Ingredients:
1 stick of butter
1/2 small onion
1 rib celery
3 cloves garlic
3/4 teaspoon Old Bay seasoning
3/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon ground thyme
2 dozen fresh shucked oysters
1 pint oyster liquor
1 cup canned chicken broth
1 quart Half-N-Half
6-8 pats of butter
1/2 teaspoon paprika
1/4 cup fresh parsley
2 cups oyster crackers
In a 12-inch skillet, melt down the butter over medium-high heat and sauté onion, celery and garlic until the pureed mixture is smooth (which should take about five minutes). Then, whisk in the seafood seasoning, white pepper, paprika and thyme, taking care to make certain it all thoroughly combines in the butter base. Add the oysters, the oyster liquor, and the chicken broth and swoosh everything around a couple of times. Then, when the oyster edges curl, reduce the fire to low and continue to simmer the contents of the skillet for about four minutes more. Meanwhile, pour the Half-N-Half cream into the top of a large double boiler. Then, place it over simmering water and cook until the cream becomes very hot. (This step prevents curdling.) Next, stir into the cream all the oysters and oyster liquids and continue to heat the soup in the double boiler for another 15 minutes. When you're ready to eat, ladle the chopped oysters and the creamed soup into large bowls. Then top each bowl with a pat of butter and a dash of paprika. When the butter melts, garnish the soup with a sprinkling of minced parsley and a handful of oyster crackers and serve piping hot.
Yum Yum Yum
http://www.OysterLoversParadise.blogspot.com
Friday, October 31, 2008
Panko Crusted Oysters with Napa Cabbage Slaw and a Spicy Wasabi Cream Sauce
Chef Shane Stark
Kenichi
Napa Cabbage Slaw
1 Medium head Texas napa cabbage, shredded
1 Small Texas carrot, finely julienned
1 Red Texas fresno pepper, finely julienned
4 Pieces green onion, finely julienned
½ Teaspoon grated ginger
¼ Cup sugar
¼ Cup rice vinegar
1 Ounce soy sauce
Combine all ingredients and let stand at room temperature for at least 30 minutes, stirring ocassionally.
Spicy Wasabi Cream
2 Tablespoons powdered wasabi
1 Tablespoon water
1 Tablespoon soy sauce
3 Tablespoons heavy cream
1 Tablespoon sour cream
Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.
Panko Crusted Oysters
12 Texas Gulf oysters in shell
1 Egg
2 Tablespoons heavy cream
½ Cup all purpose flour
Fresh ground black pepper
2 Cups panko (Japanese bread crumbs)
1 Cup peanut oil
Kosher salt
1 Bunch Texas cilantro
Shuck the oysters and reserve the bottom part of the shell. Whisk together the egg and cream. Season flour with black pepper. Dredge the oysters in flour and shake off excess. Egg wash and coat with panko. Refrigerate oysters. Heat peanut oil to 350ºF in a large saute´ pan – do not allow to smoke. Fry oysters until golden brown on both sides, approximately 2-3 minutes. Remove and drain on paper towel.
To plate: Put a small pile of slaw in each of the reserved oyster shells. Top with a fried oyster. Drizzle with wasabi cream and garnish with cilantro sprig.
Complement this dish perfectly with a Texas Chardonnay or other Texas white wine.
BACK TO OYSTER RECIPIES HOMEPAGE:
Kenichi
Napa Cabbage Slaw
1 Medium head Texas napa cabbage, shredded
1 Small Texas carrot, finely julienned
1 Red Texas fresno pepper, finely julienned
4 Pieces green onion, finely julienned
½ Teaspoon grated ginger
¼ Cup sugar
¼ Cup rice vinegar
1 Ounce soy sauce
Combine all ingredients and let stand at room temperature for at least 30 minutes, stirring ocassionally.
Spicy Wasabi Cream
2 Tablespoons powdered wasabi
1 Tablespoon water
1 Tablespoon soy sauce
3 Tablespoons heavy cream
1 Tablespoon sour cream
Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.
