Wednesday, December 23, 2009

Christmas Oyster Stuffing Recipie


This oyster stuffing recipe, also called a dressing, is a traditional holiday side dish at the Oysterman homefront.

Oyster dressings, stuffings and sauces have been a part of Chesapeake Bay cuisine since the first colonists walked the shores, due to the abundance of American oysters (Crassostrea virginica) found in the bays and estuaries off the coastlines of Virginia and Maryland.

By the 17th century, directions for stuffing fowl with oysters appeared in cookery books across Europe, including the 1683 Dutch book The Sensible Cook. While the oyster enjoyed elite status in many parts of Europe, the cultivation of oysters in Virginia led to its every-day appearance on the table of the common colonist so that by the 18th century, the "urban poor were sustained by little more than bread and oysters" making the mollusk a particularly useful and "economical ingredient for stuffing fowl" according to John F. Mariani in the Encyclopedia of American Food and Drink.


* 2 oz unsalted butter
* 6 generous cups bread cubes, preferably French or Italian, crusts removed
* 1 large onion, diced
* 4 oz fresh or jarred oysters
* 1/2 cup chicken or turkey stock
* 1/2 cup dry white wine
* 1 bay leaf
* 1 Tbsp chervil (or parsley) dried
* 1 tsp celery salt
* 1 egg, beaten


1. Preheat oven to 350F. Spread bread cubes on a flat baking sheet and toast for five minutes on each side.

2. Meanwhile, drain (if jarred), rinse and pay dry oysters, then chop into ½” pieces.

3. In a large skillet, melt butter on medium heat. Add in diced onion and sauté until translucent.

4. Add white wine, chicken stock and bay leaf to onions and continue to simmer for 10 minutes until broth has started reducing. Add chopped raw oysters to skillet during the last five minutes, stirring once to ensure even cooking.

5. Remove bay leaf from skillet. In large bowl, combine oyster broth mix to toasted bread crumbs. Stir in chervil, celery salt and black pepper. Add in beaten egg and still well until thoroughly coated.

6. Pour into a 9x9” baking dish, cover and bake for 30 minutes. Remove cover and bake an additional 10-15 minutes until top begins to brown and crisp. Yum!

Happy Holidays!!!


Print this recipie for your records:

Oyster Shooters


Thursday, April 30, 2009

Old Fashioned Oyster Stew

2 pints shucked oysters with their liquor*
4 tablespoons butter
3 cups milk (a little added cream may be added to make it richer)
1 or 2 dashes Tabasco sauce (optional)
Salt and pepper to taste
Minced parsley, sliced chives, or sliced green onions

The most important factors in preparing Oyster Stew are to NOT BOIL the milk and DO NOT OVERCOOK the oysters.

Drain the oysters, reserving their liquor. NOTE: I like to strain the oyster liquor with a fine strainer to remove any sand.

In a large pan over medium heat, melt butter. Add oysters; simmer very gently for about 2 to 4 minutes or until the edges of the oysters curl.

Meanwhile, in a separate saucepan over low heat, slowly heat the milk, cream, and oyster liquor (do not boil). Slowly add the milk to the oysters, stirring gently. Season with Tabasco, salt and pepper.

Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter.

Makes 4 to 6 servings.

Print this recipie for your records:


Friday, March 20, 2009

Charbroiled Oysters Recipe

Drago’s Style

Oysterman says: "OMG - You need to try this"!!!

The Sauce:

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
1/2 cup Parmesan Cheese (grated, not from a can)
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients.

For the Oysters:

1 Dozen Large freshly shucked Oysters on the half shell (preferrably Chesapeake Bay oysters)
1 Recipe of the Sauce, above
Parmesan cheese to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix ingredients together.

Heat grill until very hot.

Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

Top each with a generous portion of the sauce, enough to fill up the shell.

When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Parmesan cheese.

Let the Oysters go until the sauce on the edges of the shells gets nice and brown.

Garnish with minced Parsley (Or not says Oysterman - Just keep 'em coming).

Serve while still sizzling with Lemon wedges and fresh bread.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread.


The Parmesan Cheese Dusting
Pictures from Drago's restaurant in New Orleans.

Print this recipie for your records:


Friday, February 13, 2009

A Fantastic Oyster Motoyaki Recipie

Japanese Style Oysters

Oysterman goes Asian!

They will look like this when done right.


-1/3 bottle of the Kewpei Mayonnaise (japanese mayo)

-1 egg yolk

-1 tablespoon of miso (the brown one)

-1 tablespoon of sugar

-6 oysters in half shell

-just a sprinkle of salt and pepper - not too much

-some chopped onion and mushroom


-Put oysters to the side.

-Mix all other ingredients and stir slowly into a thick pasty sauce.

-Steam oysters until they pop open.

-Discard top shell and pour the mixed sauce onto the meat.

-Preheat oven to 400F.

-Bake it for about 20 minutes or until golden brown on top.

-Optional: garnish with spinach or seaweed before serving (nice touch).


Print this recipie for your records:


Tuesday, January 20, 2009

The Allure of Char-Grilled Oysters

Re-printed by Seduction Visit their website here:

A recipe from one of the best restaurants in New Orleans:

A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw.

Many a romantic gourmand has thrived on eating raw oysters and sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder that Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest.

And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.

While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters.

I was recently given a great gift -The 86 New Orleans - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities.

I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs--the oyster, I have selected this recipe to share as a tribute to both.

Shucking an Oyster:

Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a "hinge" at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.

Char-grilled Oysters with Roquefort Cheese and Red-Wine Vinaigrette
by: Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil)
Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 - 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

Plating the Dish:

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.



Monday, January 12, 2009

Chili Fried Gulf Oysters

Mexican Oyster Dish:

by: Brennan’s of Houston


3 Cups Chili Corn Sauce Vegetable oil
3 Cups Texas sweet potatoes, julienned
¾ Cup cornmeal or "masa harina" corn flour
¾ Cup all purpose flour
2 Tablespoons Creole seafood seasoning, divided evenly
and 36 Texas oysters (VA oysters for substitute).

Prepare Chili Corn Sauce; reserve and keep warm.

Heat about 2 inches of oil to 325°F in a deep fat fryer. Fry sweet potatoes until crisp, drain on paper towels and reserve. Combine cornmeal, flour and 1 tablespoon seafood seasoning in a medium bowl.

Season oysters with remaining tablespoon of seafood seasoning, dredge in flour mixture, and fry in batches of 9 oysters at a time until crisp. Remove oysters and sprinkle with a little extra seafood seasoning; drain on paper towels on a rack. keep warm.

Ladle ½ cup Chili Corn Sauce in center of each plate. Edge sauce with 6 oysters. Top the sauce with a mound of fried sweet potatoes.

Chili Corn Sauce:

2 Tablespoons vegetable oil
¾ Cup Texas onion, julienned
¾ Cup Texas poblano pepper, julienned
¾ Cup Texas red pepper, julienned
1-1/2 Cups fresh Texas corn kernels
½ Cup tequila
1-1/2 Cups whipping cream
1 Teaspoon ground cumin
1 Tablespoon chili powder
Salt and black pepper

Heat oil in a medium-sized skillet over medium-high heat. Add onion, poblano and red peppers, and corn; sauté until vegetables are tender. Deglaze pan with tequila and cook until liquid is reduced by half.

Add cream, cumin, chili powder; cook until reduced enough to coat the back of a spoon. Season with salt and pepper. Reserve and keep warm until ready to use.

A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.