Smoked Oyster Stuffed Eggs Recipes

ELECTRIC SMOKER SMOKED OYSTERS

Steps:

• Preheat an electric smoker to 225 degrees F (110 degrees C).
• Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
• Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
• Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.

SMOKED OYSTER-STUFFED EGGS

Steps:

• Drain oysters.
• Pat with paper towels to remove as much oil as possible.
• Coarsely chop oysters.
• Halve hard cooked eggs lenghtwise.
• Remove yolks and set whites aside.
• Place yolks in a bowl.
• Mash well with fork.
• Add mayonnaise, 2 tablespoons of chives, mustard, pepper, and chopped oyster.
• Mix well.
• Pipe or spoon egg yolk mixture into egg white halves.
• Garnish with snipped chives.
• Chill for 4 hours.

EGGPLANT STUFFED WITH OYSTERS

Steps:

• Slice side off eggplant lengthwise. Scoop out pulp from large piece and set pulp aside for use later. Sprinkle inside of eggplant with salt, replace its top and refrigerate until time to stuff.
• Preheat oven to 300 degrees. Place two slices of whole wheat bread in oven to dry out while it is heating. 3. Melt butter in heavy skillet over medium heat. With the lid on, braise until soft these chopped items: cubed eggplant pulp, sliced mushrooms, chopped celery and onion.
• Add drained oysters, pimientos, dried-out bread, which you have torn into small pieces, and parsley to the above. (For an easy method of chopping parsley, try using kitchen shears instead of a knife.) Stir.
• Beat eggs until lemon colored and add to the above. Turn heat to low and continue cooking for five minutes, stirring constantly. Remove from fire and salt to taste.
• Remove eggplant from refrigerator and discard the small covering slice. Stuff loosely into eggplant the sauteed vegetables and oysters. Place one inch of water in the bottom of an oven-to-table baking dish. Cover tightly, bake 45 minutes or until tender.

SMOKED OYSTER AND BACON STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

SMOKED OYSTER CRESCENTS

Steps:

• Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
• You'll end up with 16 skinny triangles.
• Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
• Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
• At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
• Place each, point side-down onto cookie sheet.
• In small bowl, whisk egg, add water, whisk til mixed.
• Lightly brush each with egg wash.
• Lightly sprinkle each with parmesan and a little bit of dried dill.
• Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
• Can serve with lemon slices if desired.