Panko Crusted Oysters
12 Texas Gulf oysters in shell
1 Egg
2 Tablespoons heavy cream
½ Cup all purpose flour
Fresh ground black pepper
2 Cups panko (Japanese bread crumbs)
1 Cup peanut oil
Kosher salt
1 Bunch Texas cilantro
Shuck the oysters and reserve the bottom part of the shell. Whisk together the egg and cream. Season flour with black pepper. Dredge the oysters in flour and shake off excess. Egg wash and coat with panko. Refrigerate oysters. Heat peanut oil to 350ºF in a large saute´ pan – do not allow to smoke. Fry oysters until golden brown on both sides, approximately 2-3 minutes. Remove and drain on paper towel.
To plate: Put a small pile of slaw in each of the reserved oyster shells. Top with a fried oyster. Drizzle with wasabi cream and garnish with cilantro sprig.
Complement this dish perfectly with a Texas Chardonnay or other Texas white wine.
BACK TO OYSTER RECIPIES HOMEPAGE:
Wednesday, October 29, 2008
Seasoned oysters wrapped in bacon: what a grand union
Rob Kasper
As soon as weather forecasters mention "frost on the pumpkin," I crave oysters.
By happy coincidence, the arrival of cool weather usually coincides with cooks convening in St. Mary's County, devising new ways to prepare Maryland's favorite mollusk. On a recent weekend, cooks at the National Oyster Cook-Off shared the stage of the St. Mary's County Fairgrounds with contestants in the National Oyster Shucking Championship.
William "Chopper" Young Jr. of Wellfleet, Mass., won the shucking contest, opening 24 oysters in an adjusted time of 2 minutes, 49 seconds, or 7 seconds per oyster.
Brendan Cahill, who lives in Lusby and is the chef and owner of the Old Field Inn in Prince Frederick, won the cooking contest with a dish called Oysters en Brochette.
Even if I employed my favorite oyster-opening trick - keeping the oysters in a warm oven until they pop open - I could not rival the speed of the champion shucker.
However, after looking over Cahill's winning recipe, I figured it was something I could tackle.
Basically, it consisted of seasoned oysters wrapped in bacon, skewered and cooked in butter, then dabbed with a spicy remoulade sauce.
The simplicity of the preparation appealed to me. That and the fact that I would eat almost anything - short of an oyster shell - if it were wrapped in bacon and cooked in butter.
"Oysters and bacon are a natural marriage," said Cahill when I spoke to him by phone at his restaurant. "Then I add some spices to heat the marriage up," he said. The dish, he said, would soon be on the restaurant's menu. "In Southern Maryland, the two dishes you have to have on your menu are crab imperial and oysters," he said.
The spices, Cahill added, were in a homemade Cajun seasoning. His mixture, he said, has "about 15 to 18 spices in it." The bottle of Cajun seasoning I bought at the grocery store had eight.
The Cajun seasoning was added both to the flour that coated the raw oysters and to the remoulade sauce that accompanied them at the dinner table.
The bacon Cahill used had been smoked over apple wood. I couldn't find that type in the grocery store, so I settled for the hickory-smoked variety. "Use the thin-sliced bacon," Cahill had told me. "Thick slices will overwhelm the oysters."
Giving the bacon a head start in cooking is a good idea, he said. Oysters cook faster than raw bacon, he said, and by precooking the bacon strips you even out the cooking times when they are together in the pan.
Having fetched the ingredients for this dish, I set to work in my kitchen. I drained a pint of Chesapeake Bay oysters. I dredged them in a mixture of 1 cup of flour and 3 tablespoons of Cajun spice.
Then I wrapped them in strips of bacon that were about two-thirds done.
I had never skewered an oyster before. They were slippery critters, but when confined by the bacon they were easier to nail with a skewer.
I had heated a couple of tablespoons of butter in a skillet and, if truth be told, I also had a little bit of bacon grease in there, left over from frying the bacon.
I cooked the skewered oysters quickly, over a medium fire. The skewers that held large oysters were cooked about three minutes a side. The skewers holding smaller oysters spent about two minutes per side in the pan.
"You don't want to overcook the oysters," Cahill had warned me. "They are done when the oysters shrivel up a bit and get plump."
The oysters and bacon splattered so much that I ended up putting a lid on the skillet. But I kept my eye on them, and when the oysters were shriveled at the edges and plump in the middle, I got them off the fire.
