NEW ENGLAND PICKLED OYSTERS
For eating right out of the jar, or to use in your favourite shellfish recipes. From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Savory
Time 30m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Wash and clean the oysters.
- Bring the oyster liquor to a boil and skim.
- Add oysters and seasonings and cook until oysters are plump and the edges curl.
- Add the hot vinegar and pour into sterilized jars; seal.
- Allow to stand at least 24 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 198.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 113.4, Sodium 969.8, Carbohydrate 11.9, Fiber 0.3, Protein 21.5
PICKLED OYSTERS
Provided by Jean Anderson
Categories Herb Oyster Spice Hot Pepper Boil
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
- 2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
- 3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
- To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
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