Oysters Remick Food
BAKED OYSTERS REMICK
This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
- Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
- Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
- Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
- Garnish with parsley and slice of lemon or lime before serving.
BROILED OYSTERS
These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain oysters or shuck and save deep shell side.
- Place drained oysters in a shallow buttered pan.
- Or place shucked oysters on shell with some of saved liquor.
- Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
- Pour mixture over oysters, either panned or shucked.
- If doing on half shell, place them on a cookie sheet.
- Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
- Serve immediately, with parsley sprinkled over and lemon slices.
- Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
- Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.
Nutrition Facts :
ITALIAN BAKED OYSTERS
I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT THE OVEN to 450°F.
- DIVIDE THE OYSTERS among individual gratin dishes.
- Combine the olive oil and butter in a small pan and gently heat just until the butter has melted.
- In a separate bowl, combine the bread crumbs, green onion, parsley, tarragon, garlic, and cayenne with salt and pepper to taste.
- Pour the olive oil/butter mixture over the crumbs and stir to mix well.
- SPRINKLE THE TOPPING over the oysters and set the dishes on a baking sheet for easy handling.
- Bake the oysters until the crumbs are lightly browned and the oysters are plump, 12 to 15 minutes.
Nutrition Facts : Calories 590, Fat 30.3, SaturatedFat 8, Cholesterol 236.1, Sodium 610.8, Carbohydrate 33.3, Fiber 0.9, Sugar 1, Protein 44.1
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