On my plate, the golden oysters, the russet bacon and the pale-yellow remoulade sauce looked like an edible autumnal painting.
In my mouth, they were stupendous. The rich meat of the oyster melded with crisp bacon, followed by the creamy and spicy flavors of the sauce.
A cold wind was blowing and the oyster-eating season was off to good start.
--------------------------------------------------------------------------------
Oysters en Brochette with Remoulade Sauce
(Serves 6)
Oysters:
1 pint Maryland shucked oysters
1 cup Cajun flour (1 cup flour and 3 tablespoons Cajun spice, combined)
12 pieces precooked apple-wood-smoked bacon
6 wooden skewers
butter for sauteing (about 1 to 2 tablespoons)
lemon wedges for garnish
Remoulade sauce:
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 pinch Cajun spice (see note)
1 tablespoon capers
juice of 1 lemon
pinch fresh tarragon
For oysters: Lightly drain oysters, then dredge in Cajun flour and set aside. Cook bacon in pan or microwave until it is 2/3 done. Cut bacon into equal lengths approximately 3 inches long and wrap 1 piece around each oyster. Skewer 4 to 5 oysters on each skewer. Heat butter in a skillet and saute skewers 3 minutes per side. Drizzle remoulade sauce on plates and top with oysters and garnish with fresh lemon.
For sauce: Combine all ingredients and gently mix with a large spoon.
Note" Cahill's homemade Cajun spice has a more peppery bite than commercial versions. If you want more heat, add more spice and taste the sauce until you are satisfied.
Courtesy of Brendan Cahill of Lusby
Per serving: 311 calories, 8 grams protein, 22 grams fat, 5 grams saturated fat, 18 grams carbohydrate, 1 gram fiber, 32 milligrams cholesterol, 573 milligrams sodium
-----------------------------------------------------------------------------------
Here is another idea for bacon wrapped oysters:
Link to source:
Angels on Horseback
24 medium raw oysters, shucked and drained
1/2 cup dry white wine
1 clove garlic, minced
Coarse salt
Freshly ground black pepper
Hot sauce or Tabasco sauce (to taste)
6 slices lean bacon, cut in half
12 buttered toast rounds (optional)
Lemon wedges
In a bowl, mix the wine, garlic, salt, pepper, and hot sauce together. Add oysters and toss to coat; let marinate 20 minutes.
Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a frying or oven proof pan. Cook, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly. Remove from oven or grill
NOTE: You may also cook these "angels" on an outdoor bbq or range top grill.
Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.
Makes 24 appetizers.
Buon appetito!
As soon as weather forecasters mention "frost on the pumpkin," I crave oysters.
By happy coincidence, the arrival of cool weather usually coincides with cooks convening in St. Mary's County, devising new ways to prepare Maryland's favorite mollusk. On a recent weekend, cooks at the National Oyster Cook-Off shared the stage of the St. Mary's County Fairgrounds with contestants in the National Oyster Shucking Championship.
William "Chopper" Young Jr. of Wellfleet, Mass., won the shucking contest, opening 24 oysters in an adjusted time of 2 minutes, 49 seconds, or 7 seconds per oyster.
Brendan Cahill, who lives in Lusby and is the chef and owner of the Old Field Inn in Prince Frederick, won the cooking contest with a dish called Oysters en Brochette.
Even if I employed my favorite oyster-opening trick - keeping the oysters in a warm oven until they pop open - I could not rival the speed of the champion shucker.
However, after looking over Cahill's winning recipe, I figured it was something I could tackle.
Basically, it consisted of seasoned oysters wrapped in bacon, skewered and cooked in butter, then dabbed with a spicy remoulade sauce.
The simplicity of the preparation appealed to me. That and the fact that I would eat almost anything - short of an oyster shell - if it were wrapped in bacon and cooked in butter.
"Oysters and bacon are a natural marriage," said Cahill when I spoke to him by phone at his restaurant. "Then I add some spices to heat the marriage up," he said. The dish, he said, would soon be on the restaurant's menu. "In Southern Maryland, the two dishes you have to have on your menu are crab imperial and oysters," he said.
