oyster

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with oven-dried wheat bread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Oyster Stuffing With Fennel, Tarragon, and Sausage Recipe

(1 kilogram; about 2 loaves) high-quality sandwich bread

unsalted butter (113 grams),

onion, finely chopped (about 2 cups; 300 grams)

fennel bulb, finely chopped (about 1 cup; 200 grams)

garlic, minced (about 2 teaspoons; 10 grams)

thyme leaves

chicken stock

eggs

tarragon leaves

flat-leaf parsley leaves

oysters

salt and black pepper

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F. Spread bread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until bread is completely dried, about 50 minutes total, rotating sheets and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides, without allowing butter to brown, about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes, oysters, and oyster liquor and fold gently until evenly mixed. Season lightly with salt and pepper.

Transfer stuffing to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish) and bake until browned on top and an instant read-thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is one memorable dish that has a fervid following.

Taiwanese Oyster Omelet Recipe

For the Sauce:

ketchup

rice vinegar

sugar

soy sauce

red miso paste

cornstarch

water

For the Omelet:

salt

white pepper

sweet potato starch (see note)

vegetable, peanut, or canola oil

scallion, chopped

celery leaves, roughly torn or chopped

For the Sauce: Combine the ketchup, vinegar, sugar, soy sauce, and miso paste in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/2 cup cold or room-temperature water. Whisk cornstarch mixture into ketchup mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.

For the Omelet: Combine eggs, salt, and white pepper in a medium bowl and whisk lightly. Combine sweet potato starch and 1/4 cup cold or room-temperature water in a small bowl and mix thoroughly.

Heat the oil in a medium non-stick skillet over medium-high heat until shimmering. Add the oysters and cook, stirring, for 30 seconds. Add the egg mixture and cook, pushing in the edges occasionally and tilting the pan to let raw eggs run under the omelet, continuing to cook until most of the eggs are cooked but top surface is still moist. Mix the sweet potato starch mixture once more and pour it over the eggs, letting it run across the surface and spill over the edges slightly. Place the scallions and celery greens on top of omelet. Reduce heat to medium-low and cover the pan briefly to allow the greens to slightly wilt, about 1 minute.

Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily. Carefully flip omelet using two spatulas or by thrusting the pan forward and jerking it back. Cook on second side until eggs are set, just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

Rich Cornbread Dressing

butter (13 tablespoons)

cornbread

crusty white bread,

onion

celery

sage (optional)

Black pepper

eggs, beaten

heavy cream

broth

oysters,

Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.

Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Southern Cornbread Dressing With Oysters and Sausage Recipe

recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds; 1 1/4 kilograms), cut into 3/4-inch dice

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F. Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes, oysters, and oyster liquor and fold gently until evenly mixed. Season lightly with salt and pepper.

Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F. Uncover dressing and bake until an instant-read thermometer reads 150°F when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

This recipe, part of our <a href="http://www.bonappetit.com/recipes/holidays-recipes/article/throwback-thanksgiving/">Throwback Thanksgiving feature</a>, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Oysters Casino

bacon

butter, divided

green pepper

chives

parsley

Rock salt

lemon juice

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Bon Appétit

Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent. Remove from pan and cut each strip into 1" diamonds (you’ll need one piece of bacon to top each oyster). Add 2 Tbsp. butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives and parsley, then blend thoroughly with remaining butter.

Preheat oven to 450°. Arrange oysters on beds of rock salt (put rock salt in pie plates or in a long, shallow baking tin); dampen salt slightly. Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice. Bake until bacon is crisp and oysters are thoroughly heated, 5–10 minutes.

A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.

Mignonette Sauce for Oysters

shallots (about 2 1/2 ounces)

white vinegar

clear, unseasoned rice vinegar*

"How come you say not to use pre-ground white pepper? I’m making this tonight but I wasn’t able to find whole white peppercorns at my local grocer."

Finely mince the shallots: Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.
You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

Stir in white vinegar, rice vinegar, sugar, salt: Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.
Add the freshly crushed white pepper. Stir with a fork.

Chill: Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.
The mignonette flavor will be better blended the longer it sits. You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests. If you see this, just give it a little stir.
The mignonette will last up to a month in the refrigerator.
To serve, shuck the oysters. (Here is an excellent video by Serious Eats on How to Shuck an Oyster.) Make sure that the oyster is loose in the shell before serving.
Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, "plateau de coquillages"). People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

"Quarantine 2020 has us baking bread and shucking oysters.  This is a great recipe.  It held up well in the fridge for a month."

"I have been cooking for 35 years and my parents lived in France for 5 years where I visited many times.  Now having lived  in the Pacific Northwest for 25 plus and eaten so many oysters beyond count m, I  found this recipe to capture that special French accent that they have in their preparation.   My only go to now and I am preparing a large batch tonight for the Champagne and Oyster toast at my wedding this weekend in Hood Canal."

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey. 

Hot Crab and Oyster Dip

oil,

crab meat

(1 cup) Monterey Jack cheese, coarsely grated

jalapeño, seeded if desired, finely chopped

mayonnaise

(1/4 cup) Parmigiano-Reggiano cheese, grated

scallions

Worcestershire sauce

hot sauce

black pepper

Crackers

Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil. 



