tag:blogger.com,1999:blog-18416922817804047792024-02-19T17:01:15.083-08:00The World's Oyster RecipesOyster recipes from around the world sampled and made famous on THIS website.Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1841692281780404779.post-88862292058863564442016-06-15T14:30:00.001-07:002016-06-15T14:30:40.687-07:00James River OystersHere is a nice list of oysters from the Chefs Resources Blog:<br />
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http://www.chefs-resources.com/seafood/oysters/atlantic-oysters/james-river-oysters/.Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-52872572531431331742015-12-23T09:19:00.001-08:002015-12-23T09:20:35.229-08:00Ode to Oysters (or, Happy National Oyster Day!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHpBwlRgBb22h7Hd3ZS6Xl8i6nsM_4HikEuaWyDPnRt1ZUSuNyoEhjBcQeugb-V2L1uegne2a3rwkKj19RZv5ApEG8dSe29yia_os92VFPjKCuBHOKpuEX8IaWH33kEJKeTsVl15GPEgj/s1600/Oyster-Blog-20150805.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHpBwlRgBb22h7Hd3ZS6Xl8i6nsM_4HikEuaWyDPnRt1ZUSuNyoEhjBcQeugb-V2L1uegne2a3rwkKj19RZv5ApEG8dSe29yia_os92VFPjKCuBHOKpuEX8IaWH33kEJKeTsVl15GPEgj/s320/Oyster-Blog-20150805.jpg" width="320" /></a></div>
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Oysters – my all-time favorite seafood, and often my favorite food, period. I can be sitting in an oyster bar, miles from the ocean, and when I eat one I can practically feel sand between my toes and smell the salt in the air. I would eat oysters every day of the week if I could. But I understand that they’re not everyone’s cup of tea. A quick poll among my colleagues revealed that people seem to fall into two camps – rabid oyster lovers, or those that think they taste like salty sea snot (I’m looking at you, <a href="http://blog.oceanconservancy.org/author/gleonard/" style="border: 0px; color: #00929f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank">George Leonard</a>). But love them or hate them, oysters are a major part of the ocean and coasts we know and love, and National Oyster Day is the perfect time to learn a little more about these animals:</div>
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<ol style="background-color: white; border: 0px; color: #333333; font-family: 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Verdana, sans-serif; font-size: 16px; font-stretch: inherit; line-height: 22.4px; list-style-position: outside; margin: 0px 0px 17px 31px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">They’re some of the hardest working animals in the ocean</span>. An adult oyster is capable of filtering 25-50 gallons of water a day! Check out this<a href="https://www.youtube.com/watch?v=saAy7GfLq4w" style="border: 0px; color: #00929f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank"> time lapse</a> from Florida Oceanographic Institute of a tank of oysters cleaning water. The entire Chesapeake Bay could be filtered in just five days before oysters were reduced to just 1% of their historic population. Speaking of the Chesapeake, it’s an Algonquin Native American word that means “Great Shellfish Bay.”</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">They don’t just filter water</span>– oyster reefs shelter fish and crabs, and with filtered water comes more seagrass, which is a feeding and breeding ground for other species that we love to eat – like rockfish and blue crabs.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Oysters take on the flavor of the water where they’re grown</span>. One of my favorite oyster businesses on the East Coast, Rappahannock River Company, has a fantastic little restaurant in Topping, Virginia, called<a href="https://www.rroysters.com/restaurants/merroir" style="border: 0px; color: #00929f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank"> Merrior</a>. Owner Travis Croxton put a twist on the term ‘terrior,’ used to describe the environment in which a particular wine is produced, to describe the marine environment where their oysters are grown. East Coast oysters tend to be saltier and brinier while West Coast oysters tend to be a little sweeter.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Oysters and oyster growers are vulnerable to ocean acidification</span>. As carbon emissions are absorbed by the ocean, the sea water becomes more acidic, and oysters have trouble building their shells. In 2006 to 2008, some oyster growers in the Pacific Northwest nearly declared bankruptcy because they lost more than 80% of the baby oysters (or oyster larvae). The good news is that states like Washington, Oregon, California, Maine, and Maryland – where coastal communities depend on a healthy ocean to grow and harvest oysters, clams, mussels, lobsters – are taking action to tackle acidification. These actions include funding for research on commercially important species – like salmon or lobster – that may be impacted by acidification, and exploring ways to reduce pollution from land (like stormwater runoff and other types of coastal pollution) that makes acidification worse. And just last week Senator Maria Cantwell (D-Washington) <a href="http://www.cantwell.senate.gov/public/index.cfm/2015/7/cantwell-introduces-bipartisan-bill-to-establish-national-ocean-acidification-monitoring-strategy" style="border: 0px; color: #00929f; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank">introduced</a> a bill that would improve the monitoring of ocean acidification and direct federal agencies to examine how coastal communities would be impacted.</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">The recently released Clean Power Plan is good for the ocean, and therefore oysters</span>. While states across the country are doing what they can to address ocean acidification, to truly solve this problem we need to reduce the amount of carbon pollution being absorbed by the ocean. The Clean Power Plan announced earlier this week aims to reduce emissions from power plants – the biggest sources of carbon pollution – by 32 percent from 2005 levels by 2030. As an oyster lover I’m thrilled that we are now facing a future of cleaner air and cleaner water.</li>
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Now if you’ll excuse me, all this talk of oysters is making me very hungry. Guess what I’ll be having for lunch today? And if you’re eating oysters today, don’t forget to take a #shellfie and tag Ocean Conservancy on Instagram or twitter – we’ll share it. Happy National Oyster Day!</div>
Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-25226202235506151092011-10-01T09:23:00.001-07:002011-10-01T09:39:45.919-07:00Oysters ChesapeakeHere 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).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO9P7uR1ar5iSp_Ic6UveZScJj1-gRIndQLZsOGVX-Ute7jkBltaCQfI7R3yOZKPHaW467rk9dLc1m-NbtfrVR2vVPkz0IA-zMmoXxNQ6xPToknEzlc80p1GMYORUy3IhpqQrfG8k0ZFj/s1600/oysters-chesapeake-recipe.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKO9P7uR1ar5iSp_Ic6UveZScJj1-gRIndQLZsOGVX-Ute7jkBltaCQfI7R3yOZKPHaW467rk9dLc1m-NbtfrVR2vVPkz0IA-zMmoXxNQ6xPToknEzlc80p1GMYORUy3IhpqQrfG8k0ZFj/s320/oysters-chesapeake-recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5658560710641554450" /><br /><br /></a><span style="font-weight:bold;">Ingredients</span><br /><br /> * 1 tablespoon minced chives<br /> * 2 tablespoons reduced-fat mayonnaise<br /> * 2 tablespoons reduced-fat sour cream<br /> * 1/8 teaspoon salt<br /> * 1/8 teaspoon freshly ground black pepper<br /> * 2 bacon slices, cooked and crumbled (drained)<br /> * 1 (6 1/2-ounce) can lump crabmeat, or fresh blue crabs shelled!<br /> * 1 (1-ounce) slice white bread<br /> * 1 teaspoon butter, melted<br /> * 12 shucked oysters on the half shell<br /> * Lemon wedges (optional - but I like them)<br /> * Fresh minced chives (maybe)<br /><br /><br /><br /><br /><span style="font-weight:bold;"><br />Preparation</span><br /><br /> * Preheat broiler.<br /> * Combine first 7 ingredients in a medium bowl; stir gently.<br /> * Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.<br /> * 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.<br /><br />Very nice. Mmmmmmmm...... I'll have another!<br /><br /><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a><br /><br /><br />Back to The <a href="http://oysterrecipies.blogspot.com/">World's Oyster Recipies</a> Homepage: <a href="http://oysterrecipies.blogspot.com/">http://oysterrecipies.blogspot.com/</a><br /><br /><a href="http://oysterloversparadise.blogspot.com">The Chesapeake Bay Oyster Lovers Paradise is HERE</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-3234971132882569522011-01-23T18:36:00.000-08:002011-01-23T18:52:22.839-08:00Superbowl Oyster Po Boy SlidersI will be making these for my Super bowl party. Scroll down to see how they REALLY looked !!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Alw0_4P-zDSNCY9c8QmIQKKFiguveeSCA4_99tZtBiMFuZi55Imama4-V7J5O3aygJJsEI9SkQNJiEdQqjS-y87VCzjSKGdwzvNGzkYYw4WsnkkK_irKZaq28Z0w26vqUktr4wjHx5t/s1600/oyster_poboy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Alw0_4P-zDSNCY9c8QmIQKKFiguveeSCA4_99tZtBiMFuZi55Imama4-V7J5O3aygJJsEI9SkQNJiEdQqjS-y87VCzjSKGdwzvNGzkYYw4WsnkkK_irKZaq28Z0w26vqUktr4wjHx5t/s320/oyster_poboy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565576019885564354" /></a><br /><span style="font-weight:bold;"><br />Recipe by Oysterman's wife:</span><br /><br />Oyster Po’ Boys (aka Peacemakers) are sandwiches built around fresh fried oysters. These sliders are just the right size for serving on platters at your next big party.<br /><br />Note: 64oz is a lot of oysters. We recommend using multiple pots/pans of oil in order to fry as many oysters at once as possible without overcrowding the oil. If using shallow pans, you’ll only need an inch to an inch and a half of oil in each pan.<br /><br />Alternatively, you can simply fry the po’boys to order…but that can reduce your ability to mingle with your guests.<br /><br />Ingredients:<br />1 64oz jar of fresh shucked oyster meat<br />9 cups yellow cornmeal<br />5 eggs<br />~ 5 tablespoons ground dried de arbol peppers (optional) (see Make your own Chili Powder)<br />12+ oz peanut oil<br />Kosher salt<br />Dill pickles<br />Mayonnaise (store bought or make your own mayonnaise)<br />8-12 tomatoes<br />2 bunches of fresh lettuce<br />Brioche, sourdough, or French bread rolls<br /> <br /><br />Directions:<br /><br />1. In a bowl, add the cornmeal and season with salt and the homemade chili powder. The amount of ground chili powder listed above will give your oysters a kick that is tempered by the mayonnaise. It can, of course, be toned down to your liking, omitted entirely, or cranked way up for some serious fire.<br /><br />2. Wash your lettuce, tomatoes, and dill pickles allowing them to dry.<br /><br />3. Heat the peanut oil in a high-sided pan or pot. You want to maintain an oil temperature that is as close to 375 as possible (a frying thermometer is a good way to be sure, but you can also periodically check with a normal probe thermometer in a pinch).<br /><br />4. Beat the eggs in a small bowl with 3-4 tsp of water to loosen them up.<br /><br />5. Drain and rinse the oyster meat<br /><br />6. Dip each oyster in the egg mixture, then put it in the breading. Once you have 4-5 oysters in the bowl, shake it gently to coat them with the seasoned cornmeal.<br /><br />7. Carefully lower each oyster into the hot oil. Use a spider or tongs for extra safety. Do not fry more than 4-5 oysters at a time, per pan, as you do not want to overload the oil and cause it to lose heat. If using a shallow pan, you may want to cover it with a splatter guard in case pockets of moisture in the oysters cause spitting.<br /><br />8. Slice tomatoes and pickles and tear lettuce leaves. Keep an eye on the frying oysters and turn them half way through the cooking process (they should only take a couple of minutes to cook).<br /><br />9. Once the oysters have firmed up and the breading has taken on a golden color, fish them out and put them on several layers of paper towels to drain. You can cover them with more paper towels to speed this process and help them stay warm.<br /><br />10. Make sure the oil has returned to a temperature of 375 before frying another batch in that pan. Keep an eye on the quality of your oil. When it begins to get dirty you’ll need to replace it with fresh oil. Don’t throw the old oil out though. Simply set it aside to cool, then filter it, and you can reuse it a few more times (assuming you haven’t allowed it to smoke or get too dirty).<br /><br />11. Slice and toast your rolls.<br /><br />12. Spread each roll with mayonnaise and layer on lettuce, tomato slices, and pickles. Add the number of fried oysters that seems appropriate given the size of your rolls (we prefer small brioche rolls and about two oysters each).<br /><br />13. Serve while hot!!!<br /><br /><br />Here is my humble try:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVXJZ0jJSOp3IemLRhZIClK26foQWZz-VJBuzBdI5L7KyZMWvUJZ18nbtf4C09S5AyjDDYnKEQfo-Ei0DI5dOCVVC7hWCZL31hBL50i95K0fLlcEgWf2dvdTNgSWe1NeJhLAnr8a8KLBX/s1600/oyster-po-boy-slider.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVXJZ0jJSOp3IemLRhZIClK26foQWZz-VJBuzBdI5L7KyZMWvUJZ18nbtf4C09S5AyjDDYnKEQfo-Ei0DI5dOCVVC7hWCZL31hBL50i95K0fLlcEgWf2dvdTNgSWe1NeJhLAnr8a8KLBX/s320/oyster-po-boy-slider.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5565578445112712434" /></a><br /><br />Very nice. Mmmmmmmm......<br /><br /><br /><a href="http://oysterrecipies.blogspot.com/2009/12/christmas-oyster-stuffing-recipie.html">Christmas Oyster Recipies</a><br /><br /><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a><br /><br /><br />Back to The <a href="http://oysterrecipies.blogspot.com/">World's Oyster Recipies</a> Homepage: <a href="http://oysterrecipies.blogspot.com/">http://oysterrecipies.blogspot.com/</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com1tag:blogger.com,1999:blog-1841692281780404779.post-83001432028579315792010-11-28T14:43:00.000-08:002010-11-28T16:20:53.038-08:00Oyster Shooters<strong><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a></strong> ... mmmmmmmmm<br /><br />Look at this - How would you like to make a serving tray of these? Read on...