Basque Oysters Recipes

BARBECUED OYSTERS

Barbecued Oysters image

Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

Ingredients

Hot rock salt, for serving platter
12 Hog Island oysters
1/4 cup Zinfandel Barbecue Sauce
1/4 cup Pinot Gris Compound Butter
Lemon wedges, for serving

Steps:

Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.

ROCKY MOUNTAIN OYSTERS

Rocky Mountain Oysters image

These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.

Provided by Karen From Colorado

Categories Beef Organ Meats

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil (for frying) or fat (for frying)

Steps:

Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
Soak in a pan of salt water one hour; drain.
Transfer to a large pot and add enough water to float the meat.
Add the vinegar to the pot.
Parboil, drain and rinse.
Let cool and slice each oyster into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced oyster to taste.
Combine flour, cornmeal and some garlic powder to taste.
Roll each slice into flour mixture.
Dip into milk.
Roll again into flour mixture.
Dip into wine.
(repeat the procedure for a thicker crust).
Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
Drain on paper towels.
Serve with cocktail sauce if desired.

BASQUE OYSTERS

Basque Oysters image

Make and share this Basque Oysters recipe from Food.com.

Provided by English_Rose

Categories Spanish

Time 21m

Yield 1-2 serving(s)

Number Of Ingredients 3

Ingredients

6 oysters
5 ounces chorizo sausage, very finely diced
1/4 cup dry sherry

Steps:

Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
Divide the diced chorizo between the oysters.
Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.

Nutrition Facts : Calories 1136.7, Fat 61.1, SaturatedFat 21.9, Cholesterol 274.8, Sodium 2083.5, Carbohydrate 25.5, Sugar 2.3, Protein 62.7

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