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

The Allure of Char-Grilled Oysters

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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.

Enjoy!

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Oysters with Mignonette Granité

By Roy Finamore
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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.

INGREDIENTS

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

INSTRUCTIONS

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

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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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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.


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