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWwW2aoJx8P0u4ZX2HSeiQY5qtMP1SXJ3JzElbI9m62a6o2BX9kAfpMvD1Gs5Q4E2RyqN8prgX006ZVbpiASbgXVRyR8Pa6xYf8goiLb8ybNmGSYpG8HE4RVwawd0HMS8kLET9lAZag5W/s1600/oyster-shooters.jpg"><img style="margin: 0px 10px 10px 0px; width: 282px; float: left; height: 290px;" id="BLOGGER_PHOTO_ID_5544737063111912562" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWwW2aoJx8P0u4ZX2HSeiQY5qtMP1SXJ3JzElbI9m62a6o2BX9kAfpMvD1Gs5Q4E2RyqN8prgX006ZVbpiASbgXVRyR8Pa6xYf8goiLb8ybNmGSYpG8HE4RVwawd0HMS8kLET9lAZag5W/s320/oyster-shooters.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Serving tray of <a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a>:</strong><br /><br /><br />12 oysters - in the shell - not the jar - gotta shuck 'em.<br /><br />12 lime wedges.<br /><br />4-6 teaspoons horseradish.<br /><br />12 drops worcestershire sauce.<br /><br />12 drops - Your preferred red-pepper sauce (Tobasco etc).<br /><br />12 drops cocktail sauce (Heinz will do).<br /><br />Small bag of cherry tomatoes.<br /><br />Dried Parsley.<br /><br />Black Pepper.<br /><br />Large bottle Grey Goose Vodka - entire bottle - You may consume the unused portion (my favorite part - rrrrrrrrr ).<br /><br /><br />Shuck the oysters, cut, and pour premium vodka on the top of each exposed oyster.<br /><br /><br />Chill the tray of Oyster Shooters for at least 1 hour (chill for an hour before adding seasoning).<br /><br /><br />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.<br /><br /><br /><span style="font-weight: bold;">Invite friends.</span><br /><br /><br />Mmmmmmmm.........<br /><br /><br />Nice - Enjoy responsibly.<br /><br /><br /><strong>Hello Readers</strong> - I would love to see some comments on my posts. If you find value in my posts, please leave a comment. Thank you :) this will enable me to keep posting the best secret oyster recipies for all of you to enjoy.<br /><br /><br /><a href="http://oysterrecipies.blogspot.com/2009/12/christmas-oyster-stuffing-recipie.html">Christmas Oyster Recipies</a><br /><br /><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a><br /><br /><br />Back to The <a href="http://oysterrecipies.blogspot.com/">World's Oyster Recipies</a> Homepage: <a href="http://oysterrecipies.blogspot.com/">http://oysterrecipies.blogspot.com/</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-64903931326393392082010-09-27T15:28:00.000-07:002010-11-28T16:22:30.581-08:00Oyster Festival Recipies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLFG3s1jbz8Wp7O4nG9EO4Hhf89FEQr09TVs8yCec1fbqRY5udIZlSY3KT2s5xxFDDGjQZH3NyQGLjlfu-flYGPaMDFVJEYV3968tRykPq3w_VEo_R2MmNOVE0vF_I-K5SH12_bEjCb_l/s1600/Oyster_festival_recipe.jpg"><img style="cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLFG3s1jbz8Wp7O4nG9EO4Hhf89FEQr09TVs8yCec1fbqRY5udIZlSY3KT2s5xxFDDGjQZH3NyQGLjlfu-flYGPaMDFVJEYV3968tRykPq3w_VEo_R2MmNOVE0vF_I-K5SH12_bEjCb_l/s320/Oyster_festival_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5521725192026961538" border="0" /></a><br /><br /><br />Do you remember going to your last oyster festival?<br /><br />Do you remember the sounds, the smells, <strong>the pleasant aroma of the roasting oysters!</strong><br /><br />mmmmmmmmm...<br /><br />Now - how do they do it???<br /><br />I am not a vendor, salesperson or representative of any organization with interest in <strong>ANY</strong> oyster festival.<br /><br />What I do know - is how to serve the best grilled oysters:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmoU_7OCg_l0WAsMmGagOfHjhdbMBHo2BnOiKS1TQOtX5Cez6xInfsGyUfyJwW35H071TFeC4cyxFAoynMNnVhwahAY3nADUEBamfyVv-Zjc6ldrxqA0YpqmzdcLSIdKyPrdy9jbllWGv/s1600/chesapeake_bay_oyster_raw.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmoU_7OCg_l0WAsMmGagOfHjhdbMBHo2BnOiKS1TQOtX5Cez6xInfsGyUfyJwW35H071TFeC4cyxFAoynMNnVhwahAY3nADUEBamfyVv-Zjc6ldrxqA0YpqmzdcLSIdKyPrdy9jbllWGv/s320/chesapeake_bay_oyster_raw.jpg" alt="" id="BLOGGER_PHOTO_ID_5521731573630779970" border="0" /></a><br />Start with oysters harvested from the Chesapeake Bay.-<br /><br />Next - shuck 2 dozen oysters and put aside for grilling for this evening.<br /><br /><br /><strong>Baste the oysters during grilling with this combination:</strong><br /><br /><br /> * 10 tablespoons softened unsalted butter<br /> * 2 tablespoons finely grated Parmigiano-Reggiano<br /> * 2 tablespoons minced parsley leaves<br /> * 1 tablespoon lemon juice<br /> * 2 teaspoons minced garlic<br /> * 1 teaspoon minced fresh chives<br /> * 1/2 teaspoon hot sauce, optional<br /> * 1/2 teaspoon salt<br /> * 1/4 teaspoon cayenne pepper<br /> * 24 shucked oysters, half of each shell reserved and washed<br /><br /><strong><br />Directions</strong><br /><br /><br />In a bowl combine all ingredients except the oysters and mix thoroughly to combine.<br /><br />Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.<br /><br />Preheat a grill to high.<br /><br />Place the washed oyster shells on a baking sheet and top each shell with 1 oyster.<br /><br />Remove the butter from the freezer and unwrap.<br /><br />Slice the butter into 24 rounds and place 1 round on top of each oyster.<br /><br />Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.<br /><br />Serve immediately.<br /><br /><br />mmmmmm -<strong> Hello Readers</strong> - I really need to see some comments on my posts. If you find value in my posts, please leave a comment. Thank you :) this will enable me to keep posting the best secret oyster recipies for all of you to enjoy.<br /><br /><br /><a href="http://oysterrecipies.blogspot.com/2009/12/christmas-oyster-stuffing-recipie.html">Christmas Oyster Recipies</a><br /><br /><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a><br /><br /><br />Back to The <a href="http://oysterrecipies.blogspot.com/">World's Oyster Recipies</a> Homepage: <a href="http://oysterrecipies.blogspot.com/">http://oysterrecipies.blogspot.com</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-23676501531920582642009-12-23T08:11:00.000-08:002010-11-28T16:23:35.986-08:00Christmas Oyster Stuffing Recipie.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nq7ZTM0jo4fO64QTy0sJqjhkpGsI25q-KDBJR42QJCh8lsQ3rNoSOzqL6-oiKmtbkyWq_HKw6KW3SLkdii3nHUDnlDWiSN1BBsZLPGkBJLWrqfj8bVzlMRNpNBxSqb9knVPIVpS0DbSV/s1600-h/Oyster+stuffing+dressing+1.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nq7ZTM0jo4fO64QTy0sJqjhkpGsI25q-KDBJR42QJCh8lsQ3rNoSOzqL6-oiKmtbkyWq_HKw6KW3SLkdii3nHUDnlDWiSN1BBsZLPGkBJLWrqfj8bVzlMRNpNBxSqb9knVPIVpS0DbSV/s320/Oyster+stuffing+dressing+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5418465877093988466" border="0" /></a><br /><br /><strong>This oyster stuffing recipe, also called a dressing, is a traditional holiday side dish at the Oysterman homefront.</strong><br /><br /><br />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.<br /><br />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.