Smoked Oyster Caesar Recipes

Steps:

• Pulse the egg yolks, lemon juice, Dijon, garlic, Worcestershire and 2 teaspoons salt in a food processor fitted with the blade attachment or in a blender until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
• Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
• Combine crackers, olive oil, black pepper and remaining teaspoon salt with the reserved oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
• Put a spoonful of the dressing on each plate. Place a romaine heart half face-up on the dressing, then drizzle with additional dressing. Top with croutons, cracked black pepper and Pecorino-Romano.

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

Steps:

• In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
• Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
• Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
• Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese.
• Do ahead
• Dressing can be made up to 7 days ahead. Pour into a container and keep chilled.

Steps:

• Spread cream cheese on Triscuits.
• Top each with a smoked oyster.

Steps:

• Put the wood chips in the bottom of the smoker.
• Replace the bottom tray, and set in the rack.
• Lay the oysters in the half shell on the smoking rack.
• Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
• Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
• Check the oysters for doneness after they have been off the heat 5 minutes.
• Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
• Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).