Air Fried Oysters Recipe
Learn How to Cook Oysters with Panko Bread Crumbs in the Air Fryer
#oysterrecipes #oysters
Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel.
How to make the BEST Fried Oysters ???? | JKMCraveTV
In this video Julie shows everyone how to make one of our all-time favorites - Fried Oysters!!!
Please Subscribe here: ????
***** Check out our other OYSTER Videos *****
HOW TO MAKE THE PERFECT PO-BOY:
EATING FRIED OYSTERS AT BIGELOWS - ROCKVILLE CTR:
***** FRIED SOFT SHELL CRABS *****
HOW TO MAKE FRIED SOFT SHELL CRABS:
Please Share and Like this video but most importantly.....STAY SAFE AND HUNGRY MY FRIENDS!!!!
----------------------------------------------------------------------------------
Joe Mueller, Food Reviewer JKMCraveTV
YouTube:
Twitter:
Pinterest:
Facebook:
Business Inquiries: JKMCraveTV@gmail.com
----------------------------------------------------------------------------------
#jkmcravetv #friedoysters #howto #cookingvideo #oysters #seafood #crispyfriedoysters
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
Gordon is in Maine learning about the unique cuisine being made along the coast. While there he visits an oyster estuary and tries some smoked oysters.
➡ Subscribe:
Get More National Geographic:
Official Site:
Facebook:
Twitter:
Instagram:
TikTok:
Tenor:
About National Geographic:
National Geographic is the world's premium destination for science, exploration, and adventure. Through their world-class scientists, photographers, journalists, and filmmakers, Nat Geo gets you closer to the stories that matter and past the edge of what's possible.
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
National Geographic
Homemade Baked Ramekin Oysters Recipe
These delicious baked oyster treats are based on experiences of similar dishes in a couple of different local Japanese restaurants. The recipe itself need not be especially Japanese in flavor, though of course you are welcome to make additions or substitutions as desired. For instance, small strips or powder of nori would lend a very Japanese and pleasantly smoky flavor to these. Mitsuba could also be used in place of all the green herbs.
Speaking of Japanese cooking, we use panko in this recipe but crushed saltines would also work just fine. Similarly, probably any reasonably-fleshy variety of mushroom will work for this recipe. We chose to use oyster mushrooms, which become fairly soft when cooked; for even more meatiness, king oyster mushrooms could be used, which retain a lot of texture after cooking.
The process of creating these ramekins requires some coordination and attention to timing. One does not want to overcook the oysters. The mushrooms will first be sauteed, then any vegetables which need softening, and then the cream is allowed to reduce around them. Once it has reduced, the oysters and their liquor are added, to allow the oysters to start to cook. Bread or cracker crumbs are stirred through right at the end, and then the mixture is portioned immediately into the ramekins, topped, and thrust into the oven.
Makes enough for 4 people, 1 ramekin each.
Equipment:
• 4 4” ramekins
• baking sheet or roasting pan to hold ramekins (no water bath)
• large skillet
• flexible, heatproof spatula
Ingredients:
12 ea oysters if small, else 4 large; reserve liquor
1/2 cup oyster mushroom diced
1 Tbsp butter
1 ea shallot
1 clove garlic
1 cup cream
1/2 tsp vermouth or Pernod
1-3 tsp spinach chiffonade
1/2 - 1 tsp parsley chiffonade
1/4 tsp tarragon chiffonade
2+1 Tbsp panko or crushed saltine
2 oz mild cheddar cheese 50 g; grated
Procedure:
1. Preheat the oven to 350F
2. In the skillet, melt the butter over medium-high heat and use it to fry the mushrooms.
3. Meanwhile, prepare the chiffonade herbs and mince the shallot and garlic.
4. Once the mushrooms have nice color, add the herbs and the cream, and allow the cream to bubble and reduce to half its volume until it becomes sticky and shows a “reverse ribbon” when stirred.
5. Add the oysters and their liquor, and allow the edges to just start to curl.
6. Stir through two-thirds of the bread or cracker crumbs.
7. Portion the oysters (or pieces) into the ramekins evenly, and then top them with their share of the remaining panko and of the grated cheese.
8. Place the topped ramekins into the oven for about 15 minutes, until they are bubbling and the cheese has browned just slightly.
9. Allow to cool briefly and consume while still warm.
Music:
Sunday Brunch: The Tulsa Food Guy's scalloped oysters Part II
The Tulsa Food Guy serves up these tasty treats that can be used as a side dish or an entire meal.
How To Make Seafood Stuffing | Easy & Delicious Seafood Stuffing/Dressing Recipe #MrMakeItHappen
I know, I know. This is technically Dressing. On my YouTube Channel, I'm going to call it stuffing anyway though lol. This Seafood STUFFING is absolutely DELICIOUS! Give it a try if you want to switch it up a little this year. Let's #MakeItHappen
Get my All-Purpose Seasoning and Digital Food Thermometer here
Get the Juicy Crab Seasoning here -
CLICK THE JOIN BUTTON FOR MEMBERSHIP PERKS!
King Crab recipe video -
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books - on sale now!
Knives and Cookware -
FOLLOW ME!!!!!!
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
TikTok: @_mrmakeithappen_
Website:
Blog:
Purchase Merch here -
Music By: Website: MarcDBeats.com
Soundcloud: soundcloud.com/urkeljuice
Shopping List:
1 bag Pepperidge Farms Cornbread Stuffing Mix
1 1/2 bags Pepperidge Farms White Bread Stuffing Mix
1 lb Medium Shrimp
1 lb Bay Scallops
1/2 lb Lump Crab
1 tbsp better than bouillon Lobster base
1 yellow onion - diced
2 stalks of celery - diced
1 tsp thyme
4 cups stock (homemade preferably)
Red and Green Bell Pepper Diced
1/2 cup chopped parsley
Juicy Crab Seasoning
Directions:
In large pot, melt butter over medium heat. Add veggies and cook until tender.
2. Next, add bay scallops and shrimp. Then add garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender and seafood is cooked.
3. Add most of your stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 375 degrees for 45-60 minutes or until browned on top and registers at least 150-160 degrees internal temp