<br /><br /><br /><strong>Ingredients:</strong><br /><br /> * 2 oz unsalted butter<br /> * 6 generous cups bread cubes, preferably French or Italian, crusts removed<br /> * 1 large onion, diced<br /> * 4 oz fresh or jarred oysters<br /> * 1/2 cup chicken or turkey stock<br /> * 1/2 cup dry white wine<br /> * 1 bay leaf<br /> * 1 Tbsp chervil (or parsley) dried<br /> * 1 tsp celery salt<br /> * 1 egg, beaten<br /><br /><br /><strong>Directions:</strong><br /><br /> 1. Preheat oven to 350F. Spread bread cubes on a flat baking sheet and toast for five minutes on each side.<br /><br /> 2. Meanwhile, drain (if jarred), rinse and pay dry oysters, then chop into ½” pieces.<br /><br /> 3. In a large skillet, melt butter on medium heat. Add in diced onion and sauté until translucent.<br /><br /> 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.<br /><br /> 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.<br /><br /> 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!<br /><br /><br />Happy Holidays!!!<br /><br />Oysterman<br /><br /><br /><strong>Print this recipie for your records:</strong><br /><br /><br /><a href="http://oysterrecipies.blogspot.com/2010/11/oyster-shooters.html">Oyster Shooters</a><br /><br /><br /><a href="http://oysterrecipies.blogspot.com/">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com1tag:blogger.com,1999:blog-1841692281780404779.post-86673170808728569572009-04-30T14:40:00.001-07:002009-04-30T14:42:34.600-07:00Old Fashioned Oyster Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0-wQOJ4aX6OrpEudp5dZ_dPWUEPGxDU_Gkaess3ARpg8Vku-KPGktk_Jvt1pcEANAL_CXjHAYyDNH0mqQ5H7ZjMM5TUcsEgw-0gfrOEvT_a61ZwpOirgjNvqVLn0d253kNxByHZfHMyj/s1600-h/OysterStew.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 205px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0-wQOJ4aX6OrpEudp5dZ_dPWUEPGxDU_Gkaess3ARpg8Vku-KPGktk_Jvt1pcEANAL_CXjHAYyDNH0mqQ5H7ZjMM5TUcsEgw-0gfrOEvT_a61ZwpOirgjNvqVLn0d253kNxByHZfHMyj/s320/OysterStew.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5330602616591311682" /></a><br /><br />2 pints shucked oysters with their liquor* <br />4 tablespoons butter <br />3 cups milk (a little added cream may be added to make it richer) <br />1 or 2 dashes Tabasco sauce (optional) <br />Salt and pepper to taste <br />Minced parsley, sliced chives, or sliced green onions<br />Butter <br /><br /><strong>The most important factors in preparing Oyster Stew are to NOT BOIL the milk and DO NOT OVERCOOK the oysters.</strong><br /><br />Drain the oysters, reserving their liquor. NOTE: I like to strain the oyster liquor with a fine strainer to remove any sand.<br /><br />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. <br /><br />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. <br /><br />Remove from heat. Serve in warm soup bowls and garnish each bowl with parsley, chives, or green onions and a generous pat of butter. <br /><br />Makes 4 to 6 servings. <br /><br /><br /><strong>Print this recipie for your records:</strong><br /><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-41336984078831603702009-03-20T16:50:00.000-07:002009-03-21T14:25:37.195-07:00Charbroiled Oysters Recipe<strong>Drago’s Style</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9JA9BdSPmkAf4BYJJ01Ys__EXBW2nZnTieNnZy6UUiSUVnDKomERziOBUEos3sCGnuL9wV5_2Iu12AVM_RGM25byyi8KiiYx9lQ0mz-ibi1NDugFl-RMaEKiRiTIO38zBoe21NBmCXXz/s1600-h/dragos_grilled_oysters_picture.jpg"><img style="cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9JA9BdSPmkAf4BYJJ01Ys__EXBW2nZnTieNnZy6UUiSUVnDKomERziOBUEos3sCGnuL9wV5_2Iu12AVM_RGM25byyi8KiiYx9lQ0mz-ibi1NDugFl-RMaEKiRiTIO38zBoe21NBmCXXz/s320/dragos_grilled_oysters_picture.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315422195081347010" /></a><br /><a href="http://oysterloversparadise.blogspot.com">Oysterman</a> says: "OMG - You need to try this"!!!<br /><br /><br /><strong>The Sauce:</strong><br /><br />1 Stick Unsalted Butter, very soft<br />1 Pinch Kosher Salt<br />1 tsp Freshly Ground Black Pepper<br />1 Tbsp Minced Garlic<br />1/2 cup Parmesan Cheese (grated, not from a can)<br />1 pinch Cayenne<br />1 pinch White Pepper<br />1 Spritz Lemon Juice<br />1 tsp Minced Italian Parsley<br /><br />Whisk together all ingredients.<br /><br /><br /><strong>For the Oysters:</strong><br /><br />1 Dozen Large freshly shucked Oysters on the half shell (preferrably <a href="http://oysterloversparadise.blogspot.com">Chesapeake Bay oysters</a>) <br />1 Recipe of the Sauce, above<br />Parmesan cheese to finish<br />Minced Italian Parsley for garnish<br />Fresh Bread<br />Lemon wedges<br /><br />Mix ingredients together.<br /><br /><br /><strong>Heat grill until very hot.</strong> <br /><br />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. <br /><br />Top each with a generous portion of the sauce, enough to fill up the shell. <br /><br />When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Parmesan cheese. <br /><br />Let the Oysters go until the sauce on the edges of the shells gets nice and brown. <br /><br />Garnish with minced Parsley (<strong>Or not</strong> says <a href="http://oysterloversparadise.blogspot.com">Oysterman</a> <strong>- Just keep 'em coming</strong>).<br /><br />Serve while still sizzling with Lemon wedges and fresh bread. <br /><br />Note: The more sauce that oozes onto the plate the better for mopping up with the bread. <br /><br />Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MOnIh8Fhd9yiug1bCCvPxOdPANQ6c8JpG7zAq_ZZPdMXfpCo7eC2qDrZGk00svBYCcDo4TJyl5Rw32-66wkDvoWviL018IA9OuvaHpOXtD6I1ei06XDXjErOPARMs9LdynrBMksxJRWW/s1600-h/dragos_grilled_oysters.jpg"><img style="cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MOnIh8Fhd9yiug1bCCvPxOdPANQ6c8JpG7zAq_ZZPdMXfpCo7eC2qDrZGk00svBYCcDo4TJyl5Rw32-66wkDvoWviL018IA9OuvaHpOXtD6I1ei06XDXjErOPARMs9LdynrBMksxJRWW/s320/dragos_grilled_oysters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5315421972509619922" /></a><br /><strong>The Parmesan Cheese Dusting</strong> <br />Pictures from Drago's restaurant in New Orleans.<br /><br /><br /><strong>Print this recipie for your records:</strong><br /><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-17244779724328100042009-02-13T19:10:00.000-08:002009-03-20T17:04:03.433-07:00A Fantastic Oyster Motoyaki Recipie<strong>Japanese Style Oysters</strong><br /><br /><br />Oysterman goes Asian!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOz8Z9sT0cWdG6_TXKpyBixUZIdBqHel9SbqvoHMuUx7DYS3xXqCtmfvMPlXhhL0n-vT3sDcyk6sZ7JMydtL-nEakzVqKWqt2Ho3bKvq8kJuPZrGbO9FJkD_BSJ1uru8ZLlXjQIhF1YakJ/s1600-h/oystermotoyaki-oyster-recipie.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOz8Z9sT0cWdG6_TXKpyBixUZIdBqHel9SbqvoHMuUx7DYS3xXqCtmfvMPlXhhL0n-vT3sDcyk6sZ7JMydtL-nEakzVqKWqt2Ho3bKvq8kJuPZrGbO9FJkD_BSJ1uru8ZLlXjQIhF1YakJ/s320/oystermotoyaki-oyster-recipie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5302485387365513106" /></a><br />They will look like this when done right. <br /><br /><br /><strong>Ingredients:</strong><br /><br />-1/3 bottle of the Kewpei Mayonnaise (japanese mayo)<br /><br />-1 egg yolk<br /><br />-1 tablespoon of miso (the brown one)<br /><br />-1 tablespoon of sugar<br /><br />-6 oysters in half shell<br /><br />-just a sprinkle of salt and pepper - not too much<br /><br />-some chopped onion and mushroom<br /><br /><br /><br /><strong>Directions:</strong><br /><br />-Put oysters to the side.