Oysters Caviar And Bubbles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY "OYSTERS ROCKEFELLER"



Crispy

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 12 oysters

Number Of Ingredients 12

1/2 cup fresh tarragon leaves
1/2 cup baby spinach leaves
1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
Grapeseed oil, for frying (about 3 cups)
1 large egg
1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)

Steps:

  • In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
  • In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
  • Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
  • Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
  • Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.

ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE



Roasted Oysters With Warm Butter Mignonette image

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Provided by Anna Stockwell

Categories     Oyster     Shallot     Vinegar     Butter     Appetizer     Hors D'Oeuvre     Valentine's Day     New Year's Eve     Entertaining     Christmas Eve     Roast     Shellfish

Yield 2-4 servings

Number Of Ingredients 5

1 small shallot, finely chopped
3 Tbsp. red wine vinegar
12 oysters in shell
Coarse sea salt or kosher salt
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
  • Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
  • To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
  • Stir butter into reserved vinegar mixture. Spoon over oysters.

VICHYSSOISE OF KUMUMOTO OYSTERS AND ROYAL STERLING CAVIAR



Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 Kumumoto oysters
1 tablespoon butter
1 tablespoon chopped leeks
1 small Yukon gold potato, peeled and cut into small dice
1 cup cold water
Salt
2 tablespoons heavy cream
1/2 cup packed fresh spinach, blanched and squeezed to remove excess water
5 tablespoons creme fraiche
1 1/4 sheets silver gelatin, bloomed
1/4 sheet gelatin, bloomed
American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling)
Chive blossoms, for garnish
Fresh dill, for garnish

Steps:

  • Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;
  • To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.
  • To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
  • To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set.
  • To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill.

OYSTERS WRAPPED IN CAVIAR BUTTER, BREADED AND DEEP-FRIED



Oysters Wrapped In Caviar Butter, Breaded And Deep-Fried image

Provided by Joan Nathan

Categories     appetizer

Time 1h40m

Yield Twelve oysters

Number Of Ingredients 6

12 giant Belon or other briny oysters
1/4 pound pressed caviar
1/4 pound unsalted butter
1 egg, lightly beaten
1 cup fresh bread crumbs
Peanut oil for frying

Steps:

  • Open the oysters and cut off and discard the gills. Place a sheet of plastic wrap over tiny muffin tins and place one oyster in each hole.
  • Puree all but about two tablespoons of the caviar with the butter. With a pastry tube, spread one teaspoon of caviar butter on top of each oyster. Press down and rotate so that the butter side is down in the plastic wrap. Cover each with one-half teaspoon of caviar and then two more teaspoons of the caviar butter, applying it in circles to cover the caviar and the oyster. Pat the butter down to cover, then cover with another sheet of plastic. Leave the tins in the freezer for about a half hour until the butter is cold.
  • Dip each oyster in egg, then roll it in the bread crumbs, making sure the crumbs completely cover the oyster. Dip it in the egg once more and roll again in the bread crumbs. Refrigerate the oysters for another half hour, then dip them in egg and bread crumbs one last time.
  • In oil that is almost smoking, fry the oysters for 30 to 60 seconds or until they are brown. Remove them and drain, then place them in a 550-degree oven for about five minutes to melt the butter and warm the oysters. Serve immediately on a plate with a fork.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 1 gram, TransFat 0 grams

More about "oysters caviar and bubbles recipes"

OYSTERS WITH CAVIAR - BIGOVEN
Heat butter over low heat in heavy saucepan until bubbling. Whisk in flour and cook 4-5 minutes without browning. Whisk in cream a bit at a time, then sherry, keeping the mixture lump-free.
From bigoven.com


18 INCREDIBLE OYSTER RECIPES - FOOD & WINE
Oct 10, 2024 Here he poaches the oysters in their own liquor before putting them back in the shells and topping with creamy beurre blanc, tangy pickled cucumber, and briny caviar. Get …
From foodandwine.com


ROCKFELLER OYSTERS | RICARDO - RICARDO CUISINE
In a skillet, sauté the garlic in the butter, without browning. Add the spinach. Continue cooking until the spinach has wilted. Spoon into a 28 x 18-cm (11 x 7-inch) baking dish, in scallop …
From ricardocuisine.com


OYSTERS WITH CHAMPAGNE AND CAVIAR RECIPE BY CURTIS …
Sep 20, 2015 Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve. Drink Suggestion: H Goutorbe Cuvée Prestige NV, …
From gourmettraveller.com.au


OYSTERS, CAVIAR AND BUBBLES – GIADZY
Jun 9, 2022 Instructions. As seen on: Giada Entertains, Episode 2. A Night of Decadence. Combine the lemon juice, shallots and peppercorns in a small bowl.
From giadzy.com


MOSCA'S STYLE BAKED OYSTERS RECIPE • ROUSES …
Layer oysters, garlic, parsley, olive oil, crushed red pepper, bread crumbs and parmesan cheese in a shallow baking dish. Add a squeeze of lemon over the top. Place in preheated oven and bake until bread crumbs are toasty and the …
From rouses.com


19 OYSTER RECIPES THAT RIVAL EATING THEM RAW - BON …
Nov 13, 2020 As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer. View Recipe 8/19
From bonappetit.com


CRISPY FRIED OYSTERS WITH CAVIAR CR»ME FRAICHE - EMERILS.COM
Shake to release any excess breading, then drop the oysters into the hot oil and cook until golden brown on all sides, about 1 minute. Remove oysters with a slotted spoon and place on …
From emerils.com


OYSTERS, CAVIAR & BUBBLES - FOYT WINE COLLECTIVE
Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry. Just before serving, add the prosecco to the sauce and season with a pinch of salt.
From foytwine.com


OYSTERS, CAVIAR AND BUBBLES - PUNCHFORK
2 ounces hackleback, paddlefish or tobiko caviar; 1 teaspoon minced shallot (1 small shallot) 12 oysters on the half shell; 1 1/2 tablespoons lemon juice; 2 tablespoons chilled prosecco; 1/2 teaspoon pink peppercorns, crushed; Pinch …
From punchfork.com


WARM OYSTERS IN CHIVES LEMON BUTTER AND BREVIRO CAVIAR
Nov 27, 2013 Oysters: Rinse and clean the oysters with a brush in cold water. Carefully shuck the oysters and add to a saucepan not losing any of its own water. Place the bottom shell on a plate. To keep the oysters level rockweed …
From foodnetwork.ca


10 BEST CAVIAR OYSTERS RECIPES - YUMMLY
The Best Caviar Oysters Recipes on Yummly | Blue Cheese Caviar Pasta, Pasta Sushi Is A Thing? Yes! Here's The Recipe., Salmon, Compressed Cucumber, Oyster Ceviche And …
From yummly.com


POACHED OYSTERS WITH PICKLED CUCUMBER AND CAVIAR …
Aug 2, 2023 One 8-ounce cucumber—peeled, seeded and julienned. Fine sea salt. 1/3 cup plus 1/4 cup cider vinegar. 2 teaspoons sugar. 1/3 cup dry white wine. 1 medium shallot, minced
From foodandwine.com


OYSTERS, CAVIAR AND BUBBLES | RECIPE | FOOD NETWORK RECIPES, CAVIAR ...
Watch. Shop. Explore
From ca.pinterest.com


OYSTERS, CAVIAR AND BUBBLES - FOOD NETWORK CANADA
Jul 12, 2023 Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
From foodnetwork.ca


Related Search