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| Oysters Biênville |
1/2 pound sliced bacon, chopped
1 cup chopped onions
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 teaspoons chopped garlic
1/2 stick (4 tablespoons) unsalted butter
1 cup flour
2 cups milk
1/2 cup dry white wine
1/4 pound button mushrooms, trimmed and sliced (about 2 cups)
1 pound medium shrimp, peeled, deveined and chopped
3 tablespoons lemon juice
1/2 cup chopped scallions, green part only
3 tablespoons chopped parsley
4 egg yolks, lightly beaten
3 dozen medium-size oysters, shucked, drained and bottom shells reserved
Rock salt, optional
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In a large skillet fry the bacon until crisp, about 8 minutes. Add the onions, salt, and cayenne, and cook, stirring, for 2 minutes. Add the garlic and butter and cook, stirring, for 2 minutes until the butter melts. Add the flour and, stirring slowly and constantly, cook for 2 minutes. Add the milk, and wine, and stir to blend. Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is very thick, about 12 minutes. Add the lemon juice, green onions, and parsley and stir to mix well. Remove from heat, add the yolks, and blend well. Let cool to room temperature.
Preheat oven to 400 degrees F.
Arrange reserved oyster shells on a bed of rock salt on 4 pie pans or on a large baking sheet. Put an oyster in each shell and top it with about 2 heaping tablespoons of the sauce. Bake until the sauce is delicately browned and the oysters begin to curl at the edges, about 20 minutes. Serve immediately. |
| Oysters with Crème Fraîche, Lemon, and Tarragon |
1/2 cup crème fraîche or sour cream
1 tablespoon minced fresh tarragon
1 lemon, zest grated
1 1/2 teaspoons undiluted orange juice concentrate
1/2 teaspoon salt
Dash cayenne pepper
Kosher or rock salt, for layering
18 large oysters, scrubbed and shucked, oysters left intact in bottom shell
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Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the crème fraîche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of crème fraîche topping and serve immediately.
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| Fried Oysters with Horseradish Cream |
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
White pepper
1 1/2 cups heavy cream
1 cup flour
1 cup masa harina (fine corn flour)
2 large eggs
1 cup milk
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup olive oil
24 large freshly shucked oysters, liquor drained and reserved
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In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. In a small bowl, season the flour with season the flour with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme. In another bowl, season the masa with season the flour with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme. In a third bowl, beat the eggs with the milk. Season the oysters with salt and pepper. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely.
In a large sauté pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters from the pan and drain on a paper-lined plate. Serve the oysters with the horseradish cream and with salsa if you choose. |
| Grilled Oysters Athena |
1 small shallot, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
2 pounds fresh spinach leaves
2 teaspoons ground cinnamon
1 tablespoon toasted and chopped pine nuts
1 dozen oysters, shucked with shells reserved
3/4 cup crumbled feta
Béchamel sauce, recipe follows
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Preheat a grill.
Sauté the shallots and garlic in olive oil until the shallots are translucent. Add the spinach and continue to sauté until the spinach is tender and reduced in size. Add the cinnamon and pine nuts, mix, and set aside.
Depending on the size of the oysters, arrange 1 to 2 oysters on reserved half-shells. Place a portion of the spinach mixture over the oysters. Spoon the béchamel sauce topping over the spinach mixture. Sprinkle crumbled feta cheese over the béchamel.
Grill on the half-shell over a medium high heat fire for approximately 5 to 10 minutes, or until oysters are done. Serve immediately. |
Béchamel Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk, hot
Salt and pepper
Pinch nutmeg
1 egg yolk
1/2 cup crumbled feta |
| Melt butter in saucepan and whisk in flour until well blended. Cook for 1 to 2 minutes to remove the starchy taste of the flour. Gradually add the milk, stirring, until the mixture comes to a boil. Season with salt, pepper, and nutmeg. Simmer until the sauce thickens. Beat the egg yolk slightly. Add the hot, thickened sauce to the egg yolk, stirring well. Pour the egg yolk mixture back into saucepan, stirring constantly. Add the crumbled feta cheese and stir constantly until cheese is melted and fully incorporated. Remove sauce from heat and use immediately. |
| Oyster Stew Over Spinach Potato Cakes |
1 tablespoon olive oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 cups fresh spinach (packed) cleaned, stemmed, and chopped
Salt
Freshly ground black pepper
1 cup mashed potatoes
2 eggs
1 1/2 cups fine dry bread crumbs
1 cup flour
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons milk
1 cup vegetable oil
2 dozen large shucked oysters, with their liquor
2 tablespoons butter
1/2 cup chopped onions
3/4 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons of Worcestershire
Dash of Crystal Hot Sauce
2 tablespoons chopped parsley
4 teaspoons grated Parmigiano-Reggiano cheese
1 cup fresh spinach leaves, cleaned and fried
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In a sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Sauté for 1 minute. Add the spinach. Season with salt and pepper. Sauté until wilted about 2 minutes. Remove from the heat and cool completely.
In a mixing bowl, combine the potatoes, 1 egg and the spinach mixture. Season with salt and pepper. Mix well. Stir in 1/2 cup of the bread crumbs. Divide the mixture in fourths and form into round cakes, about 1-inch thick. Season the flour with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme. Whisk the remaining egg and milk, together. Season the remaining 1 cup bread crumbs with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme.
Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In another sauté pan, heat the oil. When the oil is hot, add the cakes and pan-fry until golden brown, about 2 to 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme. Set aside and keep warm. Drain the oysters, reserving the liquor. Set aside.
In another sauté pan, melt the butter. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the garlic and continue to sauté for 1 minute. Add the reserved oyster liquor, cream, lemon juice, and Worcestershire sauce. Season with the hot sauce, salt and pepper. Bring the mixture to boil and then reduce the heat to medium and simmer until the cream thickens, about 4 minutes. Season the oysters with salt and pepper. Stir in the oysters and cook for about 2 minutes or until the edges curl. Add the parsley and remove from the heat.
To serve, place a cake in the center of each shallow bowl. Spoon the oysters and sauce around each cake. Garnish with the cheese and fried spinach.
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| Oysters en Brouchette |
24 shucked oysters
12 slices of bacon, cut in half and at room temperature
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup all-purpose four
Vegetable oil, for frying |
Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with salt, pepper and a little paprika. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with salt, pepper, garlic powder, cayenne pepper, onion powder, oregano and thyme. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
Remoulade:
2 eggs
1 tablespoon minced garlic
Juice from one fresh lemon
1 tablespoon chopped parsley
2 tablespoons chopped green onions
2 tablespoons chopped celery
1 cup olive oil
1 tablespoon Creole or whole-grain mustard
2 tablespoons ketchup
Salt and pepper
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor or blender and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. |
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