EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 first course servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
- Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
- Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
- While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
- Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
- Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.
GRILLED STUFFED OYSTERS
Provided by Food Network
Categories appetizer
Time 40m
Yield 1 dozen oysters
Number Of Ingredients 12
Steps:
- Preheat a grill for high heat.
- Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.
GRILLED OYSTERS THREE WAYS
Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.
Provided by Food Network Kitchen
Time 55m
Yield 36 oysters
Number Of Ingredients 17
Steps:
- For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
- For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
- For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
- For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
- Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
- Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
- Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
- Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
- Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
- Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.
TURKEY BREAST WITH OYSTER STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
- Preheat an oven to 400 degrees F.
- Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
- While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
OYSTER STUFFED MUSHROOM CAPS
Make and share this Oyster Stuffed Mushroom Caps recipe from Food.com.
Provided by Bergy
Categories Cheese
Time 40m
Yield 24 Stuffed Mushrooms
Number Of Ingredients 12
Steps:
- Roll the chopped oysters in the bread crumbs.
- Melt butter and add minced garlic.
- Season with salt, pepper& herbs.
- Fry the oysters in the butter mixture.
- Fill the mushroom caps.
- Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
- Sprinkle the cheese over the caps.
- Cover& bake 350f for 15 minutes.
- Uncover& broil for 1-2 minutes.
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Estimated Reading Time 4 mins
- Grilled Oysters. If you don't have an expert shucking hand, tossing oysters on the grill will make it easier. They won't open as much as mussels or clams do, but the top shell loosens in the heat.
- Oysters Kilpatrick. Top shucked oysters with bacon, Worcestershire sauce, balsamic vinegar, and butter for a sophisticated starter or light meal. Go for fresh, locally caught oysters if possible, since the dish is only as good as the base.
- Butter and Herb Baked Oysters. A buttery breadcrumb topping gives baked oysters a nice richness, while fresh lemon juice adds zing. Add chopped parsley, thyme, marjoram, or your favorite fresh herb blend to customize the flavor.
- Crispy Fried Oysters. With a crisp and crunchy cornmeal batter, fried oysters make the perfect seafood snack, salad topper, or po'boy filling. We've also included a recipe for homemade tartar sauce for dipping, but the jarred version works if you don't have time.
- Drago's Grilled Oysters. If you can't get to Drago's in New Orleans, make their famous charbroiled oysters at home with this recipe straight from the owner.
- Crispy Southern Fried Oysters. With just a few ingredients and only about 15 minutes of cook time, these Southern-fried oysters make a quick and satisfying meal.
- Seafood Gumbo with Oysters. Oysters, shrimp, along with crab meat and claws give this classic gumbo a ton of seafood flavor. Lots of veggies round this hearty Louisiana-style stew that really sticks to your ribs.
- Cornbread and Oyster Dressing. Many Southern Thanksgiving dinners just wouldn't be complete without oyster dressing or stuffing. But this fragrant and satisfying side tastes great any time of year, either with turkey or as an accompaniment to main dishes such as pork or chicken.
- Sauteed Oysters with Wine and Herbs. Tarragon, dry white wine, and butter add an earthy note to briny oysters, perfect for a dinner party or special meal for two.
- Slow Cooker Oyster Stew. Use your slow cooker to make this easy, set-it-and-forget-it oyster stew that uses just a few simple ingredients. Add chopped chives or green onions for a pretty and flavorful garnish, or sub in some half-and-half for an even creamier broth.
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- Clark's Oyster Bar's Cioppino. This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. View Recipe.
- Roast Oysters. “The warmness of the brown butter balances the brininess of seafood,” says chef Vivian Howard. View Recipe.
- The BLT Oyster Stuffing. Adding oysters and bacon incorporates textural contrasts and bold flavors. View Recipe.
- Oysters Casino. This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
- Baguette, Smoked Oyster, and Pancetta Stuffing. If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top. View Recipe.
- Oysters with Finger Lime and Ginger Mignonette. In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).
- B.O.L.T (Bacon, Oyster, Lettuce, Tomato) As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
- Broiled Oysters with Garlic Breadcrumbs. Enjoy this dish alongside homemade soda bread! View Recipe.
- Creamy Oyster and Watercress Stew. The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.
- Grilled Oysters. Choose oysters with a deep, round shape—they're better at capturing the oyster liquor and any melted butter than flat ones. View Recipe.
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