How To make Oysters Mosca
2 tb Vegetable oil
3 Cloves garlic, pressed
4 bn Scallions, chopped
2 pt Oysters, chopped w/liquid
2 tb Chopped parsley
2 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
ds Oregano 3/4 c Bread crumbs
3/4 c Grated Romano cheese
24 Cocktail patty shells
Cook garlic and scallions in oil or margarine until soft. Add oysters, parsley, lemon juice, slat pepper and oregano. Cook about 10 minutes, stirring often. Add bread crumbs and cheese; mix well. Pour mixture into patty shells. Heat in 350?F oven for 10 minutes. Barbara Bohannon
How To make Oysters Mosca's Videos
Cleaning Dolphin in Record Time! #Shorts
This is how you clean a giant bull dolphin in record time. Manuel from Tropic Star is the man behind the knife #Shorts #Fish #Cleaning
▼ Join the BlacktipH Platinum Fan Club:
Click Here →
▼ BlacktipH Products:
▬▬▬▬▬▬▬ ABOUT BLACKTIPH ▬▬▬▬▬▬▬
BlacktipH Fishing brings you some of the most exciting fishing videos on the web. Our host, Josh Jorgensen, is an extreme angler who has an adrenaline seeking appetite for monster fish! Whether it's catching monster fish from the beach, from a kayak or from a boat, Josh pushes the limits of big game fishing. Our content has been featured on Discovery, National Geographic, Today Show and many more!
► NEW VIDEOS EVERY OTHER TUESDAY!!
► Click Here to Subscribe →
► Website →
▼ BlacktipH social media:
• Snapchat → @BlacktipH
• Instagram → @BlacktipH
• TikTok → @BlacktipH
• Facebook →
• Twitter →
• Tag us on social media: #blacktiph
▼ Business Inquiries | Media | Private Fishing Trips:
info@blacktiph.com
Korean Style Seasoned Fresh Oysters (Gul-muchim: 굴무침)
Korean Gulmuchim has been one of my favorite side dishes ever since I was young. If you like freshly shucked oysters and Korean food, it will be a nice side dish for your rice! Full recipe:
Help others by translating the English caption of this video into your own language:
My cookbook:
Get Maangchi's letter every month:
My Instagram:
My Facebook:
My Twitter:
How to make New Orleans-style Barbecue Shrimp
Food Writer Ann Maloney walks us through how to make Mr. B's Bistro recipe for New Orleans-style barbecue shrimp.
Think you have a great shrimp recipe? Enter our 2018 Win Your Weight in Shrimp Contest presented by Rouses Markets. Find all of the details at NOLA.com/shrimp. Deadline: May 28.
--
For more Mr. B's Bistro recipes, visit Mr.BsBistro.com. (If you don’t have jumbo shrimp, just increase the number of shrimp added to the pot.)
New Orleans Barbecue Shrimp
4 appetizer portions or 2 entrees
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1-1/14 to 1-1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In large skillet combine shrimp, lemon juice, black peppers, Creole seasoning, garlic and Worcestershire. Cook over moderately high heat, tossing and moving shrimp until they turn pink, about 1 minute on each side.
Reduce heat to moderate and stir in butter, few cubes at a time, stirring constantly, but gently, and adding more only when butter is melted.
Remove skillet from heat. Place shrimp in a bowl and pour sauce over top.
Serve with crispy French bread for dipping.
Uncle Frank's Oyster Stuffing
Uncle Frank was of Croatian descent. The Croatians came to south Louisiana to cultivate the oyster beds starting in the 1700s. This recipe comes from Uncle Frank's mother whom New Orleanian treasure Chiqui Collier and friends affectionately called Ma Mee, pronounced mah mee. It was passed down through their family, thus the olive oil and not butter.