BROILED OYSTERS WITH SALSA
Provided by Amanda Hesser
Categories easy, quick, appetizer
Time 25m
Yield 6 - 8 servings
Number Of Ingredients 9
Steps:
- Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds. Rinse under cool water, and remove skins. Halve tomatoes, discarding pulp and seeds, and cut into 1/8-inch dice; there should be about 3/4 cup.
- Line a serving platter with a layer of rock salt, and set aside.
- In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro. Season with salt to taste.
- Preheat broiler with rack 6 inches under heating element. Place oysters in broiling pan, and broil 1 minute. Transfer to prepared platter. Top each oyster with small spoonful of salsa, and dab of sour cream. Garnish platter with sprinkling of cilantro, and serve immediately.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 2 grams
CRISPY FRIED OYSTERS WITH SWEET CORN CILANTRO SALSA
Steps:
- For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
- Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
- For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
- Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
- Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.
MEXICAN OYSTERS
Provided by Liza Davies
Yield Makes 12
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 30 minutes.
- Preheat broiler. Arrange oysters on broiler-proof pan. Spoon salsa over oysters, dividing evenly. Broil until heated through, about 5 minutes. Serve with bread to soak up juices.
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 :
GRILLED EAST COAST OYSTERS WITH CORN JALAPEñO SALSITA
I've been a big fan of the plump and succulent wonders of oysters for a long time-since even before I started frequenting one of my favorite raw bars: the one in the Blue Ribbon, in Tribeca. Something about the charm of this particular example of our sea's bounty has always intrigued me. These days I prefer local (like Cape Cod) over other types of oysters, but, still, I'm open! The accompanying salsita-which is tasty all by itself or even spread on a small salad of your favorite greens-offers a wonderful flavor and texture balance. I suggest making the accompanying sauce ahead of time so you can visit with your guests. Then just grill the oysters, plate them, and serve.
Provided by Rafael Palomino
Yield 3 servings
Number Of Ingredients 10
Steps:
- Light a fire in a charcoal or gas grill. Place the corn-without anything on it-on the grill grate. Grill the ears of corn, rotating the corn as needed to keep it from getting charred too much on one side, for about 7 minutes. (Don't overcook the corn, or it will become mushy!) Remove from heat and let cool slightly. Remove the kernels from the cobs and set aside.
- Meanwhile, squirt just a bit of canola oil on the tomato and onion slices. Sprinkle pepper on top. Place the onion slices on the grill. Add the tomatoes cut-side down on the hot grate and grill until both are nicely browned, 3 to 5 minutes. Turn the onion slices and tomatoes with tongs and continue grilling until the bottoms of the tomatoes (the rounded parts) are nicely browned and the onion becomes softer and fragrant, about 3 more minutes.
- Dice the onion and tomatoes and place in a bowl. Add the corn kernels and the jalapeño. Pour in the olive oil and vinegar and stir to combine. Season with salt. This can be done up to one day ahead of time; just bring the salsita to room temperature prior to serving.
- Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes. Discard any oysters that have not opened on their own. Further open the ones that have started to open and top each one with 1 teaspoon of the corn and jalapeño salsita. Serve hot.
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