Pickled Oysters Food

ROASTED OYSTERS WITH PICKLED RADISHES, CARROTS AND CELERY ROOT

Steps:

• For the Pickled radishes etc:
• Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature.
• Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.
• For the Oysters:
• In a medium skillet, heat the oil over medium-low-heat. Add the leek, shallot and garlic and cook until soft, about 7 minutes. Season with salt and pepper and set aside to cool. Meanwhile, make the brown butter. In a small skillet, cook the butter over medium heat, swirling the pan, until the better melts and the milk solids turn golden brown, about 3 minutes. Set aside to cool.
• Preheat the oven to 450°F, or prepare an outdoor grill and let the coals burn until they turn white.
• To keep the oysters from tipping, spread the rock salt in a large baking pan and nestle the oyster in the salt, being careful not to spill the juices. With a spoon, gently lift each oyster from the shell, slip about 1/4 teaspoon of the cooked leek mixture into the shell, and set the oyster on top. Drizzle with a little brown butter.
• Bake in the over or cook on the grill until the oysters are just heated through, about 5 minutes. Top each oyster with a few pieces of pickled radishes, carrots, celery root and chives.

VINCENT PRICE PICKLED OYSTERS

Steps:

• Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges.
• Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
• To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
• Remove pickling sauce from heat and let cool.
• Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
• Cover tightly and chill in refrigerator for 1 day.

PICKLED OYSTERS OR MUSSELS

Steps:

• Prepare the shellfish first by scrubbing shells.
• Steam the shellfish just enough so that the shells become open.
• Strain the liquid from steaming and cool in the refrigerator.
• Remove the meat from the shells.
• Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
• Leave to cool.
• Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
• Pour the cooled vinegar mixture over the meat to cover.
• Seal firmly and store in the refrigerator.

PICKLED OYSTERS

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.

OYSTERS WITH PICKLED SHALLOT

Steps:

• Put the shallot, vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove and cool. Transfer to a small bowl for serving. Open the oysters and loosen the muscles from the hinges. Arrange the oysters on the half shell on a platter and serve immediately, passing the pickled shallot for those who want it. A few lemon wedges for those who prefer their oysters' plain is a nice thought, too.

BAKED OYSTERS ITALIANO

Steps:

• Sprinkle a thin layer of rock salt in the bottom of a shallow baking dish.
• In a small bowl, add the Italian dressing, lemon juice, and hot sauce; stir to combine and set aside.
• In another small bowl, add the breadcrumbs and next 3 ingredients; stir to combine.
• Place the oysters (in their shells) over the rock salt.
• Sprinkle Italian dressing mixture and breadcrumb mixture evenly over each oyster.
• Bake at 425° for 6-8 minutes or until edges of oysters start to curl.
• Sprinkle with minced parsley.

NEW ENGLAND PICKLED OYSTERS

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.