Oyster Pate Recipes

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OYSTER PATE



Oyster Pate image

Make and share this Oyster Pate recipe from Food.com.

Provided by Amber of AZ

Categories     Cajun

Yield 6 serving(s)

Number Of Ingredients 12

1 quart oyster (retain liquid)
1/4 teaspoon garlic powder
1 teaspoon louisiana hot sauce
1/2 teaspoon onion powder
1 tablespoon Lea & Perrins Worcestershire Sauce
water
salt, to taste
4 strips bacon, cooked and crumbled
1/8 teaspoon onion powder
2 ounces stuffed green olives
1 tablespoon pickle relish
1/8 teaspoon chili powder

Steps:

  • Cook oysters in their own juice with all above ingredients.
  • In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish.
  • Pulverize well in food processor.
  • Chill and serve on crackers.

Nutrition Facts : Calories 212, Fat 11.8, SaturatedFat 3.2, Cholesterol 85.8, Sodium 502.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 16.2

OYSTER PATTIES



Oyster Patties image

Oyster patties are much more sophisticated than their name and are to me one of the most elegant dishes to serve for a seated dinner, not that we have those often. They also make a wonderful offering for a more casual soiree, served from a chafing dish surrounded by the little pastry cases ready to be filled with the warm creamed oysters.

Yield serves 6

Number Of Ingredients 20

3 1/2 cups unbleached bread flour
1 cup cake flour (not self-rising)
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 16 pieces, cold
1 teaspoon cider vinegar
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons unbleached all-purpose flour
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
1 tablespoon finely chopped garlic
1 pint shucked oysters, coarsely chopped, liquor reserved
1 cup clam juice
1 bay leaf
Sprig of fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 tablespoons heavy cream
1 tablespoon dry sherry
2 tablespoons chopped fresh parsley

Steps:

  • In a large bowl, stir together the bread flour, cake flour, sugar, and salt. Toss the chunks of butter into the flour and make sure each piece is coated with it. Combine the vinegar with 1 cup cold water and stir into the flour mixture while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
  • On a lightly floured surface, pat and roll the dough into a neat rectangle that's about 1/2 inch thick. Fold the dough into thirds like a business letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Unwrap the dough and place it on a floured work surface with the folded side towards you. Roll the folded dough into a rectangle and again fold the dough into thirds. Repeat this process two times. The dough will be slightly marbled-looking with streaks of butter running through it. Wrap the dough in plastic and let it chill for 1 hour.
  • Unwrap the dough and place it on a floured work surface. Roll it out to a 1/4-inch thickness and cut it into 4-inch squares with a sharp knife. Place the squares 3 inches apart on a baking sheet and chill for 1 hour.
  • Heat the oven to 400°F.
  • Bake the pastries for 10 minutes or until puffed and golden. Remove the pastries to a cooling rack.
  • In a medium skillet set over medium heat, melt the butter. Sprinkle the flour over the butter and whisk to combine. Cook, stirring constantly, for 3 minutes or until the roux is lightly golden. Add the shallots, celery, and garlic and cook until softened, about 4 minutes. Add the oyster liquor and the clam juice to the roux, along with the bay leaf, thyme, salt, and cayenne pepper, and cook, stirring, until the mixture thickens, about 4 minutes. Add the heavy cream, sherry, and parsley and cook for 3 minutes or until very thick. Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes. Discard the bay leaf.
  • To serve, make an indentation in the center of each pastry square using the back of a spoon. Spoon the oyster filling into the center of each pastry. Serve at once.
  • If you are a hostess pressed for time, pick up frozen puff pastry shells at the grocer.
  • The vinegar helps make the pastry more tender.
  • The pastry cases can be made 1 day in advance or frozen unbaked for 1 month.
  • If you like, cut 3-inch rounds of dough and top each round with a circle with the center cut out (like a doughnut) and bake to form more elegant patty shells (or you can just buy some frozen ones).

SMOKED OYSTER PATE



Smoked Oyster Pate image

There are a few recipes for smoked oyster pate or spread on this site, but none quite like this one. The inclusion of pecans makes this one delightfully nutty and sooooo good!

Provided by evelynathens

Categories     Spreads

Time 10m

Yield 1 oyster pate

Number Of Ingredients 6

1 (4 ounce) can smoked oysters, drained
1/4 cup toasted pecans, finely chopped
1/4 cup parsley, finely chopped
1 dash Tabasco sauce
8 ounces cream cheese
1 tablespoon mayonnaise

Steps:

  • Blend smoked oysters, pecans, parsley and tabasco to suit your taste.
  • Blend cream cheese and mayo in another bowl.
  • Line a small bowl or terrine with plastic wrap; press the oyster mixture into the bottom of the bowl; cover with the cheese; cover with plastic wrap; refrigerate until set and flavours have blended (about 2-3 hours); unmold onto a plate; garnish with minced fresh parsley; serve with a selection of crackers.

Nutrition Facts : Calories 1132.2, Fat 106.1, SaturatedFat 53, Cholesterol 296.4, Sodium 971, Carbohydrate 22.5, Fiber 3.1, Sugar 2.6, Protein 28.1

SMOKED OYSTER PATE



Smoked Oyster Pate image

Make and share this Smoked Oyster Pate recipe from Food.com.

Provided by John DOH

Categories     Caribbean

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

2/3 cup hot water
1 chicken stock cube
2 teaspoons gelatin
2 (3 3/4 ounce) cans smoked oysters
3 shallots
1/2 cup sour cream
1/3 cup mayonnaise
salt and pepper
3 tablespoons mayonnaise (extra)
3 shallots (extra)
2 tablespoons chopped parsley

Steps:

  • Put water, crumbled stock cube and gelatine in a blender and mix 30 seconds or until well combined. Add drained chopped oysters, chopped shallots, sour cream, mayonnaise S+P and blend on high speed until smooth. Pour mixture into a serving dish and chill until set. Put extra mayonnaise, extra finely chopped shallots and parsley into a bowl. Mix well and spread evenly over the top of the pate. Refridgerate until ready to serve.

Nutrition Facts : Calories 167.6, Fat 11.7, SaturatedFat 3.8, Cholesterol 27.3, Sodium 410.1, Carbohydrate 11.9, Sugar 1.4, Protein 4.6

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