Oyster And Spinach Loaf Recipes

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Steps:

• Cover the palm of your hand with a folded kitchen towel, and place an oyster in the center. With an oyster knife, scrape away any barnacles. Wipe the knife and thrust it into the hinge of the shell. Run the knife around the oyster and flip it open. Discard the top shell. Cut the muscle that holds the meat to the shell and transfer the meat and oyster brine to a saucepan. Repeat with remaining oysters.
• Place the saucepan over medium heat, bring the juices to a simmer and poach the oysters 1 minute, flipping them once while cooking. Transfer the oysters to a plate, and reserve the juices.
• In a small mixing bowl, beat the egg.
• Dip the oysters in the egg. Then, dredge them in the bread crumbs, tapping to remove excess. Set aside.
• Strain the reserved cooking juices through a fine sieve into a small saucepan, and cook over medium heat until reduced to about 1/2 cup. Using a wire whisk, beat in the lemon juice and 6 tablespoons butter, 1 tablespoon at a time. Set aside.
• In a large nonstick pan over medium-high heat, heat the olive oil and add the spinach. Cook, stirring, until just wilted and season to taste with salt and pepper. Remove and keep warm.
• In another nonstick pan large enough to hold the oysters in a single layer, melt the 4 remaining tablespoons butter over high heat. When the butter begins to bubble, add the oysters and cook on one side until slightly browned, about 1 1/2 minutes. Flip the oysters gently, and cook a minute or so, just until golden brown.
• Divide the spinach over 4 warmed serving plates. Spoon the sauce around the spinach. Arrange 6 oysters on each plate over the sauce. Sprinkle the border of the plate with paprika for color.

Steps:

• In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Shuck oysters. Top each oyster with 1 tablespoon butter and sprinkle with spinach, garlic, and pinch of Spice Mix. Grill over high heat until oysters curl.
• Combine ingredients.

Steps:

• Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

Steps:

• Carefully shuck the oysters, reserving their liquor and bottom shell, and set aside.
• In a small saucepan over medium heat, combine the heavy cream and lemon zest, then reduce until the cream has thickened, about 10 minutes.
• Reduce heat and whisk in the butter, one piece at a time, until fully incorporated.
• Whisk in the lemon juice, then season with salt and pepper.
• Add oysters and their liquor to the sauce, then cook over a very low heat, until the edges begin to curl.
• Using about 1 tablespoon spinach (depending on the size of the shell), make a "bed" in the oyster shell, lay one oyster in the bed, and spoon a small amount of sauce over the top.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Cut off and discard ends of the baguettes. Cut loaves, including the crust, into 3/4-inch cubes. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
• In large skillet, heat chicken stock until it simmers. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked. Transfer oysters to a bowl. Drain off and reserve poaching liquid.
• In the same skillet, cook bacon until crisp. Drain on paper towels. Leave bacon fat in the pan. Add diced onions, parnsips, salsify and celery. Cook, stirring, over medium heat until almost tender.
• Cut spinach into large pieces. Add to vegetables in skillet and cook, stirring, until wilted. Remove from heat, and add reserved oysters and bacon. (If cooking in advance, cover and refrigerate overnight.)
• When ready to cook, preheat oven to 350 degrees. Mix thyme, parsley, eggs and butter in a bowl. Add reserved bread cubes, and mix well. Add enough reserved poaching liquid to moisten well. Season with salt, pepper and cayenne pepper to taste.
• Transfer to 9-by-12-inch greased, shallow casserole. Bake, uncovered, for 35 to 40 minutes, until heated through.

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Steps:

• Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
• Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
• Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
• Bake until golden and bubbly, approximately 8 to 10 minutes.