Caesar Shooter Oysters Recipes

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OYSTER SHOOTER



Oyster Shooter image

Provided by Food Network

Time 10m

Yield 1 shooter

Number Of Ingredients 12

1 oyster
1 teaspoon Spicy Cocktail Sauce, recipe follows
1 teaspoon horseradish
1 teaspoon lemon juice
1 pinch black pepper
1 shot pepper vodka
1/2 cup ketchup
1/4 cup horseradish
1/2 teaspoon hot sauce, such as Texas Pete
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Salt and pepper

Steps:

  • Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
  • Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

OYSTER CAESAR SHOOTERS



Oyster Caesar Shooters image

Provided by Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 9

2 cups clam-tomato juice, such as Clamato
1 tablespoon freshly grated horseradish
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
Freshly ground black pepper
6 oysters, shucked
3 small celery hearts with leaves, cut in half

Steps:

  • In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick.
  • Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

OYSTER SHOOTERS



Oyster Shooters image

Provided by Food Network

Categories     beverage

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 1/2 ounces vodka
1 teaspoon prepared horseradish, any color
1 teaspoon or 2 splashes Worcestershire sauce
2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
1/2 cup vegetable or tomato juice
2 shucked oysters
Vodka
1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
1 cup kosher salt
3 cups white vinegar

Steps:

  • In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let rest in the shaker.
  • Prepare Bloody Mary mix (but with no garnish). Drop one raw oyster into a shot glass. Fill the glass half way with Bloody Mary mix. Add a splash of vodka on top. Chill glasses on crusted ice. Serve immediately.
  • Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
  • Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
  • As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.
  • Use as the hot sauce in many recipes.
  • Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
  • Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.

OYSTER SHOOTERS



Oyster Shooters image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 3

1/2 cup Spicy Cocktail Salsa (recipe below), or bottled cocktail sauce
2 teaspoons freshly grated horseradish
8 fresh, shucked oysters, cut into 3/4 inch pieces if very large

Steps:

  • In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once.

KILLER CAESAR SALAD WITH OYSTER CROUTONS



Killer Caesar Salad with Oyster Croutons image

Provided by Chuck Hughes

Time 25m

Yield 4 servings

Number Of Ingredients 15

3 slices bacon, diced
2 romaine hearts, roughly torn
Parmesan cheese
1 egg yolk
1 clove garlic, smashed
2 tablespoons Dijon mustard
2 anchovies, optional
1 tablespoon capers
1/2 cup vegetable oil
Juice of 1 lemon
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper
12 oysters
Oil, for frying
Flour, for dredging

Steps:

  • Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
  • For the salad: In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat.
  • For the dressing: Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside.
  • For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
  • For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.

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