Oysters Casino Food

OYSTERS CASINO

Oysters Casino image

This recipe for oysters casino is from "The Hog Island Oyster Cookbook" by Jairemarie Pomo.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

4 slices bacon, chopped
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
Rock salt
2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
Minced fresh flat-leaf parsley, for garnish

Steps:

Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.
Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.
Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.

OYSTERS CASINO WITH RED BELL PEPPERS, CHILI AND BACON

Oysters Casino with Red Bell Peppers, Chili and Bacon image

Provided by Tyler Florence

Categories appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 strips bacon
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
1/4 cup roughly chopped shallots
1/4 cup roughly chopped red bell pepper
1/4 cup roughly chopped celery
2 sprigs fresh oregano, leaves picked
2 sprigs fresh thyme, leaves picked
2 teaspoons lemon zest and juice
1/4 teaspoon dried red chili flakes
Kosher salt and freshly ground black pepper
1 dozen large (approximately 4 inches) West Coast oysters on the half shell
1/4 bunch flat-leaf parsley, finely chopped for garnish

Steps:

Preheat oven to 425 degrees F.
Lay bacon out on a roasting pan in a single layer and bake for 10 minutes until just crispy - remember they will be going back into the oven with the oysters so you don't want to finish the bacon just yet. While the bacon is cooking, place the butter, garlic, shallots, bell pepper, celery, lemon zest and juice, oregano, thyme, and chili flakes in a food processor; pulse until well combined, but still has texture. Season with salt and pepper, to taste.
Remove bacon from oven and cut up into pieces. Lay oysters in their half shells out on a large roasting pan in a single layer (you can use rock salt or a sheet of crumpled foil to steady them). Place 1 tablespoon of the casino butter mixture on top of each oyster and place a piece of bacon on each. Bake oysters in the hot oven until bubbly, approximately 10 to 12 minutes. Finish with finely chopped, fresh flat-leaf parsley and serve.

CLAMS & OYSTERS CASINO

Clams & Oysters Casino image

Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Yield 24

Number Of Ingredients 13

Ingredients

6 slices ciabatta (1/2 inch each)
12 medium oysters, such as Malpeque, scrubbed
12 medium clams, such as top neck, scrubbed
4 tablespoons unsalted butter
1 tablespoon minced garlic (from 2 to 3 cloves)
1/3 cup finely chopped red bell pepper (from 1/2 pepper)
1/4 cup dry vermouth, such as Dolin
2 teaspoons packed finely chopped fresh oregano leaves
1/4 cup packed chopped flat-leaf parsley leaves
1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup)
Freshly ground pepper
1 3/4 ounces pancetta, finely diced (1/3 cup)
Rock salt or other coarse salt, for serving (optional)

Steps:

Tear bread slices into pieces and place in the bowl of a food processor. Pulse until coarse crumbs form (you should have about 2 cups).
Preheat broiler with rack 6 to 7 inches below heating element. Arrange shellfish in a single layer on a rimmed baking sheet. Broil just until shells begin to open, 4 to 6 minutes.
When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a fine-mesh sieve into a measuring cup. Fill shells with liquor (you may not need it all).
Melt butter in a large skillet over medium. Add garlic and bell pepper; saute until fragrant, about 1 minute. Add vermouth; boil until mostly evaporated. Add breadcrumbs and oregano; cook, stirring occasionally, until breadcrumbs turn golden and crisp in places, about 3 minutes. Remove from heat. Stir in parsley and cheese; season with pepper. Divide breadcrumb mixture evenly among shellfish, then top evenly with pancetta.
Broil just until crisp and golden brown on top, 2 to 4 minutes. Serve warm on a platter lined with rock salt.

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