BAKED OYSTERS WITH TASSO CREAM
I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw's Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. -Taylor Hicks, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1 dozen (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine., In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm., Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.
Nutrition Facts : Calories 236 calories, Fat 22g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
BAKED TASSO BUTTER OYSTERS
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Shuck oysters. Combine the butter and garlic. Top each oyster with 1 tablespoon butter and 1 ounce of tasso, and sprinkle with Parmesan and pinch of Spice Mix. Grill over high heat until oysters curl and cheese melts.
- Combine ingredients.
BAKED OYSTERS "LYNNAFELLAR"
Steps:
- Preheat the oven to 350 degrees F.
- In a skillet over medium-high heat, render the bacon until crisp and golden brown. Add the leeks and cook until soft. Add the spinach and cream and cook until the cream thickens. Season with salt and pepper.
- Place 1 oyster on each shell. Top with a spoonful of the creamed spinach. Place the oysters onto a baking sheet and top each oyster with Parmesan. Bake for 5 minutes.
EGGPLANT, OYSTER, AND TASSO GRATIN
Provided by Susan Spicer
Categories Pork Side Mardi Gras Casserole/Gratin Parmesan Oyster Eggplant Winter New Orleans Louisiana Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.
- Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
- Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
- To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.
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