STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
STOVE TOP SMOKER OYSTERS VANDERBILT
From the cookbook, "Smokin" Smoked oysters topped with spinach, cream and Parmesan bread crumbs. You can smoke and fill the oysters a day in advance. They will stay incredibly moist and fresh tasting. If you are buying shucked oysters and don't have the shells they came in, choose about three small 3-inch heatproof dishes and smoke, top and broil the oysters in those.
Provided by TxGriffLover
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
- Smoke the oysters (see related recipe) and cool to room temperature.
- While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
- Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
- When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
- with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
- Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
- Notes:.
- Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.
Nutrition Facts : Calories 159.4, Fat 14.3, SaturatedFat 8.8, Cholesterol 55.3, Sodium 103.4, Carbohydrate 4.4, Fiber 0.5, Sugar 0.1, Protein 4
More about "stove top smoker oysters on the half shell recipes"
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL - RECIPEBRIDGE
From recipebridge.com
29 BEST SMOKED OYSTER RECIPES | APPETIZERS, SIDES & MAINS
From cookingchew.com
SMOKED OYSTERS ROCKEFELLER | GREAT FOR GRILL & SMOKERS …
From pitbarrelcooker.com
OYSTERS ON THE HALF SHELL - THE ENDLESS MEAL
From theendlessmeal.com
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL RECIPES
From tfrecipes.com
10 HOLIDAY APPETIZERS TO SERVE AT YOUR NEXT PARTY
From houseandhome.com
RAW OYSTERS ON THE HALF SHELL RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
SMOKED OYSTERS ON THE HALF "SHELL" RECIPE – SUNSET …
From sunset.com
RECIPE: OYSTERS SMOKED ON THE HALF-SHELL - WSJ
From wsj.com
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL RECIPE
From recipeofhealth.com
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From fishofsea.blogspot.com
SMOKED OYSTERS ON THE HALF SHELL - BRADLEYSMOKER.CO.NZ
SMOKED OYSTERS ON THE HALF SHELL RECIPE | BRADLEY SMOKER
From bradleysmoker.ca
SMOKED OYSTERS ON THE HALF SHELL RECIPE | BRADLEY …
From bradleysmoker.com
HOW TO SMOKE OYSTERS (SMOKED OYSTER RECIPE IN 3 …
From simplymeatsmoking.com
SMOKED OYSTERS WITH BUTTER AND LEMON | MAD BACKYARD
From madbackyard.com
10 BEST OYSTERS ON THE HALF SHELL RECIPES - YUMMLY
From yummly.com
SMOKED OYSTERS ON THE HALF SHELL - POTATO CHIP OYSTERS RECIPE
From oyster-obsession.com
HOW TO THROW AN OYSTER ROAST - BON APPéTIT
From bonappetit.com
SMOKED FRESH OYSTERS PREPARED 2 WAYS RECIPE
From mrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love