Barbecued Oysters with Spinach and Feta Cheese Stuffing
Brent Petkau, the Oysterman
Place a small amount of spinach and/or Feta cheese over the oyster; allow the cheese to melt.
Barbecued Oysters Asian Delight
Fred Picard, Picard’s B&B
7/8 cu (200 ml) sesame oil
7/8 cu (200 ml) Tamari sauce
1 medium fresh ginger root, finely chopped
2 bulbs fresh garlic
Combine all ingredients in a saucepan; bring to slow boil. Reduce heat, simmer for 1 hour. Remember to stir sauce vigorously before spooning over oyster.
Pesto and Feta Cheese Topping for Barbecued Oysters
2 pkgs Pesto (Olivieri brand)
14 oz (400 g) feta cheese
Slice cheese into small cubes. Apply one tsp (5 ml) of pesto to each oyster; top with a cube of Feta cheese while cooking.
Barbecued Oysters with Mustard Sauce
Marcel Creurer, Orchard Bay Eco-Culture Ltd
Remove top shell from medium-size Cortes oyster; top with 2/3 mayo & 1/3 French mustard mix. Cook over BBQ until golden.
Julia Rendall, Orchard Bay Eco-Culture Ltd.
Barbecued Oysters from Brazil.
Remove top shell from small Cortes oysters, then top with mild cheese (German Butter works well), and grated mozzarella cheese. Place a sliver of hot red chili pepper and a small fresh parsley leaf in the heel of the oyster.
Grill until golden brown. Serve hot.
Barbecued Calgary Oysters
Marcel Creurer, Silent Harvest
Allow 2 – 3 medium-size Cortes oysters per serving
Salt & pepper to taste
Bread or cracker crumbs
Steam oysters open; remove and discard top shell. Place oysters on a flat cookie sheet layered with crumpled aluminum foil or a layer of coarse salt to stabilize the oyster. Sprinkle with salt, pepper and garlic powder. Add chopped onions and bacon bits to each oyster. Smother with bread crumbs; top with dollop of butter. Grill until golden brown. Serve hot.
½ cu butter
3 cloves garlic, finely minced1
small bunch parsley or cilantro, chopped
African hot sauce or Piri Piri sauce or Tabasco sauce, to taste
½ cu white wine
Salt, pepper and red pepper, to taste
2-3 doz fresh oysters, cleaned and left on the half shell
Sauce: melt butter in saucepan; add garlic & parsley; sauté a few minutes; add hot sauce, wine, salt and pepper. Remove from heat.
Arrange oysters on a baking sheet over crumbled foil or bed of coarse salt. Drizzle a spoonful of sauce over each oyster.
Bake oysters for 6 – 8 minutes in 350F oven or BBQ. Serve immediately with lemon wedges and remaining hot sauce.
Oysters with Cucumbers in Thai Red Sweet Chili Sauce
John Shook & Kristen Schofield-Sweet
Thai sweet red chili sauce
Cucumbers, finely minced
Sauté oysters in butter until nearly cooked. Add sweet chili sauce to taste during the last few minutes of cooking.
Remove from heat and stir in cucumber and parsley. Toss and serve
Naked Cortes Island Oysters
Freshly shucked oysters with Gordo’s Snake Bite Salsa
1 Dozen Fresh Cortes Island Oysters
2 Vine Ripened Tomatoes, finely diced
1 bunch of cilantro
1 Jalapeno or Serrano Chile (keep the seeds in for spicy hot, seeds out for mild hot)
3 oz Beer
3 oz Dry Apple Cider
Dash of hot sauce of choice (Cholula is great)
Sea salt to taste
Add all other ingredients to a bowl and marinate for 2 hrs before serving. Once ready, shuck oysters and leave them in the half shell.
Del’s Glazed Oysters
Del Hendon, Cortes Island
Selected as the best entry at OysterFest ’03
1 quart (1 L) medium-size fresh Cortes oysters, shucked and drained
1/2 tsp (2 ml) butter
1 tbsp (15 ml) lime marmalade
1 tbsp (15 ml) stone-ground mustard
Refrigerate oysters on a drain board overnight.
In a large heavy frying pan melt butter, lime marmalade and mustard. Heat until it turns brown. Add drained oyster meat. Cook 1-2 minutes until they begin to glaze. Serve hot.
An interesting variation is to add 1 tsp (2 ml) curry powder to the glaze.
Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy
By M. Creurer
Oyster stuffing is traditional, a throwback from colonial days.
For the stuffing
two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
1/2 pound bacon, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
2/3 cup finely chopped fresh parsley leaves
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unslated butter, softened
1 cup turkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock, including the reserved cooked neck and giblets
parsley sprigs and thyme sprigs for garnish
Make the stuffing:
In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325Â°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat.
In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely.
The stuffing may be made 1 day in advance and kept covered and chilled.
(To prevent bacterial growth do not stuff the turkey cavities in advance.)
Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425Â°F. oven for 30 minutes. Reduce the temperature to 325Â°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled.
Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180Â°F. and the juices run clear when the thigh is pierced with a skewer.
During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325Â°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more.
Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
Make the gravy:
Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half.
In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes.
Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.
Add the zest of one lemon to the stuffing
Reduce the amount of fresh oysters by half and add a can of smoked oysters.