Mock Oysters For The Nonoyster Lovers Recipes

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MOCK OYSTERS/EGGPLANT CASSEROLE



Mock Oysters/Eggplant Casserole image

Everyone has probably heard of Colonel Sanders of Ky Fried Chicken. However, this is one of his wife's recipes that is served at Claudia Sanders Dinner House in Shelbyville, KY. This is the only way I will eat eggplant and I absolutely love it!

Provided by Sassy in da South

Categories     Oven

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium size eggplants, peeled & cut into small pieces (about 1/2 inch cubes, should be about 4 cups)
1 (1 lb) box saltine, broken into coarse crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
1 pint half-and-half cream

Steps:

  • Soak the eggplant about 8 hours in salted water.
  • Remove eggplant pieces from the water in which they have soaked.
  • In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
  • Drain in colander.
  • Preheat oven to 350 degrees.
  • Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
  • Cover with 2 cups of eggplant.
  • Season with half the salt and pepper.
  • Cut half the butter into small pieces and sprinkle on top.
  • Cover this with half of the remaining saltine cracker crumbs.
  • Add remaining 2 cups of eggplant.
  • Season with remaining salt and pepper.
  • Cover top with remaining saltine cracker crumbs.
  • Cut remaining butter into small pieces and sprinkle on top.
  • Pour in enough half & half to cover (may not take entire pint).
  • Bake for 1 hour or until top layer is brown.

Nutrition Facts : Calories 455.9, Fat 25.1, SaturatedFat 12.6, Cholesterol 52.7, Sodium 1008.2, Carbohydrate 50.7, Fiber 6.4, Sugar 3.5, Protein 8.5

DADDY MACK'S OYSTERS



Daddy Mack's Oysters image

This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.

Provided by Chief Dad

Categories     Appetizers and Snacks     Seafood

Time 50m

Yield 6

Number Of Ingredients 8

1 cup butter, softened
2 tablespoons chopped fresh cilantro
3 tablespoons minced garlic
2 tablespoons minced shallot
2 tablespoons lime juice
3 tablespoons chile-garlic sauce (such as Sriracha®)
12 fresh oysters in shells
2 tablespoons lime juice

Steps:

  • In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  • Preheat a grill for high heat.
  • Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 4.2 g, Cholesterol 89.2 mg, Fat 31 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 19.5 g, Sodium 550.2 mg, Sugar 0.7 g

MOCK OYSTERS-FOR THE NONOYSTER LOVERS.



Mock Oysters-For the Nonoyster Lovers. image

Yield serves 10

Number Of Ingredients 8

1 stick butter
8 medium green onions, trimmed and chopped
1/2 pound white button mushrooms, chopped
1/4 cup garlic cheese (such as Boursin)
One 10 3/4-ounce can cream of mushroom soup
One 10-ounce package frozen chopped broccoli, thawed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Melt the butter in a medium skillet over medium-high heat. Add the green onions and mushrooms, and sauté until the onion turns translucent, 2 to 3 minutes. Add the cheese, soup, broccoli, salt, and pepper. Mix well and continue to cook for 1 to 2 minutes to heat through.

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