Mesquite Oysters Recipes
BUBBA'S CHARGRILLED OYSTERS
Steps:
- Preheat a charcoal grill.
- Put the butter in a pot on high heat and bring to a boil. Make clarified butter by scooping all of the foam that rises to the top and discarding it. Add garlic powder or fresh garlic to the butter.
- Put oysters on an open flame grill and sprinkle Parmesan over top, making sure not to completely cover the oysters. Let them cook until the cheese starts to brown, about 2 to 3 minutes. Then drizzle the garlic butter generously over the oyster, cook another 1 to 2 minutes and remove from heat. Serve immediately with extra butter, if desired, and with bread or breadsticks.
BEACH PUB OYSTERS ROCKAFELLAR
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and stir 1 minute, then add the spinach, stirring constantly until the spinach has cooked (do not overcook!). Make sure to mix the garlic and do not let it burn on the bottom of the pan.
- Place the garlic and spinach in a strainer and let the liquid strain 1 to 2 minutes.
- Transfer to a mixing bowl and add the bacon, feta, Parmesan and whipping cream and mix well. Place 1 heaping tablespoon of the mixture onto each opened oyster and sprinkle each with grated Parmesan. Place under the broiler until golden brown, about 2 minutes.
- Ready to serve!
WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE
It used to be that you could buy and eat oysters only in months with an "R" in them. That's because during the summer months of spawning, wild oysters develop an "off" flavor. Transporting oysters in hot weather, before the days of refrigerated trucks, was also problematic. Today, about 80 percent of oysters are farm-raised in submerged nets, dining on plankton in carefully controlled marine environments. They spawn at different times during the year, so there's always a variety available that's good to eat. When ready, they're harvested and shipped by air to seafood markets. If you're not comfortable shucking oysters at home, have the fishmonger shuck them for you and ask him or her to give you a half shell for each oyster. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle chile in the vinaigrette.
Provided by Karen Adler
Yield Serves 6
Number Of Ingredients 10
Steps:
- 1. Prepare a hot fire in a grill.
- 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
- 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
- 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.
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- Grilled Oysters. If you don't have an expert shucking hand, tossing oysters on the grill will make it easier. They won't open as much as mussels or clams do, but the top shell loosens in the heat.
- Oysters Kilpatrick. Top shucked oysters with bacon, Worcestershire sauce, balsamic vinegar, and butter for a sophisticated starter or light meal. Go for fresh, locally caught oysters if possible, since the dish is only as good as the base.
- Butter and Herb Baked Oysters. A buttery breadcrumb topping gives baked oysters a nice richness, while fresh lemon juice adds zing. Add chopped parsley, thyme, marjoram, or your favorite fresh herb blend to customize the flavor.
- Crispy Fried Oysters. With a crisp and crunchy cornmeal batter, fried oysters make the perfect seafood snack, salad topper, or po'boy filling. We've also included a recipe for homemade tartar sauce for dipping, but the jarred version works if you don't have time.
- Drago's Grilled Oysters. If you can't get to Drago's in New Orleans, make their famous charbroiled oysters at home with this recipe straight from the owner.
- Crispy Southern Fried Oysters. With just a few ingredients and only about 15 minutes of cook time, these Southern-fried oysters make a quick and satisfying meal.
- Seafood Gumbo with Oysters. Oysters, shrimp, along with crab meat and claws give this classic gumbo a ton of seafood flavor. Lots of veggies round this hearty Louisiana-style stew that really sticks to your ribs.
- Cornbread and Oyster Dressing. Many Southern Thanksgiving dinners just wouldn't be complete without oyster dressing or stuffing. But this fragrant and satisfying side tastes great any time of year, either with turkey or as an accompaniment to main dishes such as pork or chicken.
- Sauteed Oysters with Wine and Herbs. Tarragon, dry white wine, and butter add an earthy note to briny oysters, perfect for a dinner party or special meal for two.
- Slow Cooker Oyster Stew. Use your slow cooker to make this easy, set-it-and-forget-it oyster stew that uses just a few simple ingredients. Add chopped chives or green onions for a pretty and flavorful garnish, or sub in some half-and-half for an even creamier broth.
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