Oysters Three Ways Recipes

OYSTERS WITH TOSAZU DRESSING 3 WAYS

Steps:

• Remove oysters from the shells and place the oysters in a sieve. Sprinkle salt over the oysters and massage gently several times with your hand.
• Rinse the oysters well under cold running water and drain well.
• Clean the shells, removing tiny broken shell pieces. Drain water well.
• Return the oysters back to the shells and place them on a large serving plate.
• Pour 1 teaspoon of Tosazu over each oyster, then place ½ teaspoon of shallots on each oysters.
• Pick ¼ teaspoon each of momiji oroshi, squeeze slightly to get excess moisture out if necessary, and place it on the oysters.
• Roll perilla leaves together and cut the roll to 1mm thick all the way through. Untangle the rolled strands.
• Pour 1 teaspoon of Tosazu over each oyster.
• Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster.
• Pour 1 teaspoon of Tosazu over each oyster.
• Sprinkle 1 teaspoon of chives on each oyster, covering half of the lip-side of the oyster.
• Sprinkle ground seaweed over the white side of the oyster.
• Place several ikura in the center of each oyster.

OYSTERS THREE WAYS

Steps:

• Die Austern nach Anleitung öffnen.
• Für die Austern Vinaigrette: die Austernflüssigkeit der geöffneten Austern durch ein feines Sieb in eine Schüssel gießen. Die Schalotten pellen, fein würfeln und mit dem Austernwasser, Weißwein, Essig und Olivenöl zu einer Vinaigrette verrühren. Dill fein schneiden und zugeben, Mit wenig Salz und einem Hauch Piment D'Espelette abschmecken. Die Austern vom Boden lösen und erst direkt vor dem Servieren mit der Vinaigrette beschöpfen.
• Für die Austern Grün: Thymian und Petersilie mit den Semmelbröseln, Butter und Olivenöl im Mixer grün pürieren, leicht salzen. Die Austern kurz vor dem Servieren vom Boden lösen, mit den Bröseln bedecken.
• Für die Austern Gratinée: das Eigelb mit Crème Fraîche und Käse verrühren, leicht salzen. Die Austern kurz vor dem Servieren vom Boden lösen und mit der Gratin-Creme bedecken.
• Den Grill des Ofens einschalten. Die Passe Pierre in einer Pfanne im heißen Olivenöl 3-4 Minuten braten, dabei öfter durchschwenken, nur ganz leicht salzen.
• Die Austern Grün und Granitée auf einem Blech auf der obersten Stufe unter den Grill schieben und in wenigen Minuten gratinieren (am besten dabei bleiben, es geht schnell!)
• Die Auster Vinaigrette jetzt mit Vinaigrette beschöpfen. Alle Austern (vorsicht, zwei sind sehr heiß!) auf einer Platte mit den Passe Pierre anrichten und sofort servieren.

GRILLED OYSTERS THREE WAYS

Steps:

• For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
• For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
• For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
• For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
• Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
• Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
• Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
• Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
• Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
• Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

OYSTERS, THREE WAYS

Steps:

• Fried Oyster:.
• Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
• Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
• Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
• Serve on the half shell.
• Top with Lemon Aioli and Fried Garnish.
• Lemon Aioli:.
• In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
• Fried Garnish:.
• Drain capers and fry in a hot oil for a few minutes.
• Finally add few slices of pickled pearl onion and some tarragon.
• Grilled Oyster:.
• In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
• Place Oyster on the hot grill until butter melts.
• Add green onions as garnish.
• Raw Oyster:.
• Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.

EASY AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Preheat your oven to 200˚C / 400°F.
• Pop the bacon or shredded ham in a small frying pan and sauté in its own fat until cooked through and crispy. (You can add a dash of oil if needed to give it more colour).
• Mix the tomato sauce, Worcestershire sauce, BBQ sauce and optional liquid smoke in a small bowl.
• Top your oysters with the cooked bacon and and drizzle with lashings of sauce. Bake in the oven for 5-10 minutes until sauce has started to caramelise and oysters are cooked. Serve hot, but be careful not to burn your fingers or your tongue!
• Mix the soy sauce and minced ginger together, then drizzle over fresh oysters. No cooking required, so get stuck in!
• Pour ponzu over fresh oysters, then garnish with lemon thyme and fresh chives. Simple, fresh and delicious!