Recipes - Oysters/Seafood RSS
Grilled Oysters with Spicy Tarragon
36 oysters 1 C unsalted butter 3 TBS chopped tarragon 2 TBS hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper Blend together 1 cup unsalted butter, 3 tablespoons chopped tarragon, 2 tablespoons hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper. Transfer the butter to a sheet of plastic wrap, roll into a 2 inch thick log, refrigerate until slightly firm and then slice into 36 pats. Place 3 dozen medium to large oysters on a hot grill, flat side up, cover and cook until each one opens, about 5 minutes. Transfer to...
Oysters & Pecans Baked with Alfredo Sauce
Preheat the oven to 425 degrees F. Mix all the ingredients except the oysters in a bowl and set aside. Shuck the oysters and place them on the half shell in a baking pan. Spoon the mixture over the oysters. Bake for 12 minutes or until the sauce on top is starting to brown. Serve. For something different try this dish with a bottle of Rose Sparkling Wine.
Oysters on the Half Shell with a Tequila Salsa
Mix all of the ingredients together. Add the hot sauce to your taste & desired spiciness. Shuck the oysters, smother them in the salsa....enjoy!
Smoked Tuna Spread
Blend together cream cheese, sour cream, lemon juice and dill. Stir in smoked tuna and add juice from package to taste. Serve with your choice of crackers, bread, pita or chips. You can even serve on cucumber slices.
Linguine with Razor Clams in a Basque Style
Cut the razor clams into strips about 1/4" wide, so they form small bite sized pieces and set them aside for the moment. Heat a large frying pan. When the pan is hot add the oil and butter. When the butter is foamy add the paprika and shallots. Saute the shallots until they are translucent and then add the garlic and continue until the garlic is fragrant. Add the wine and reduce until the liquid has the consistency of warm honey. Add the razor clams and saute, stirring frequently for 2 minutes and turn off the heat. Add the lemon juice and stir the mixture to blend the lemon juice in. Put the pasta in a bowl and add the razor clam mixture on top. Add 1/4 of the Parmesan cheese and combine. Slowly add the Parmesan cheese in 1/4 cup increments until fully clended and serve. For something different try it with a California Chardonnay.