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THIS WEEK'S OYSTER RECIPES
- Oysters Rockefeller with Arugula. In this take on Rockefellers, my friends Marge Perry and David Bonom at A Sweet and Savory Life add peppery arugula to the greens. And where many cooks use shallots or garlic, they incorporate much milder chives. #Yum
- Oyster, Spinach and Andouille Pastalaya. What’s a “pastalaya?” Jambalaya made with pasta instead of rice, of course! This one from George Graham at Acadiana Table combines creamy oysters, smoky andouille sausage and spinach.
- Crawfish and Oyster Boudin from chef Nathan Richard at Kingfish restaurant. Richard takes the idea of classic Cajun boudin and substitutes our favorite seafoods for the pork. In the restaurant, he uses a bit of monkfish liver to give it an “authentic boudin flavor.” Ann Maloney at NOLA.com says if you don’t have a sausage stuffer, you can prepare this as a rice dressing. (🌟300+ Likes, Shares and Comments!)
- Rhubarb and Oyster Ceviche. This oyster topping from Tom Hunt combines tangy rhubarb (In Season!) with a bit of sugar and lime. Tart + sweet + briny = YUM.
- Smoked Oysters with Olive Relish. Grilling genius, Steven Raichlen, tops quickly smoked oysters with kalamata olives, tomato, fresh basil and capers. This Cooking Light recipe makes a dozen for me and a dozen for you!
- Brioche-Crusted Fried Oysters with Marinated Tapioca Pearls. My mouth is watering for this amazing dish from Brazilian chef Alex Atala! Oysters are breaded with brioche crumbs and fried, placed on a soy sauce and olive oil emulsion, then topped with lemon-marinated tapioca tossed in oyster liquor. Plus a little salmon roe and a shot of hot sauce for a finish.
- Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing. Chef Susan Spicer (Bayona) makes a “garlicky, sweet, spicy, jalapeno dressing” for this fried-oyster-topped, pea salad. Go ahead. Like it. Share it. You know you want to…
- Throwback Thursday Oyster (October 8, 2015): Mississippi Comeback Sauce. According to Deep South Dish, this recipe, created in 1930s Jackson, at The Rotisserie restaurant, is “truly the Queen Mother of all Mississippi condiments.” It’s an ideal dip for fried oysters AND the perfect spread for a fried baloney sandwich. How could we resist?
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This week we polled the Facebook group on their favorite cooked oyster preparation. "Grilled" swept the competition! One of the simplest ways to enjoy oysters to grill them with butter, herbs, cheeses and other flavorful toppings. The flavor combinations are only limited by your imagination! Find dozens of grilled oyster recipes, toppings and cooking tips from your favorite magazines, chefs and cookbooks at Oyster-Obsession.com.
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