GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
he broiler and nap each oyster with about 1 tablespoon hollandaise
o the stew along with Louisiana-style hot sauce. Bring the
dges are bubbly.
Remove oyster from shell once, bed mashed
On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.
d drain, reserving as much oyster liquor as possible. Also strain
ith rock salt.
Nest oyster shells into salt bed.
ierce with a toothpick each oyster several times).
Combine bread
Drain all of the liquid from the spinach.
Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
Add spinach and stir for about 1 minute to fully incorporate the seasoning.
Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. ...
ash shells.
Place each oyster in deep half of shell
he 1/2 cup reserved oyster juice, and bring to a
n hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes
ot.
Add oysters and oyster liquor, and simmer 3 minutes
n one cup of oyster broth or oyster liquid from prepackaged oysters
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Heat pastry shells.
Over low heat cook oysters in oyster liquor until edges curl.
Drain and chop.
Over low heat, melt butter and stir in slowly for smooth consistency:
flour, green onions, half and half, and soup. Add oysters and seasonings and cook for 4 minutes.
Spoon into baked pastry shells.
Serve as hot appetizer.
Pour the oysters into a shallow 9\" pie plate.
Sprinkle with parsley and onions.
Scatter the cracker crumbs on top.
Melt butter and add lemon juice, mustard and Worcestershire sauce.
Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
minutes; add in sugar, oyster sauce, clam juice, pepper, salt