By Ann Wood
Total preparation and cooking time: 1 ½ hr
2 qt. oysters*, drained & cleaned
1 lg. can Pet evaporated milk
1 sm. Box (4 sleeves) Ritz crackers, crushed
1 med. Onion, finely chopped 1 stick butter, cut up to melt better 1 can cream of mushroom soup
2 tbsp. flour
Couple dashes of Worcestershire sauce
Dashes of salt & pepper and Old Bay, as desired
Cooking: Preheat oven to 325 degrees Grease a 9 x 13 pan/Pyrex casserole dish with Pam In saucepan over low heat, make cream sauce of milk, butter, flour. Do not get too warm, just melt butter. Take off stove. Add Worcester, Old Bay, salt & pepper. Add in onions and mushroom soup. Should be somewhat thick. In the casserole dish, start with a solid (no holes) layer of the crushed Ritz crackers. Put on oysters* layer, and spoon ½ of the cream sauce over all. Repeat layers of crackers, oysters, sauce.
Top with light layer of crushed crackers. Sprinkle on Old Bay (for color and taste). Bake at 325 degrees to about 35 - 45 minutes, or until bubbly and the cracker crumb top is browned. Serve warm.
*Quarts may hold from 34 to 44 oysters, depending on size and if “washed” or “unwashed”. Just count them out and use half on each layer. If you have your own plentiful shucked oysters, can easily use up to 60 (30 each layer) to make it a very rich oystery dish.
Submitted by Jackie Partin
Freeze a piece of good Brie cheese until it is firm.
Fry several slices of good bacon until brown and crisp. Drain and chop.
Chop fresh chives into small pieces.
Open as many oysters as you want and arrange them on a sheet pan covered with rock salt to hold them upright. Put chopped bacon and chives onto each oyster, being generous.
Coarsely grate Brie all over each oyster. Put pan under broiler and roast until oysters are cooked and bubbly and cheese is melted and browning a little. Oysters will be cooked through.
Oysters Italiano by Vic
Many love clams cooked in white wine sauce served in Italian restaurants. Oyster lovers will like this better.
16 freshly shucked oysters with liquor (from your oyster garden)
1/2 lb. linguine
2 Tbsp extra virgin olive oil
3 cloves fresh garlic, minced or chopped
1/2 cup dry white wine
1 tsp ground coriander seed
salt, pepper to taste
shredded Parmesan cheese
1. Cooke linguine as directed on package, removing from heat 2 minutes early and rinsing.
2. Saute garlic briefly in olive oil.
3. Add linguine, oyster liquor, wine and spices.
4. Simmer to reduce liquid, then add oysters and simmer until they curl.
5. Add juice from lemon and serve in deep plates to hold the sauce.
6. Top with Parmesan cheese.
Serves 2. Enjoy with Italian or French bread, spoon and fork. Also, you may want to add butter while simmering and try your favorite Italian herbs and cayenne pepper.
VIRGINIA OYSTERS AND GRITS
Chef Anne Kirkmyer
1 Tbs. chopped garlic
2 Tbs. olive oil
2 c. chopped tomatoes (Hunt’s Petite Diced Tomatoes may be used), drained
1 Tbs. tomato bouillon powder (found where Mexican food is sold)
1 tsp. dried Italian herbs
1 c. heavy cream
3 Tbs. pesto of fresh made or high quality jarred
1 pt. shucked oysters, drained
Fresh ground pepper
In a medium skillet, sauté garlic in olive oil briefly. Add tomatoes and sprinkle with bouillon powder and dried herbs. Stir to incorporate. Add cream and mix well. Stir in pesto and bring to a simmer. Add oysters and cook until edges just begin to curl, a little over a minute. Finish with fresh ground pepper. Serve over Glorious Grits and sprinkle with a generous pinch of gremolta, recipe follows.
¼ c. chopped parsley
1 tsp. finely grated lemon peel
¼ tsp. olive oil
Salt and pepper to taste
Combine all and mix well.
Vic's Light Oyster Chowder For 2-
Usually I just make this up as I go. Here's an approximation.
3 cups milk (1% for light or make it richer w whole milk or half and half).
2 med. potatoes diced.
1 onion diced.
1 Tbspn flour.
1 Tbspn olive or veg. oil.
1 Tbspn butter.
Salt, pepper, Old Bay, parsley to taste.
12 or so freshly shucked (shucked Deborah's way) oysters from your own personal oyster garden (include a little of the liquor).
In sauce pan, boil potatoes and onions until tender. Drain water. Add oil, spinkle on flower and seasoning, and saute to a roux. Add some liquor from oysters and continue to saute until liquid thickens. Add milk. Heat milk carefully so it doesn't curdle. When it's just steaming and hot to taste, pour in the oysters and remaining oyster liquor. Return to steaming and remove from heat. It can simmer a little but avoid boiling. Add the butter and season to taste.
Serve w crackers. Some like a dash of sherry and something hot.
The following recipe was provided by Mr. David Booth of the Culinary School at the University of Richmond.
Recipe: Warm Oysters with Bacon, Leek, Cream and Parmesan Cheese topping
- 15 shucked oysters on the half shell
- 6 strips apple wood smoked bacon, medium dice. Helpful to freeze bacon first to make dicing bacon much easier.
- 1 leek, medium dice, soaked in cold water for 20 minutes and drained
- 1 garlic clove, minced
- 1 1/2 cup heavy cream
- 4 TBsp grated Parmesan cheese
- Salt and pepper to taste
1. Shuck the oysters, making sure to keep as much of the flavorful liquor as possible. Place oysters on a sheet pan lined with crinkled aluminum foil to keep oysters from tipping.
2. In a saute pan over medium high heat, render the bacon until crispy. Drain half the fat from the pan and add the leeks and the garlic. Saute until soft, then add the cream.
3. Bring mixture to a boil and simmer for 3 minutes. Add the Parmesan and cook for two minutes, stirring the cheese.
4. Taste and season with salt and pepper as needed. Cool mixture until needed.
5. Preheat oven to 450 degrees. Add one teaspoon of the mixture to each of the oysters and roast in the preheated oven for 4 to 6 minutes, until the mixture is heated through and the edges of the oysters begin to curl.
Pat and Paul Wiley