Real Tasty Bacon Wrapped Oysters Recipes

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dredge oysters in flour mixture.
• Wrap each oyster with a bacon piece, and secure with a wooden pick.
• Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
• Heat to 350 degrees.
• Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
• Drain on paper towels and serve immediatly.

Steps:

• Cut cream cheese into 1/4 inch X 1/4 inch X 1 inch pieces.
• Put one oyster, one water chestnut and one piece of cream cheese onto end of bacon strip and roll up. securing with toothpick.
• Continue till oysters and chestnuts are gone.
• Place onto foil covered baking sheet.
• And bake at 350°F till bacon is cooked. Approx 25-30 minutes.
• Transfer to serving dish.

Steps:

• Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
• Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
• Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
• Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

Steps:

• Preheat oven to 375°F.
• Slice mushroom stem width-wise into 1-inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
• Wrap half a slice of bacon around each round and secure with a toothpick.
• Bake on foil-lined baking sheet for 35 to 45 minutes, or until bacon starts to crisp. Turn once halfway through.
• Sprinkle with sea salt just before serving.

Steps:

• Preheat oven to 350°F.
• Wash oysters thoroughly.
• Shuck and place oysters in deep half shell, removing any remaining particles of shell.
• Arrange on baking sheet and top each with 1/2 tbsp of cheese, a sprinkle of bacon and one slice of the pepper.
• Bake 10 minutes or until edges of oysters begin to curl.

Steps:

• In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
• Remove oysters from liquid and set aside.
• Discard liquid.
• Cut bacon strips in thirds.
• Wrap each oyster with bacon and fasten with a toothpick.
• Roll in flour, dip in eggs, and then roll in breadcrumbs.
• Heat oil in a 9-inch skillet.
• When oil smokes, reduce heat and fry oysters for 5 minutes.
• Serve immediately.