BAKED OYSTERS AND SPINACH
Make and share this Baked Oysters and Spinach recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
- Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
- Preheat oven to 400 degrees F.
- In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
- Add the spinach, nutmeg, salt, pepper, and cream.
- Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
- Add the oysters and dill and stir well.
- Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1
CREATIVE OYSTER LOAF
Provided by Emeril Lagasse
Time 20m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
OYSTER STUFFING
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 250 degrees F.
- Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
- Raise the oven temperature to 350 degrees F.
- Melt 1 tablespoon of the butter.
- Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
- In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
- To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
- In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.
SAN FRANCISCO OYSTER LOAF
This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.
Provided by Skypoodle
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
- Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
- Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
- Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
- Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
- Serve hot.
OYSTER AND SPINACH CHOWDER
This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.
Provided by Raoulysgirl
Categories Soups, Stews and Chili Recipes Chowders
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute the chopped onion, green onion, and mushrooms until tender. Stir in the spinach a handful at a time and cook to wilt.
- Whisk together 2 cups of milk with the flour in a small bowl. Pour into saucepan, and add remaining milk and chicken broth. Cook over medium heat until thickened. Stir in undrained oysters and cheese. Cook, stirring often, until cheese has melted.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 13.4 g, Cholesterol 48.8 mg, Fat 7.8 g, Fiber 1.1 g, Protein 11.4 g, SaturatedFat 3.8 g, Sodium 186.7 mg, Sugar 5.5 g
NORTHERN CALIFORNIA OYSTER STUFFING
Categories Leafy Green Shellfish Side Bake Christmas Thanksgiving Stuffing/Dressing Oyster Spinach Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
- To bake stuffing in turkey:
- Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
- To bake all stuffing in pan:
- Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
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