Broiled Oysters With Salsa Recipes

FRIED OYSTERS WITH SALSA

Steps:

• Place the shucked oysters on linen or paper towels and pat dry.
• Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
• Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
• Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.

BROILED OYSTERS

Steps:

• Drain oysters or shuck and save deep shell side.
• Place drained oysters in a shallow buttered pan.
• Or place shucked oysters on shell with some of saved liquor.
• Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
• Pour mixture over oysters, either panned or shucked.
• If doing on half shell, place them on a cookie sheet.
• Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
• Serve immediately, with parsley sprinkled over and lemon slices.
• Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
• Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.

OYSTERS WITH NOBU'S THREE SALSAS

Steps:

• Make Matsuhisa Salsa:
• Combine all the ingredients. Add the parsley just before use.
• Make Maui Onion Salsa:
• Combine all ingredients.
• Make Jalapeño Salsa:
• Combine all ingredients.
• Assemble oysters:
• 1. Remove the oysters from their shells and rinse under cold water. Drain.
• 2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
• 3. Sprinkle the chives over the Maui Onion Salsa.

CRISPY FRIED OYSTERS WITH SWEET CORN CILANTRO SALSA

Steps:

• For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
• For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
• Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
• Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.

BROILED OYSTERS

Steps:

• Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
• Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.