Put the wood chips in the bottom of the smoker.
Replace the bottom
To make the casino butter, beat the butter, bacon, red
Combine first 6 ingredients in a medium bowl.
Season to taste with salt and pepper.
Let stand 30 minutes.
Preheat broiler.
Arrange the Oysters on a broiler proof pan.
Spoon salsa evenly over oysters.
Broil until heated through, about 5 mniutes.
Serve with French bread.
eated through).
Sprinkle the vermouth over the spinach and cook until
ock salt and arrange oysters on the half shell on each.
In a skillet
Heat a gas or charcoal grill.
In a medium bowl, mix butter with garlic, pepper and oregano.
Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
The oysters are ready when they puff up and get curly on the sides, about 5 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.
Place oysters on the half shell in baking pan which has been filled with ice cream salt.
Partially bake at 350\u00b0 for 6 to 8 minutes.
Saute shallots, garlic and parsley in butter until brown.
Add flour and brown on low heat.
Add shrimp and mushrooms.
Slowly add the cream and wine.
Season to taste.
Add lemon juice and simmer for 10 to 15 minutes.
Pour sauce over oysters, cover with mixture of bread crumbs and Parmesan cheese. Return to oven and brown approximately 10 to 12 minutes.
Loosen the oysters from the half shell for easier eating but leave them in their half shells.
Heat the oven to 350\u00b0. Arrange the oysters on a baking sheet; set aside.
Mix the garlic, blue cheese, bread crumbs, butter and tarragon in a small bowl; top oysters with the mixture, dividing evenly.
Bake oysters until topping is bubbly and beginning to brown, about 12 minutes.
lend in a little of the hot mixture and stir all
om the shell and replace back. Arrange them in the same way on the baking
Slice whole redfish in half, length-wise.
Do not scale.
Lightly salt fish and coat with lime juice.
Melt butter.
Add the Worcestershire sauce, and Old Bay Seasoning.
Baste fish well with butter mixture.
Let marinate for 30 minutes before cooking.
Place fish on BBQ grill, scales down and cook.
Continue to baste until done.
>the top position and heat the broiler. Remove the
Beat butter in a medium bowl with an electric mixer until pale and creamy. Beat in remaining ingredients except oysters. Season.
Layer 2 sheets plastic wrap on a clean work surface. Spoon butter lengthwise along plastic. Roll up to form a 1 inch thick log, twisting ends to seal. Refrigerate until ready to serve.
Preheat the grill to medium. Unwrap butter and slice thinly. Top each oyster with half a slice of the butter. Place oysters on the grill. Cook, covered, 2-4 mins, until butter bubbles and oysters are slightly cooked.
aught redfish.
Fillet the fish leaving the skin and scales on.
Lay the
Preheat oven to 180\u00b0C
Prepare sauce: melt butter in a saucepan. Add garlic and parsley (or cilantro). Saute for a few minutes. Add hot sauce, wine, salt, and pepper. Remove from heat.
Arrange the oysters on a baking sheet. Drizzle a spoonful of sauce over each oyster.
Bake oysters for six to eight minutes in the heated oven. Serve immediately with lemon wedges and remaining sauce or additional hot sauce on the side.
Rinse oysters well and shuck.
Discard top shell; loosen oyster from bottom shell.
Arrange shell bottoms containing oysters on large baking pan.
Set in refrigerator.
Place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Serve with a nice cold beer and enjoy!
50 F degrees.
Scrub the potatoes and place them in
Wash scallop shells and place on a cookie sheet.
Preheat
Preheat oven to 425\u00b0.
Fill 6 pie plates with rock salt and place oyster on half shell on rock salt.
Heat 1/4 c/ butter in a pan and add minced green onion.
Stir in parsley, bread crumbs, spinach, Pernod, celery powder, lemon juice and cayenne pepper. Add remaining butter and mix well.
Spoon mixture by tsps. onto oysters and top with bacon pieces.
Bake in oven 8-10 minutes or until bacon is crisp.
Serve immediately in pan of rock salt. Champagne goes great with this. Serves 4.