ROCKY MOUNTAIN OYSTERS RECIPE - DEEP-FRIED.FOOD.COM
These are made from what is left after many ranchers castrate the spring calves. Many times they are just roasted over a campfire but the recipe below is what is served in local Colorado restaurants. Don't be a sissy about them. They are actually very good. Of course my prep time does not include the time to remove these meats from the animal.
Total Time 1 hours 50 minutes
Prep Time 1 hours 30 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
- Soak in a pan of salt water one hour; drain.
- Transfer to a large pot and add enough water to float the meat.
- Add the vinegar to the pot.
- Parboil, drain and rinse.
- Let cool and slice each oyster into 1/4 inch thick ovals.
- Sprinkle salt and pepper on both sides of sliced oyster to taste.
- Combine flour, cornmeal and some garlic powder to taste.
- Roll each slice into flour mixture.
- Dip into milk.
- Roll again into flour mixture.
- Dip into wine.
- (repeat the procedure for a thicker crust).
- Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce if desired.
Nutrition Facts : Calories 192, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3493.9, CarbohydrateContent 31.2, FiberContent 1.4, SugarContent 0.5, ProteinContent 3.9
OYSTER STEW RECIPE | FOOD NETWORK
Steps:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
More about "mountain oyster recipe recipes"
DRAGON EGGS RECIPE | FOOD NETWORK
Reviews 5
Total Time 1 hours 30 minutes
Category appetizer
- When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.
THAI BASIL CHICKEN RECIPE - DELICIOUS HEALTHY RECIPES MAD…
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Cuisine Chinese, Japanese
Calories 210 kcal per serving
- Serve over rice.
OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
From thehappyfoodie.co.uk
Cuisine Italian
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
OTTOLENGHI SPICY MUSHROOM LASAGNE RECIPE | ITV SATURDAY ...
From thehappyfoodie.co.uk
Cuisine Italian
1. Preheat the oven to 230°C fan.
2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm parchment-lined, rimmed baking tray. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown; they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan.
3. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml: if you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
4. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
5. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm baking dish (or a 30cm x 20cm rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that’s five layers of sauce and cheese and four layers of pasta.
6. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
SAUSAGE RECIPES AND FORMULATIONS - 50WEBS
From lpoli.50webs.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
GEORGIAN RECIPES | A TRUE TASTE OF GEORGIA
From georgianrecipes.net
LEE KUM KEE (UK) - AUTHENTIC CHINESE RECIPES | EASY TO ...
From uk.lkk.com
RECIPES — TASTE OF AUSTRALIA WITH HAYDEN QUINN
From tasteofaustraliawithhaydenquinn.com.au
OYSTER - STARDEW VALLEY WIKI
From stardewvalleywiki.com
RECIPES — GREEN KITCHEN STORIES
From greenkitchenstories.com
LEE KUM KEE (UK)
From uk.lkk.com
LEE KUM KEE (UK)
From uk.lkk.com
OKONOMIYAKI RECIPE お好み焼き • JUST ONE COOKBOOK
From justonecookbook.com
THAI FRIED RICE | RECIPETIN EATS
From recipetineats.com
DISNEY RECIPES - ALLEARS.NET
From allears.net
QUICK & EASY GARLIC NOODLES - SWEET, SAVORY, ADDICTIVE ...
From budgetbytes.com
ESO PROVISIONING RECIPE MASTER LIST - TAMRIEL JOURNAL
From tamrieljournal.com
MAINS RECIPES | JAMIE OLIVER
From jamieoliver.com
50+ RECIPES USING BREAD THAT'LL FINISH OFF A LOAF OR TWO
From tasteofhome.com
10 BEST BAKED OYSTERS WITHOUT SHELL RECIPES | YUMMLY
From yummly.com
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
From eatingthaifood.com
PIONEER WOMAN CHILI | WE TESTED THIS RECIPE—HERE'S WHAT WE ...
From tasteofhome.com
10 BEST BAKED OYSTERS WITHOUT SHELL RECIPES | YUMMLY
From yummly.com
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
From eatingthaifood.com
PIONEER WOMAN CHILI | WE TESTED THIS RECIPE—HERE'S WHAT WE ...
From tasteofhome.com
CHOW MEIN {BEST SAUCE!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
THE OYSTER SAVERS: THE MOLLUSKS FILTER WATER, PROTECT ...
From pressherald.com
THE 25 MOST FAMOUS SOUTHERN FOOD RECIPES OF ALL TIME ...
From southernliving.com
LAD NAH - ຂົ້ວເຝີລາດໜ້າ | JENUINE CUISINE
From jenuinecuisine.com
RECIPES (ONLINE) | ELDER SCROLLS | FANDOM
From elderscrolls.fandom.com
COPYCAT RED LOBSTER'S CRAB STUFFED MUSHROOMS RECIPE ...
From cdkitchen.com
PAD SEE EW RECIPE (ผัดซีอิ๊ว) - HOW TO COOK AUTHENTIC THAI ...
From tasteasianfood.com
SPLIT PEA SOUP WITH HAM HOCK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
AUTHENTIC THAI PAD SEE EW RECIPE (ผัดซีอิ๊ว) - STREET FO…
From eatingthaifood.com
HOW TO COOK A POSSUM – OLD TIME POSSUM RECIPE « HILLBILLY ...
From hillbillycrackpot.com