Scalloped Oysters

     Scalloped Oysters, a dish fit for a king.  IF you can find Scalloped Oysters in a restaurant, it will cost you a fortune for a very small portion.  In our opinion, homemade tastes much better and costs a fraction of what you can buy.  You can serve as an appetizer or side dish.  It’s quite rich, so it isn’t often eaten as a main course.  I always make this for Bob for Christmas because he just loves it.  To make this man truly happy, a dish of Scalloped Oysters works every time!

INGREDIENTS:  4 Servings

1 pint (16 oz) oysters

½ cup Butter, divided

¼ cup Celery, finely chopped

1/8 tsp ground Pepper

¾ – 1 tsp Worcestershire Sauce

¼ cup Oyster Liquor

½ cup Half and Half or Milk

Parsley

PREPARATION:

     Drain Oysters over a bowl using a strainer.  Reserve liquor. 

     While Oysters are draining, crush enough Buttery Crackers or Saltines (or a mixture) to equal 2 cups of crumbs.  Set aside. 

     Cook Celery in 1 TBSP of the butter for 2 minutes or until soft.  Remove from heat.  Add Worcestershire, Pepper, ¼ cup Oyster Liquor, and Milk. Stir to blend.  Pour over Crushed Crackers and Stir until combined. 

    In 8” or 9” casserole, grease with butter. I like to cut the drained Oysters in half to ensure a good flavorful bite every time.  Spread one third of Cracker Mixture in the bottom.  Add half the Oysters on top.  Add another third of Cracker mixture on top of Oysters.  Add the last half of Oysters next.  Add the last third of Cracker mixture as the final layer. Melt the remaining Butter and pour over the top.  Sprinkle with Parsley.

     Bake covered anywhere between 325° F – 350° F for 35 – 45 min.  If it needs it, remove the cover for the last ten minutes to brown the top.

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By Tika for CHEW WANNA EAT? © 2018

OVEN-FRIED OYSTERS

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Oven-Fried Oysters Recipe

 Ingredients:

3/4 cup all-purpose flour

1/8 teaspoon pepper

2 eggs

1/2 cup Seasoned dry bread crumbs

1/2 cup Andy’s Cajun fish breading (or your favorite)

2/3 cup grated Romano cheese (or Parmesan)

1 teaspoon garlic powder

1 pint whole oysters, drained

2 tablespoons olive oil

 

Directions:

1. Combine the flour and pepper in a bowl or a quart zippered baggie. In bowl, whisk eggs. In another bowl or quart zippered baggie, combine the bread crumbs, cheese, parsley and garlic salt.

2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture and place in a greased baking dish, 15-in. x 10-in. x 1-in., drizzle with oil.

3. Bake at 400° for 15 to 20 minutes or until golden brown.

 

OPTIONAL:

I make a sauce by mixing:

1/3 cup Sriracha Ranch dressing

1/3 cup mayonnaise

1 tbsp. minced garlic

1 tsp.  Sriracha sauce

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By Tika for CHEW WANNA EAT? © 2017

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BOB’S OVERSTUFFED SOUTHERN STYLE OYSTER PO’ BOY

BOB'S SOUTHERN STYLE OVERSTUFFED OYSTER PO' BOY
BOB’S SOUTHERN STYLE OVERSTUFFED OYSTER PO’ BOY

If you are an oyster fan, you probably know that the months ending in “R” are the months when they are in season.  Bob is a huge fan of oysters cooked in a number of ways or eaten raw.  Me?  Not so much.  Here is Bob’s Southern style overstuffed Oyster Po’ Boy sandwich.

INGREDIENTS:

1 Pint oysters

2 large eggs

2 cups cornmeal

¼ cup AP flour

1 tsp Cajun Seasoning

1 tsp pepper

Olive oil or canola oil

PREPARATION:

In small bowl, beat eggs, stir in oysters and let sit for 5 minutes.

In another small bowl, combine cornmeal, flour, Cajun seasoning and pepper.  Using a fork, transfer the oysters one at a time and gently roll through flour/cornmeal mixture until coated.

Fry in a bit of olive oil for about 3 minutes or until breading becomes golden brown.

Bob likes to eat this on a sub roll with lettuce, tomatoes, and mayo.

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By Tika for CHEW WANNA EAT?