R E C I P E S
|
This space is for sharing favorite oyster recipes. Submission of a recipe will be taken
to mean that the recipe is an original recipe or an original modification of a published
recipe. If it is made known to us that a recipe is protected by copyright, we will
remove the recipe as soon as possible.
Please submit your recipes via e-mail to the the
Webmaster with a subject of "Oyster Recipe". Allow a day or two for
posting.
|
Grandma's Oyster Casserole
From the Kitchen of our President's Grandma, so you know its good!
- In a deep Casserole dish:
- Layer the bottom with shucked oysters (save the liquor!).
- Then add a layer of crushed saltines.
- Cover the saltine layer with chips of butter (or margarine).
- Continue layering in this order until near the top of the casserole.
- Pour the oyster liquor over top of the layers.
- Then gently pour in heavy cream (or milk) into the casserole until it comes
up to near the top.
- Bake uncovered at 350 for 45 minutes and serve hot.
- Hint: for a little kick, add some Old Bay between each layer.
Submitted by Rich Pelz
|
Hangtown Fry
Don't know where the name came from, but its a great breakfast lunch or supper!
Take as many oysters as you feel like eating and shuck them out. Put a dollop or
two of sour cream in a frying pan and add the oysters. Sautee the oysters over
medium heat until the edges start to curl. Throw a few eggs in the pan and scramble
them up. Spice it up with hot sauce, old bay or whatever you like! This is a great
way to use up left over oysters from the night before! (as if there's ever leftovers)
Submitted by Rich Pelz
|
Here's what we fed the Governor!
Roast oysters round side down over a hardwood
charcoal fire until they pop. Remove the top shell (watch out they're
hot!) Baste with a mixture of equal parts margarine, hot sauce and chopped
garlic. Wait till they sizzle. Serve warm.
mmmm mmm Good!
|
Rich Pelz, CEO of Circle C Oyster Ranchers Association Inc., submits the following:
- Oysters Italian
- Shuck a mess of oysters, I like a lot for this dish.
- Reserve the oyster liquor
- Start some pasta boiling
- Saute the oysters in Italian salad dressing in a large frying pan until edges curl
- Remove the oysters and set aside.
- Add the oyster liquor to the liquid left in the frying pan
- Stir in 1 teaspoon corn starch to thicken sauce
- Once thickened remove from heat
- Add pasta to pan and gently stir to coat.
- Remove quickly and place on serving platter or plate.
- Spoon oysters over pasta
- Garnish with a freshly shredded hard cheese like Romano
- Adjust quantities to guest list; you'll have some
|
Ricardo, a test pilot at the Naval Station submits the following two recipes.
Ricardo's Famous Half Shelf Oyster
Ingredients
- Large group of good friends
- Fresh lemons
- Cold beer
- Large bag of Circle C Oysters
Open raw Oyster and leave on half shell.
Add 3 drops of lemon
Eat it. Serve with beer - well chiled.
|
Ricardo's Famous Go-to-Heaven Oysters
Ingredients
- Circle C Oysters - Pronounced OOOOsters after several beers.
- Butter - and lots of it.
- Garlic - about 50 cloves
Shuck Circle C Oysters - Discard Shell and keep some nectar.
Melt butter in large skillet.
Add finely choped garlic - 1 to 50 cloves based on personal taste.
Warm but do not brown the butter or the garlic.
Add oysters and a bit of nectar
Cook till edges curl
Serve with Saltines and Cold Beer
Die and go to heaven.
|
