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Oysters....

Delta

Delta

New Member
Joined
Nov 3, 2008
Messages
148
Location
NOLA
I am getting a sack of oysters this saturday. Anyone have some great recipes?

I already picked out the beer to go with them, Abita Terminator!

Now i just need pick a good smoke form my humidor( not nearly as impressive as the ones i see on here)
 
well that is part of the plan. I am talking about grilling recipes, etc.
 
I think this belongs in the CP Chef subforum. But aside from that, if they are small enough to fit in a shotglass, I like them in a shot of bloody mary. There's also the horseradish, lemon, and tobasco method.

As far as cooking them... bread them with flour and egg batter, deep fry, and serve with sweet and sour sauce.
 
Besides raw, the best way! Open them on the half shell, dash of tobassco, lemon juice, olive oil, cheese of your choice(I prefer an Italian cheese). Grill unitl edges get brown, add Italian bread crumbs to make it a liitle on the dry side grill 5 more minutes. EAT. I eat them on the halfshell while grilling them for the less adventurist.

have fun

Rich
 
I almost choked to death on an oyster when I was nine... got lodged in my throat. Can you believe that?

Just be careful when you swallow them raw.
 
I like to crack them open on a half shell stick them on the grill till hot put a little Tabasco and lemon and go to town rp
 
Whatever you do with them, make sure you scrub them individually with a brush under cold water to dislodge the dirt and sand from the outer shell. Nothing ruins an oyster cooked or raw like grit.

1. Raw is my preferred method. The shooter in a shot glass with your fave bloody mary recipe or on the half shell on crushed ice with cocktail sauce, lemons, tabasco and mignonette. Be sure no shell splinters remain as this is also a ruiner of good oysters.

2. Grill 'em, but be sure the cup side is down and the flat side up. Wait until they open a bit (about 4 minutes on hot coals), peel the lid off, and serve family style on a plate of slightly moistened rock salt for a stable bed. This keeps the precious liquor inside. Same condiments as for raw - keep it simple. Or make your bloody mary with chopped tomatoes instead of juice and place a dollop on each oyster. Or, melted garlic butter. Or, grated cucumber and fresh ginger. Or, finely diced green apple, lemon juice and crushed chili flake. Or, mango, cilantro and lime. Or...

Have fun and enjoy.
 
I love them raw like anyone else, but when I get too many to just eat them raw, I like to do this.


One baggie of Progresso Italian herb bread crumbs.

Put the shucked oysters in an egg and milk mixture. Then bread them

in a large skillet coat the pan with about four to six TBS. of Olive Oil and three TBS. of butter.

Warm over high heat and throw in the coated oysters. You want them to brown before the insides cook, so high heat is important.

Once they start to brown, toss in about a 1/4 cup of cooking sherry. Cook until the alcohol is burned off and most of the sherry is absorbed by the breading on the oysters.

I try to do it so that the oysters are still a little raw inside. It's just a feel you get. Cook enough so that you can sample a few near doneness to see when they are at the point of your liking.

I like having these with some steamed veggies.



I also love to bread them, deep fry, and serve them over a potato roll slathered in Tabasco sauce.
 
They are an aphrodisiac, but I find them unreliable. I ate 2 doz once and only 23 worked.
I like them raw or deep fried dredged in flour dipped in a milk and egg mixture and then cracker meal.

Doc.
 
Awesome i have a ton more ideas now. Nothing like mixing my two favorite pastimes, eating and drinking.
 
merkinmullet said:
Whatever you do with them, make sure you scrub them individually with a brush under cold water to dislodge the dirt and sand from the outer shell. Nothing ruins an oyster cooked or raw like grit.

1. Raw is my preferred method. The shooter in a shot glass with your fave bloody mary recipe or on the half shell on crushed ice with cocktail sauce, lemons, tabasco and mignonette. Be sure no shell splinters remain as this is also a ruiner of good oysters.

2. Grill 'em, but be sure the cup side is down and the flat side up. Wait until they open a bit (about 4 minutes on hot coals), peel the lid off, and serve family style on a plate of slightly moistened rock salt for a stable bed. This keeps the precious liquor inside. Same condiments as for raw - keep it simple. Or make your bloody mary with chopped tomatoes instead of juice and place a dollop on each oyster. Or, melted garlic butter. Or, grated cucumber and fresh ginger. Or, finely diced green apple, lemon juice and crushed chili flake. Or, mango, cilantro and lime. Or...

Have fun and enjoy.
Click to expand...


I took notes... green apple, lemon juice, and chili flake... sounds very good.
 
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