OYSTER TONGS FOR SALE RECIPES

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OYSTERS BIENVILLE RECIPE | EMERIL LAGASSE | FOOD NETWORK



Oysters Bienville Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     appetizer

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 18

Rock salt, for baking
2 strips bacon, finely chopped
1/2 cup chopped yellow onions
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup dry white wine
1/4 cup finely chopped white button mushrooms
1/4 pound medium-size shrimp, peeled, deveined and chopped
2 tablespoons finely grated Parmesan
2 teaspoons fresh lemon juice
2 tablespoons chopped green onions (green parts only)
2 teaspoons finely chopped parsley leaves
1 large egg yolk, lightly beaten
1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
  • Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
  • Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
  • Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
  • Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

SLOW-COOKER CHICKEN WINGS RECIPE - FOOD NETWORK



Slow-Cooker Chicken Wings Recipe - Food Network image

The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.

Provided by Food Network Kitchen

Total Time 2 hours 40 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

3 pounds chicken wings, split
Kosher salt
1/4 cup honey
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon minced fresh ginger
1/4 teaspoon Chinese five-spice powder
2 scallions, thinly sliced on a bias, for serving

Steps:

  • Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
  • Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.  

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SLOW-COOKER CHICKEN WINGS RECIPE - FOOD NETWORK
The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.
From foodnetwork.com
Reviews 3.8
Total Time 2 hours 40 minutes
  • Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.  
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