Oyster Noodle Casserole Food

OYSTER SOUP

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *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.

OYSTER STUFFING

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.

OYSTER PO' BOY

Steps:

• For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
• Heat the oil to 350 degrees F in a large cast-iron skillet.
• Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
• Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
• In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

OYSTER SOUP

Steps:

• In a heavy bottomed stock pot, melt butter and saute onion, celery, and whites of scallions. Cook briefly then add flour and stir for approximately 5 minutes. Add sherry, stir together, then add cream and milk and whisk until smooth. Allow to simmer for about 15 to 20 minutes. Add salt, pepper, hot sauce and oysters. Bring to a slight simmer. Remove from heat and stir in parsley and scallion tops. Serve the soup topped with a dollop of whole butter.