OYSTER STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Categories side-dish
Total Time 2 hours 10 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOU…
Provided by Sunny Anderson
Categories main-dish
Total Time 54 minutes
Prep Time 30 minutes
Cook Time 9 minutes
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
- In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
- To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
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- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper., Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture., Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
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OYSTERS ROCKEFELLER RECIPE: HOW TO MAKE IT
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
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Total Time 01 hours 25 minutes
Category Appetizers
Calories 79 calories per serving
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Reviews 4.4
Total Time 01 hours 25 minutes
Category Appetizers
Calories 79 calories per serving
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper., Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture., Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
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Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
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