Blue Cheese Oysters Recipes

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BLUE CHEESE OYSTERS



Blue Cheese Oysters image

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block

Provided by Hey Jude

Categories     Cheese

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

8 oysters, shucked, on the half shell
1 garlic clove, chopped
1/2 cup crumbled blue cheese
1/4 cup panko breadcrumbs (bread crumbs)
2 tablespoons butter, softened
1 teaspoon fresh tarragon leaves, minced

Steps:

  • Loosen the oysters from the half shell for easier eating but leave them in their half shells.
  • Heat the oven to 350°. Arrange the oysters on a baking sheet; set aside.
  • Mix the garlic, blue cheese, bread crumbs, butter and tarragon in a small bowl; top oysters with the mixture, dividing evenly.
  • Bake oysters until topping is bubbly and beginning to brown, about 12 minutes.

Nutrition Facts : Calories 219.3, Fat 13.3, SaturatedFat 7.4, Cholesterol 77.9, Sodium 431.8, Carbohydrate 10.5, Fiber 0.3, Sugar 0.5, Protein 14.1

BUFFALO OYSTERS



Buffalo Oysters image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 8

20 slices pepperoni
1 cup crumbled blue cheese
Oil, for frying
2 cups all-purpose flour
3 tablespoons blackening seasoning
12 oysters
1 1/2 cups baby arugula
1/4 cup buffalo wing sauce

Steps:

  • Turn pepperoni into chips by either deep-frying or folding in a paper towel and microwaving 10 seconds at a time until crispy. Set aside.
  • Preheat oven to 350 degrees F.
  • Bake blue cheese in a baking dish to lightly melt, 5 to 10 minutes. Turn the oven to broil.
  • Preheat oil in a deep-fryer to 350 degrees F.
  • Combine flour and blackening seasoning in a bowl. Shuck oysters and place oyster meat in a bowl; save half of the shells for plating. Dredge oysters in seasoned flour and deep-fry until crispy.
  • Wash oyster shells with soap and water and dry well. Place arugula on each shell, then add one oyster to each. Spoon the melted blue cheese on top of the oysters. Place oysters in the broiler to brown blue cheese, 30 to 40 seconds. Place oysters on a serving plate, then crumble the pepperoni chips on top and add a drizzle of buffalo wing sauce.

AMAZING SCALLOPED OYSTERS



Amazing Scalloped Oysters image

Make and share this Amazing Scalloped Oysters recipe from Food.com.

Provided by silky

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups Ritz cracker crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup butter, melted
1 pint shucked oyster, liquid reserved (about ½ cup)
1/2 cup light cream
1 dash ground mace or 1 dash nutmeg
maytag blue cheese (or Roquefort)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine crumbs, salt, pepper and melted butter; mix well.
  • Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
  • Cover with half the oysters and oyster liquor.
  • Add half the cream.
  • Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
  • Top with remaining crumbs and sprinkle with mace or nutmeg.
  • Dot generously with blue cheese.
  • Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.

Nutrition Facts : Calories 286.2, Fat 23.7, SaturatedFat 13.9, Cholesterol 117.1, Sodium 822.4, Carbohydrate 6.8, Sugar 0.1, Protein 11.7

OYSTER AND BLUE CHEESE PIE



Oyster and Blue Cheese Pie image

Fredrik Berselius, the chef and owner of the Nordic restaurant Aska in Williamsburg, Brooklyn, taught me this unusual preparation for oysters. He serves them barely cooked in a broth tarted up with pickled gooseberries and a cream sauce. The oysters are poached in their shells at 140 degrees for 4 to 5 minutes, enough time, he said, to avoid any potential problems with raw oysters. It's a genius method that can be used for any cooked oyster recipe. The bivalves are a snap to open and do not taste cooked. All you need is a candy thermometer to monitor the temperature.

Provided by Florence Fabricant

Categories     pies and tarts, seafood

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus more for rolling
Salt
8 tablespoons unsalted butter
1 large egg, separated
1/2 cup finely chopped leeks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped, peeled green apple
1/2 teaspoon ground black pepper
12 oysters, preferably Fishers Island or Beausoleil (East Coast), or Hood Canal (West), scrubbed
5 ounces blue cheese, preferably Cashel Blue
1 tablespoon minced fennel fronds

Steps:

  • Make the pastry dough: Heat oven to 400 degrees. Whisk flour with 1/2 teaspoon salt. Using fingers, pastry cutter or food processor, add 6 tablespoons butter in bits and combine until the mixture's crumbs are the size of peas. Beat egg yolk with 3 tablespoons cold water, add to flour mixture and toss with a fork or pulse by machine until the mixture starts to come together to form a dough. You may need to add another tablespoon or so of water.
  • Gather dough on a floured surface, form in a disk and roll in a 12-inch circle. Fit into an 8-inch pie pan. Crimp edge. Line with foil, add pastry weights and bake 15 minutes. Remove foil and weights and bake until golden, another 10 minutes or so. Remove from oven.
  • Make the filling: While pie shell bakes, melt 1 tablespoon butter in a 10- to 12-inch skillet, add leeks, fennel and apple, and sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.
  • Place oysters in a 3-quart saucepan with just enough water to cover. Heat pan on medium high until water reaches 141 degrees, measuring with a candy thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and allow to cool briefly. Holding oysters flat side up, use an oyster or clam knife to open shells (they will have gaped enough to make this easy) and remove oysters, doing so over a bowl to catch the juices.
  • In a separate bowl, mash cheese, adding 3 tablespoons reserved oyster juice. Beat egg white until softly peaked and fold into cheese.
  • Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.
  • Melt remaining tablespoon of butter and allow to turn nut-brown. Mix with oysters. Remove pie from oven and arrange buttered oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve.

Nutrition Facts : @context http, Calories 601, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 22 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 1 gram

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