shallot recipes

Salmon Baked in Foil

salmon

olive oil

Salt and black pepper

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

Sauteed Vegetable Medley

unsalted butter

water

Kosher salt, black pepper

Toss vegetables together in a medium bowl.

In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.

Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.

Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

I didn't even blanch the veggies separately (forgot to read the blanching instructions and blanches them how I usually blanch veggies), but they came out great! I made a double recipe, added a couple cloves of garlic and a couple squirts of lemon juice, and salt and pepper to taste. Great easy veggies!

The medley looked so beautiful, very bright and colorful, I sauteed bets on a different pan and added at the end to the serving plate to get some more color to the dish, they were very good!!!!

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

fennel bulb,

onion, chopped

shallots,

salt

garlic cloves, finely chopped

red pepper

tomato paste

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Santa Barbara Shrimp with Mustard

shrimp (6 to 8 per person)

Salt and pepper

tarragon leaves, minced

dry sherry

heavy cream

unsalted butter,

Dijon mustard

chives

Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.

To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

Quick and easy to prepare, this dish is full of amazing flavor!  This recipe is the most used out of my entire collection.  Can be served with rice or pasta, or by itself.  Delicious!!

I've made this approx. five times now and we love it.  Only watchout is that if you accidentally use too much mustard (I've done this twice) it gets a little over bearing.

This sauce was excellent!  I actually served it with Copper River Salmon and it got rave reviews.  I made the full recipe sauce for almost 1lb of salmon so if you like sauce you might want to double the recipe.  It was great!

Fall Salad

brown sugar

pecans

shallot,

balsamic vinegar

maple syrup

salt and black pepper

head endive, separated leaves

hearts frisee, hand torn

radicchio, torn leaves

red pear, sliced

Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

I just think he forgot to use the shallot. Looks like there is one on the counter.

This is my yearly thanksgiving salad.  Love it !

What a delicious salad.  I had to skip the friseé and substitute mache - didn't miss it.  The dressing is incredible.  Highly recommended.

LOVED this salad and the combination of flavors.  My store did not have any endive in stock so I substituted a head of butter lettuce.  Also next time I make, I may try substituting gorgonzola cheese for the parm (although the shaved parm is still great).  Will DEFINITELY be making again.

This is an amazing salad! I made it twice in one week, the first time for a 25-person dinner party I was having, and (since it was such a hit) the second time for a 30-person dinner I was catering. One guest said it was the best salad she'd eaten in her entire life. Yum!

First off, I've yet to try this recipe. I was about discard the recipe after reading the reviews about the show/recipe mistakes. However, if you crunch some numbers you'll find that the amounts used on the show are the same as the recipe if multiplied by 6. Example, 1/4 C = 12 tsp. So 1/4 C divided by 6 gives you 2 tsp. Just wanted to save anyone from not trying this recipe.

Ok peeps! I make A LOOOTTAAA salads!! A. lot!  And I'm a salad snob to boot.   This salad JUST hit the top of my fav. list!  The dressing is THEE. BOMB. !!!!  Thx Tyler for a FABULOUS salad recipe that I will make again and again!  Added apple, feta cheese, bacon , and cranberries! 

Love this. Used spring mix plus the endive and used a tablespoon of a mustard, maple syrup, and balsamic. 

https://www.foodnetwork.com/videos/sweet-and-spicy-fall-salad-0226616

Tyler's sweet and spicy dressing tops his mixed green and pear fall salad.

Sweet and Spicy Fall Salad

For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

The Ultimate Beef Wellington

(1 1/2 pounds) white button mushrooms

garlic,

beef

prosciutto

Flour, puff pastry

puff pastry,

eggs,

coarse sea salt

chives,

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Wilted Winter Greens, recipe follows

shallots, sliced

brandy

beef stock

cream

mustard

green peppercorns

fingerling potatoes

rosemary

sage

garlic, left unpeeled

extra-virgin olive oil,

honey

walnuts,

winter greens (such

pomegranate seeds,

Parmesan shavings,

shallot, chopped,

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Made as written, except I could not find the green peppercorns in brine the day of cooking so I reconstituted dried peppercorns per a recipe I found in Saveur. 

Can this be made day before and then baked the next day

By far one of the best meals I’ve ever made. I made for Christmas last year with friends and will be making again this year. Absolutely the best - presentation and flavors cannot be beat!

I made this for 14 people on Christmas Eve 2017.  I made two 3 lb Wellington’s.  Everyone loved it, adults and kids alike. Even got calls and text several days later with raves for the meal!!  I had to have the hubby roll and wrap for me, he did a beautiful job. 

