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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The Allure of Char-Grilled Oysters

Re-printed by Seduction Meals.com. 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.

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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Locally Grown Oyster Stew by: Oysterman

Here are two excellent Christmas Oyster Stew recipies from our friend Oysterman on the Chesapeake Bay.

http://oysterloversparadise.blogspot.com/2008/12/locally-grown-oyster-stew-christmas-eve.html.

Happy Holidays!!!

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Christmas Eve Fried Oysters

This is the recipie for the saltine crusted fried oysters that were served at the oysterman household on Christmas eve. Enjoy:

Merry Christmas Eve Fried Oysters

1. lightly dust each oyster in flour, salt, and pepper and let them dry on a couple folded paper towels.

Crumble Saltine Crackers with a rolling pin in the long bags they come in.

You don’t want to pulverize the crackers too much or you will get cracker powder rather than the desirable quarter inch size crumbs.

Separate the cracker crumbs from the dust and pour the crumbs into a wide shallow bowl.

Dip each oyster in a bath of eggs beaten with a little whole milk or cream and then cover it in Saltine Cracker crumbs.

Let stand for a minute or so on folded paper towels on a platter then fry in a thick frying pan at medium high heat in about a half an inch of salted (or unsalted) butter until golden brown on each side.

Remove onto another plate with folded paper towels before presenting on a serving platter garnished with lemon wedges and parsley sprigs. Serve with plenty of freshly made Oyster Sauce."

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Famous Christmas Oyster Stew

By: Cremon (from Recipie Zaar)

Oysterman says: "I made this stew and it was incredible. It is a nice twist on an old recipie. Try it this year"!



Cremon: For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.

SERVES 10 -12 (change servings and units)
Change to: Servings US Metric

Ingredients:

2 cups butter, separated
1 1/2 cups finely minced celery
5 tablespoons finely minced shallots
1 gallon half-and-half
2 (32 ounce) containers fresh shucked oysters, undrained
salt & fresh ground pepper (at least 2 round tablespoons)
6 dashes Tabasco sauce
celery salt
10-12 pinches paprika, 1 pinch per bowl

Directions:

Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.

Pour half-and-half into a large pot over medium-high heat.

Mix in 2 sticks of butter, celery, and shallot mixture.

Stir continuously.

When the mixture is almost boiling, pour the oysters and their liquid into the pot.

Season with salt, pepper and Tabasco sauce.

Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.

Happy Holidays!

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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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