In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Bring a little taste of yum cha to your dinner table with these tasty pork and vegetable rolls. They’re mild enough for the kids to enjoy, and everyone is sure to love the novelty of the slippery steamed noodles combined with a flavoursome pork mince filling.

Pork and vegetable rice noodle rolls recipe

tsp oil

400 g pork mince

celery (diced)

carrot (diced)

zucchini (diced)

red capsicum (diced)

spring onions (finely sliced)

tsp ginger (grated)

garlic (crushed)

tbs brown sugar

tbs oyster sauce

tsp fish sauce

450 g fresh rice noodle sheets

tbs kecap manis

tsp rice wine vinegar

tsp white sugar

tsp sesame oil

Easy and well balanced oyster beef with Chinese broccoli.

Oyster Beef with Chinese Broccoli

g beef (, sliced)

broccoli

sesame oil (,

cooking oil

ginger

oyster sauce

Chinese cooking wine

tbsp. vegetable cooking oil

sesame oil

tsp. dark soy sauce

Slice the beef against the grain.

Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil.  Set aside to marinate at least 15 minutes. You can also prepare the marinating beef in ahead and place it in fridge overnight.

During this time, remove any tough skin of the Chinese broccoli. And then cut into sections with angle. Separate the leaves too. Bring water to boil in a large pot, add 1 teaspoon of sesame oil and a small pinch of salt (this step can help to keep the green color of the leaves and the crunchy texture, applying to all dark leafy vegetables ). Add Chinese broccoli in, stem firstly and leaves secondly.  Blanch Chinese broccoli until the water boils again. Transfer out and drain.

In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.

Add 2 tablespoons of vegetable oil in a hot wok with ginger slices (the wok should be heated firstly).  Place the beef in when the oil is warm but not hot. Let it stay for a while until the starch finish gelatinization and then fry for a while until the beef changes color (Don&#x27;t overcook the beef ).

Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans’ Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz’s gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.

Creole Redfish Gumbo

all-purpose flour

yellow

green bell pepper

garlic

shrimp stock or seafood stock

blue crabs, crab meat

gumbo filé powder

bay leaves

thyme

cayenne,

redfish, black drum fish

Creole seasoning (such as Tony Chachere’s)

oysters oysters

hot sauce (such as Tabasco)

white rice,

scallions,

Prepare the roux: In a large pot, heat the oil over medium-high until it’s just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.

Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.

Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.

Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.

Natural oysters are given a flavour boost with sweet balsamic, crispy bacon and a squeeze of fresh tangy lemon. This is a FODMAP friendly recipe for a Low FODMAP diet.

Oysters with balsamic vinegar & bacon

(1 dozen) natural oysters (such

tsp balsamic vinegar

rindless bacon rasher, finely chopped

Lemon

This Thai inspired omelette is a great, healthy way to start the day.

Thai breakfast omelettes

lime

tbs fish sauce

brown sugar

red chilli, thinly sliced

olive oil

mixed Asian mushrooms mushrooms

tsp turmeric

bean sprouts

spring onions, finely shredded

coriander

peanuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

One of most popular Thai street food, Spicy, Tangy with the intense aroma of Thai basil and lime. So appetizing! Best meal for lunch or dinner in a hot summer!!

Vegan Thai Basil Stir Fry Recipe

Firm tofu 300 grams

Brown onion 50 grams

Red chilli

Tomato 2 ea (approx. 300 grams)

Water 200 milliliters

Thai Basil

Lime juice 1/2 ea

soy sauce 2 Tbsp

soy sauce 1 Tbsp

Vegan oyster sauce 2 1/2 Tbsp

Coconut sugar 1 Tbsp (approx. 8 grams)

Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot — whether you’re wearing flip flops or polished oxfords, that’s up to you.

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Top 36 oyster recipes from across the web

The most viewed oyster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oyster Stuffing With Fennel, Tarrag...

Taiwanese Oyster Omelet Recipe

Rich Cornbread Dressing

Southern Cornbread Dressing With Oy...

Oysters Casino

Mignonette Sauce for Oysters

Hot Crab and Oyster Dip

Pork and vegetable rice noodle roll...

Oyster Beef with Chinese Broccoli

Creole Redfish Gumbo

Oysters with balsamic vinegar & bac...

Thai breakfast omelettes

Vegan Thai Basil Stir Fry Recipe

Fried Oysters With Tartar Sauce

Lucy Buffett’s Oyster Dressing

Oysters with Brown Sugar–Chipotle B...

Creole Gumbo

Oysters Rockefeller

Poached Oysters in Fennel-Saffron S...

Grilled Oysters With Hot-Sauce Butt...

Thai Rice Soup With Pork-Cilantro M...

Spicy Oyster Crackers Recipe

Melissa Clark's Oysters Rockefeller

Grilled Oysters With Buttery Soy-Sa...

Carpetbag steak with garlic butter

Quick and Easy Egg Fried Rice Recip...

Smoked Oyster Dip

How To Make Orh Jian (Hawker Fried ...

The ultimate stir-fry sauce

Imperial Rainbow Steak

Chicken Kebabs recipe

Black Pepper Chicken Stir-Fry Recip...

Sweet Chicken Noodles recipe

Chicken and Cashew Stir-Fry recipe

The most viewed oyster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine