Oysters!

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Now that the holidays are long gone, I find I still have a pint of oysters in my freezer (already shucked, of course).

Yes, I realize I should've used them in oyster stew on New Year's Day... but I wasn't home (and the oysters were).

I'm thinking that I need to get these out of the freezer, soon, so I'm looking for recipes again. (This is my favorite section of this website, after all!)

Pippa had posted a great idea, which we discussed over in the Mmmmm! thread... but she said that one was only for camping, and the Texas Bluebonnet Casita Festival (1st weekend of April) looks to be the first shot I'll have at that... too far away for these oysters.

Kim had another idea that was close to becoming oysters en brochette...

Does anyone here do oysters en brochette? I could learn it at home and then add it to my camping-food repertoire!

:sunny


But, I'm also open to (and actively entertaining!) other suggestions.

What would you do with a pint of oysters, if you had the chance?
(Remember, if you will, this is the Food and Recipes section!)

:ola

My 1001st post.

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we can pick them right off the beach at my Dad's house on Vancouver Island.

If you don't have the shells (for Oysters Rockefeller - on the barbeque!) then just quick fry them with lemon and butter with a sprinkle of parmesan cheese.


K.I.S.S. ;)

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Yum! With Rick's way, a nice glass of Chardonnay. Or for finger food to munch on while preparing the real meal, deep fry them and serve with Tecate and slice of lime!

Or, if one opts not to imbibe, as long as they are fresh, oysters anyway are superb!

I found this recipe and it sounds promising, although I haven't tried it.
http://www.gumbopages.com/food/app/erstas-broch.html

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Ah, yes, Chuck Taggart's Gumbo Pages.

I remember Chuck from the early days of NOML (New Orleans Mailing List). I expect he's a good cook!

But I don't know how he can make Oysters (or ersters) en Brochette, if he doesn't use any brochettes?

:o Am I the one that's confused here?

Maybe he meant to call his recipe, Oysters sans Brochette.

Which is cool. :reye2

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Is it wrong to be craving Oysters at 9:30 in the morning ? :o :o

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Just imagine yourself in a different time zone.

We're almost up to lunch time here....

:cblob

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Ancho-BBQ Oysters

1/2 cup granulated sugar
1/4 cup cider vinegar
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon molasses
1 tablespoon soy sauce
2 teaspoons chile peppers packed in adobe sauce
20 oysters in their shells, or 1 pint oysters

Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and transfer to a blender or food processor. Process on high speed until smooth.

Preheat the grill.

Using an oyster knife, shuck the oysters, drain off their liquor, and keep on the half shell, reserve the other half of the shells. Place the oyster on the half shell on the grill. Top each oyster with 1 heaping teaspoon of the sauce and cover with the other half of the shell. Grill until edges of the oysters start to curl, about 4 minutes. Remove from grill and serve immediately.

Yield: 4 to 6 servings

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>>20 oysters in their shells, or 1 pint oysters


I suppose, since I haven't got the shells, I could spear my oysters onto a brochette, and otherwise follow your recipe.

Thanks... I'll bet the anchos give that sweet sauce a nice kick.

:sunny