ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER
Steps:
- Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
- Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.
BUTTER BRAISED OYSTERS ON GREENS
Categories Leafy Green Shellfish Appetizer Braise Dinner Oyster Winter Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top with mesclun.
- Add 1 tablespoon butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2 to 3 minutes. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 tablespoon. Add oysters and remaining 3 tablespoons butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 minutes. Remove from heat and season with salt and pepper. Spoon oysters and sauce over mesclun.
BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
BRAISED COLLARD GREENS
My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
Provided by THYME4MA
Categories Side Dish Vegetables Greens
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Nutrition Facts : Calories 581.6 calories, Carbohydrate 13.3 g, Cholesterol 102.6 mg, Fat 48.1 g, Fiber 4.6 g, Protein 24.7 g, SaturatedFat 17 g, Sodium 1657.3 mg, Sugar 5.3 g
GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE
J. Kenji López-Alt first saw the pairing of oysters with sweet soy and sake sauce as a cook at Uni in Boston. It's based on kabayaki, Japanese-style grilled freshwater eel. Eel is much richer than oysters, so adding a touch of butter to the sauce before spooning it over the grilled oysters helps balance the flavors. The sauce can be stored in the refrigerator for several weeks. If you're interested in alternative flavor profiles for your grilled oysters, check out these Grilled Oysters With Lemony Garlic-Herb Butter or Grilled Oysters With Harissa-Parmesan Butter.
Provided by J. Kenji López-Alt
Categories seafood, appetizer
Time 1h
Yield 24 oysters
Number Of Ingredients 8
Steps:
- Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
- After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
- Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.
GREEN FAIRY OYSTERS
What to serve with absinthe? The liquor once known as the Green Fairy is as tricky to pair with food as it is beautiful to look at. Here is a recipe based on Daniel Boulud's almost improbably verdant "super green" spinach served at Bar Boulud. I placed the oysters, raw, in shells that were heated in the oven, and cloaked them with the hot spinach, making the oysters deliciously, delicately warm.
Provided by Florence Fabricant
Categories finger foods, appetizer, side dish
Time 40m
Yield 2 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Remove oysters from shells and set aside. Place shells on a baking sheet and place in oven. Have a bowl of ice and water ready.
- Bring a large pot of salted water to a boil. Add 1/3 of the spinach, then cook a minute or two, until spinach has wilted; remove and place in ice water. Stir. Meanwhile, heat 1 1/2 tablespoons butter in a skillet. Cook until nut-brown.
- When spinach has chilled, a few minutes, drain and place in a blender with browned butter. Blend until puréed, adding up to 1/3 cup water as needed for blender to process spinach, scraping sides of container a few times.
- Heat remaining butter in skillet. Add shallots and sauté until soft. Add remaining spinach and sauté over medium-high heat until spinach is wilted and most of liquid in pan has evaporated. Fold in spinach purée, season with salt and pepper and remove from heat.
- Arrange hot shells on a warm platter and put an oyster in each. Briefly reheat spinach and spread a scant tablespoonful on top of each oyster, just covering it. Serve at once.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 1023 milligrams, Sugar 3 grams, TransFat 0 grams
BROILED OYSTERS
Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
- Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.
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