ROASTED OYSTERS WITH WARM BACON VINAIGRETTE
To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
- Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
- Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
- Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.
STEAMED OYSTERS WITH GARLIC TOPPING
Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe.
Provided by daisygrl64
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- arrange oysters in halfshell on a heat resistant plate ready for steamer.
- heat small skillet over medium heat, add oil, then the garlic and cook until pale golden, about 30 seconds, stirring occasionally.
- please be very careful with the next step, only attempt if you confident in the kitchen behind the stove.
- add brandy and ignite, shaking pan to mix, cook until alcohol is burned off, about 15 seconds.
- spoon topping over each oyster. top with green onion.
- place plate of oysters in steamer. cover and steam for 5 minutes.
- serve immediately.
Nutrition Facts : Calories 135.1, Fat 4.6, SaturatedFat 0.7, Cholesterol 50, Sodium 108, Carbohydrate 8, Fiber 0.3, Sugar 0.2, Protein 10.1
STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE
J. Kenji López-Alt first saw the pairing of oysters with sweet soy and sake sauce as a cook at Uni in Boston. It's based on kabayaki, Japanese-style grilled freshwater eel. Eel is much richer than oysters, so adding a touch of butter to the sauce before spooning it over the grilled oysters helps balance the flavors. The sauce can be stored in the refrigerator for several weeks. If you're interested in alternative flavor profiles for your grilled oysters, check out these Grilled Oysters With Lemony Garlic-Herb Butter or Grilled Oysters With Harissa-Parmesan Butter.
Provided by J. Kenji López-Alt
Categories seafood, appetizer
Time 1h
Yield 24 oysters
Number Of Ingredients 8
Steps:
- Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
- After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
- Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.
STEAMED OYSTERS IN TOMATO VINAIGRETTE SERVED IN SAKE CUPS
Not quite sure where i got this recipe, but it is a hit with company. The sake cups are perfect for serving and not so hard to find anymore.
Provided by Kanzeda
Categories Asian
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, combine tomatoes through sugar, and place over low heat for about 2 minutes, until simmering.
- Remove from heat, add chives and set aside.
- Prepare your steamer (bamboo basket over a wok works well).
- Place 1/4 tsp of tomato mixture in sake cup, put oyster in cup, top with one tablespoon of tomato mixture.
- Place in steamer and steam for 3 minutes. BE VERY CAREFUL when removing cups from steamer!
- Put a tooth pick in the oyster, let cool for 4 minutes and serve immediately.
- Use the toothpick to eat the oyster, and sip the vinaigrette.
Nutrition Facts : Calories 67.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 25, Sodium 111.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.5, Protein 4.8
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