Garlicky Bacon Smoked Oysters Food

FRIED OYSTERS WITH BACON, GARLIC, AND SAGE

Steps:

• Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
• Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12-15 minutes. Transfer bacon to a small bowl with a slotted spoon.
• Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add 1/2 cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
• Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining 1/2 cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
• Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
• Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
• Do Ahead
• Oysters can be dredged 4 hours ahead. Keep chilled.

OYSTERS 'N' BACON

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

PETITE SMOKED OYSTER STEW W/BACON, POTATOES AND ONIONS

Steps:

• Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
• *While potatoes are boiling, saute chopped onion in butter til tender.
• Drain saucepan of potato water keeping potatoes in there.
• Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
• Heat over LOW heat til heated through.
• Stirring gently ocaisionally.
• *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
• Garnish heavily, each bowl with bacon.
• Serve with oyster crackers or saltines.
• Some like a little hot sauce served with on the side, too.
• *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).

OYSTER AND BACON STUFFING

Steps:

• Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
• Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
• Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
• Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

GARLICKY BACON SMOKED OYSTERS

Steps:

• Cut the bacon strips in thirds.
• Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
• In a medium skillet, heat the oil, and add the garlic.
• Cook the wrapped oysters in oil until the bacon is crisp.
• Remove from the pan and drain on a paper towel.