RECIPE OYSTER RECIPES

Name: Best of the Bay Recipes...oyster Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 fritters, 4 serving(s)
Ingredients: 1 cup flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 egg; 1 cup milk; 1 quart of shucked oyster, and their liquor; vegetable oil

BEST OF THE BAY RECIPES...OYSTER FRITTERS RECIPE - FOOD.COM

Best of the Bay Recipes...oyster Fritters Recipe - Food.com image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical (and delicious) recipe for oyster fritters.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, FatContent 9, SaturatedFatContent 3, CholesterolContent 174.8, SodiumContent 906, CarbohydrateContent 38.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 28.2

OYSTER STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Oyster Stuffing Recipe | Food Network Kitchen | Food Network image

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

Ingredients

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

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

More about "recipe oyster recipes"

OYSTER SAUCE RECIPE - FOOD.COM

Make and share this Oyster Sauce recipe from Food.com.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 76 per serving

Also nice in a stir fry of your choice.

See details

RANCH OYSTER CRACKERS RECIPE: HOW TO MAKE IT

Everyone will be eating these ranch oyster crackers by the handfuls! —Verona Koehlmoos, Pilger, Nebraska
From tasteofhome.com
Reviews 5
Total Time 5 minutes
Category Snacks
Calories 168 calories per serving

Place crackers in a large bowl. In a small bowl, combine remaining ingredients; pour over crackers and mix well. Let stand 2 hours. Store in an airtight container.

See details

OYSTER STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 2 hours 10 minutes
Category side-dish
Cuisine american

Yield: 1 small loaf of cornbread

See details

OYSTER SAUCE RECIPE - FOOD.COM

Make and share this Oyster Sauce recipe from Food.com.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 76 per serving

Also nice in a stir fry of your choice.

See details

RANCH OYSTER CRACKERS RECIPE: HOW TO MAKE IT

Place crackers in a large bowl. In a small bowl, combine remaining ingredients; pour over crackers and mix well. Let stand 2 hours. Store in an airtight container.

See details

OYSTER STEW RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Category main-dish

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.

See details

MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
5. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

See details

RANCH OYSTER CRACKERS RECIPE: HOW TO MAKE IT

Place crackers in a large bowl. In a small bowl, combine remaining ingredients; pour over crackers and mix well. Let stand 2 hours. Store in an airtight container.

See details

MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
3. In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
5. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

See details

OYSTER STEW RECIPE | ALLRECIPES

APRIL 2010 UPDATE From: Buddy Sizemore Over the years I've experimented with my original Oyster Stew recipe, so I wanted to share the following information with you folks. A nice addition to my recipe …
From allrecipes.com

See details

TASTY SEASONED OYSTER CRACKERS RECIPE | ALLRECIPES

In this collection of top-rated ham loaf recipes, choose from a savory smoked ham and spicy mustard loaf, miniature ham loaves, an upside down cheesy ham loaf with pineapple, and more. Beef Stroganoff Recipes; Casserole Recipes; Enchilada Recipes; ... Better than every other oyster cracker recipe…
From allrecipes.com

See details

DIY OYSTER CRACKERS RECIPE - SERIOUS EATS

Aug 30, 2018 · Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and …
From seriouseats.com

See details

QUICK AND EASY CHINESE CHICKEN WITH OYSTER SAUCE RECIPE

Aug 03, 2021 · Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes.Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with cornstarch. The finished flavor of a recipe with oyster …
From thespruceeats.com

See details

RECIPES - RECIPE.TV

We are all FOODIES! And RECIPE.TV wants to FEED that passion! Check back frequently and find amazing recipes from our chefs all over the world. Be sure to watch RECIPE.TV… check your local listings for the channel in your neighborhood! RECIPE Antipasto Salad RECIPE Apple and Banana Crumble RECIPE Apple Tarte Tatin RECIPE …
From recipe.tv

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

Update and enhance your culinary lexicon with our exhaustive ingredient glossary. A list of all food ingredients, types, usage, storage, buying and cooking tips, we've got you covered under one roof. From Indian food ingredients to ingredients …
From food.ndtv.com

See details

DIY OYSTER CRACKERS RECIPE - SERIOUS EATS

See details

QUICK AND EASY CHINESE CHICKEN WITH OYSTER SAUCE RECIPE

See details

RECIPES - RECIPE.TV

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

See details

15 BEST OYSTER RECIPES - THE SPRUCE EATS

Jan 21, 2021 · Crispy on the outside, tender on the inside, oyster fritters make a tasty appetizer, with tartar or cocktail sauce for dipping, or a main dish with french fries, potato chips, or macaroni salad. Use either fresh or canned oysters for this recipe.
From thespruceeats.com

See details

PRAIRIE OYSTER | DELICIOUS CLASSIC RECIPE - VINTAGE ...

Oct 21, 2021 · History Of The Prairie Oyster. The prairie oyster starts to pop up in books around the end of the 19th century beginning of the 20th century. Although the prairie oyster appears to be a take on an actual oyster dish. Similar to ordering a shrimp cocktail at the bar today the oyster …
From vintageamericancocktails.com

See details

GRANDMA'S OYSTER SOUP RECIPE WITH MILK - THESE OLD COOKBOOKS

Dec 01, 2020 · Grandma’s Oyster Soup Recipe: This is a very basic oyster stew recipe with only butter, milk, oysters (with the liquor), salt and pepper. This allows the oyster flavor to shine through and take center stage. Much of the oyster flavor comes from the oyster …
From theseoldcookbooks.com

See details

OYSTER STEW RECIPE WITH CANNED OYSTERS - SNACK RULES

May 22, 2019 · Oyster Stew doesn’t have to be difficult. An oyster stew recipe with canned oysters makes it even easier to make. A Great Comfort Food. In my family oyster soup was always our …
From snackrules.com

See details

RECIPES - RECIPE.TV

See details

RECIPES BY INGREDIENTS | LIST OF INGREDIENTS | RECIPE ...

See details

OYSTER STEW RECIPE - FOOD NETWORK

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.
From foodnetwork.com

See details

15 BEST OYSTER RECIPES - THE SPRUCE EATS

Jan 21, 2021 · Few meals say "treat yourself" as emphatically as a platter of oysters.But if you've only had them fresh from the ocean and served with just a little mignonette and cocktail sauce, allow us to expand your oyster …
From thespruceeats.com

See details