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What to do with a quart of shucked Oysters

Discussion in 'Food and Drink' started by Jim, Feb 4, 2016.

  1. Jim

    Jim Old Curmudgeon Founding Member

  2. John Fout

    John Fout Founding Member

    Chowder, grill them, bread and fry them, smoke them? Fried oyster po boys? Corn bread stuffing?
    If you make a pie, gimme details!
     
  3. cheflarge

    cheflarge Founding Member

    Oyster Consomme! Freeze in serving size containers. :cool:
     
  4. the typical oysters casino or rocker feller
     
  5. Toothpick

    Toothpick #2 since day #1 Founding Member

  6. Lucretia

    Lucretia Founding Member

    Carrots and oyster pie, a la Nanny Ogg: "Carrots so's you can see in the dark, and oysters so's you've got something to look at."
     
  7. Andre

    Andre Founding Member

    When I worked at Cochon we made an oyster and bacon pie that was a winner, I can send you a recipe if you would like. If you have any of the shells left you can wash them in your dishwasher, put the shucked oyster back into the shells with some kind of compound butter (Pickled Chili butter is a winner here, extra points for anchovies and garlic in the butter)and stick it on the grill till they plump and the lips separate, the pour more of the compound butter melted on top.
     
  8. Andre

    Andre Founding Member

    I forgot about that. I reread all of his books after he passed away, took me almost a month. I still haven't read the last one, I'm saving it because there won't be any more.
     
  9. Jim

    Jim Old Curmudgeon Founding Member

    Thanks Guys. Just to clarify the oysters are shucked already- we had the other 1/2 bushel roasted on the BBQ.
    Andre I would love that pie recipe.
     
  10. Andre

    Andre Founding Member

    I just went looking for the notebook, and it is at the restaurant. It goes a little like this:

    Grind bacon through a medium die, then fully render in a large pot. Add onion, celery and poblano (2:1:1) and get some good color on the veg. Add a couple of tablespoons chopped garlic, a couple of bay leaves, salt, pepper, cayenne, chopped fresh thyme and a touch of white pepper. You want to develop a fond and scape it down a few times, deglazing with chicken stock as you go. Once it tastes pretty good add another couple of cups of stock and a little flour. You aren't looking for a gravy consistency, more of a just kind of creamy texture. Cut the heat and stir in your rough chopped oysters, the residual heat will cook them. Add a couple of cups of cooked rice, and way more chopped green onion and parsley than you think it needs. Season with a mild hot sauce and LJ for acid, and adjust all of the other seasonings. This is intended to be folded into a 3:2:1 lard pie dough and deep fried, but would work for a pot pie style pie as well. Let me know if you make it. I will look through my notes tomorrow morning and Ill let you know if I forgot anything cruicial.
     
  11. Jim

    Jim Old Curmudgeon Founding Member

    I think I will give it a shot over the next week,( I blanched off and froze the little suckers) Many thanks.
     
  12. John Fout

    John Fout Founding Member

    I have an oysters and stout night coming up. May have to try that!
     
  13. chefcomesback

    chefcomesback Founding Member

    Tempura oysters , rouille and beer ...
     
  14. Jim

    Jim Old Curmudgeon Founding Member

    20160226_175314.jpg

    I came hone from an errand and found my kitchen full of peoples and had to whip something up fast. It was this or hot dogs and that's not how we roll here. Shrimp stock,oyster liquor, white wine, onions, celery, tomatoes and garlic. Couple pieces of trimmed bread. Pinch of red pepper,some anchovies and the juice of a lemon. Throw oysters in last moment and pour over the angel hair pasta. Crusty bread...Not a drop left over
     
  15. Toothpick

    Toothpick #2 since day #1 Founding Member

  16. Cornmeal coating, deep fry, remoulade.
     

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