How To make Oysters and Artichoke Casserole
2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
Dry white wine 2 T Lemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until
thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl
How To make Oysters and Artichoke Casserole's Videos
Recipe: Down Home Oyster Cornbread Dressing
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Artichokes and Oysters | Chef Lee Chizmar | Tips & Techniques
We are prepping our Artichokes and oysters for this week's recipe! ????
While on my list of yum, these two delicious treats can be a little intimidating!
Thankfully, Chef Lee Chizmar is here to break it down so we can all enjoy these at home without being plagued by fear at first sight! ????
✅Artichokes and Oysters
8 artichokes, turned and peeled, covered in acidulated water.
2 Large Plump Oysters (SHUCKED)
✅Method of Preparation:
Remove the outer leaves of the artichoke. Next, cut the top of the artichoke off using a serrated knife. The goal is to slice through the leaves leaving about a quarter-inch of the base of the leaves and exposing the top of the choke (the fibrous section in the center on top of the heart). Then using a peeler or a good vegetable peeler, peel away the outer fibrous (darker green) parts of the base of the artichoke and stem. Next, cut in half and using a spoon or a melon baller, carefully remove the rest of the fibrous choke from the top of the heart and place into the acidulated water. Clean the rest of the artichokes and place in the water.
Bringing It Home - Chef John Folse - Oysters Dunbar
Ingredients
3 dozen oysters, divided
1 cup reserved oyster liquid
12 oyster shells
2 cups artichoke hearts
¼ pound butter
½ cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
¼ cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
¼ cup sliced green onions
1 tbsp chopped basil
1 tsp chopped thyme
¼ tsp nutmeg
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 cups Italian bread crumbs, divided
Cooking Instructions
Preheat oven to 375°F. Wash oyster shells once or twice with hot soapy water then rinse under cold running water to remove soap. Keep shells in cold water until ready to use. Drain and rinse artichokes well under cold running water. Chop 2 dozen oysters and all artichoke hearts into bite-sized pieces then set aside. In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in chopped oysters and artichoke hearts and sauté 5–7 minutes. Whisk in flour and stir constantly to create a white roux. Add cream and reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved. Add Worcestershire, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly with salt, pepper, granulated garlic and hot sauce. Cook 7–10 minutes then remove from heat. Stir in 2 cups bread crumbs until mixture resembles a stuffing. Place 1 whole oyster in the center of each oyster shell and top with an equal portion of stuffing. Place oyster shells on a cookie sheet and sprinkle with remaining bread crumbs. Bake 30 minutes or until stuffing is heated thoroughly. It is important for oysters to be hot and fully cooked. Serve 2 as an appetizer or 4 as an entrée.
01 - Alabama - Lucy Buffett's Oyster Dressing - United States of Thanksgiving
From the New York Times United States of Thanksgiving - Lucy Buffett's Oyster Dressing - Alabama
Recipe -
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Thanksgiving Dinner: Turkey, Oyster Dressing, Spinach Madeline & Sweet Potato Casserole on the BHC.
In this video I cook a complete Thanksgiving Dinner all on the Barrel House Cooker.
Smoked Turkey, Oyster Dressing, Spinach Madeline, and Sweet Potato Casserole.
You can find out more about Barrel House Cooker 18C at the following website.
The 4 Recipes.
Smoked Turkey: inject a 14-16 pound turkey with creole butter marinade. Then liberal apply my grandpa’s poultry rub (See link below) to the skin. Attach either the EZ Load Turkey + kit or two BHC meat hooks. Truss turkey with butcher string. Light BHC according to directions. Hang Turkey in BHC until an internal temp of at least 180°F in thighs and 165°F in the Brest. About 5 hours.
Oyster Dressing: Make a quart and a half of stock by boiling a turkey neck and giblets with onion, celery, garlic, bay leaves, and other herbs for about two hours. Cut a loaf of stale or dried French bread in to 1” cubes. Sautée a a chopped onion, 2 ribs of celery and a bell pepper in half stick of butter. Brown the chopped cooked giblets and neck meat in the sauté mixture. Add the stock and the bread. Mix till mushy. Add Cajun/Creole seasoning. (Recipe below) hot sauce green onions tops and a pint of drained whole oysters. Cook on med-low heat until oysters edges curl. Remove from heat. Stir in two beaten eggs. Bake for about an hour desired consistency.
Spinach Madeline: cook four bags of frozen spinach. Drain and reserve 1 cup of the liquor. Melt a stick of butter and sauté ½ an onion chopped add a ½ cup of flour to make blond roux. Add 2tsp of Worcestershire sauce, 1½tsp of black pepper, celery salt, garlic powder, also salt and cayenne pepper to taste. Stir in a cup of evaporated milk and pot liquor. Add 1lb. Of jalapeño processed cheese cut into small pieces. Once cheese has melted, add cooked spinach and mix. It’s even better if you let set in refrigerator for 8 hours or more and then top with buttered bread crumbs and bake until hot.
Sweet potato casserole: cook four large sweet potatoes on BHC for about 3 hours until soft. Remove from skins and place in mixing bowl. Add a ½ stick of melted butter, a cup of brown sugar, and vanilla. Mix thoroughly. Place in ramekins, or CI skillet top with candied pecans. Bake in BHC for 45 minutes then top with mini marshmallows and cook another 15 minutes or so until melted.
The smoked turkey rub:
The Cajun/Creole seasoning:
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How to Make Oyster Dressing | Allrecipes.com
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Watch how to make a simple oyster dressing or stuffing to serve with Thanksgiving turkey. This top-rated recipe is for the seafood lovers in the crowd. And it's delicious baked in a casserole dish and served as a dressing or stuffed into the bird. This recipe really makes Thanksgiving dinner special.
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