GRANDMA'S OYSTER DRESSING
Some Serious Southern Goodness
Provided by Tami Conklin
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°. Lightly butter a large rectangular baking pan. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
- 2. Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
- 3. Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
GRANDMA RUTH'S INSPIRED OYSTER STEW
We tried to follow Selena's advice and let the stew sit for 24 hours so that the flavors could meld... but that meant that we had to pull ourselves away from it for that long! It was delicious from the moment it was done, but we did manage to save some of it to taste the next day as she suggests. We're glad we did! It was...
Provided by Selena Parisher
Categories Seafood
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
- 2. Chop onion/celery and saute in a little butter until clear and tender.
- 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
- 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
- 5. Add oyster liqour, but NOT oysters.
- 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
- 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
- 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.
CORN OYSTERS
These are excellent with maple syrup! Good for brunch or as an appetizer. A bit different than corn fritters... there is no leavening and these are not deep fried but pan fried in a bit of butter.
Provided by Aroostook
Categories Corn
Time 8m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrape or grate corn from cob.
- Mix flour/ salt with egg and milk to make a batter.
- Stir in the corn.
- Drop by spoonfuls into hot butter and fry until brown; turn over and brown other side.
- Serve hot.
Nutrition Facts : Calories 41.3, Fat 1.7, SaturatedFat 0.8, Cholesterol 20.7, Sodium 113.8, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 1.4
CORN OYSTERS
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield 24 fritters
Number Of Ingredients 11
Steps:
- Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of the knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears.
- In a small bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Then add the yolks to the corn. Stir in the heavy cream and jalapeno.
- Stir the flour, baking powder, salt, cayenne, and sugar together in a bowl. Then stir the flour mixture into the corn mixture until just combined. Do not overmix.
- Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
- Fill a heavy-bottomed Dutch oven or a deep iron skillet halfway with vegetable oil (so it is 2 to 4 inches deep). Heat the oil over medium-high heat until it reaches 350 degrees.
- When the oil is hot, carefully add 2-tablespoon scoops of the corn mixture, working in batches and being careful not to overcrowd the pan. (While they are cooking, the fritters may spatter hot oil, so be careful; a splatter screen may come in handy.) Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed for even color. Remove, and drain on a paper towel-lined plate. Season with the Essence, and serve immediately.
GRANDMA WILCOX CORN OYSTERS
Make and share this Grandma Wilcox Corn Oysters recipe from Food.com.
Provided by yams1342
Categories Breads
Time 35m
Yield 6 biscuits, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Spoon into hot oil in skillet.
- Fry till browned on both sides.
- Serve with lots of butter.
Nutrition Facts : Calories 377.9, Fat 6.7, SaturatedFat 2.1, Cholesterol 213.9, Sodium 1619.9, Carbohydrate 63.4, Fiber 2.8, Sugar 6.9, Protein 16.1
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