OYSTERS A LA POULETTE
A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Creole
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oysters in their own liquor.
- As soon as they begin to boil, skim carefully and drain, reserving liquid.
- Add 1/2 cup oyster liquid to milk or cream.
- Heat butter in a saucepan; add flour and stir well to incorporate.
- Add milk/oyster liquid mixture and stir until thickened.
- Season to taste with salt, pepper, nutmeg and cayenne.
- Add remaining cup of cold milk or cream to well beaten egg yolks.
- Place oysters in the white sauce and add to egg mixture.
- Cook, stirring frequently to preven scorching, until eggs thicken; remove from heat immediately.
- Serve with a border of puff pastries, buttered toast, or baking powder biscuits.
Nutrition Facts :
OYSTERS A LA RUSSE
Steps:
- Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice.
GRILLED OYSTERS WITH LEMON DILL BUTTER
I have a confession: I'm not the biggest fan of raw oysters. People wax poetic about Blue Points and Wellfleets and debate about East Coast versus West Coast varieties, but they're all a little too cold and slippery for me to enjoy the flavor. Of course, you can serve them with a classic mignonette sauce and rye bread but then all you really taste is mignonette sauce and rye bread. However, if you put some freshly shucked oysters (on the half shell) on the grill for two to three minutes, just long enough to heat them through, everything changes! For this version, I make a simple herb butter - a combination of good butter, freshly squeezed lemon juice and dill - and add some to each oyster before I grill them. They're a perfect summer appetizer: celebratory and so delicious. And only you will know how easy they were to make!
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
- Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you'll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn't spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.
OYSTERS THAT ROCK A FELLA AS MADE BY DEBORAH VANTRECE RECIPE BY TASTY
We're adding a twist to traditional oysters Rockefeller. Sweet peaches balance the tangy mignonette and hearty collard greens and crunchy, savory bread crumbs make oysters that will rock a fella. These make the perfect summer dish!
Provided by Deborah VanTrece
Time 1h
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 450°F (230°C).
- Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
- Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2-3 minutes. Remove the pan from the heat.
- In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
- Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5-7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
- Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
- Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12-15 minutes, or until the cheesy bread crumbs have browned.
- While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
- To serve, top each oyster with a bit of mignonette.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
OYSTER POULETTE
Time 40m
Number Of Ingredients 12
Steps:
- Remove mushroom caps. Slice and save them. Cook mushroom stems in 3/4 cup water for 20 minutes. Drain and save the mushroom liquor. Discard the stems. Meanwhile, drain oysters and save the liquor. Simmer oysters in 1 tablespoon butter, lemon juice, salt, and pepper until the edges are curled. Remove from heat and set aside. Melt remaining 2 tablespoons of butter in top part of double boiler. Add the flour and stir until smooth. Add 1/2 cup of the mushroom liquor and 1/2 cup of the oyster liquor and cook, stirring constantly, until thickened. Add oysters and their sauce, mushrooms, and nutmeg. Simmer for 5 minutes, stirring occasionally. Place over hot, but NOT boiling, water and stir in egg yolks, beaten with the cream. Cook over hot water for 10 minutes, stirring occasionally. Serve over toast and sprinkle with parsley.
Nutrition Facts : Nutritional Facts Serves
More about "oysters a la poulette recipes"
15 BEST OYSTER RECIPES - THE SPRUCE EATS
From thespruceeats.com
JAMES A. GARFIELD'S PICKLED OYSTERS, 1881 - LOS ANGELES …
From latimes.com
TITANIC'S OYSTERS à LA RUSSE - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
GARLIC OYSTERS - A RESTAURANT CLASSIC - CHEF DENNIS
From askchefdennis.com
OYSTERS A LA POULETTE - APP.CKBK.COM
From app.ckbk.com
OYSTER POULETTE (SAUCE OF STOCK) - DVO.COM
From dvo.com
ASTRAY RECIPES: OYSTER POULETTE
From astray.com
OYSTER PLANT à LA POULETTE (SALSIFIS à LA POULETTE) RECIPE | EAT YOUR …
From eatyourbooks.com
MOULES à LA POULETTE
From ireneross.info
OUR 23 BEST OYSTER RECIPES | MYRECIPES
From myrecipes.com
OYSTERS A LA RUSSE RECIPE - LOS ANGELES TIMES
From latimes.com
OYSTER RECIPES | ALLRECIPES
From allrecipes.com
25 BEST OYSTER RECIPES FOR AN EASY GOURMET DINNER
From insanelygoodrecipes.com
OYSTERS POULETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OYSTERS A LA POULETTE. DELMONICO - CHESTOFBOOKS.COM
From chestofbooks.com
OYSTERS POULETTE - RECIPE | COOKS.COM
From cooks.com
OYSTERS (SADDLE ROCKS) A LA POULETTE - : WHATS ON THE MENU?
From menus.nypl.org
OYSTERS BILTMORE - THE WASHINGTON POST
From washingtonpost.com
OYSTERS A LA POULETTE - BROILED OYSTERS - CHESTOFBOOKS.COM
From chestofbooks.com
OYSTERS A LA POULETTE - MASTERCOOK
From mastercook.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
OYSTERS A LA POULETTE FROM RUFUS ESTES' GOOD THINGS TO EAT BY …
From app.ckbk.com
160 OYSTER RECIPES IDEAS | OYSTER RECIPES, RECIPES, OYSTERS
From pinterest.ca
OYSTERS A LA POULETTE RECIPE
From recipenode.com
OYSTERS POULETTE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
RECIPE: QUICK PICKLED OYSTERS à LA THOMAS KELLER - THE BRINY BABE
From thebrinybabe.com
[OYSTERS] A LA POULETTE - : WHATS ON THE MENU?
From menus.nypl.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love