Oyster ideas

fish&hunt4life · 10-22-2010, 08:20 AM

I got 36 of the bushel left and im use to bbq-ing these things ..i would just like to try something new any ideas??

1991 Arima · 10-22-2010, 08:39 AM

I like to remove from shell and roll them in krusteaz bake & fry coating mix and pan fry to suit. I leave them cookin longer than most people, like them crunchy on outside!!!! Serve with squeezed lemon. Better than gettin the wife mad because I stunk up the bbq

esoj · 10-22-2010, 08:48 AM

I like to steam them like steamers!!!!!!!

devildog84 · 10-22-2010, 09:52 AM

where'd you get the oysters from????

fish&hunt4life · 10-27-2010, 09:18 AM

yea they are good eating on the bbq as well but it does leave a mess...pan fried was pretty dang i have to say....i got them from seaside at the seafood shop.. i payed 35 dollars for the bushel of medium sized oysters

..and the smalls were 38 dollars so i went with the better deal

Sgt.Slaughter · 10-27-2010, 09:24 AM

If you ever make it to the WA side go to Oysterville just NE of Longbeach - $15 a bushel

Artwo · 10-27-2010, 12:16 PM

Here is one of my favorites other than eating them raw.............

Boil, steam, or BBQ oysters until shell pops open.
While oysters are cooking fry up some really good bacon and break up into small pieces.
Half shell each oyster and place in a deep baking dish meat side up.
In each half shell add 1 tablespoon Lea and Perrin's steak sauce.
Add some bacon pieces to each half shell.
Sprinkle each oyster with enough shreaded parmesan cheese to cover entire oyster.
Place baking dish under broiler until cheese melts (watch carefully as it shouldn't take long and you don't want to burn).
Remove from oven and let stand for a few minutes.

Great with a large cesar salad, some garlic bread, and nice glass of chilled wine.

Buglmn · 10-29-2010, 12:06 PM

Gonna have to try that. You can also roll the shucked oysters in some kind of dry breading, and tooth pick a chunck of bacon to it, and deep fry it for a few minutes.

fish&hunt4life · 11-01-2010, 07:40 AM

man.. artwo...that sounds awesome

im gonna have to try it next time

gotZem · 11-01-2010, 09:55 AM

Boy- you're the King Artwo!! I'm salivating!! Going to Olympic Pen this weekend! Guess you know what is on my list! This has got to be the best part of ifish I swear! We all catch-n-kill but what we do after that is what matters!! Here's my recipe for goose breasts: treat it just like beef and make stew out of it. Cut in stew size pieces, roll in flour, brown WELL in bacon grease (of course!) and continue with the broth (stew mix), celery, carrots, spuds, onions, Worchesterchire, etc.. Also chuck in a turnip or rutebega. It's the best stew meat I ever had! Sure is nice to have when ya get home from freezing your buns off all day!
gotZem!!!

Artwo · 11-04-2010, 02:04 PM

Quote:

Originally Posted by Artwo

Here is one of my favorites other than eating them raw.............

Boil, steam, or BBQ oysters until shell pops open.
While oysters are cooking fry up some really good bacon and break up into small pieces.
Half shell each oyster and place in a deep baking dish meat side up.
In each half shell add 1 tablespoon Lea and Perrin's steak sauce.
Add some bacon pieces to each half shell.
Sprinkle each oyster with enough shreaded parmesan cheese to cover entire oyster.
Place baking dish under broiler until cheese melts (watch carefully as it shouldn't take long and you don't want to burn).
Remove from oven and let stand for a few minutes.

Great with a large cesar salad, some garlic bread, and nice glass of chilled wine.

Thanks guys................

I can't take the credit for the recipe as it was given to me from a chef up in the San Jaun Islands years ago.

For some added flavor we've included some minced garlic which was very good. Also, forgot to mention that right out of the oven when the cheese is melted sprinkle with either diced green onion or chopped shallots (take it easy with the shallots as their flavor is strong).

Enjoy............

Smoke It · 11-08-2010, 04:24 PM

fresh Oyster's make a sauce with ketchup minced onion lea and perins i'm not going to try and spell that and fresh horse radish not the stuff you get at safe way at radish to taste or hotness , then get a leather glove and a old butter knife then put your oysters on the Traeger at 325 degrees till they open grab them with the glove open dip in sauce and eat em thats living

Moe · 11-27-2010, 02:57 AM

I had company a while back and made a big batch of Oysters Rockefeller. Turned out great and went well with a couple of bottle of Riesling. The oysters went fast.

Find your own recipe on line. That's what I did.

SeaSparrow · 11-27-2010, 01:22 PM

Just made this again last night! Oh yeah!

http://www.ifish.net/board/showthrea...ht=oyster+stew

Mrdorkfish · 11-28-2010, 06:53 PM

It's been a long time, but when I've bought the jarred Oysters, I usually egg them and coat in a seasoned Penko break crumb....deep fry, tarter sauce or just scarf them down...wow ! I never thought I'd eat them until I deep fried them....that half shell or raw Ca Ca stuff

Then I had the Oyster Club at Pal Shanty's which opened up a whole new world

Bread...season well..Deep Fry and Enjoy !