Best Tavern Turkey Stew With Fried Oysters Recipes

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OYSTERS



Oysters image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 5

4 oysters
4 pieces thinly sliced shiitake mushrooms
1 green onion, thinly sliced
1 teaspoon peanut oil
2 ounces soy sauce

Steps:

  • Place oysters on grill and grill until the shell opens. Remove top shell and place a piece of shiitake mushroom and green onion on oysters. Heat the peanut oil, and add the soy sauce. Pour over oysters for a sizzling effect.

FRIED OYSTERS



Fried Oysters image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 16 fried oysters, 2 to 4 servings

Number Of Ingredients 14

1 cup buttermilk
1 tablespoon Essence, plus 1 tablespoon
16 freshly shucked oysters, about 1 pint, drained
1/2 cup masa harina
1/2 cup all-purpose flour
4 cups vegetable oil, for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
  • Combine the masa harina and flour with the remaining Essence in a shallow dish.
  • In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
  • Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

MATTHEW'S MALIBU OYSTERS



Matthew's Malibu Oysters image

Provided by Guy Fieri

Time 30m

Yield 8 oysters

Number Of Ingredients 14

8 large oysters, BBQ size
1/3 cup mayonnaise
1 tablespoon white wine vinegar
2 tablespoons Parmesan
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
1 cup fried potato sticks (recommended: Pik-Nik)
2 teaspoons olive oil
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced red onion
1 1/2 cups baby spinach
6 ounces havarti cheese, sliced
Rock salt, for baking

Steps:

  • Preheat a grill to high. Preheat the oven to 500 degrees F.
  • Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.
  • In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.
  • In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.
  • Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.
  • Let cool enough to handle, and then serve right away.

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