned with salt and pepper 1 Tbsp Shallots 1 Tbsp real Lemon Juice Directions: Lightly bread 6 oysters in seasoned flour. Melt butter in pan and sauté both sides of the oysters until golden brown. Remove oysters from pan and keep warm in oven. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sautéed in. This will make a creamy sauce to pour over the oysters. Serve fried oysters on your favorite pasta, pouring sauce over top. *** Oysters Thomas Ingredients: 16 large Oysters, fresh 1/4 cup dry Bread Crumbs Rock Salt Paprika Béarnaise Sauce Lemon quarters 1 lb lump Crab Meat Parsley Sprigs Cream Sauce Directions: Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 to 2 teaspoons of béarnaise sauce in each shell, then top with an oyster and 1 tablespoon of crab meat. Combine remaining béarnaise sauce with cream sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at 400F degrees for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers. *** Oyster Stew Ingredients: 6 fresh shucked Oysters 2 Tbsp Butter 6oz Half & Half Cream Salt and White Pepper Directions: Melt butter in a shallow pan. Sauté oysters just until the edges curl. Slowly add cream and seasonings. Heat through, but do not boil. Serve hot. Makes 1 to 2 servings. Serve stew with your favorite soup crackers and bread. Garnish with a pinch of paprika and parsley. *** Alaskan Oyster Chowder Ingredients: 1 pint fresh Alaska Oysters 1/4 cup Butter 1 quart Milk 1/2 cup Celery, thinly sliced 1/2 cup Onion, chopped 1 cup Potato, diced 1 ½ tsp Salt 1/8 tsp Pepper 1/2 tsp Paprika Directions: Drain oysters reserving liquor. Chop oysters into bite-size pieces. Boil diced potatoes until almost done. Sauté celery and onions until tender and translucent. Sauté oysters and liquor in butter for about 2 to 3 minutes until edges curl. In a large pot, add the sautéed oysters including the butter and liquor. Add the milk, sautéed onions and celery, potatoes, and salt & pepper. Heat thoroughly but do not boil. Serve in large bowls with thick slices of homemade bread. Garnish each bowl with a then slice of butter in the middle and pinch of paprika on top. Makes 6 delicious bowls. *** Oysters Rockefeller Ingredients: 36 Oysters, in shells 1 Bunch Spinach, washed 1 Bunch Parsley Leaves 1/2 cup Butter or Margarine, melted Rock Salt 1 Bunch Green Onion tops 1 Stalk Celery, minced 1 Juice of Lemon Directions: Using food processor, process spinach, onion tops and parsley until fine. Mix with celery, melted butter and lemon juice. Fill 6 pie plates or tins half full with rock salt. Place 6 oysters on half shell in each plate. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve immediately. Makes 6 servings or 36 appetizers. *** Oyster Cocktail Sauce Ingredients: 1 Cup Catsup 3 Tbsp Horseradish 1/4 tsp Tabasco Sauce 1 Tbsp Lemon Juice Directions: Combine all ingredients. Use sauce to make oyster cocktails, or use with raw oysters on half shell.
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