Oyster Lamb Kick Shaws Elizabethan Casserole Recipes

LOUISIANA OYSTER CASSEROLE

Steps:

• Pour the oysters into a shallow 9" pie plate.
• Sprinkle with parsley and onions.
• Scatter the cracker crumbs on top.
• Melt butter and add lemon juice, mustard and Worcestershire sauce.
• Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.

MOM'S OYSTER CASSEROLE

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

JOSEPHINAS

Steps:

• Combine butter, onion, peppers, cheese, mayo, and garlic powder.
• Slice bread 1/4 inch thick, spread with butter mixture.
• Broil until cheese bubbles.

LAMB CASSOULET

Steps:

• Rinse beans under running water. Place in large pot with salt pork and bacon; add cold water to cover. Bring to boil and cook 3 minutes. Strain through colander and rinse.
• Return beans, salt pork and bacon to clean pot. Add 6 cups cold water. Stud whole onion with cloves and add to beans. Add carrot, bay leaf, thyme and 2 cloves peeled garlic. Cover and simmer very gently until beans are tender, about 1 to 1 1/2 hours.
• Remove carrot, onion and garlic from beans and discard. Set pot aside.
• Season shanks with salt. Heat duck fat in casserole or Dutch oven and brown meat on all sides. Remove from pan with slotted spoon; set aside. Add chopped onions, chopped garlic and tomato paste to pan, mixing well. Return shanks to pan and fit saucisson, salt pork and bacon around them. Pour beans and their liquid over. Cover partway and cook over low heat for 1 hour.
• Heat oven to 400 degrees. Remove meats from beans. Discard salt pork. Cut lamb and bacon into chunks and slice saucisson into 6 thick pieces. Season well with pepper. Season beans with salt as needed.
• Using slotted spoon, remove half the beans from the casserole. Arrange meats over beans remaining in pan. Spread remaining beans over the meats.
• Cover casserole and bake 1 1/2 hours. Uncover casserole, raise oven setting to 450 degrees and cook until a crust forms on top of the beans, about 20 minutes.

SPICY ELIZABETHAN PORK CASSEROLE

Steps:

• Preheat oven to 400°F Heat the oil and gently fry the onion and garlic for 10 minutes
• Toss the meat in the flour combined with the spices and seasoning and add to the onion.
• Fry the meat, stirring occasionally until evenly browned. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
• Add the dates and potato and transfer to an oven proof casserole dish.
• Cover and cook for 2-2½ hours or until the meat is thoroughly cooked. Just before serving stir in the fresh herbs.

NEW ENGLAND LAMB BAKE

Steps:

• Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

OYSTER -LAMB KICK SHAWS ( ELIZABETHAN CASSEROLE)

Steps:

• In heavy skillet, brown lamb in 2 T butter.
• In bowl stir in lemon juice and clam juice with oysters.
• Add lamb to oysters leaving liquid in skillet.
• Sauté mushrooms in drippings with additional 1T butter and any fat trimmings.
• Remove and throw away any remaining fat pieces.
• Add mushrooms and liquid to large oven safe dish.
• Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
• Dot mixture with butter.
• Cover and bake at 425°F for 15 minutes.
• Meanwhile mix remaining vegetables and heat.
• Reserve in a warm place.
• When done drain liquid into saucepan.
• Heat to boiling.
• Add beurre manie, stirring vigorously over high flame until mixture thickens.
• Check seasoning.
• Add drained vegetables to meat and mix.
• Pour sauce over just before serving.
• Serve piping hot.