How To make Oysters and Wild Rice Casserole
Ingredients: 3 cups hot wild rice
drained*
1/2 cup onions :
chopped
2 cups celery chopped
1/2 stick butter :
or margarine
1/2 cup milk
3 tablespoons flour
1/2 teaspoon salt optional
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces oysters :
drained, 2 cans
1 stick butter -- melted, (1/2 cup)
Ritz cracker crumbs
* (may substitute wild rice and long grain rice mixture)
Directions: While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly. Top with Ritz cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters curl
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Chef Dan Giusti returns to show us just how much is possible with a can of seafood and some ingenuity. Watch as Dan prepares a day's worth of meals, each taking canned seafood from the mundane to something unexpectedly delicious. The best part? All 4 will cost you under $12 in total.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
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Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious
Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
Delicious oysters, dashi beurre blanc & chicken skin | Fine dining oyster dish
Hey guys! Today I'll be showing you how to make your own dashi. With that we're going to make an amazing beurre blanc and use it to poach some oysters. I serve it with crispy chicken skin, chives oil and caviar. All great recipes, so enjoy guys!
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This is a recipe for a CREOLE OYSTER RICE DRESSING. We use fresh Louisiana oysters, their liquor and Creole chaurice sausage to make a light and flavor packed springtime dressing that goes well with most meats. Served as an entree or side dish this oyster rice dressing is sure to be a hit.
Give this good luvin from the oven recipe for CREOLE OYSTER RICE DRESSING a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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1 quart GULF OYSTERS (reserve liquor)
¼ pound fresh CHAURICE SAUSAGE
3 tablespoons SALTED BUTTER
1/3 cup SHALLOT
1/3 cup CELERY
1/3 cup GREEN BELL PEPPER
2 teaspoons CREOLE SEASONING, divided
1 ½ cups LONG GRAIN RICE, uncooked
2 cups OYSTER LIQUOR plus WATER
1 1/2 tablespoons WORCESTERSHIRE SAUCE
1 teaspoon fresh THYME LEAVES
1/4 teaspoon TABLE SALT
1/4 cup GREEN ONION, sliced
2 tablespoons FLAT PARSLEY
Oyster Stuffing - Scalloped Mushrooms | Easy Vegan Holiday Side Dish
Vegan Oyster Stuffing - Easy Vegan Holiday Side Dish - (Vegan Oyster Scallop with Mushrooms)
One of the most requested holiday side dishes, I present to you, my veganized version of Oyster Stuffing. Or Oyster Scallop. Or Scalloped Oysters… Whatever you grew up calling it, this vegan version is a super easy and inexpensive side dish for your holiday table.
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