POACHED OYSTERS IN ANISE-FLAVORED CREAM WITH BLACK PEPPER CREME FRAICHE AND CAVIAR
Steps:
- Combine the creme fraiche, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine mesh strainer and place over a bowl. Let the mixture drain, refrigerated, for up to 2 hours. Cover until needed.
- Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups.
- Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add cayenne pepper. Add the heavy cream, the 1 1/2 cups oyster liquor, and the liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper, and reduce the heat to medium. Simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. Add half of the spinach to the cream and puree with an immersion blender, or in batches in a blender or food processor. Strain through a fine-mesh strainer into a large clean saute pan, and keep warm.
- Heat the oil in a medium stockpot to 350 degrees F.
- Add the remaining spinach to the pot in batches and fry until crispy, about 45 seconds. With a slotted spoon remove the cooked spinach and drain on paper towels. Season lightly with salt to taste.
- Add the oysters to the sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes, depending upon their size. Remove from the heat.
- To serve, arrange 6 oysters around the inner edge of a shallow, rimmed soup bowl like the spokes of a wheel, and spoon 1/2 cup of sauce around the oysters.
- Spoon a dollop of Black Pepper Creme Fraiche into the center of the bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Repeat with the remaining ingredients and serve.
POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM
Provided by Food Network
Number Of Ingredients 15
Steps:
- Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
- Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.
CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS
Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
Number Of Ingredients 33
Steps:
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
- Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
BROILED OYSTERS
Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty bread for soaking up the sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
- Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.
BROILED OYSTERS
These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain oysters or shuck and save deep shell side.
- Place drained oysters in a shallow buttered pan.
- Or place shucked oysters on shell with some of saved liquor.
- Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
- Pour mixture over oysters, either panned or shucked.
- If doing on half shell, place them on a cookie sheet.
- Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
- Serve immediately, with parsley sprinkled over and lemon slices.
- Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
- Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.
Nutrition Facts :
OYSTER STEW WITH VIRGINIA HAM
Fresh oysters are gently simmered in a rich, smoky broth made with cream, apple cider, and Virginia ham for this super-savory, irresistible stew.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Using 2 forks, shred ham into bite-size pieces. (You should have 1 cup.)
- In a saucepan, melt butter over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in ham. Increase heat to high and add cider; cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Reduce heat to medium, add cream, and heat through, stirring often, until just bubbling, 5 to 6 minutes.
- Stir in oysters and liquor; cook until oysters turn opaque and begin to curl, 1 to 2 minutes. Lightly season with salt and pepper. Divide among 4 bowls and serve, with crackers and more pepper.
More about "broiled oysters with celery cream and virginia ham food"
SIMPLE BROILED OYSTERS RECIPE
Web Jan 22, 2019 I mixed these together well. The drained oysters were added into the small baking dish with the melted butter mixture and tossed to coat. Next, the entire shabang was popped into the oven on broil for roughly …
From trishadishes.com
From trishadishes.com
VIRGINIA HAM AND OYSTERS RECIPE | AMERICAN RECIPES | PBS FOOD
Web Add cream and season with salt and pepper. Add beurre meunière and whisk to combine. Finish with catsup. Pour the oysters and their liquid into the cream sauce and let …
From pbs.org
Estimated Reading Time 1 min
From pbs.org
Estimated Reading Time 1 min
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web Aug 13, 2017 - Get Broiled Oysters with Celery Cream and Virginia Ham Recipe from Food Network
From pinterest.com
From pinterest.com
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM BY BOBBY FLAY …
Web Aug 26, 2022 - Broiled Oysters with Celery Cream and Virginia Ham by Bobby Flay. Aug 26, 2022 - Broiled Oysters with Celery Cream and Virginia Ham by Bobby Flay. Aug …
From pinterest.com
From pinterest.com
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web Remove and discard top shell; drain and reserve 1 cup oyster liquor. Keep oysters in the deeper bottom shell. Arrange oysters over rock salt in a jellyroll pan; chill.
From fooddiez.com
From fooddiez.com
OUR BEST OYSTER RECIPES
Web Jun 9, 2022 Oyster and Cracker Dressing. Marcus Nilsson. Coarsely ground saltine crackers mixed with good butter is a foundation for fresh oysters in this rustic meal for a …
From marthastewart.com
From marthastewart.com
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web Aug 8, 2017 - Get Broiled Oysters with Celery Cream and Virginia Ham Recipe from Food Network. ... 2017 - Get Broiled Oysters with Celery Cream and Virginia Ham …
From pinterest.com
From pinterest.com
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM RECIPES
Web In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley, lemon zest, and juice. Bring to a boil and let reduce by …
From tfrecipes.com
From tfrecipes.com
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web Dec 22, 2017 Step 1. Shuck the oysters and drain, saving the oyster liquor for the sauce and the top shells. Step 2. In a non-corrosive saucepan, add the oyster liquor, 8 ounces …
From recipenet.org
From recipenet.org
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web 36 Atlantic oysters, preferably Chinquoteague, or any medium large, fresh variety; 2 to 3 ounces Virginia ham, diced finely; 2 bay leaves; 1/2 bunch flat-leaf parsley, leaves …
From punchfork.com
From punchfork.com
FOODCOMBO
BROILED OYSTERS WITH CELERY CREAM AND VIRGINIA HAM
Web In a non-corrosive saucepan, add the oyster liquor, 8 ounces of the heavy cream, the celery seed, bay leaves, parsley, lemon zest, and juice. Bring to a boil and let reduce by 1/
From fooddiez.com
From fooddiez.com
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