How To make Escalloped Oysters
2 Qt. select Chesapeake Bay oysters
(about 60)
:
(with a little liquid) 2 C. stale -- coarse bread crumbs
2 C. coarse saltine cracker crumbs
2 C. melted butter
8 Tbsp. oyster liquor
6 Tbsp. table cream
salt freshly ground pepper
Mix bread and cracker crumbs and stir in melted butter. Put a thin layer of mixture (approximately 1/3) over bottom of well-buttered, large baking dish (9 x 12 x 2-inches). Cover with half of the oysters; sprinkle with salt and pepper. Dribble half of oyster liquor and half of cream over top. Repeat with another layer of buttered crumbs (approximately 1/3), the rest of the oysters, salt and pepper, the rest of the oyster liquor and cream; top with a layer of crumbs. Bake at 400 degrees for 45 minutes. Serve immediately in the baking dish. Note: Never use more than 2 layers of oysters.
A Favorite Dish From Fauquier Hunt Country
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Holiday Cooking & Baking Recipes: Scalloped Oysters Recipe | Thanksgiving Side Dish Ideas
Scalloped Oysters Recipe | Thanksgiving Side Dish Ideas - Paula's making an oyster casserole with crackers, and this oyster casserole recipe is the perfect oyster side dish for this holiday season.
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7 SCALLOPED OYSTERS.mpg
OYSTERS
Scalloped oysters my mother in law taught me how to make Thad favorite dish.
#scalloped
Oysters Piccata- An Easy Pan Fried Oyster Recipe
Oysters Piccata
An Easy Pan Fried Oyster Recipe
We started with 18 medium Pacific Northwest Oysters.
Dredged in seasoned flour and dipped in egg and back into our flour.
Our seasoned flour ingredients-
3 cups- all purpose flour
1 tsp- garlic powder
1 tsp- onion powder
1 tsp- kosher salt
1 tsp- smoked paprika
1 tsp- dried thyme
1 tsp- creole seasoning or blackened spice seasoning
cracked pepper as needed
After we double dredged our oyster, we placed in 3/4 cup olive oil and 1/2 stick of butter over medium heat.
Sauce until nicely browned on both side and remove and set aside.
Slice one lemon and place in the hot oil to caramelize, remove and set aside.
Heat 1/2 stick of butter in a small sauce pan over medium heat.
Allow the butter to begin to brown and place the lemon pieces in the butter. Add 2 oz of capers and cook until heated throughout.
Spoon the caper butter over the oysters.
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Scalloped Oysters
PROCESS:
Place saltines in a zip lock bag and crush with a rolling pin or place in a bowl and crush by hand. Spray or grease a 2 quart casserole dish. Drain oysters place reserve oysters and juice. Slice sticks of butter, very thin.
We are going to make three layers:
Place 1 cup of crushed saltines in the casserole dish. Place 1/3 of the oysters on the crackers. Put a slice of butter on each oyster. Sprinkle lightly with salt and pepper
Make a second layer of crackers, oysters, butter, S&P and a third layer of crackers, oysters, butter, S&P. Finish top with crackers.
Place oyster liqueur and milk in a bowl, stir to combine. Pour over casserole. Place the casserole on a sheet pan to catch any liquid that bubbles over. Bake uncovered in a 350-degree over for about an hour
INGREDIENTS:
2 quarts Oysters in liqueur
5 cups saltines
2 cups milk or half & half
2 sticks butter
Kosher Salt
Black Pepper
Chef Kevin Belton's Recipes: Mom's Oyster Dressing
Chef Kevin Belton's Recipes: Mom's Oyster Dressing