Tuesday, November 25, 2008

Skipjack Oyster Dressing

2 large stalks celery
1 medium onion
1/2 cup (1 stick) margarine or butter
1 teaspoon salt
1/2 teaspoon lemon and pepper seasoning
1/8 teaspoon mace (or nutmeg)
1/8 teaspoon tarragon
1/8 teaspoon poultry seasoning
1/2 teaspoon lemon juice
1 pint shucked Virginia oysters, with liquor
8 slices day-old bread cubed

Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liqor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about 1/2 cup per pound for fish; 1 cup per pound for poultry). Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about 1/2 cup.


Wednesday, November 19, 2008

Oysters with Mignonette Granité

By Roy Finamore
Link to original post:

Total: 10 mins, plus 8 hrs freezing and time to open the oysters

Active: 10 mins, plus time to open the oysters

Makes: About 1 cup (enough for 48 oysters)

Transforming a sharp mignonette sauce into icy shards certainly makes serving oysters with cocktails simpler. You garnish the oysters with the frozen sauce and make the rounds with a platter. No forks, no dipping—just a quick slurp.

What to buy: We liked small Kumamoto oysters with this dish, but any other variety will work. Plan on buying at least three oysters per person. The mignonette recipe makes plenty of granité for this many oysters, but if you’d like more, simply add up to 1/2 cup additional red wine vinegar to the recipe.

The raspberries in this dish add a punch of bright color to the mignonette granité. We highly recommend using them, but you could leave them out.

Game plan:
The acid in the vinegar causes slow freezing, so make this a day ahead.

This recipe was featured as part of our Neo-Classic Holiday Dinner menu.


1/2 cup raspberries (about 1/2 of a 6-ounce container)
3/4 cup red wine vinegar
1/3 cup minced shallots
1 teaspoon coarsely ground black pepper
Pinch kosher salt
3 to 4 dozen oysters in their shells, scrubbed


Work raspberries through a mesh sieve with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)

In a small bowl, combine raspberry purée with vinegar, shallots, and pepper. Season with a pinch of salt. Pour into a small container (a 2-cup-capacity Tupperware works great) and freeze for at least 8 hours, stirring once or twice with a fork.

When granité is completely frozen and guests are due to arrive soon, use an oyster knife to open the oysters. Loosen them from their shells, but leave them sitting in the bottom “cupped” side of the shell. Set them on a bed of ice to keep them cold and upright.

Right before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.

Beverage pairing: Gosset Brut Excellence Champagne, France. Oysters are good with any high-acid, racy white wine, but the delicate and pungent ice crystals of the granité will find their textural counterpart in the effervescence of Champagne. A Champagne in the brut style, such as this one, is dry enough to match the brininess of the oysters but still has the richness to be enjoyed on its own. Oysters with Mignonette Granité


Thursday, November 6, 2008

Oysters in the Half Shell

I have never tasted Oysters like this before. I wonder if it was the paprika? Try this recipie.


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


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.


Wednesday, November 5, 2008

Oysters Rockefeller

1 pound butter
1 rib celery, finely chopped
2 bunches green onions, finely chopped, about 2 cups
1 bunch parsley, fine chopped
3 tablespoons Worcestershire sauce
1/2 to 1 teaspoon Tabasco sauce
1/2 cup Pernod, Anisette, or Herbsaint
1 1/4 cups seasoned bread crumbs
4 dozen oysters in their shells
rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley.

Saute for 5 minutes, then add the Worcestershire and Tabasco.

Reduce heat to medium and cook for 10 minutes.

Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more.

Remove the pan from the heat and transfer the mixture to a bowl.

Chill in the refrigerator for 1 hour, until cold but not firmly set.

Shuck oysters.

Discard the top shells; scrub and dry the bottom shells.

Drain the oysters.

Arrange several oyster shells in baking pans lined with about 1 inch of rock salt.

Arrange several pans in advance, if desired. Place 1 oyster in each shell.

Heat oven to 375°.

Remove the chilled Rockefeller topping from the refrigerator and beat it with an
electric mixer to evenly distribute the butter and infuse air into the mixture;
transfer the mixture to a pastry bag fitted with a large plain tip.

Pipe a tablespoon of the mixture onto each oyster, then bake in a 375° oven for 5 to 8 minutes.

Allow about 6 oysters for each guest.

If possible, bake these in batches of 6 in oven-safe pans, so each person can be served a pan of hot Oysters Rockefeller right out of the oven.


Fried oysters

Fried oysters with flour and a seasoned egg and bread crumb coating. These turned out fantastic.

2 cups oysters, drained and dried thoroughly
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs

In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes.

Serves 6.


Fried Oyster Po' Boy

By Diana Rattray, About.com

Oyster Po' Boy

This oyster po' boy would also be delicious with Come Back Sauce instead of mayonnaise.

1 quart oysters
3 large eggs
3 cups cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Cajun Seasoning
1 teaspoon black pepper
4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
2 medium tomatoes
shredded lettuce
mayonnaise or Come Back Sauce
dill pickle slices
salt and pepper

In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.
In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.

Fry the oysters in batches for about 3 minutes, or until golden brown.

Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy!


Monday, November 3, 2008


This is a fantastic recipie from Cantler's waterfront restaurant and crab house. I recommend DOUBLING the amount of oysters used. If you are ever in Anapolis, stop by Cantler's. (unsolicited plug - send me a t-shirt).

1 pound Maryland rockfish fillets, cut into cubes
1 pound Maryland crabmeat, fresh or pasteurized
1 pint Maryland oysters, standards
slices bacon
1 cup onion, diced
2 stalks celery, diced
1 clove garlic
1 10 oz can Irish potatoes
1 8 oz jar clam juice
1 cup white wine
1 quart water
1 can 14oz chicken broth
2 tablespoons parsley
1 10 oz can tomatoes
1 tablespoon seafood seasoning
1 lb bag frozen corn
1 lb bag frozen carrots
salt and pepper, to taste

In large pot, cook bacon until crisp, set aside, drain grease. In same pot, sauté onion, celery, and garlic until soft. Do not brown. Add remaining ingredients. Cook until vegetables are tender, add seafood. Simmer and serve.


Saturday, November 1, 2008

Famous Oyster Bisque

1/2 cup rice, uncooked
4 cups bottled clam juice
1/4 cup butter
2 dozen oysters
1/4 teaspoon Tabasco sauce
2 cups whipping or heavy cream
3 tablespoons brandy or Cognac
salt and freshly ground black pepper
chopped fresh parsley

Put rice and clam juice in a saucepan. Cover and cook until rice is tender. Add butter. Blend the mixture until smooth or force through a sieve.
Finely chop about 16 of the oysters and add to the rice mixture with their liquid. Add Tabasco sauce. Add the cream and heat just to the boiling point. Add remaining whole oysters and heat until the edges curl. Add brandy or Cognac and heat 1 minute longer. Add salt and pepper to taste. Ladle into serving dishes, placing 1 or 2 whole oysters in each bowl or cup. Garnish with chopped celery.
Serves 6 to 8, depending on size of servings.