SMOKED OYSTERS ON CRACKERS
Make and share this Smoked Oysters on Crackers recipe from Food.com.
Provided by peachez
Categories < 15 Mins
Time 10m
Yield 16 crackers
Number Of Ingredients 8
Steps:
- Build each cracker base first with an oyster then with a dab of any optional ingredients and top with cheese. I place a metal rack within a small broiler proof dish, keeps the crackers from getting soggy. Place cracker bites on rack.
- Broil till cheese starts to melt - anywhere from 30 seconds to a minute. Eat immediately, doesn't keep.
Nutrition Facts : Calories 46.4, Fat 3, SaturatedFat 1.5, Cholesterol 8.8, Sodium 73.8, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 2.4
SMOKED OYSTERS AND CHEDDAR ON SALTINES
This is one of my favorite things to have for lunch when eating alone! As my DH hates it, LOL!!! For Oyster Lovers Only! Good appetizer, too!
Provided by Wildflour
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Top crackers with cheddar cheese, then place one to two oysters on top.
- Lightly sprinkle with lemon juice, optional.
Nutrition Facts : Calories 215.5, Fat 12.1, SaturatedFat 6.5, Cholesterol 39.9, Sodium 420.4, Carbohydrate 15.6, Fiber 0.6, Sugar 0.2, Protein 10.7
FRIED SALTINES WITH CHEDDAR AND ONION
McSorley's Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale - dark and light - the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It's like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.
Provided by Gabrielle Hamilton
Categories crackers and chips, appetizer
Time 30m
Yield 37 crackers
Number Of Ingredients 5
Steps:
- Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
- Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it's ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
SMOKED OYSTERS AND BACON
This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.
Provided by Peter J
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
- Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
- Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
Nutrition Facts : Calories 208.6, Fat 12.5, SaturatedFat 3.1, Cholesterol 83.5, Sodium 263.2, Carbohydrate 7.5, Protein 15.6
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- Your Favorite Meat. Smoked oysters are an incredibly versatile food. They’re tasty on their own, can be mixed into a variety of dishes, or topped on all sorts of meals.
- Celery Root Salad. If you’ve never given celery root salad a try, it’s high time you did. Celery root salad is a delicious mix of parsley, celery root, and shallots dressed in olive oil and lemon juice, and tossed with tender cubes of smoked salmon.
- Grilled vegetables. One side dish you may want to try with smoked oysters is grilled vegetables. This side is a great way to cleanse your palate in between bites of the smoky oyster morsels.
- Baked sweet potatoes. A baked sweet potato has a lighter, simpler flavor than smoked oysters, so it doesn’t compete with the taste of the oysters. And because it has a soft texture, it complements the crispness of your smoked oysters.
- Stuffed Mushrooms. Stuffed mushrooms are the perfect accompaniment to smoked oysters because they share an umami flavor profile (but in different ways).
- French Onion Soup. French onion soup is a classic side dish that has been around seemingly since the beginning of time. It’s no surprise, then, that some people worry that serving it with smoked oysters might be too much of a good thing—it could be too much flavor.
- Crispy Baked Cauliflower. Crispy baked cauliflower is a cleverly disguised snack that’s low in carbs and calories (so you won’t feel guilty), but still has plenty of taste.
- Caprese Salad. Caprese Salad is a simple option—just make sure to use fresh tomatoes, mozzarella, and basil, and drizzle everything with olive oil and balsamic vinegar.
- Caesar Salad. A salad is a wonderful side dish to serve with smoked oysters because it is light and refreshing. Caesar salad in particular pairs well with smoked oysters because of the acidity and creaminess of the dressing, which contrasts nicely with the smoky flavor of the oysters.
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