OYSTERS ROCKEFELLER
ANGELS ON HORSEBACK
OYSTERS BIENVILLE
Oysters Trufant
OYSTERS BELLE HELENE
OYSTERS CARNIVAL
Oysters Lagniappe
Oysters Ambrosia
Oysters Deanna
Oysters Sazerac
OYSTERS ROCKEFELLER
2 dozen oysters -raw on half shell
1/4 cups of shallots-minced
1/4 cup of celery-minced
2 cups of fresh spinach
1/4 cup of bread crumbs
2 tbls.melted butter
open oysters discard top shell, and place on baking dish/saute shallots,celery, and spinach in butter about 5 minutes/place in blender, and puree/top oysters with mixture/dot with butter, and bread crumbs, and bake at 375 for 15-20 minutes
ANGELS ON HORSEBACK
1 pt. oysters
2 tsp. chopped celery
1/2 tsp. salt
Dash of pepper & paprika
Bacon slices, cut in half
Drain oysters on paper towels. Sprinkle with salt, pepper, paprika & celery. Roll bacon around each oyster & secure with toothpick. Place under broiler for 8-10 minutes, or until bacon is crisp. Turn carefully & broil other side for 4-5 minutes, or until bacon is crisp.
OYSTERS BIENVILLE
3 dozen oysters
1 stick butter
1/2 minced onions
1/4 minced celery
1 red bell pepper
1 bunch green onions, sliced
1/4 cup minced garlic
4 level tbls. flour
1/2 cup Chardonnay
1 cup heavy whipping cream
2 cup oyster liquid
salt and pepper to taste
1/2 cup grated parmesan cheese
1/2 cup Italian bread crumbs
Preheat oven to 375°. Poach the oysters in their own liquor for one minute, just until their edges begin to curl. Strain the oysters out of the liquid and set aside. Add enough water to the poaching liquor to bring it to 2 cups. Set aside. Melt butter in a saucepan and sauté the onions, celery, bell peppers, green onions and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add flour and cook for two minutes. Deglaze with Chardonnay, whipping cream and the oyster liquor. Using wire whisk, blend well. Season with salt and pepper. Simmer for a few minutes until the sauce thickens. fold in the cheese and sprinkle in bread crumbs. Set aside to cool. Arrange the oysters in individual ovenproof dishes (6 per portion) and cover with the Bienville sauce. Bake for 15 minutes or until the sauce begins to brown on top.
Oysters Trufant
In a saucepan gently simmer cream and reserved Oyster liquor until reduced to 1.1/2 cups. This can take a few hours/Add 2 dozen of the oysters and cook for 5 minutes.
Strain out oysters, leaving the sauce/Put remaining oysters in a hot skillet with seasoning (no oil!) and toss gently to warm them. Do not overcook.
Drain on towel, put on serving dish and cover with sauce. Garnish with green onion.
OYSTERS BELLE HELENE
2 dozen select oysters, reserve liquid
1/2 cup chopped green onions
1/4 cup diced tomatoes
2 sheets 8-1/2" x 13" puff pastry
1/4 cup diced red bell pepper
1 egg, beaten
2 ounces champagne
1/4 cup melted butter
1 cup heavy whipping cream
1/2 cup diced andouille sausage
1/4 pound chipped cold butter
2 tsps diced garlic
salt and cracked black pepper to taste
1/2 cup sliced mushrooms
Preheat oven to 400 degrees F. Place two sheets of puff pastry, one atop the other, and cut into three inch squares. Lightly butter a large baking sheet and place squares of puff pastry evenly on the baking pan. Brush top of pastry with beaten egg, as this will enhance the color. Bake pastry until golden brown, approximately ten to fifteen minutes, remove and keep warm. In a heavy bottom sauce pan, melt butter over medium high heat. Saute andouille, garlic, mushrooms, green onions, tomatoes and bell pepper approximately three to five minutes, or until vegetables are wilted. Add oysters and oyster liquid and deglaze with champagne. Saute until edges of oysters begin to curl, about two minutes. Add heavy whipping cream, bring to a slight boil and reduce cream to one half volume. Once cream is thickened to sauce consistency, slowly add chipped butter, two to three chips at a time, swirling pan constantly until all butter is incorporated.
It is important to swirl pan around burner and not to stir with a spoon, as butter may break down if hot spots occur. Continue until all butter has been added. Season to taste using salt and pepper. Place pastry square in center of six inch serving plate, remove top half of pastry and fill with equal parts of oysters and oyster butter sauce. Top with other half of pastry and serve.
