Olympia Oyster Caesar Recipes

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OYSTER CAESAR SHOOTERS



Oyster Caesar Shooters image

Provided by Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 9

2 cups clam-tomato juice, such as Clamato
1 tablespoon freshly grated horseradish
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
Freshly ground black pepper
6 oysters, shucked
3 small celery hearts with leaves, cut in half

Steps:

  • In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick.
  • Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

SMOKED OYSTER CAESAR



Smoked Oyster Caesar image

In this recipe, smoky canned oysters complement the rich egg yolks and provide flavor for oyster cracker croutons. Other canned fish are good Caesar salad material, providing they are packed in oil, which amps up their flavor almost to a condiment level of oomph.

Provided by Justin Warner

Categories     Salad     Lettuce     Oyster     Quick & Easy     Dinner     Fish     Cheese     Egg     Appetizer     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8 people

Number Of Ingredients 13

2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
3 teaspoons kosher salt, divided
1 teaspoon Worcestershire sauce
3/4 cup vegetable oil
1 3.7-ounce can smoked oysters packed in oil
2 cups oyster crackers
1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper, plus more for serving
4 romaine hearts, bases removed and halved lengthwise
1/4 cup grated Pecorino Romano cheese

Steps:

  • In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
  • Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
  • Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
  • Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese.
  • Do ahead
  • Dressing can be made up to 7 days ahead. Pour into a container and keep chilled.

CHARLIE TROTTER'S SALMON WITH OLYMPIA OYSTERS, HIJIKI SEAWEED, AND GINGER-SHISO-MIRIN BROTH



Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed, and Ginger-Shiso-Mirin Broth image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon dried hijiki seaweed
2 teaspoon grapeseed oil
4 (2 ounces) salmon pieces, skin on
Salt and pepper
2 tablespoons butter
1/2 cup leeks, cut into rings
1 tablespoon preserved ginger
1 tablespoon rice vinegar
3 tablespoons mirin
2/3 cup fish stock
28 Olympia oysters
1 tablespoon shiso

Steps:

  • Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and then reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leeks evenly into a shallow bowl. Place the salmon on top and spoon in the broth.

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