Number of Servings: 6Ingredients: 1 tablespoon olive oil2 teaspoons chopped garlic1/3 cup diced onion1/3 diced red bell pepper1 cup sliced crimini mushrooms1 tablespoon Navajo seasoning2 tablespoons all purpose flour1/2 cup clam juice2 oz. sherry (crème)2 oz. white wine1 teaspoon Worcestershire sauce1 dash Tabasco1 tablespoon Creole mustard1 tablespoon lemon juice (fresh)1 cup heavy cream2 tablespoons unsalted buttersalt and pepper, to taste24 shucked Texas oystersAndouille Corn Bread Waffles1/2 cup Masa Harina1 1/2 cups cornmeal1/2 cup flour2 1/2 teaspoons baking powder2 tablespoons sugar1 teaspoon salt2 eggs1 1/2 cups milk1/4 cup vegetable oil1 cup cream style corn1/2 cup cooked andouilleInstructions: Saute onion and garlic with butter in hot skillet for 2 minutes. Add red pepper and cook 1 minute. Add mushrooms and cook until they are soft. Season with 1 tablespoon Navajo seasoning. Add flour. Cook while stirring for 2 minutes. Add wine and clam juice and cook until sauce starts to thicken (keep stirring). Incorporate cream and reduce until thick, add Worcestershire, Tabasco and Creole mustard. Strain oysters and add with sherry. Cook 3 minutes. Whisk in butter, one tablespoon at a time; add salt and pepper.
Andouille Corn Bread Waffles
Stir first 6 ingredients in a bowl. Stir together eggs and next 4 ingredients. Add to cornmeal mixture, stirring until dry ingredients are mixed with liquid. Bake in preheated waffle iron.
To serve: Cut waffles into triangles; stack 2 pieces with oysters on top, sauce in between and sauce on top.
Source: Recipe courtesy of Steve Howard, Navajo Grill and the Texas Department of Agriculture
Average:
4
Average: 4 (1 vote)
Number of Servings: 4Ingredients: 1 pint shucked oysters1 tablespoon dry sherry or rice wine1 tablespoon reduced-sodium soy sauce1 tablespoon tomato paste1 teaspoon sugar1/4 teaspoon chili powder1 tablespoon oil1 tablespoon green onion, thinly sliced1 teaspoon grated ginger root1/4 teaspoon sesame oilHot cooked rice or rice noodles for servingInstructions: Drain oysters; pat dry and reserve. To make sauce, combine rice wine, soy sauce, tomato paste, sugar and chili powder; reserve. Heat oil in large nonstick skillet over medium high heat. Add green onion and ginger; stir-fry briefly, about 15 seconds. Add oysters and stir-fry 45 seconds. Add sauce and stir-fry 3-4 minutes or until edges of oysters curl. Add sesame oil and stir-fry 30 seconds longer. Serve hot with rice or rice noodles if desired.
Average:
4
Average: 4 (1 vote)
Number of Servings: 8Ingredients: 8 oysters, shucked1 teaspoon fresh, minced jalepeno pepper1 teaspoon olive oil1 tablespoon lemon juice1 teaspoon fresh, minced ginger1/2 cup white corn meal1 tablespoon sesame seeds1 egg yolk2 tablespoons water1/2 cup flour1 tablespoon butter1 tablespoon olive oil8 oz. spinach1/4 cup chopped red onion1 teaspoon preserved ginger2 scallions, minced1 clove garlic, mincedsalt and pepper, to taste1 tablespoon butter1 tablespoon olive oil8 round nacho chips2 tablespoons mayonnaise1/4 teaspoon curryInstructions: Place shucked oysters in a dish with all of the above ingredients. Refrigerate about 4 hours.
Place the egg yolk in a small bowl and whisk in water. Toss the oysters with flour, pat excess, dip in egg wash, then dredge oysters in corn meal and sesame seed mix. Cook oysters with butter and oil in hot sauté pan 2 minutes each side, or until golden brown.
