Olympia Oyster Caesar Recipes

SMOKED OYSTER CAESAR

Steps:

• In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
• Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
• Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
• Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese.
• Do ahead
• Dressing can be made up to 7 days ahead. Pour into a container and keep chilled.

OYSTERS OCEANIA

Steps:

• Remove oyster from shell, wrap in a half slice of prosciutto; return to shell.
• Top each oyster with half a teaspoon of Worcestershire sauce and a teaspoon of Parmesan.
• Place under the griller (broiler) and cook for 2-3 minutes or until cheese has browned a little and prosciutto and oyster just heated through.
• Remove from the griller (broiler) and top the hot oysters with a teaspoon of diced tomato, a squeeze of lemon juice and a sprinkling of snipped chives.
• SERVE AT ONCE (that's an instruction for Peter J who says many of JanRoundOz's recipes finish that way ;-).

OYSTER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
• In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
• Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
• Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

OLYMPIA OYSTER CAESAR

Steps:

• in a blender or food processor blend eggs, garlic and anchovies until the eggs become frothy. Add the lemon juice, vinegar, mustard and Parmesan and blend for 1 minute more. Add the oil in a steady stream to emulsify the dressing. Add the pepper. Dredge the oysters in cornstarch and fry in oil. Toss the romaine hearts in enough dressing to coat. Put the oysters on top and sprinkle with Parmesan.