OYSTERS CARNIVAL
5 cups onions, minced
1/2 tablespoon garlic, minced
1 bay leaf, minced
4 stalks celery, minced
1/2 teaspoon thyme leaves
10 tablespoons butter
4 dozen oysters, strained (with liquor) and chopped
1-1/2 cups bread crumbs
36 oyster half shells, boiled and scrubbed
18 strips bacon, precooked and crispy(cut in half)
6 lemon wedges for garnish
In an iron skillet sauté the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.
Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.
Oysters Lagniappe
24 MEDIUM OYSTERS
1/2 POUND LUMP CRABMEAT
1/4 CUP PARMESAN CHEESE
1/8 POUND SALTED BUTTER
3/4 CUP FINELY CHOPPED ONIONS
1/2 CUP FINELY CHOPPED CELERY
1/8 CUP FINELY CHOPPED GREEN PEPPER
1 TSP MINCED GARLIC
1/4 TSP WHITE AND RED PEPPER
2 CHICKEN BOUILLON CUBES
1/2 CUP HEAVY CREAM
1/4 CUP PARMESAN CHEESE
1/2 CUP ITALIAN BREAD CRUMBS
1 TBS FINELY CHOPPED PARSLEY
1/4 CUP FINELY CHOPPED GREEN ONIONS
Saute the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients are well mixed. Add the heavy cream and continue heating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a (9x9) baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with 1/4 cup parmesan cheese. Bake at 350°F for 20 minutes or until golden brown
Oysters Ambrosia
4 dozen oysters
2 Tbls. Creole seasoning
1 quart beef stock
1 cup flour
2 sticks butter
2 cups red wine
6 bay leaves
1 Tbls. garlic-chopped
1/4 cup Worcestershire
1 tsp.hot sauce
2 cups flour
1 Tbs. salt
2 chopped green onions
8 sprigs flat-leaf parsley, chopped
Vegetable oil for frying
Drain the oysters and collect the water. Sprinkle the oysters with the Creole seasoning, and toss around to coat uniformly. Put them in the refrigerator while making the sauce.In a saucepan, make a medium-dark roux with the butter and flour, taking care not to burn it. When the roux has reached the right color, add the red wine and bring it to a boil.After the wine boils for a minute, add the beef stock, strained oyster water, bay leaves, and garlic. Whisk to dissolve the bits of roux that will be floating around. Bring the pot up to a simmer and let it cook and thicken for about 45 minutes.Add the Worcestershire and the hot sauce, plus salt and black pepper to taste. Simmer another ten minutes, at most, while you're preparing the oysters. Heat the oil to 375 degrees.Get the oysters from the refrigerator and coat them with flour seasoned with the 1 Tbs. salt. Fry the oysters till golden brown, about two minutes. Don't add so many that the oil temperature drops radically. Drain after frying.Spoon some of the sauce into a bowl and toss the oysters around in it to coat them well. Place six oysters on a plate and top with some green onions and parsley.
Oysters Deanna
24 large oysters, partially drained
1/2 tsp. crushed red pepper
1 Tbs. finely chopped garlic
1 Tbs. chopped Italian parsley
2 cups seasoned Italian bread crumbs
1/3 cup extra-virgin olive oil
1 Tbs. softened butter
Put the oysters in the bottom of the baking dish. (Three or four for an appetizer, six for a main dish.)Sprinkle on the rest of the ingredients in the order listed above and put the dish in the preheated oven for five to eight minutes--until the dish is bubbling and the bread crumbs on top start to brown.
Oysters Sazerac
1 cup flour
1 tsp. salt
1/2 tsp. white pepper
Pinch cayenne
2 egg yolks
1/4 cup milk
Seasoned bread crumbs
24 large, fresh oysters
3 oz. 86-proof whiskey
2 Tbs. Herbsaint
1 tsp. Peychaud's bitters
1 tsp. Angostura bitters
3 Tbs. butter
3 Tbs. chopped green onion tops
Buerre blanc
1 Tbs. whipping cream
2 sticks butter
1 Tbs. lemon juice
1/4 tsp. white pepper
Sift together the flour, salt, pepper, and cayenne onto a soup plate.
Separate eggs and combine the egg yolks and the milk in a small bowl.
Mix the whiskey, the Herbsaint, and both bitters in a glass to make a Sazerac in the rough (the finished cocktail would be sweetened with simple syrup and shaken with ice).Heat the butter in a skillet.
Coat the oysters with the seasoned flour mixture, then dip them into the egg wash. Coat them again with the bread crumbs.
Saute the oysters in the butter until lightly browned. Then pour the Sazerac into the skillet and CAREFULLY touch flame to it. Let the flames die out and most of the liquid evaporate.
Serve the oysters topped with the green onions and moistened, in you like, with beurre blanc:To make the buerre blanc, heat the cream over low heat in a saucepan until it comes to a boil. Cut in, bit by bit, all of the butter, whisking all the while. Remove from heat and whisk in lemon juice and pepper.