OYSTERS ROCKEFELLER
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
BAKED OYSTERS AND SPINACH
Make and share this Baked Oysters and Spinach recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
- Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
- Preheat oven to 400 degrees F.
- In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
- Add the spinach, nutmeg, salt, pepper, and cream.
- Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
- Add the oysters and dill and stir well.
- Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1
BAKED SPINACH BUTTER OYSTERS
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
- Combine ingredients.
BREADED OYSTERS WITH SPINACH
Steps:
- Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center. With an oyster knife, scrape away any barnacles. Wipe the knife and thrust it into the hinge of the shell. Run the knife around the oyster and flip it open. Discard the top shell. Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan. Repeat with remaining oysters.
- Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking. Transfer the oysters to a plate, and reserve the juices.
- In a small mixing bowl, beat the egg.
- Dip the oysters in the egg. Then, dredge them in the bread crumbs, tapping to remove excess. Set aside.
- Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup. Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time. Set aside.
- In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach. Cook, stirring, until just wilted and season to taste with salt and pepper. Remove and keep warm.
- In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat. When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes. Flip the oysters gently, and cook a minute or so, just until golden brown.
- Divide the spinach over 4 warmed serving plates. Spoon the sauce around the spinach. Arrange 6 oysters on each plate over the sauce. Sprinkle the border of the plate with paprika for color.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 21 grams, Carbohydrate 54 grams, Fat 48 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 22 grams, Sodium 1391 milligrams, Sugar 3 grams, TransFat 1 gram
SPINACH LOAF
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
OYSTERS RANDALL
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 appetizer servings
Number Of Ingredients 15
Steps:
- Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes. Strain and reduce liquid to about 1/4 cup.
- Add spinach to reduced liquid, cover and cook until tender. Allow to cool. In a small saute pan cook bacon until crisp. Remove bacon bits and drippings from pan. Melt butter, then add shallots and garlic and cook until translucent. Add shrimp and spices; continue to cook until shrimp are opaque.
- Drain spinach well, reserving liquid. Add spinach liquid, heavy cream and hazelnut liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2. Allow to cool.
- Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2 to 3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.
CREATIVE OYSTER LOAF
Provided by Emeril Lagasse
Time 20m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
SPINACH MEATLOAF
I am always looking for ways to make food a little healthier. This is a good meatloaf with some fiber and a few other things that are good for you thrown in.
Provided by paula giles
Categories Grains
Time 55m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Mix EVERYTHING together.
- EXCEPT STEAK SAUCE.
- Shape into a loaf and bake 45 min at 350, add steak sauce on top the last 10 minutes.
Nutrition Facts : Calories 2064.7, Fat 95, SaturatedFat 35.6, Cholesterol 831.3, Sodium 3261.9, Carbohydrate 111.6, Fiber 27.7, Sugar 7.1, Protein 191.6
OYSTER, BREAD AND SPINACH STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cut off and discard ends of the baguettes. Cut loaves, including the crust, into 3/4-inch cubes. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
- In large skillet, heat chicken stock until it simmers. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked. Transfer oysters to a bowl. Drain off and reserve poaching liquid.
- In the same skillet, cook bacon until crisp. Drain on paper towels. Leave bacon fat in the pan. Add diced onions, parnsips, salsify and celery. Cook, stirring, over medium heat until almost tender.
- Cut spinach into large pieces. Add to vegetables in skillet and cook, stirring, until wilted. Remove from heat, and add reserved oysters and bacon. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 350 degrees. Mix thyme, parsley, eggs and butter in a bowl. Add reserved bread cubes, and mix well. Add enough reserved poaching liquid to moisten well. Season with salt, pepper and cayenne pepper to taste.
- Transfer to 9-by-12-inch greased, shallow casserole. Bake, uncovered, for 35 to 40 minutes, until heated through.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 17 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 794 milligrams, Sugar 6 grams, TransFat 0 grams
SAN FRANCISCO OYSTER LOAF
This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.
Provided by Skypoodle
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
- Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
- Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
- Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
- Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
- Serve hot.
CHESAPEAKE OYSTER LOAF
"Oyster loaves" have been served for many decades, though the oysters were not fried, at least in the earlier days; the bread was hollowed out, rather than split; and butter was commonly used, rather than lettuce or tomato. La Médiatrice, or "the peacemaker", was the name given the oyster loaf in New Orleans in the 1800s: "Men out late carousing in the French Quarter brought home the golden toasted loaf, hollowed out and stuffed with hot creamed oysters or perhaps buttery fried oysters, as a peace offering to their jealous wives. The loaves were sold all over the Quarter for pennies. In 19th-century oyster-crazed America, the loaf was known elsewhere too. The original Joy of Cooking (1931) includes a recipe, although by then the loaf had metamorphosed into Creamed Oysters in Bread Cases, which sounds better suited to a ladies' lunch than to making marital amends." From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cut top crust of bread off and scoop out inside.
- Butter 1/3 of the scooped out bread and toast in the oven.
- Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
- Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
- Slice and serve hot.
Nutrition Facts : Calories 397.7, Fat 12.9, SaturatedFat 5.3, Cholesterol 122.1, Sodium 674.2, Carbohydrate 44.3, Fiber 1.6, Sugar 2.9, Protein 24.4
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