Blackened Oysters 3 Oz Serving 4oz Raw 3 Oz Cooked Recipes

RAW OYSTERS WITH 3 DIPPING SAUCES

Steps:

• For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
• For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
• For the horseradish sauce: Combine all ingredients.
• For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE

Steps:

• Mix all sauce ingredients together and refrigerate.
• Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
• Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
• Serve with a side of sauce and a lemon wedge to garnish.

SHUCKED OYSTERS WITH THREE SAUCES

Steps:

• Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
• Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
• Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)