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Favorite ways to prepare large oysters
We have some oyster beds near our home in Washington. These oysters are
quite large. Is there a way to prepare them for family members who are a bit squeamish about eating the large ones? Thanks. |
Favorite ways to prepare large oysters
Try battering them in a seasoned cornemeal and deep frying them. Trya them
on a half shell with some hot sauce on them and a cold beer to rinse them down. Try some of theses: Oyster Pies 6 tablespoons flour 3 tablespoons oil 3 tablespoons butter or margarine 2 ribs celery, chopped 6 green onions, chopped 1/2 bell pepper, chopped 1 medium yellow onion, chopped 1 clove garlic, minced 2 tablespoons chopped parsley 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 6 dozen oysters, drain, reserve liquid 12 to 16 3" frozen unbaked pastry shells, partially baked In Dutch oven make a roux with flour, oil and butter. Cook over medium heat, stirring until golden brown. Add celery, green onions, bell pepper, onion, garlic, and parsley. Saute until vegetables are wilted. Add salt, pepper and oyster liquid. Cook slowly until very thick. Drain oysters on paper towels and cut in half. Add to mixture and simmer 5 minutes or until edges curl. If oysters thin mixture too much, remove oysters with slotted spoon, and reduce liquid over high heat until very thick again. Return oysters to sauce. Let cool before filling partially baked pastry shells. Pies can be refrigerated or frozen at this time and baked just before serving in a preheated 300 degree oven 20 minutes. Yield: 12 - 16 pies. Oyster Stew 4 tablespoons butter 1 cup milk 2 cups heavy cream 1 1/2 pints oysters with liquor salt and pepper to taste dash of ground cayenne pepper, or to taste chopped fresh parsley for garnish Heat four bowls and add a tablespoon of butter to each bowl; keep hot. Heat milk, cream, and oyster liquor just to the boiling point; add oysters and bring to boiling point once again. Season with salt, pepper, and cayenne. Ladle into hot bowls and top with chopped parsley, if desired. Serves 4. Oyster Dressing Makes:10 servings Prep Time:20 minutes Cook Time:20 minutes Ready In:40 minutes One of the classic oyster dishes that goes well with any of your holiday meals. Ingredients 4 pints fresh oysters, drained and coarsely chopped, reserve liquid3 medium bell pepper chopped 3 stalks celery finely diced1 bunch shallots (green onions) 2 medium onions chopped1/4 cup minced garlic 2 loaves of French bread crumbled by hand4 ounces Parmesan Cheese 2 cups plain bread crumbsfresh parsely chopped 1 stick butter1 tbsp cayenne pepper 2 tbsp white peppersalt to taste Directions Note per the author - please use white pepper as it has a distinctive flavor that really makes the dish stand out. Saute' the vegetables in butter until soft. Add the oysters and continue sautéing for 4 minutes. Add oyster liquid reserved from earlier and crumbled bread. Mix well. If it's too wet, you can add some plain breadcrumbs as needed. Spread into a 13x9-baking pan and add cheese. Bake for 15-20 minutes at 350 degrees. Serves approximately 10 people. |
Favorite ways to prepare large oysters
tenplay wrote:
We have some oyster beds near our home in Washington. These oysters are quite large. Is there a way to prepare them for family members who are a bit squeamish about eating the large ones? Thanks. Open the shell, remove the top, cut it loose from the bottom shell Chew it well There is nothing else to do, if they don't like them that way, just send them (the Oysters) to me, I love them large -- Rodney Long, Inventor of the Boomerang Fishing Pro. , Stand Out Hooks , Stand Out Lures, Mojo's Rock Hopper & Rig Saver weights, Mojo's Long Shot rig and the EZKnot http://www.ezknot.com |
Favorite ways to prepare large oysters
On Mon, 22 Mar 2004 13:34:45 -0600, Rodney LongShot
. wrote: tenplay wrote: We have some oyster beds near our home in Washington. These oysters are quite large. Is there a way to prepare them for family members who are a bit squeamish about eating the large ones? Thanks. Open the shell, remove the top, cut it loose from the bottom shell Chew it well There is nothing else to do, if they don't like them that way, just send them (the Oysters) to me, I love them large Can they be sliced, diced, chopped, or ground up? Otherwise, offer another choice of entree' or main dish for those (like me) who can't do oysters. If you trigger those gag reflexes some of us have, nobody will enjoy the food. -- rbc:vixen,Minnow Goddess,Willow Watcher,and all that sort of thing. Often taunted by trout. Only a fool would refuse to believe in luck. Only a damn fool would rely on it. http://www.visi.com/~cyli |
Favorite ways to prepare large oysters
Wow! Why didn't I find this site sooner. We live on a bayou just a mile
off of Galveston Bay and love to catch, cook and eat fish. My mouth was watering after reading these recipes! Quinton "licker" wrote in message ... Try battering them in a seasoned cornemeal and deep frying them. Trya them on a half shell with some hot sauce on them and a cold beer to rinse them down. Try some of theses: Oyster Pies 6 tablespoons flour 3 tablespoons oil 3 tablespoons butter or margarine 2 ribs celery, chopped 6 green onions, chopped 1/2 bell pepper, chopped 1 medium yellow onion, chopped 1 clove garlic, minced 2 tablespoons chopped parsley 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 6 dozen oysters, drain, reserve liquid 12 to 16 3" frozen unbaked pastry shells, partially baked In Dutch oven make a roux with flour, oil and butter. Cook over medium heat, stirring until golden brown. Add celery, green onions, bell pepper, onion, garlic, and parsley. Saute until vegetables are wilted. Add salt, pepper and oyster liquid. Cook slowly until very thick. Drain oysters on paper towels and cut in half. Add to mixture and simmer 5 minutes or until edges curl. If oysters thin mixture too much, remove oysters with slotted spoon, and reduce liquid over high heat until very thick again. Return oysters to sauce. Let cool before filling partially baked pastry shells. Pies can be refrigerated or frozen at this time and baked just before serving in a preheated 300 degree oven 20 minutes. Yield: 12 - 16 pies. Oyster Stew 4 tablespoons butter 1 cup milk 2 cups heavy cream 1 1/2 pints oysters with liquor salt and pepper to taste dash of ground cayenne pepper, or to taste chopped fresh parsley for garnish Heat four bowls and add a tablespoon of butter to each bowl; keep hot. Heat milk, cream, and oyster liquor just to the boiling point; add oysters and bring to boiling point once again. Season with salt, pepper, and cayenne. Ladle into hot bowls and top with chopped parsley, if desired. Serves 4. Oyster Dressing Makes:10 servings Prep Time:20 minutes Cook Time:20 minutes Ready In:40 minutes One of the classic oyster dishes that goes well with any of your holiday meals. Ingredients 4 pints fresh oysters, drained and coarsely chopped, reserve liquid3 medium bell pepper chopped 3 stalks celery finely diced1 bunch shallots (green onions) 2 medium onions chopped1/4 cup minced garlic 2 loaves of French bread crumbled by hand4 ounces Parmesan Cheese 2 cups plain bread crumbsfresh parsely chopped 1 stick butter1 tbsp cayenne pepper 2 tbsp white peppersalt to taste Directions Note per the author - please use white pepper as it has a distinctive flavor that really makes the dish stand out. Saute' the vegetables in butter until soft. Add the oysters and continue sautéing for 4 minutes. Add oyster liquid reserved from earlier and crumbled bread. Mix well. If it's too wet, you can add some plain breadcrumbs as needed. Spread into a 13x9-baking pan and add cheese. Bake for 15-20 minutes at 350 degrees. Serves approximately 10 people. |
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