Oyster recipes

OYSTER AND SAUSAGE JAMBALAYA

Seasoning mix:
2 bay leaves
1 teaspoon salt
1 teaspoon gumbo file
1/2 teaspoon each black and white pepper, dry mustard, cayenne,
chili powder, cumin and thyme leaves
1/4 teaspoon ground cloves

                           3 tablespoon butter 
                           2 cups chopped onion 
                           1 cup each chopped green bell pepper and celery 
                           1 tablespoon minced garlic 
                           2 tablespoon minced parsley 
                           1 cup finely-chopped Tasso ham 
                           1 pound lean pork, cut into 1/2-inch cubes 
                           6 smoked Andouille sausages, sliced 1/2-inch thick 
                           1 1/2 cups raw long-grain white rice 
                           1 (16-ounce) can whole tomatoes, drained 
                           3 cups beef stock 
                           1 pint fresh-shucked oysters (about 2 dozen medium), drained 

                           Make seasoning mix: Grind bay leaves and mix with remaining spices
                           and herbs. 

                           In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add
                           onions, green pepper, celery, garlic, parsley, Tasso and pork and
                           brown over low heat, stirring constantly, 15 minutes. Add sausage and
                           seasoning mix, mix thoroughly and continue cooking, stirring
                           frequently, for 20 minutes. Add rice, raise heat to medium and cook 5
                           minutes, or until rice is lightly browned, stirring and scraping sides
                           and bottom of pot. Add tomatoes, stock and oysters and mix gently.
                           Raise heat to high, bring to a boil and cook, uncovered, 5 minutes.
                           Cover pot, reduce heat to low and cook 40 minutes, stirring gently
                           every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about
                           30 minutes. Uncover pot, raise heat to medium and allow rice to dry
                           out, about 10 minutes without stirring. Stir very gently, so as not to
                           break up oysters and serve immediately.

                           Yield: 4 to 6 servings

OYSTERS EN ESCABECHE
These are just delicious!

1 teaspoon cumin seeds
6 cloves
1/4 teaspoon allspice berries
1/4 teaspoon black peppercorns
3 bay leaves
1 scant teaspoon dried oregano, crumbled
3/4-inch cinnamon stick
1/3 cup olive oil
1 large onion, thinly sliced
3 small carrots, cut into 1/4-inch dice
3 garlic cloves, minced
6 long fresh yellow chiles, roasted, peeled (see Note), and cut into 1/2-inch dice **
3 tablespoons cider vinegar, or to taste
1 generous cup mild fish broth, clam juice, or water
1 1/2 pounds shucked oysters, with all their liquid
1/2 teaspoon salt, or to taste
1/2 small bunch cilantro, leaves only, finely chopped

In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.

Yield: 4 to 6 servings **SEE VEGETABLES FOR ROASTING PEPPERS

UMPQUA OYSTERS NORTHWEST
Fresh Umpqa oysters from Oregon’s Winchester Bay…Yum!

SERVES 4
*1 tablespoon chopped garlic
*2 serrano chiles or 1 jalapeno
*1 tablespoon fish sauce
*1 tablespoon lime juice
*1 cup spinach leaves, washed and spun dry
*1/2 cup basil
*1 tablespoon butter
*1 dozen freshly shucked oysters
*Salt to taste
*Pepper to taste
*Bread crumbs

*Preheat oven to 450 degrees.
*In a hot saute pan, saute the garlic and chile until caramelized. Deglaze with the fish sauce and lime juice. Add spinach and basil and cook until soft. Taste for seasoning. Remove from pan and squeeze out excess water. While still hot, puree mixture in food processor with the butter.
*Place oysters on a foil lined baking sheet. Top each oyster with spinach puree and sprinkle with bread crumbs. Cook for 5 minutes or until top is brown. Serve warm.

HANGTOWN FRY OYSTERS

6 small to medium oysters
flour
4 Tbsp. butter
6 eggs, well beaten
3 Tbsp. cream
1/2 tsp. salt
crisp cooked bacon

Dust oysters in flour and fry until golden in melted
butter in medium frying pan. Blend together eggs, cream and
salt; pour over oysters. Reduce heat to low and cover. Serve
when eggs are set. Top with crisp cooked bacon. Makes 2 to 3
servings.

According to gold rush history, this dish originated
when a miner ordering the most expensive and finest meal at the
Cary House in Hangtown was served oysters and eggs. Today,
Hangtown Fry is a San Francisco specialty.