In a hot sauté pan, add butter, oil, onion, garlic, scallions, ginger and spinach and cook for 1-2 minutes, or until spinach is done. Add salt and pepper.
To assemble:
Place cooked spinach on top of the nacho chips. Put cooked oysters on the spinach. Put a teaspoon of curry and mayonnaise mixture on top of each and serve.
Source: Recipe Courtesy of the Texas Department of Agriculture.
Average:
4
Average: 4 (1 vote)
Number of Servings: 4Ingredients: 1 tablespoon butter1/4 cup chopped onion1/4 cup chopped red pepper2 tablespoons flour2 cups diced potatoes1 cup frozen whole-kernel corn1 can (14.5 oz) vegetable broth1 tablespoon chopped fresh thyme or 1 teaspoon dried8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained2 cups 2% milkChopped fresh parsleyInstructions: Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender.
Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender.
Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.
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This rich and flavorful stuffing is a classic accompaniment to a turkey dinner.Number of Servings: 14Ingredients: 2 tablespoons canola oil1 small onion, finely chopped (about ½ cup)3 celery stalks, coarsely chopped (about 1 cup)2 garlic cloves, mincedTwo 3.75-ounce cans smoked oysters, drained3 cups water or all natural chicken broth2 tablespoons unsalted butter2 tablespoons unsalted butter¾ cup chopped toasted pecansChopped fresh parsleyOne 16-ounce package Herb Seasoned Stuffing Mix Nutrition Information: 230 calories; 11g fat (2g saturated, 0.3g omega-3); 510mg sodium; 28g carbohydrates; 4g fiber; 7g protein, 20% iron
Instructions: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, about 3 minutes. Add the celery and cook until crisp-tender and the onion is translucent, about 3 more minutes. Add the garlic and oysters and cook 1 minute (you can break up the oysters a bit while stirring if you prefer smaller pieces). Add the water or broth and butter, raise the heat to high, and bring just to a boil. Remove from the heat, add the stuffing mix and pecans, and toss lightly with a fork. Garnish with parsley. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com
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Number of Servings: 6Ingredients: 6 Texas Oysters, shucked3 cups mixed greens2 carrots, shreddedPineapple, Jicama, Kiwi & Habanero Chili Salsa1 cup diced fresh pineapple1/3 cup fresh diced jicama1/3 skinned and diced kiwi1 tablespoon minced shallot3 tablespoons minced scallion3 tablespoons white wine vinegar1 teaspoon fine diced habanero chili1 tablespoon fresh chopped cilantro"Ranch 616" Mixture1 pound all purpose flour2 cups cornmeal1/8 cup paprika1/4 cup chili powder1/8 cup cayenne pepper1/8 cup granulated garlic1/8 cup Mexican oregano1 tablespoon kosher salt1 tablespoon black pepper1 tablespoon mustard powderInstructions: Pineapple, Jicama, Kiwi & Habanero Chili Salsa
Combine all ingredients, except cilantro in a bowl. Mix well. Ass a pinch of salt and pepper. Let sit 10-15 minutes and then add cilantro; mix and reserve to serve at room temperature.
"Ranch 616" Mixture
Mix all ingredients in a bowl.
Soak oysters in buttermilk, refrigerating overnight or at least 2 hours.
Dredge Texas oysters from buttermilk into "Ranch 616" mixture. Deep fry in 375°F oil for 3 minutes.
Assemble greens on the bottom of plate, then carrots, salsa in the middle and then stack oysters around the salsa.
