Oyster Foch Recipes

OYSTERS

Steps:

• Place oysters on grill and grill until the shell opens. Remove top shell and place a piece of shiitake mushroom and green onion on oysters. Heat the peanut oil, and add the soy sauce. Pour over oysters for a sizzling effect.

OYSTERS SOUTHERFELLA

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large bowl with ice water and set aside
• Bring a medium pot of water to boil and submerge the collard greens until they wilt slightly and brighten in color, about 1 minute. Quickly drain in a colander, or remove with tongs, and place directly in the ice bath for a few moments, then remove and strain again. Chop any remaining large pieces a bit more and place in a medium mixing bowl. Add the breadcrumbs, Parmesan, butter, garlic, lemon juice and some salt and pepper and fold together. Spoon the mixture evenly over the 6 oysters and place on a baking sheet. Bake until golden brown, about 20 minutes. Remove and top with the crumbled bacon.

CREATIVE OYSTER LOAF

Steps:

• In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.

OYSTER FOCH

Steps:

• Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
• Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
• Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
• Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
• In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.