<br /><br />-Mix all other ingredients and stir slowly into a thick pasty sauce.<br /><br />-Steam oysters until they pop open.<br /><br />-Discard top shell and pour the mixed sauce onto the meat.<br /><br />-Preheat oven to 400F.<br /><br />-Bake it for about 20 minutes or until golden brown on top.<br /> <br />-Optional: garnish with spinach or seaweed before serving (nice touch).<br /><br /><br />Enjoy!<br /><br /><strong>Print this recipie for your records:</strong><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-18831321279464632042009-01-20T17:27:00.001-08:002009-01-20T17:49:28.670-08:00The Allure of Char-Grilled Oysters<a href="http://www.seductionmeals.com/2008/01/chargrilled-oysters-with-roque.html">Re-printed by Seduction Meals.com. Visit their website here:</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7KVKBiHVg5yPl1RjW2Mxoev1MDaNmF5I2lsJ31SD1J7n6y_QM_R8X2c9-uVkj3y7eNFvdjtLe7Oa7UQ6hK1mIE2uteq2iSTDlmZI3jmDba0VFIKN1d0e6y2hCfTnei9p-QlYoQjYN32p/s1600-h/char-grilled_oysters_raw_shucked_best.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI7KVKBiHVg5yPl1RjW2Mxoev1MDaNmF5I2lsJ31SD1J7n6y_QM_R8X2c9-uVkj3y7eNFvdjtLe7Oa7UQ6hK1mIE2uteq2iSTDlmZI3jmDba0VFIKN1d0e6y2hCfTnei9p-QlYoQjYN32p/s320/char-grilled_oysters_raw_shucked_best.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5293552689623955410" /></a><br /><strong>A recipe from one of the best restaurants in New Orleans:</strong><br /><br /><br />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. <br /><br />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. <br /><br />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. <br /><br />While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. <br /><br />I was recently given a great gift -<strong>The 86 New Orleans</strong> - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities. <br /><br />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. <br /><br /><br /><strong>Shucking an Oyster:</strong><br /><br />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.<br /><br /><br /><strong>Char-grilled Oysters with Roquefort Cheese and Red-Wine Vinaigrette</strong><br />by: Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans<br /><br />1 cup of crumbled Roquefort cheese<br />1 tablespoon chopped garlic<br />1 tablespoon of chopped shallots<br />1 green onion, sliced<br />1/8 cup of honey<br />1 cup of red wine vinegar<br />1/2 cup of pure olive oil (not extra virgin olive oil)<br />Juice of 1 Lemon<br />1 tablespoon of kosher salt<br />1/2 tablespoon of ground black pepper<br />12 - 18 oysters on the half shell<br /><br />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. <br /><br /><br /><strong>Plating the Dish:</strong><br /><br />Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.<br />Serve with your favorite white wine or a glass of champagne.<br /><br />Enjoy!<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-9787840891640021412009-01-12T22:26:00.001-08:002009-01-20T18:03:18.635-08:00Chili Fried Gulf Oysters<strong><a href="http://oysterrecipies.blogspot.com/">Mexican Oyster Dish:</a></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9agHU_qqpytU3pJ_htPW7VhA74jRCMXoyvCXWNTicPTcXcxcodc0ExKjIs78LxxwhVXq84pbIaBEAu5-uaYFMRT6dSDoyKE5Z17pSwdafJudMM-XIuOaIN6Mke97OnRZv3ofjUcD8buhK/s1600-h/chili_fried_gulf_oysters_recipie.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9agHU_qqpytU3pJ_htPW7VhA74jRCMXoyvCXWNTicPTcXcxcodc0ExKjIs78LxxwhVXq84pbIaBEAu5-uaYFMRT6dSDoyKE5Z17pSwdafJudMM-XIuOaIN6Mke97OnRZv3ofjUcD8buhK/s320/chili_fried_gulf_oysters_recipie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5293558834328093458" /></a><br /> <br />by: Brennan’s of Houston<br /><br /><strong>Ingredients:</strong><br /><br />3 Cups Chili Corn Sauce Vegetable oil<br />3 Cups Texas sweet potatoes, julienned <br />¾ Cup cornmeal or "masa harina" corn flour<br />¾ Cup all purpose flour<br />2 Tablespoons Creole seafood seasoning, divided evenly<br />and <strong>36 Texas oysters</strong> (VA oysters for substitute).<br /><br /><br /><strong>Prepare Chili Corn Sauce; reserve and keep warm.</strong><br /><br />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.<br /><br />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. <strong>keep warm.</strong><br /><br />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.<br /><br /><strong>Chili Corn Sauce:</strong><br /><br />2 Tablespoons vegetable oil<br />¾ Cup Texas onion, julienned<br />¾ Cup Texas poblano pepper, julienned<br />¾ Cup Texas red pepper, julienned<br />1-1/2 Cups fresh Texas corn kernels<br />½ Cup tequila<br />1-1/2 Cups whipping cream<br />1 Teaspoon ground cumin<br />1 Tablespoon chili powder<br /> Salt and black pepper<br /><br />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.<br /><br />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.<br /><br />A Texas Semillon or Sauvignon Blanc is a great accompaniment to this spicy dish.<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-23322886319573216852008-12-25T15:04:00.000-08:002008-12-25T15:10:32.603-08:00Locally Grown Oyster Stew by: OystermanHere are two excellent <a href="http://oysterloversparadise.blogspot.com/2008/12/locally-grown-oyster-stew-christmas-eve.html">Christmas Oyster Stew</a> recipies from our friend Oysterman on the Chesapeake Bay.<br /><br /><a href="http://oysterloversparadise.blogspot.com/2008/12/locally-grown-oyster-stew-christmas-eve.html">http://oysterloversparadise.blogspot.com/2008/12/locally-grown-oyster-stew-christmas-eve.html. </a><br /><br />Happy Holidays!!!<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-14806566970701793122008-12-25T14:36:00.000-08:002008-12-25T15:10:09.084-08:00Christmas Eve Fried Oysters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0CdEnf69Z9jTkVRxGbh1ixZdUG4iCuvV1YxWEGxIXD0mS3O6GpaJO4B4aHt7msRr29DO5MBso0p6VgbKal-YCsz51Uzw06vLEgemE0PWWycI-w-kizFLU5uUfYeFjlgT1ZDPyqnmCqQz/s1600-h/christmasfriedoysters.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0CdEnf69Z9jTkVRxGbh1ixZdUG4iCuvV1YxWEGxIXD0mS3O6GpaJO4B4aHt7msRr29DO5MBso0p6VgbKal-YCsz51Uzw06vLEgemE0PWWycI-w-kizFLU5uUfYeFjlgT1ZDPyqnmCqQz/s320/christmasfriedoysters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5283863654461347234" /></a><br />This is the recipie for the <a href="http://oysterrecipies.blogspot.com">saltine crusted fried oysters</a> that were served at the oysterman household on Christmas eve. Enjoy:<br /><br /><strong>Merry Christmas Eve Fried Oysters</strong><br /><br />1. lightly dust each oyster in flour, salt, and pepper and let them dry on a couple folded paper towels.<br /><br />Crumble <a href="http://oysterrecipies.blogspot.com/2008/12/christmas-eve-fried-oysters.html">Saltine Crackers</a> with a rolling pin in the long bags they come in. <br /><br /><strong>You don’t want to pulverize the crackers too much or you will get cracker powder rather than the desirable quarter inch size crumbs. </strong> <br /><br />Separate the cracker crumbs from the dust and pour the crumbs into a wide shallow bowl. <br /><br />Dip each oyster in a bath of eggs beaten with a little whole milk or cream and then cover it in <a href="http://oysterrecipies.blogspot.com/2008/12/christmas-eve-fried-oysters.html">Saltine Cracker crumbs</a>. <br /><br />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. <br /><br />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."