The spices, Cahill added, were in a homemade Cajun seasoning. His mixture, he said, has "about 15 to 18 spices in it." The bottle of Cajun seasoning I bought at the grocery store had eight.
The Cajun seasoning was added both to the flour that coated the raw oysters and to the remoulade sauce that accompanied them at the dinner table.
The bacon Cahill used had been smoked over apple wood. I couldn't find that type in the grocery store, so I settled for the hickory-smoked variety. "Use the thin-sliced bacon," Cahill had told me. "Thick slices will overwhelm the oysters."
Giving the bacon a head start in cooking is a good idea, he said. Oysters cook faster than raw bacon, he said, and by precooking the bacon strips you even out the cooking times when they are together in the pan.
Having fetched the ingredients for this dish, I set to work in my kitchen. I drained a pint of Chesapeake Bay oysters. I dredged them in a mixture of 1 cup of flour and 3 tablespoons of Cajun spice.
Then I wrapped them in strips of bacon that were about two-thirds done.
I had never skewered an oyster before. They were slippery critters, but when confined by the bacon they were easier to nail with a skewer.
I had heated a couple of tablespoons of butter in a skillet and, if truth be told, I also had a little bit of bacon grease in there, left over from frying the bacon.
I cooked the skewered oysters quickly, over a medium fire. The skewers that held large oysters were cooked about three minutes a side. The skewers holding smaller oysters spent about two minutes per side in the pan.
"You don't want to overcook the oysters," Cahill had warned me. "They are done when the oysters shrivel up a bit and get plump."
The oysters and bacon splattered so much that I ended up putting a lid on the skillet. But I kept my eye on them, and when the oysters were shriveled at the edges and plump in the middle, I got them off the fire.
On my plate, the golden oysters, the russet bacon and the pale-yellow remoulade sauce looked like an edible autumnal painting.
In my mouth, they were stupendous. The rich meat of the oyster melded with crisp bacon, followed by the creamy and spicy flavors of the sauce.
A cold wind was blowing and the oyster-eating season was off to good start.
--------------------------------------------------------------------------------
Oysters en Brochette with Remoulade Sauce
(Serves 6)
Oysters:
1 pint Maryland shucked oysters
1 cup Cajun flour (1 cup flour and 3 tablespoons Cajun spice, combined)
12 pieces precooked apple-wood-smoked bacon
6 wooden skewers
butter for sauteing (about 1 to 2 tablespoons)
lemon wedges for garnish
Remoulade sauce:
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 pinch Cajun spice (see note)
1 tablespoon capers
juice of 1 lemon
pinch fresh tarragon
For oysters: Lightly drain oysters, then dredge in Cajun flour and set aside. Cook bacon in pan or microwave until it is 2/3 done. Cut bacon into equal lengths approximately 3 inches long and wrap 1 piece around each oyster. Skewer 4 to 5 oysters on each skewer. Heat butter in a skillet and saute skewers 3 minutes per side. Drizzle remoulade sauce on plates and top with oysters and garnish with fresh lemon.
For sauce: Combine all ingredients and gently mix with a large spoon.
Note" Cahill's homemade Cajun spice has a more peppery bite than commercial versions. If you want more heat, add more spice and taste the sauce until you are satisfied.
Courtesy of Brendan Cahill of Lusby
Per serving: 311 calories, 8 grams protein, 22 grams fat, 5 grams saturated fat, 18 grams carbohydrate, 1 gram fiber, 32 milligrams cholesterol, 573 milligrams sodium
-----------------------------------------------------------------------------------
Here is another idea for bacon wrapped oysters:
Link to source:
Angels on Horseback
24 medium raw oysters, shucked and drained
1/2 cup dry white wine
1 clove garlic, minced
Coarse salt
Freshly ground black pepper
Hot sauce or Tabasco sauce (to taste)
6 slices lean bacon, cut in half
12 buttered toast rounds (optional)
Lemon wedges
In a bowl, mix the wine, garlic, salt, pepper, and hot sauce together. Add oysters and toss to coat; let marinate 20 minutes.
Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a frying or oven proof pan. Cook, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly. Remove from oven or grill
NOTE: You may also cook these "angels" on an outdoor bbq or range top grill.
Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.
Makes 24 appetizers.
Buon appetito!
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