Oyster Soup from Chef Warren Le Ruth
Come visit us at GreatChefs.com!! Chef Le Ruth offers two appetizers, Oyster Soup and a signature dish of the City Shrimp Remoulade followed by Medallions of Pork served with cucumbers and cap bread. The dessert is Genoise with Amaretto and Chocolate.
PA Dutch Chicken and Oyster Pie in Jo Ellen's Kitchen
Lebanon PA, May 3, 2022: PA Dutch Chicken and Oyster Pie in Jo Ellen’s Kitchen
INGREDIENTS:
• 1 stewing chicken
• 1 pint oysters
• Salt and Pepper to taste
• 2 tablespoons butter or margarine
• 1 tablespoon flour
• 2 pie doughs
DIRECTIONS:
• Roll out or utilize a premade pie crust.
• Grease a deep dish pie plate with butter or margarine.
• Place pie crust into pie plate. Flute edges. Prick bottom and sides.
• Roll our or utilize a second premade pie crust. Trace bottom of pie plate with a knife to create a pie crust that will “float” on the ingredients.
• Use a teacup to cut a large whole out of the center.
• Cook and cube your chicken. Place chicken across the bottom of your pie dough. Salt and pepper to taste. Feel free to add a tablespoon of butter.
• Cover chicken with the top crust, and bake on low (325 degrees) while you prepare the oysters.
• Drain oyster juice into a pan. Add flour and butter, salt and pepper. Mix thoroughly.
• Place oyster juice mixture onto stove burner, and bring to a boil. Remove from heat, and pout over the oysters in a heat-resistant bowl.
• Remove pie from oven, and roll back top dough.
• Add one-half of the oyster mixture to one side. Replace the top dough.
• Roll back top dough on second half of the pie. Add remaining oyster mixture.
• Again cover the meat with the dough.
• Place back into the oven to finish baking to a light brown.
• Remove from heat. Let cool 15 minutes to set up. Slice and serve. Enjoy!
Oyster butter garlic sauce recipe│ Grilled oyster with cheese │ For all countries│ Easy way
Butter and garlic oyster and Grilled oyster with cheese
Ingredient
Butter
Garlic
Cheese
Oyster 2kg
Spring onion
Procedure
open all oyster using a spoon
Chopped garlic and sautee in butter until it turns golden brown
then set aside.
Prepare charcoal grill
Grill the oyster and put the butter garlic on top of the half numbers of Oyster and put cheese on top into the remaining oyster butter who has no butter and garlic, let it grill until the oyster is well done.
How To Make A Quick But Mouthwatering Oyster Rockefeller Dish | James Martin's Mediterranean
James is in Cap d’Agde on France’s coast, where he makes a delicious oyster Rockefeller with the area's world-class oysters.
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How to Make (Oyster Dip)!
Quick and Easy recipe! If you love Oysters, Try this out! .I'm sorry with this recipe the part where I 'm mixing the Ingredients together it got cut out by mistake when it was to late to start again, but I still wanted to share it with you all..and it was very tasty!
Country Fried Tofu & Gravy (Comfort Vegan Cooking) | The Wicked Kitchen
On this episode of The Wicked Kitchen, Chef Derek Sarno shows you how to cook an EPIC VEGAN HOLIDAY MEAL that will completely change the way you approach your next plant-based feast! Rustic, Country Fried Turkey Tofu with a rich and indulgent King Oyster Mushroom Gravy create the mouth-watering, familiar holiday flavors at the foundation of the meal. And don't forget the sides! Derek also whips-up some creamy Garlic Mashed Potatoes, Roasted Broccoli and Pan-Seared Green Beans to round-out the plate and take things completely over-the-top, like all holiday meals should be.
Full recipe(s) below!
Country Fried - Crispy Tofu ‘Turkey’
INGREDIENTS
3x smoked tofu blocks, extra firm, hand broken into bite size pieces
1/2 C wheat flour
1 1/2 C rice flour or corn starch
½ C bread crumbs, fine
4 T parsley, chopped fine
3 T Wicked Sage-onion-garlic seasoning
1 cup soy milk
Black pepper
Salt
Oil
INSTRUCTIONS
Make sure you have the firmest tofu you can purchase. Carefully tear apart the tofu into bite size pieces and place into a large bowl.
In a medium sized bowl add the rest of the ingredients (except for the oil and milk) and mix well.
Drizzle soy milk on tofu until moistened
Add each piece of tofu to the seasoned flour to coat completely and evenly on all sides.
In a medium cast iron pan (or sauté pan) add enough oil to cover the bottom about 1 cm deep.
Heat on med-high heat until hot.
When the oil is hot, begin by adding 6-7 pieces of breaded tofu to the pan at time and pan fry each side until completely golden brown. When done remove from oil and place on paper towel lined plate to dry.
When ready to serve preheat oven to 200c/400f.
Place the crispy tofu onto a baking sheet and roast in oven for 15 minutes.
Remove from oven and serve with gravy and all the fixings.
Best Gravy - King Oyster Mushroom Gravy
INGREDIENTS
6 each King Oyster Mushrooms, shredded (technique shown at time 6:40 on video recipe)
8 C (2 Liters) water or low sodium veg broth (optional)
3 Garlic cloves, minced
1 1/2 T Wicked Sage, Onion, Garlic spice blend
1 bunch fresh sage
1 T oil
1 t black pepper
1 bay leaf
Cap full of Gravy Browning Season (optional)
Coarse salt to taste
1 T ground black pepper
2 T plant-based butter
Basic Roux:
¼ cup flour (Roux)
3 TBS plant-based Butter (Roux)
INSTRUCTIONS
Preheat oven to 200C/400F (on convection if possible)
Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.
Roux to gravy
In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.
Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with – mixing in before adding more, until desired color is achieved) .
Add mushrooms to gravy and switch pot to low heat.
Remove from heat and set aside.
****Options:
For extra rich and glossy gravy whisk in an additional pad of butter towards the end.
Add potato water to gravy if it is getting too thick
Add 1 TBS of fresh thyme at the end.
The shredded mushrooms can be tossed with oil and seasonings and roasted until crispy brown then added to gravy for a deeper-richer flavor.
Wicked Easy Mashed Potatoes
INGREDIENTS
6 Large Russet potatoes, washed, skin on mashing potatoes, cut into 1/6’s
6 cloves garlic, roughly chopped
1/3 Cup plant-based butter
1/3 Cup unsweetened soymilk (oat or almond)
Fresh ground black pepper, to taste
Coarse salt, to taste
INSTRUCTIONS
In large sauce pot add chunked potatoes, and chopped garlic. Cover with cold water and bring to boil on med-high heat. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.
Remove from heat and strain water from potatoes. In original pot with cooked potatoes add plant-based butter, milk, black pepper and a pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps. Set aside.
***ADDITIONAL OPTIONS:
For a HEALTHIER version substitute the butter and soy for this amazing Cashew sour cream we did for Game Changers
Swap out a couple of the white masher potatoes for sweet potatoes or a bit of butternut squash
Use sweet potato instead of white potato, and just be aware that sweet are a bit less starchy and more watery