<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-54870454332009276992008-12-20T08:05:00.000-08:002008-12-20T08:18:41.408-08:00Famous Christmas Oyster StewBy: <a href="http://www.recipezaar.com/Christmas-Oyster-Stew-261299">Cremon (from Recipie Zaar)</a><br /><br />Oysterman says: "I made this stew and it was incredible. It is a nice twist on an old recipie. Try it this year"!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48or2zObILKGdmnx_4FUof0Z-Mhzb-vtHojqHOG4bQj7WcMCXes1hih2Oc8QLo9b1qhUgnrh2iYAxom872SQzpmXpc62xsk76GPJgb568ymaUiPcXm4O1IVal295KSNlN9tjRUND11wkx/s1600-h/christmas+oyster+stew1"><img style="cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48or2zObILKGdmnx_4FUof0Z-Mhzb-vtHojqHOG4bQj7WcMCXes1hih2Oc8QLo9b1qhUgnrh2iYAxom872SQzpmXpc62xsk76GPJgb568ymaUiPcXm4O1IVal295KSNlN9tjRUND11wkx/s320/christmas+oyster+stew1" border="0" alt=""id="BLOGGER_PHOTO_ID_5281906262986027042" /></a><br /><br />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.<br /><br /><strong>SERVES 10 -12 (change servings and units) </strong><br />Change to: Servings US Metric <br /><strong><br />Ingredients:</strong><br /><br />2 cups butter, separated <br />1 1/2 cups finely minced celery <br />5 tablespoons finely minced shallots <br />1 gallon half-and-half <br />2 (32 ounce) containers fresh shucked oysters, undrained <br />salt & fresh ground pepper (at least 2 round tablespoons) <br />6 dashes Tabasco sauce <br />celery salt <br />10-12 pinches paprika, 1 pinch per bowl <br /><strong><br />Directions:</strong><br /><br />Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent. <br /><br />Pour half-and-half into a large pot over medium-high heat. <br /><br />Mix in 2 sticks of butter, celery, and shallot mixture. <br /><br />Stir continuously. <br /><br />When the mixture is almost boiling, pour the oysters and their liquid into the pot. <br /><br />Season with salt, pepper and Tabasco sauce. <br /><br />Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve. <br /><br />Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks. <br /><br />Happy Holidays!<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-10989859460645200822008-12-20T07:52:00.000-08:002008-12-20T08:26:56.119-08:00Fantastic Christmas Oyster RecipeTis the season to eat oysters!!! falalalalala. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fNX4ztORk5Zk5bVZObmmXQ6g4gKR29b1kS7NFZCppUGdKA524Ouc8hPE3fwEo7bYFHeBIGRoDqKSDa-4HHglWzqST2duuRQjo4Grg_hyphenhyphen9ibO6egkmJz5_azyCJEQCFnIH2Pw7OZo7uDi/s1600-h/christmas+oyster+recipie.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fNX4ztORk5Zk5bVZObmmXQ6g4gKR29b1kS7NFZCppUGdKA524Ouc8hPE3fwEo7bYFHeBIGRoDqKSDa-4HHglWzqST2duuRQjo4Grg_hyphenhyphen9ibO6egkmJz5_azyCJEQCFnIH2Pw7OZo7uDi/s320/christmas+oyster+recipie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5281902273081875842" /></a><br />This is what they should look like. Yum.<br /><br /><strong>This recipe for Christmas Oysters serves: 8</strong> <br /><br /><strong>Ingredients:</strong> <br /><br />48 fresh oysters (in shells) <br />4 tablespoons (60 mL) butter <br />2 tablespoons (30 mL) extra-virgin oil <br />4 shallots, finely minced <br />4 garlic cloves, finely minced <br />1 teaspoon (5 mL) 'herbs de Provence' <br />4 tablespoons (60 mL) all purpose flour <br />2/3 cup (160 mL) warm milk <br />2/3 cup (160 mL) vegetable broth <br />2/3 cup (160 mL) dry white wine <br />Salt and pepper, to taste <br />Few drops Tabasco sauce <br />2 tablespoons (30 mL) butter <br />2 tablespoons (30 mL) oil <br />30 oyster mushrooms, cut into strips <br />Grated Cheddar cheese <br />Fresh parsley <br /><strong><br />How to cook:</strong> <br /><br />Open-up oysters, reserving juice refrigerate both, oysters in half-shells and juice, separately. <br /><br />Into a casserole, heat together 4 tablespoons (60 mL) butter and extra-virgin oil brown together shallots, garlic and 'herbs de Provence'. <br />Well stir in flour. <br /><br />Stirring, pour in warm milk, vegetable broth, dry white wine and reserved oyster juice stir until boiling. <br /><br />Lower heat to low simmer until smooth. <br /><br />Salt, pepper and stir in Tabasco sauce. <br /><br />Into a fry pan, in hot 2 tablespoons (30 mL) butter and oil, brown oyster mushrooms strips. <br /><br />Preheat oven at 'broil'. <br /><br />Stir mushrooms strips into sauce. <br /><br />Evenly coat each oyster with sauce sprinkle with grated cheese. <br /><br />Brown under broiler. <br /><br />Decorate each oyster with fresh parsley and serve immediately. <br /><br /><strong>Note:</strong><br /><br />Herbs de Provence: a mixture of rosemary, thyme, basil, marjoram and savory. <br /><br /><strong>This recipe for Christmas Oysters serves/makes: 8</strong><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-55098150939610665032008-11-25T06:27:00.000-08:002008-11-26T06:33:33.473-08:00Skipjack Oyster Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1t_dg3H4VkfnaMCv6aNoCnmY_fumt11vbxaBpK7S0PuIL-M6aPkYAE9T51uM2nit4GyojuAdnasXd9DqaNrNInpNHqoZJdscUDUYrKPubXtv_k5J8BLU48IjMWcZAn8It5VeSuMlawyc/s1600-h/OYSTER+DRESSING.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1t_dg3H4VkfnaMCv6aNoCnmY_fumt11vbxaBpK7S0PuIL-M6aPkYAE9T51uM2nit4GyojuAdnasXd9DqaNrNInpNHqoZJdscUDUYrKPubXtv_k5J8BLU48IjMWcZAn8It5VeSuMlawyc/s320/OYSTER+DRESSING.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5272604390290501986" /></a><br /><br />2 large stalks celery<br />1 medium onion<br />1/2 cup (1 stick) margarine or butter<br />1 teaspoon salt<br />1/2 teaspoon lemon and pepper seasoning<br />1/8 teaspoon mace (or nutmeg)<br />1/8 teaspoon tarragon<br />1/8 teaspoon poultry seasoning<br />1/2 teaspoon lemon juice<br /><strong>1 pint shucked Virginia oysters, with liquor</strong><br />8 slices day-old bread cubed<br /><br />Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add <a href="http://oysterforums.com">oysters with liqor</a> and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about 1/2 cup per pound for fish; 1 cup per pound for poultry). Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about 1/2 cup.<br /><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIE HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-38956693899847824102008-11-19T15:31:00.000-08:002008-12-20T08:15:25.127-08:00Oysters with Mignonette GranitéBy <a href="http://oysterrecipies.blogspot.com/2008/11/oysters-with-mignonette-granit.html">Roy Finamore</a><br /><a href="http://www.chow.com/recipes/10771">Link to original post:</a> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBwNdpU04a0tlC-HgPuZAgIMulL4IlXLz0hn6_Gq55ZQchTNcZ1N765jQ5xlS39nQGU_iAALbtgmWaz8pWS7ATp5MZMkTL7AVnJTMOHmvk8YRaENSBGqC00YenIhLbnLUOhmicPTDiTBW/s1600-h/oyster_290x210_20081119001420.jpg"><img style="cursor:pointer; cursor:hand;width: 290px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBwNdpU04a0tlC-HgPuZAgIMulL4IlXLz0hn6_Gq55ZQchTNcZ1N765jQ5xlS39nQGU_iAALbtgmWaz8pWS7ATp5MZMkTL7AVnJTMOHmvk8YRaENSBGqC00YenIhLbnLUOhmicPTDiTBW/s320/oyster_290x210_20081119001420.