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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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.

Enjoy!


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


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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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Chili Fried Gulf Oysters

Mexican Oyster Dish:



by: Brennan’s of Houston

Ingredients:

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.

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