CAESAR SALAD BUFFET
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pulse the egg yolks, lemon juice, Dijon, garlic, Worcestershire and 2 teaspoons salt in a food processor fitted with the blade attachment or in a blender until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
- Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
- Combine crackers, olive oil, black pepper and remaining teaspoon salt with the reserved oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
- Put a spoonful of the dressing on each plate. Place a romaine heart half face-up on the dressing, then drizzle with additional dressing. Top with croutons, cracked black pepper and Pecorino-Romano.
ELECTRIC SMOKER SMOKED OYSTERS
Simple yet elegant oysters smoked in their own shells. I've never been a fan of canned oysters but they don't even compare to these. Smoking them in their own liquor plumps them up and gives them a great texture.
Provided by Soup Loving Nicole
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an electric smoker to 225 degrees F (110 degrees C).
- Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
- Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
- Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 2.4 g, Cholesterol 19.1 mg, Fat 0.7 g, Protein 3.2 g, SaturatedFat 0.2 g, Sodium 148.8 mg, Sugar 0.3 g
SMOKED OYSTER SPREAD
This is a wonderful appetizer for oyster lovers. Simple to prepare with readily available ingredients. Great for unexpected guests. Spread on Baguettes or dip with crackers.
Provided by MOLLYB111
Categories Appetizers and Snacks Seafood
Time 8m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 0.6 g, Cholesterol 7 mg, Fat 1.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 38.6 mg
SMOKED OYSTERS ON TOAST
Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.
Provided by Todd Richards
Categories snack Egg Oyster Appetizer Lunch Pescatarian Peanut Free Soy Free Tree Nut Free Picnic Quick & Easy Trout Chive Celery Condiment/Spread
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
- Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
- Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
- Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
- Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables
SMOKED OYSTER CAESAR
In this recipe, smoky canned oysters complement the rich egg yolks and provide flavor for oyster cracker croutons. Other canned fish are good Caesar salad material, providing they are packed in oil, which amps up their flavor almost to a condiment level of oomph.
Provided by Justin Warner
Categories Salad Lettuce Oyster Quick & Easy Dinner Fish Cheese Egg Appetizer Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8 people
Number Of Ingredients 13
Steps:
- In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
- Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
- Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
- Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese.
- Do ahead
- Dressing can be made up to 7 days ahead. Pour into a container and keep chilled.
EASY SMOKED OYSTER SNACK
I keep these ingredients on hand for when I need to come up with a quick and easy snack or hors d'oeuvre. Frankly, I'm guessing about how many I get from one block of cream cheese and 1 can of smoked oysters. I just keep going until one of the ingredients is used up or until I have all I need for the occasion.
Provided by echo echo
Categories Lunch/Snacks
Time 5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Spread cream cheese on Triscuits.
- Top each with a smoked oyster.
Nutrition Facts : Calories 32.3, Fat 2.4, SaturatedFat 1.5, Cholesterol 10.9, Sodium 53.7, Carbohydrate 1, Protein 1.6
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
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