27119 quail oyster dressing Recipes

fresh oysters (i used kumamoto, kushi, and fanny bay), asparagus, trimmed , run through a frencher and cut into 1-inch pieces, freshly squeezed orange juice, white wine vinegar, dijon mustard with seeds, garlic, finely chopped, sugar, oranges 9cut into supremes ), vegetable oil, ground cumin, salt and pepper to taste

fresh oysters, olive oil, onions finely diced, virginia country ham, diced, pernod, heavy cream, parmesan, grated, plus extra for sprinkling, fresh watercress, salt and pepper

sliced leek or chopped onion, potato, diced, water, instant chicken bouillon granules, white pepper, evaporated skim milk, shucked oysters, snipped fresh parsley, butter-flavored sprinkles (optional)

oysters rockefeller soup, celery stalks, white onions, sliced green onions, spinach, fresh flat-leaf parsley, garlic clove, dried oregano, butter, bay leaf, dried thyme leaves, salt, freshly ground black pepper, ground red pepper, ground white pepper, all-purpose flour, fresh oysters, chicken stock , as needed, pernod (french anise-flavored cordial), whipping cream

oysters, shucked, milk, all-purpose flour, cornmeal, salt, pepper, canola oil for pan frying

chicken thigh meat, oyster sauce, brown sugar ,or agave, or honey, sake (cooking rice wine), dark soy sauce, garlic minced, ginger minced, sesame oil, red pepper flakes or a squirt of sriracha, heaping tbsp sesame seeds

shucked oysters (about 6 doz), pre-washed baby spinach leaves, six strips of bacon, onion, minced, two ribs of celery, minced, garlic, flour, unsalted butter, milk, crystal hot sauce (as much as you like), bread crumbs, freshly grated nutmeg , to taste, salt and pepper, baking dish

corn oil, divided, chopped shallots, scant or about 7 tbsp cassava flour or potato flour), kilo fresh oyster, shelled (make about 150 g shelled oysters), water, dipping sauce, soy sauce, farlic chili sauce

dozen oysters in shell, worstershire sauce, juice of 1/2 lemon juice, black pepper, white wine, tabasco sauce, rashes bacon finely chopped, grated cheese

frozen chopped spinach, oysters , or more if they re small, grated parmesan cheese, garlic powder (a bit more if you like, but not too much), fresh ground pepper, cayenne pepper or red pepper, bacon, cooked and crumbled, butter, melted, lemon juice , or a bit more if you like

vegetable oil, chopped celery, chopped onion, dry stuffing mix, like pepperidge farm herb stuffing mix, butter, melted, chopped fresh parsley, oysters , liquid reserved, eggs , beaten 1 1/2 tsp salt, ground black pepper, poultry seasoning, dried thyme

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

frozen oysters, coarse cracker crumbs, melted butter, pepper, light cream or half & half, worcestershire sauce, salt

bacon, diced, butter, onion, diced, stalks celery, diced, garlic clove, crushed, flour, salt, fresh ground black pepper, cayenne, dried thyme, clam juice, dry sherry or a dry white wine, heavy cream, evaporated milk, shucked oysters , with their liquor, few dashes of worcestershire sauce, parsley, finely chopped

butter, celery chopped fine, onion chopped fine, garlic minced, flour, heavy whipping cream, oysters drained with half of the juice reserved, fresh parsley or onion tops chopped, salt, cayenne pepper, freshly ground black pepper

oysters (about 32), water, butter (salted), extra virgin olive oil, leek cleaned and chopped (white part only ), ribs celery (chopped ), onion (chopped ), whole bay leaves, thyme, black pepper (freshly ground ), white pepper (freshly ground ), cayenne pepper, flour, champagne, heavy cream, brie cheese, diced, salt to taste (sea ), scallions, chopped

bacon, diced, diced celery, diced onion, butter, flour, chicken broth, oysters with their liquor, tightly packed chopped spinach leaves , about 3 to 4 oz, heavy cream, sea salt, freshly ground black pepper, nutmeg, dry sherry , optional

freshly shucked oysters with 1/2 cup of thier liquor, bottled ketchup-style chili sauce such as heinz, wocestershire sauce, dry white wine, celery salt, unsalted butter, heavy cream, crusty bread, toasted, paprika to taste