I have been making Beef Wellington for years using Tyler's recipe and I always WOW my friends and family with it.  It's a show stopper!  Don't substitute the green peppercorns, they are sometimes hard to find but worth the hunt.

I made this for Christmas dinner and it was delicious...only glitch was that at the very end of baking, my puff pastry cracked at the top and when I cut into the roast the pastry sort of fell apart.  So it became “ deconstructed” Beef Wellington. Lol. Taste was still fantastic and everyone loved it but wondering what I did wrong so I can improve the “presentation “ for next time. Anyone else have this problem? 

Oh my god, we could have been eating at a 5 star restaurant!!  My husband could not believe what I had made.  But I caution it takes a lot of prep, so it is a lot of work but well worth it.

I learned how to make a Wellington by watching 'Ultimate' from Tyler. It came out amazing the first time and is now my Go-To for auction dinners for my kid's school charity nights. I've raised almost $2000.00 for schools by knowing how to make this amazing dish. Fammatre Elementary and Price Middle School in San Jose, CA thanks you Tyler! Its also my dish to impress when visiting special friends. Also, met you mother-in-law at her shop in Mill Valley 2 years ago - took a selfie with her too!  Nice lady! Great recipe, you've taught me more than any other Food Network or TV star. I wish you'd bring 'Ultimate' back, I really just want to learn more cooking and could care less for the 'contest' show format. Thanks again! This recipe is the ULTIMATE! Merry Christmas.

Tried it twice now.  Learned some lessons the second time and it came out great.  Lessons learned:  bake it in a perforated bread pan, if you have one.  That will allow the puff pastry to cook through on the bottom.  First time I did it on a sheet pan and the pastry was close to raw. Also, when they say to get all of the moisture out of the mushroom duxcelle, they mean it.  Reduce it down to a thick paste. If not, all of that moisture will leak through and give you soggy pastry.  Also, try and find the green peppercorns in the brine, as mentioned in the recipe.  I used dried peppercorns and they were too pungent.  I recommend serving with Anne Burrell's garlic mashed potatoes.  

Tyler, well done. I enjoyed the mustard and prosciutto additions. I served mine with horseradish sauce and Yorkshire pudding- a feast for a King.  Thank you for all the great ideas and knowledge you have shared over the years you have helped me rise to a different level.<div>Thank you. </div>

https://www.foodnetwork.com/videos/ultimate-beef-wellington-0227354

Make your holiday dinner special with Tyler's Ultimate Beef Wellington.

Ultimate Beef Wellington

Stir-Fried Thai Noodles: Pad Thai

rice noodles

fish sauce (nam pla)

tamarind juice

sugar

peanut oil

shrimp,

red chile, sliced

egg,

bean sprouts

peanuts

lime,

cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

What more can you ask for?  The ingredients cost less than 10.00 and easily fed 4 people.  granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00).  Anyway, the flavor was spot-on and it was so quick to make.  The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand).
As for some people thinking the fish sauce was overpowering.  It REALLY makes a difference what kind of fish sauce you use.  I find certain brands (taste of asia?) especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor.  If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!).  In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component.  At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

This was a very good recipe. Simple and easy, although I had a surprising amount of trouble finding fish sauce and tamarind.
I made the full amount of sauce but only used half, added a little extra sugar to cut the sour. I also added chicken, next time I make it I will double the amount of noodles and probably end up using the full portion of sauce.

This was very good and easy to make.  I also added Peanut Butter to the fish sauce.  I could not find Tamarind so i just added a little soy sauce.  I will make this again! 

I did this for a party this weekend (the theme was Thai food) and everyone loved it. 

It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me). 

Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight. 

I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table.  With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting!  If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great.  But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of.  Very disappointing.

When I told my (picky eater) husband I was making Pad Thai all I got was a "raised eyebrow look".  I have printed many receipes from the Food Network but this one really compelled me to write a first review.  It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area).  Would be nice to serve with egg rolls and salad with Asian dressing.  Definitely a keeper!  Janet, Versailles, KY

I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

Great taste...the hardest thing about this recipe was finding the ingredients!

I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters

garlic

parsley leaves,

white pepper

crabmeat, picked over

lemon wedges,

bread crumbs

Parmesan,

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.

Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.

Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.

While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.

Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Sounds great but takes too long for during the week. 

Baked Oysters with Crab

(8-ounce) package cream cheese,

crabmeat,

pepper

garlic powder

shallot

bacon

basil leaves

oysters

Combine the cream cheese, Parmesan, crabmeat, salt, pepper, garlic powder, shallot, bacon, and basil.

Place the oysters on a baking sheet and spoon the mixture onto the oysters in the half shell, putting a generous rounded mound of topping on each.

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