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5270516731460154002" /></a><br /><br />Total: 10 mins, plus 8 hrs freezing and time to open the oysters<br /><br />Active: 10 mins, plus time to open the oysters<br /><br />Makes: About 1 cup (enough for 48 oysters)<br /><br /> <br />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.<br /><br /><strong>What to buy:</strong> 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.<br /><br />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.<br /><strong><br />Game plan:</strong> The acid in the vinegar causes slow freezing, so make this a day ahead.<br /><br />This recipe was featured as part of our Neo-Classic Holiday Dinner menu.<br /><br /><strong>INGREDIENTS</strong><br /><br />1/2 cup raspberries (about 1/2 of a 6-ounce container) <br />3/4 cup red wine vinegar <br />1/3 cup minced shallots <br />1 teaspoon coarsely ground black pepper <br />Pinch kosher salt <br />3 to 4 dozen oysters in their shells, scrubbed <br /><br /><strong>INSTRUCTIONS</strong><br /><br />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.)<br /> <br />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. <br /><br />When <a href="http://oysterrecipies.blogspot.com/2008/11/oysters-with-mignonette-granit.html">granité</a> is completely frozen and guests are due to arrive soon, use an <a href="http://oysterrecipies.blogspot.com">oyster knife</a> 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. <br /><br />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. <br /><br /><br /><strong>Beverage pairing:</strong> 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. <a href="http://oysterrecipies.blogspot.com/2008/11/oysters-with-mignonette-granit.html">Oysters with Mignonette Granité</a><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-66060645901122253212008-11-06T17:08:00.000-08:002009-01-14T06:55:59.878-08:00Oysters in the Half ShellI have never tasted Oysters like this before. I wonder if it was the paprika? Try this recipie.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoqXO6auVfiL39-t3CuRCMG12W3AmozT6_NZFSUZ98Lqyq0QhLjJZKD1WInj_j1shUuFCjWW0MssQ3k3plb5YJqtL2rCoYAlz3uHiGNtVZWHm_2LcDzwDqShzK7HJJxDfg1PCHfFjD01i/s1600-h/Pesto.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoqXO6auVfiL39-t3CuRCMG12W3AmozT6_NZFSUZ98Lqyq0QhLjJZKD1WInj_j1shUuFCjWW0MssQ3k3plb5YJqtL2rCoYAlz3uHiGNtVZWHm_2LcDzwDqShzK7HJJxDfg1PCHfFjD01i/s320/Pesto.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5265717767762108178" /></a> <br /> <br /><strong>Ingredients:</strong><br /> <br />36 live Oysters <br />Salt and Pepper, to taste<br />1/2 cup Bread Crumbs<br />2 Tbsp Butter<br />pinch of Paprika<br />fresh Parsley, finely chopped<br />Cocktail Sauce<br />3 Lemons, cut into thin wedges <br /> <br /><br /><strong>Directions:</strong><br /><br />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.<br /> <br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-45665641961453152952008-11-05T17:44:00.000-08:002008-11-06T17:18:44.263-08:00Oysters Rockefeller<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BbfkpM9n7oX0y0ZiPbj6QVT6crz0PZDGTM1fD-TrLFwA8vjUXCHZ2Rsbg_ts6fRcDP7Um1Rqj8bU4PVGzztLB_xZ4Yu2lpoRRjWWyLblc_oAB2HakquawepUFpz2JExbFVGCtAvNXrrC/s1600-h/oystersrockefeller.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BbfkpM9n7oX0y0ZiPbj6QVT6crz0PZDGTM1fD-TrLFwA8vjUXCHZ2Rsbg_ts6fRcDP7Um1Rqj8bU4PVGzztLB_xZ4Yu2lpoRRjWWyLblc_oAB2HakquawepUFpz2JExbFVGCtAvNXrrC/s320/oystersrockefeller.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5265355603464484274" /></a><br /><br /><strong>Ingredients:</strong><br />1 pound butter<br />1 rib celery, finely chopped<br />2 bunches green onions, finely chopped, about 2 cups<br />1 bunch parsley, fine chopped<br />3 tablespoons Worcestershire sauce<br />1/2 to 1 teaspoon Tabasco sauce<br />1/2 cup Pernod, Anisette, or Herbsaint<br />1 1/4 cups seasoned bread crumbs<br />4 dozen oysters in their shells<br />rock salt<br /><br /><strong>Preparation:</strong><br />Melt the butter in a large skillet and add the celery, scallions and parsley. <br /><br />Saute for 5 minutes, then add the Worcestershire and Tabasco. <br /><br />Reduce heat to medium and cook for 10 minutes. <br /><br />Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more. <br /><br />Remove the pan from the heat and transfer the mixture to a bowl.<br /><br />Chill in the refrigerator for 1 hour, until cold but not firmly set. <br /><br />Shuck oysters. <br /><br />Discard the top shells; scrub and dry the bottom shells. <br /><br />Drain the oysters. <br /><br />Arrange several oyster shells in baking pans lined with about 1 inch of rock salt. <br /><br />Arrange several pans in advance, if desired. Place 1 oyster in each shell. <br /><br />Heat oven to 375°. <br /><br />Remove the chilled Rockefeller topping from the refrigerator and beat it with an <br />electric mixer to evenly distribute the butter and infuse air into the mixture; <br />transfer the mixture to a pastry bag fitted with a large plain tip. <br /><br />Pipe a tablespoon of the mixture onto each oyster, then bake in a 375° oven for 5 to 8 minutes. <br /><br />Allow about 6 oysters for each guest. <br /><br />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. <br /><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-25512041352062957002008-11-05T17:36:00.000-08:002008-11-05T17:42:52.788-08:00Fried oystersFried oysters with flour and a seasoned egg and bread crumb coating. These turned out fantastic. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HAkQP46dttLGlc5um5T9a_ErLUgdFS9lmMQFTJdpvRfLgdp1yqeRONSGuOyMa7FzYlboNUda9B4FkIO7-MVXeXyneBPr-HPsZqioZLSQrqlkd5cQzBE0bOeGoeHhLE3JGuLL7gSa_9fH/s1600-h/friedoysters.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HAkQP46dttLGlc5um5T9a_ErLUgdFS9lmMQFTJdpvRfLgdp1yqeRONSGuOyMa7FzYlboNUda9B4FkIO7-MVXeXyneBPr-HPsZqioZLSQrqlkd5cQzBE0bOeGoeHhLE3JGuLL7gSa_9fH/s320/friedoysters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5265353192583519938" /></a><br /><br /><strong>INGREDIENTS:</strong><br />2 cups oysters, drained and dried thoroughly<br />1 cup flour<br />1 teaspoon salt<br />1 teaspoon paprika<br />2 eggs<br />2 tablespoons water<br />fine dry bread crumbs<br /><br /><strong>PREPARATION:</strong><br />In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes. <br /><br />Serves 6.<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-1058490198695469322008-11-05T17:28:00.000-08:002008-11-06T05:15:39.236-08:00Fried Oyster Po' Boy<a href="http://southernfood.about.com/od/sandwiches/r/bl60227a.htm">By Diana Rattray, About.com</a><br /><br /><strong>Oyster Po' Boy</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQV-NAgjkAbmPwKEjmxOko3P2lTXtsYmkuBWYaTN8zclc040FT-S4zfqa8DbqWm5qhPvCaLPnLGcWFO80G51mLYXfNEzNMuVqAohIJSECLqg69vZdaXhfcwA3Gb8EAa-jX5Q4iJPuntTm/s1600-h/oysterpoboy1.jpg"><img style="cursor:pointer; cursor:hand;width: 161px; height: 111px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQV-NAgjkAbmPwKEjmxOko3P2lTXtsYmkuBWYaTN8zclc040FT-S4zfqa8DbqWm5qhPvCaLPnLGcWFO80G51mLYXfNEzNMuVqAohIJSECLqg69vZdaXhfcwA3Gb8EAa-jX5Q4iJPuntTm/s320/oysterpoboy1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5265350433549394418" /></a><br /><br />This oyster po' boy would also be delicious with Come Back Sauce instead of mayonnaise.<br /> <br /><strong>Ingredients:</strong><br />1 quart <a href="http://OYSTERRECIPIES.BLOGSPOT.COM">oysters</a><br />3 large eggs<br />3 cups cornmeal<br />1/4 cup all-purpose flour<br />1 1/2 teaspoons salt<br />1 teaspoon Cajun Seasoning<br />1 teaspoon black pepper<br />4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise<br />2 medium tomatoes<br />shredded lettuce<br />mayonnaise or Come Back Sauce<br />dill pickle slices<br />salt and pepper<br /><br /><strong>Preparation:</strong><br />In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.<br />In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.<br /><br />Take an <a href="http://OYSTERRECIPIES.BLOGSPOT.COM">oyster</a> from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.<br /><br />Fry the oysters in batches for about 3 minutes, or until golden brown.<br /><br />Split 1 roll or section; spread with mayonnaise or Come Back Sauce. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients. Enjoy! <br /><br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-25615885211074177692008-11-03T10:19:00.000-08:002008-11-03T11:33:27.115-08:00WATERMAN'S SEAFOOD CHOWDERThis is a fantastic recipie from <a href="http://www.cantlers.com/index.shtml">Cantler's waterfront restaurant and crab house</a>. I recommend DOUBLING the amount of oysters used. If you are ever in Anapolis, stop by Cantler's. (unsolicited plug - send me a t-shirt). <br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrGND2dKh3cpZ6xTMl4_FnWOofttvugwOuyypr9ZBk-DjpZ1WB1b9OOYpsyB_8JAv3pR-ghCcdaQ_zDW-rEOvwR2ASJokSY7a3ZAhyphenhyphenmoltqyKAqv4vkK04U1zkQsOJbKCpQm7x9a_4f3G/s1600-h/cantlers_banner.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 92px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrGND2dKh3cpZ6xTMl4_FnWOofttvugwOuyypr9ZBk-DjpZ1WB1b9OOYpsyB_8JAv3pR-ghCcdaQ_zDW-rEOvwR2ASJokSY7a3ZAhyphenhyphenmoltqyKAqv4vkK04U1zkQsOJbKCpQm7x9a_4f3G/s320/cantlers_banner.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264498271131314002" /></a><br /><br /><br />1 pound Maryland rockfish fillets, cut into cubes <br />1 pound Maryland crabmeat, fresh or pasteurized <br />1 pint Maryland <a href="http://oysterloversparadise.blogspot.com">oysters</a>, standards <br />slices bacon <br />1 cup onion, diced <br />2 stalks celery, diced <br />1 clove garlic <br />1 10 oz can Irish potatoes <br />1 8 oz jar clam juice <br />1 cup white wine <br />1 quart water <br />1 can 14oz chicken broth <br />2 tablespoons parsley <br />1 10 oz can tomatoes <br />1 tablespoon seafood seasoning <br />1 lb bag frozen corn <br />1 lb bag frozen carrots <br />salt and pepper, to taste <br /><br />In large pot, cook bacon until crisp, set aside, drain grease. In same pot, sauté onion, celery, and garlic until soft. Do not brown. Add remaining ingredients. Cook until vegetables are tender, add seafood. Simmer and serve.<br /><br /><a href="http://OYSTERRECIPIES.BLOGSPOT.COM">BACK TO OYSTER RECIPIES HOMEPAGE:</a>Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-66461915393577835822008-11-01T14:01:00.000-07:002008-11-01T14:06:09.084-07:00Famous Oyster Bisque<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPt8GDt0MMnaUuSCUozyZ0Z4T-LCMdYtBm8lnr7oDk6iUABxke-tVr5zAOsVGXM_0DeE26d4po3L2wzjV01H__rB5yXEEsNbRq99a7LrzGBnPn2cFFu98x5LM0kPkXMO0_j9GkczMczTFO/s1600-h/oysterbisque.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPt8GDt0MMnaUuSCUozyZ0Z4T-LCMdYtBm8lnr7oDk6iUABxke-tVr5zAOsVGXM_0DeE26d4po3L2wzjV01H__rB5yXEEsNbRq99a7LrzGBnPn2cFFu98x5LM0kPkXMO0_j9GkczMczTFO/s320/oysterbisque.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5263797422224200258" /></a><br /><br /><strong>INGREDIENTS</strong>:<br />1/2 cup rice, uncooked<br />4 cups bottled clam juice<br />1/4 cup butter<br />2 dozen oysters<br />1/4 teaspoon Tabasco sauce<br />2 cups whipping or heavy cream<br />3 tablespoons brandy or Cognac<br />salt and freshly ground black pepper<br />chopped fresh parsley<br /><br /><strong>PREPARATION:</strong><br />Put rice and clam juice in a saucepan. Cover and cook until rice is tender. Add butter. Blend the mixture until smooth or force through a sieve. <br />Finely chop about 16 of the oysters and add to the rice mixture with their liquid. Add Tabasco sauce. Add the cream and heat just to the boiling point. Add remaining whole oysters and heat until the edges curl. Add brandy or Cognac and heat 1 minute longer. Add salt and pepper to taste. Ladle into serving dishes, placing 1 or 2 whole oysters in each bowl or cup. Garnish with chopped celery. <br />Serves 6 to 8, depending on size of servings.<br />.<br />Enjoy!Robert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0tag:blogger.com,1999:blog-1841692281780404779.post-2901360635662140352008-10-31T16:54:00.000-07:002008-11-03T10:31:45.305-08:00CREOLE OYSTER SOUP<strong>Ingredients:</strong><br /><br />1 stick of butter <br />1/2 small onion <br />1 rib celery <br />3 cloves garlic <br />3/4 teaspoon Old Bay seasoning<br />3/4 teaspoon salt <br />1/8 teaspoon white pepper <br />1/8 teaspoon paprika <br />1/8 teaspoon ground thyme <br />2 dozen fresh shucked oysters <br />1 pint oyster liquor <br />1 cup canned chicken broth <br />1 quart Half-N-Half <br />6-8 pats of butter <br />1/2 teaspoon paprika <br />1/4 cup fresh parsley <br />2 cups oyster crackers <br /><br />In a 12-inch skillet, melt down the butter over medium-high heat and sauté onion, celery and garlic until the pureed mixture is smooth (which should take about five minutes). Then, whisk in the seafood seasoning, white pepper, paprika and thyme, taking care to make certain it all thoroughly combines in the butter base. Add the oysters, the <a href="http://oysterrecipies.blogspot.com">oyster liquor</a>, and the chicken broth and swoosh everything around a couple of times. Then, when the oyster edges curl, reduce the fire to low and continue to simmer the contents of the skillet for about four minutes more. Meanwhile, pour the Half-N-Half cream into the top of a large double boiler. Then, place it over simmering water and cook until the cream becomes very hot. (This step prevents curdling.) Next, stir into the cream all the oysters and oyster liquids and continue to heat the soup in the double boiler for another 15 minutes. When you're ready to eat, ladle the chopped oysters and the creamed soup into large bowls. Then top each bowl with a pat of butter and a dash of paprika. When the butter melts, garnish the soup with a sprinkling of minced parsley and a handful of oyster crackers and serve piping hot.<br /><br />Yum Yum Yum<br /><br />http://www.OysterLoversParadise.blogspot.comRobert Linkonis Sr.http://www.blogger.com/profile/17006194089617624003noreply@blogger.com0