Smoked Oysters On Crackers With Hot Sauce Food

SMOKED OYSTERS ON CRACKERS

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.

ROASTED ONION AND SMOKED CHILE OYSTER SAUCE

Steps:

• Start by caramelizing the onions: place the onions in a skillet over medium heat with 1 tablespoon of the oil. Saute, stirring occasionally, until the onions turn a rich, deep-golden brown, about 30 minutes.
• Next, in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil until translucent and the edges begin to brown.
• Mince the caramelized onions and add to the shallots, along with the wine and vinegar. Reduce the liquid until syrupy and almost gone. Add the cream and chipotle, and reduce the liquid, until thickened by half. Add the lemon juice and salt and pepper to taste.
• Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted. Repeat until all of the butter has been incorporated. Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and re-check for salt and pepper.
• Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks.
• To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil).
• Serve with fresh oysters.

SMOKED OYSTERS ON CRACKERS WITH HOT SAUCE

Steps:

• Place each of the oysters onto a cracker, and then sprinkle each with the scallions and chiles. Add hot sauce, to taste.

SMOKED OYSTERS ON TOAST

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 SPREAD

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

MY EASY SMOKED OYSTER STEW W/BACON POTATOES & ONIONS

Steps:

• 1. Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes. Check them with a knife for tenderness. *While potatoes are boiling, saute chopped onion in butter til tender. Drain saucepan of potato water keeping potatoes in there. Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter. Heat over LOW heat til heated through. Stir gently occaisionally. *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;) Garnish each bowl heavily with cooked crumbled bacon. Serve with oyster crackers or saltines. Some like a little hot sauce served with on the side, too. *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.)
• 2. *Tip: I always cook an entire package/pound of bacon when I get it home, drain on papertowels, then wrap in clean papertowels and put into a freezer baggie for future use. You get the whole mess done in one shot, and then you can use however much you need at whatever time for anything from garnishes to BLT's! It's VERY handy!!!! :D To reheat: Just wrap in a sheet of papertowel and zap for about 8-10 seconds or til sizzling. Wah-lah!! :D