Vincent Price Pickled Oysters Food

VINCENT PRICE PICKLED OYSTERS

Vincent Price Pickled Oysters image

From Mr. Price's "Come into the Kitchen" cookbook comes this oyster recipe from the Early America chapter. Prep time includes chilling.

Provided by Julesong

Categories Refrigerator

Time P1DT15m

Yield 3 cups, approx

Number Of Ingredients 8

Ingredients

4 dozen large live oysters
8 peppercorns
3/4 teaspoon salt
1/4 teaspoon ground mace
3 tablespoons white wine
1/4 cup cider vinegar
2 tablespoons sherry wine
6 drops Tabasco sauce

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.

Nutrition Facts : Calories 706.4, Fat 18.4, SaturatedFat 4.1, Cholesterol 400, Sodium 1438.6, Carbohydrate 41.6, Sugar 0.6, Protein 75.7

PICKLED OYSTERS OR MUSSELS

Pickled Oysters or Mussels image

Make and share this Pickled Oysters or Mussels recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

mussels (or just about any other shellfish) or oyster (or just about any other shellfish)
10 ounces white vinegar
1/2 tablespoon clove
1/2 tablespoon allspice
1/2 tablespoon red pepper
1/2 tablespoon cracked whole mace
bay leaf
lemon slice

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.

Nutrition Facts : Calories 23.6, Fat 0.8, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 0.2

PICKLED OYSTERS

Pickled Oysters image

Provided by Jean Anderson

Categories Herb Oyster Spice Hot Pepper Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds)
Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices
4 whole allspice
4 blades mace
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt, or to taste
1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)

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.

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