Umekes Luau Oysters Recipes

JIMMY'S OYSTERS

Steps:

• Preheat oven to 375 degrees F.
• For the creamed spinach: Heat a skillet over medium-high heat. Add the olive oil. Sweat diced onions but don't brown, 1 to 2 minutes. Add the spinach, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally. Add the amaretto and stir for 1 minute. Add the chicken stock, then stir for 1 minute. Add the heavy cream and bring to a boil, about 4 minutes. Add the cheese and stir constantly. Let it reach a boil and reduce for 2 to 3 minutes. Set aside.
• For the crab mix: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Set aside.
• For the imperial topping: Whisk together the egg yolks and whole eggs in a bowl, then whisk in the lemon juice, seafood seasoning, mustard and mayo. Shuck the oysters and stuff them with the creamed spinach and crab mix and bake until the crab mix is golden brown, about 10 minutes. Remove the oysters and put a tablespoon of the imperial topping on each oyster. Bake until the topping becomes a brown color, about 2 minutes.

OYSTERS SOUTHERFELLA

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large bowl with ice water and set aside
• Bring a medium pot of water to boil and submerge the collard greens until they wilt slightly and brighten in color, about 1 minute. Quickly drain in a colander, or remove with tongs, and place directly in the ice bath for a few moments, then remove and strain again. Chop any remaining large pieces a bit more and place in a medium mixing bowl. Add the breadcrumbs, Parmesan, butter, garlic, lemon juice and some salt and pepper and fold together. Spoon the mixture evenly over the 6 oysters and place on a baking sheet. Bake until golden brown, about 20 minutes. Remove and top with the crumbled bacon.

HOG ISLAND BBQ OYSTERS

Steps:

• Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes.
• Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately.

IVAN'S OYSTERS

Steps:

• Reserve the oysters refrigerated until ready to open. Make the sauce by stirring together the vinegar, soy sauce, mirin, and leek. Open the oysters and arrange on a platter. Spoon about half a teaspoon of the sauce onto each oyster, and serve immediately.

A LUAU

Steps:

• The idea of building a pit to cook is as old as time. What you cook can be as complicated or as easy as you want, and its size can be whatever the labor force allows--a much better usage for bob a job week than ruining the paintwork on your car. Suggestions for food to cook are ears of corn, potatoes, fish fillets wrapped in foil with butter and seasoning, chops or sausages wrapped in foil, clams, mussels, or lobsters. Use your imagination and experiment.
• 1. Drive 4 posts into the ground to delineate a rectangular area about 5 by 8 feet. Dig out to a depth of 18 inches, banking the sand around the edges.
• 2. Line the pit with smooth, dry pebbles or bricks.
• 3. Start a small fire on top of the stones in the middle and gradually add logs until you fill the whole pit.
• 4. Keep the fire stoked for at least an hour, then allow to burn down for another hour to ensure the stones are properly heated.
• 5. Carefully rake the embers from the pit without disturbing the stones.
• 6. As quickly as possible, spread well-rinsed seaweed or non-poisonous green leaves over the stones in a layer about 6 inches deep.
• 7. Lay the prepared food in a single layer on top of the seaweed.
• 8. Spread a 6 inch layer of seaweed over the food. Make sure the food is completely covered.
• 9. Cover with a tarp that extends at least 12 inches beyond the sides of the pit. Weigh down the edges with stones. Let the food cook for at least 3 hours.