Source: Recipe courtesy of Kevin Williamson, Ranch 616 and the Texas Department of Agriculture
Average:
3
Average: 3 (2 votes)
Number of Servings: 36Ingredients: 36 large oysters, in shells1 head of Boston lettuce, washed & dried1/2 pound fresh spinach, washed & dried1 cup minced scallion2 3/4 cups fine, dry bread crumbs1/2 cup fresh minced parsley1/4 cup minced celery3 garlic cloves, minced1 cup unsalted butter2 tablespoons Pernod1 tablespoon anchovy paste1/8 tablespoon cayenne pepper12 slices lean bacon2 lemons, cut into wedges1 cup coarse salt (per serving platter)Instructions: Shuck oysters, reserving liquor and bottom shells. Scrub and dry the shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery and garlic. In a skillet, melt butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne and salt and pepper to taste. Chill mixture, covered, for one hour. In a separate skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, then crumble. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half of the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 tablespoon of remaining bread crumbs. Arrange oysters on oven proof platters filled with coarse salt. Bake in the middle of a preheated 450°F oven for 18 minutes or until breadcrumbs are well browned.
Serve with lemon wedges as garnish.
Source: Recipe Courtesy of the Texas Department of Agriculture.
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Number of Servings: 24Ingredients: 1/4 cup chicken broth2 tablespoons olive oil1 1/2 cups bread crumbs2 teaspoons minced garlic1/4 cup fresh parsley, minced48 oysters, shucked1/3 cup fresh parmesan cheese, gratedNutrition Information: Calories: 67
Protein: 4g
Carbohydrates: 6g
Fat: 3g
Cholesterol: 17mg
Sodium: 154mg
Instructions: Preheat oven to 400° F. Over medium heat, heat broth and oil in skillet. Add bread crumbs and garlic, stirring as they cook for 3 minutes. Add parsley. Oil a baking dish with non-stick spray. Spread two-thirds of bread crumbs in dish. Add oysters. Mix parmesan cheese with remaining bread crumbs and scatter over oysters. Bake 10 minutes. Serve immediately on plates with forks.
Source: Recipe and photo courtesy of Try-Foods International, Inc.
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Number of Servings: 4Ingredients: 2 tomatoes, diced2 onions, diced1 teaspoon fresh oregano, chopped4 garlic cloves, minced1 oz. olive oil1/2 oz. tomato pastesalt and pepper, to taste4 oz. tomato juice1/2 bulb julienned fennel, steamed8 Nice olives2 oz. white wine2 oz. Pernod24 Texan oysters, shuckedNutrition Information: Iron: 68%
Zinc: 511%
Vitamin B12: 804%
Instructions: Saute onions and garlic in olive oil, then add the tomatoes. Deglaze with white wine. Add tomato juice, tomato paste, fennel, olives and oregano. Cook until thick. Saute the oysters in olive oil until lightly brown. Flambe with Pernod for 3 minutes. Add the oysters to the tomato mixture, adjust seasoning and serve. Serve over pasta, or alone.
Source: Recipe Courtesy of the Texas Department of Agriculture.
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Number of Servings: 8Ingredients: 1 tablespoon olive oil3 medium garlic cloves, chopped fine2 medium shallots, diced1 cup cleaned spinach, julienned1 1/4 cups heavy whipping cream8 large Texas Gulf oysters or 16 medium size1 egg1 egg yolkpinch of nutmegsalt and pepper, to taste8 tartlets, about 3 inches in diameter"pearls recipe" follows below"Pearls"1 cup Israeli couscous, cookedzest of one lemon1 teaspoon lemon juice1 1/2 tablespoon extra virgin olive oilsalt and white pepper, to tasteInstructions: Preheat oven to 350°F.
Heat olive oil in a medium saucepan over low heat, add garlic and shallot and cook for 1 to 1 ½ minutes, until translucent. Add spinach and cream; bring to a boil. Transfer cream mixture to a blender and carefully puree until smooth. Transfer cream back to the sauce pan, add oysters and simmer for 2 minutes. Set aside.
In a small stainless steel bowl, place egg and yolk, incorporate cream mixture into the eggs, stirring constantly. Place a couple of oysters in each tartlet and cover each with cream mixture. Bake in 350°F oven for 5 to 7 minutes, or until done.
"Pearls"
Place ingredients in a bowl and mix well. Garnish the oyster tartlets with the pearls.
Source: Recipe courtesy of the Texas Department of Agriculture.
Average:
5
Average: 5 (1 vote)
