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Oysters
au natural are best served simply with crushed ice and seaweed.
Fresh lemon juice or Worcestershire sauces are both good accompaniments.
There are also classic sauces to be served with raw oysters.
The first is a mignonette sauce made with shallots, red wine
vinegar, and crushed black pepper, the second is a chili sauce,
and the third is cocktail sauce. It is interesting to watch
how each individual prepares their oyster to their own unique
taste! Oysters may also be cooked in many ways, such as poaching,
marinating, frying, grilling or baked. |
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Oyster
Puffs
• 1 cup water
• 1/2 cup butter or margarine
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup oysters(about 2 dozen), rinsed, squeezed dry,
finely chopped
• cocktail sauce
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| Heat
oven to 400 degrees. Heat water and margarine to rolling boil
in saucpan; stir in flour and salt. Stir vigorously over low
heat until mixture forms a ball, about 1 minute; remove from
heat. Beat in eggs, one at a time, continue beating until smooth.
Stir in oysters. Drop dough by slightly rounded teaspoonfuls
onto ungreased cookie sheet. Bake until puffed and golden, about
25 minutes. Serve hot as appetizers with cocktail sauce. Makes
about 5 dozen. |
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Oysters
Casino
• 24 oysters on half shell
• rock salt
• 1 cup butter
• 1/2 cup chopped green onion, about 1 bunch of 6 to
8
• 1/3 cup chopped fresh parsley
• 2 tablespoons finely chopped green bell pepper
• fresh lemon juice
• salt and pepper
• 6 strips bacon, partially cooked, cut in fourths |
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| Fill
4 or 5 pie pans or other baking pans with rock salt (or crinkle
up aluminum foil on the bottom so the oysters sit without tipping
over). Arrange oysters on shells on the rock salt in the pans.
In a small mixing bowl, cream butter; blend in onion, parsley,
and green pepper. Add a teaspoon of lemon juice and add salt
and pepper to taste. Spoon butter mixture onto oysters and top
each with a small piece of the partially cooked bacon. Bake
at 450° until bacon is crisp and oysters have curled at
the edges. Serve with additional lemon juice.Serves 4. |
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Fried
Oysters
• 24 large oysters, shucked
• 2 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• dash ground cayenne pepper, optional
• 2 tablespoons cold water
• 1 cup fine dry bread crumbs
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| Drain
oysters. Beat eggs with salt and pepper and cayenne. Whisk in
water. Put bread crumbs in a shallow bowl. Dip oysters, one
at a time, into the egg mixture then into the bread crumbs.
Let rest for 5 minutes before frying. Fry in hot deep fat at
about 375° until golden brown. Serve immediately with cocktail
sauce or tartar sauce, or use in sandwiches. Recipe for fried
oysters serves 4. |
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Oysters
Kerrin
• 24 oysters, on the half shell
• Fresh parmesan cheese, shredded
• Bacon, cut into 1 inch squares. |
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| Fill baking pans with rock salt (or crinkle up aluminum foil
on the bottom so the oysters sit without tipping over). Place
fresh shredded parmesan cheese on the oyster and place a piece
of bacon over the cheese. Broil oysters until bacon browns on
edges- about 4-6 minutes depending on your oven. |
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Oyster
Rockefeller
• 24 oysters, on the half shell
• 1-1/2 cups cooked spinach, well drained
• 1/3 cup fresh breadcrumbs
• 1/4 cup chopped green onions
• 2 slices cooked bacon, crumbled
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• dash Tabasco
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Pernod or other anise-flavored liqueur
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Preheat
oven to 450 degrees F.
Using a food processor, chop the spinach, breadcrumbs, green
onions, bacon and parsley. Add the remaining ingredients and
process until finely chopped but not puréed, about 10
seconds. Layer the oysters in their half shells on a pan with
rock salt. Spoon some of the spinach mixture one each oyster.
Bake 10 minutes until cooked through, then broil until browned
on top. Serve hot. |
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Oyster
Shooters
• 1 (10 ounce) container raw oysters
• 9 fluid ounces tomato juice
• 1 teaspoon prepared horseradish
• 2 teaspoons pepper
• 12 (1.5 fluid ounce) jiggers vodka
• 1 lemon - cut into wedges, for garnish
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| In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge. |
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Grilled Oysters 6 servings
- 1 cup butter
- 2 tablespoons of fresh lime juice
- 3 tablespoons of grated lime peel
- 20 fresh East End Oysters in shell
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Melt butter in saucepan over low heat. Whisk in lime juice and lime peel. Season with salt and pepper.
Preheat barbecue, place oysters on barbecue and grill until shells open. Place oysters on plate and drizzle with lime butter |
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Oysters in Sherry Cream
Place in a shallow baking tray
1 dozen shelled oysters
sprinkle with salt and pepper
Cover with ½ cup of bread crumbs
1 tablespoon sherry
½ cup cream
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| Cook two minutes in the broiler to heat the cream, and when the edges of the oyster begin to curl they are done. Bon appetite. |
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Mignonette Sauce
Combine minced shallots and freshly ground black pepper. Add ½ a cup of red wine vinegar along with 2 tablespoons of lemon juice. Stir or shake together add to raw half shell oyster.
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Pigs (oysters) In A Blanket
Wrap cleaned and dried oysters in thin strips of bacon. Spear with toothpick. Place oysters in a shallow pan. Bake oysters at 450 degrees until the bacon is crisp, turn once to cook evenly
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