Jeffs Recipe For Oysters In A Pan

FRIED EGG AND OYSTER SANDWICH

Steps:

• For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels.
• For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
• Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
• Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
• For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
• Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato.

OYSTER PAN ROAST

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

JEFF'S RECIPE FOR OYSTERS IN A PAN

Steps:

• Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
• Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.

JEFF'S RECIPE FOR OYSTERS IN A PAN

Steps:

• Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
• Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.

JEFF'S RECIPE FOR OYSTERS IN A PAN

Steps:

• Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
• Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.

PAN FRIED OYSTERS

Steps:

• Mix dry ingredients.
• Dredge oysters in this and let sit on paper 5 minutes.
• Heat oil and butter until sizzling hot.
• Add oysters.
• Brown lightly 30-40 seconds on each side.
• Serve immediately with lemon juice or tartar sauce.

JEFF'S RECIPE FOR OYSTERS IN A PAN

Steps:

• Melt the butter in a large cast-iron skillet over medium-high heat. Cook the onions, bell pepper, garlic, green onions, and celery in the melted butter until tender, about 10 minutes. Add the oysters to the vegetable mixture and cook until the oysters are cooked through, about 10 minutes more.
• Stir the Creole seasoning, Worcestershire sauce, and hot pepper sauce into the oysters and vegetables to combine. Scatter the flour over the mixture and stir until thickened. Slowly pour the chicken stock into the mixture, stirring as you add it. Reduce heat to medium-low; cook and stir until the liquid reaches a desired thickness, 10 to 15 minutes.