Oysters Chesapeake

Here is an AWESOME recipe using both Chesapeake Bay oysters and Chesapeake Bay blue crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are properly cooked (I know from experience).


Ingredients

* 1 tablespoon minced chives
* 2 tablespoons reduced-fat mayonnaise
* 2 tablespoons reduced-fat sour cream
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 bacon slices, cooked and crumbled (drained)
* 1 (6 1/2-ounce) can lump crabmeat, or fresh blue crabs shelled!
* 1 (1-ounce) slice white bread
* 1 teaspoon butter, melted
* 12 shucked oysters on the half shell
* Lemon wedges (optional - but I like them)
* Fresh minced chives (maybe)





Preparation

* Preheat broiler.
* Combine first 7 ingredients in a medium bowl; stir gently.
* Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.
* Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.

Very nice. Mmmmmmmm...... I'll have another!

Oyster Shooters


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The Chesapeake Bay Oyster Lovers Paradise is HERE

Oyster Shooters

Oyster Shooters ... mmmmmmmmm

Look at this - How would you like to make a serving tray of these? Read on...


















Serving tray of Oyster Shooters:


12 oysters - in the shell - not the jar - gotta shuck 'em.

12 lime wedges.

4-6 teaspoons horseradish.

12 drops worcestershire sauce.

12 drops - Your preferred red-pepper sauce (Tobasco etc).

12 drops cocktail sauce (Heinz will do).

Small bag of cherry tomatoes.

Dried Parsley.

Black Pepper.

Large bottle Grey Goose Vodka - entire bottle - You may consume the unused portion (my favorite part - rrrrrrrrr ).


Shuck the oysters, cut, and pour premium vodka on the top of each exposed oyster.


Chill the tray of Oyster Shooters for at least 1 hour (chill for an hour before adding seasoning).


Squeeze mixture of combined ingredients above: Horseradish, Tobasco, worcesterhire, Cocktail sauce onto each half shelled oyster. Place a piece of tomato and pinch of parsley on top of the horseradish mixture.


Invite friends.


Mmmmmmmm.........


Nice - Enjoy responsibly.


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Christmas Oyster Recipies

Oyster Shooters


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Christmas Oyster Stuffing Recipie

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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.


Ingredients:

* 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


Directions:

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!!!

Oysterman


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Oyster Shooters


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A Fantastic Oyster Motoyaki Recipie

Japanese Style Oysters


Oysterman goes Asian!



They will look like this when done right.


Ingredients:

-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



Directions:

-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).


Enjoy!

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Fantastic Christmas Oyster Recipe

Tis the season to eat oysters!!! falalalalala.


This is what they should look like. Yum.

This recipe for Christmas Oysters serves: 8

Ingredients:

48 fresh oysters (in shells)
4 tablespoons (60 mL) butter
2 tablespoons (30 mL) extra-virgin oil
4 shallots, finely minced
4 garlic cloves, finely minced
1 teaspoon (5 mL) 'herbs de Provence'
4 tablespoons (60 mL) all purpose flour
2/3 cup (160 mL) warm milk
2/3 cup (160 mL) vegetable broth
2/3 cup (160 mL) dry white wine
Salt and pepper, to taste
Few drops Tabasco sauce
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) oil
30 oyster mushrooms, cut into strips
Grated Cheddar cheese
Fresh parsley

How to cook:

Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately.

Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'.
Well stir in flour.

Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling.

Lower heat to low simmer until smooth.

Salt, pepper and stir in Tabasco sauce.

Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips.

Preheat oven at 'broil'.

Stir mushrooms strips into sauce.

Evenly coat each oyster with sauce sprinkle with grated cheese.

Brown under broiler.

Decorate each oyster with fresh parsley and serve immediately.

Note:

Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory.

This recipe for Christmas Oysters serves/makes: 8

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Oysters in the Half Shell

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



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.

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Oysters Rockefeller

Ingredients:
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

Preparation:
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.


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