Cumin Oysters Recipe In Oven Recipe For Deviled

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

Steps:

• For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
• For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
• In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
• Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

OYSTERS SAUTEED IN CUMIN

Steps:

• In a saute pan or skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add the oysters and saute for 3 minutes. Add the oysters and saute for 3 minutes. Add the wine, cumin, and soy sauce and simmer for 1 minute. To serve: Place the oysters back in their shells. Arrange on four small plates and serve with extra pan sauce.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

DEVILED OYSTERS

Steps:

• Crumble bread in mixing bowl.
• Add oysters, oyster juice, and eggs; mix well.
• Add grated lemon rind; beat well.
• Saute onions, celery, and bell pepper in butter until transparent.
• Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
• Cook stirring constantly, until oysters curl.
• Place mixture in individual ramekins or casserole dish.
• Sprinkle cracker crumbs on top; dot with butter.
• Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

DEVILED OYSTERS FROM LOUISIANA

Steps:

• Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
• Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
• Add the seasonings and bring up to a boil, then remove from heat and cool.
• Toast the bread and roll into crumbs, then add these to the oyster mixture.
• Beat the eggs together with the milk and add to the oyster mixture.
• Mix in the parsley and the green onion tops.
• Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.