I just made some panko fried ones on mixed baby greens with avocado and pickled ginger. Any other suggestions as I have plenty more…
Advertisement
TheZoo
Every man must decide whether he will walk in the light of creative altruism or in the darkness of destructive selfishness. ~Martin Luther King, Jr.
Okay since we have no takers on oyster recipes, how about suggestions on what to do with the lamb stock I just made. Available ingredients include but are not limited to the previously mentioned oysters as well as several bunches of kale, a couple of pounds of shrimp, some hot Italian sausage links, a zillion bananas, and a few mangos.
Have at it Iron Chefs…
I just eat them raw with cocktail sauce.
Fresh oysters also make a refreshing oyster stew that does not have the bitter taste associated with the long dead ones.
Mangoes and bananas make a tropical fruit salad. Some orange and grapefruit segments would liven that up.
Segmented banana slices also make a good bait for pan fish like sunnies and crappies. Cut a slice into about six segments.
db, I’m still not a fan of oysters. Lord knows I tried. When I was eight or nine, we used to vacation on Hood Canal (part of Puget Sound) and while we were swimming my parents would pry oysters off the rocks and shlupp ‘em down with nothing but seawater. Mine kept coming right back up.
My ex, however, does a scalloped oyster dish that even I can get into — mostly butter and cream and some crunchy crumbs.
I don’t have to chew nothin’!! Especially oysters.
I’m gone for the day, but I’ll probably check in this evening. Have a great day!
I could really go for an oyster pie but I must confess, I can never make a decent dough. I know it is lame and embarassing but it is the truth…
gummitch, I can dig that. Can I get the recipe from you or do I have to contact your former partner?
Pie crust. In my world that falls under baking and I have never been able to do that. I tell myself it is because baking requires much more precision and attention to recipe details than I am willing to do. I fly by the seat of my pants when it comes to cooking. Which means when I make cookies I could probably sell them to the NHL. I use the Pillsbury crusts in the refrigerated section when I need a crust. Pathetic but functional.
Mango salsa is tasty but I haven’t found a good recipe for it yet.
About the only way I like cooked oysters is Oysters Rockefeller so not much help there. Fresh oysters, Tabasco sauce and beer is a bit like heaven. Some chilled shrimp and cocktail sauce just to change the pace.
Have you ever tried fried bananas? It was always a treat the kids loved.
I never tried fried bananas. Dried, yes. I deep fry plantains which are a less sweet fruit of the same genus.
When I make Oysters Rockefeller, I leave the bottom muscle attached during cooking as this prevents accidents where the food ends up in the Sea Salt.
I agree on the pie crust, but it should be doubled for things like oyster pie or steak & kidney pie. A layer of melted butter in between enhances the crust.
db,
This sounds like the recipe that gummy was talking about.
And here’s another.
And prebaked if possible, Walt. With those funny little hat ventilators. I haven’t tried the two layer bit but it sounds like a great way to do pot and shepard pie. Thanks for the tip.
My mom graduated from the Boston Cooking School with a degree as a Nurse/Dietitian. She had all kinds of tips as she aged, like making Welsh Rarebit by combining a few packages of frozen Stouffers. She was also able to go to any restaurant and determine the recipe of any course that she tasted. She originally made meat pie crusts using butter as the shortening, but, when the prepared crusts entered the fray, she settled on the two layer solution with butter in between.