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Entries tagged with 'oysters'

Oysters Florentine

Serious Eats Sydney Oland Post a comment

Oysters, cream and spinach make up this simple but exciting brunch dish. More

Irish Stout Granita with Raw Oysters

Serious Eats Marvin Gapultos Post a comment

A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage. More

Oysters Rockefeller

Serious Eats Caroline Russock Post a comment

Judy Gelman and Peter Zheutlin, authors of The Unofficial Mad Men Cookbook, adapted this recipe for Oysters Rockefeller from a 1977 edition of The Grand Central Oyster Bar and Restaurant Seafood Cookbook. Over the years the Rockefeller recipe used at the storied Oyster Bar has changed but this one is that would be the closest to the ones that Don and Roger enjoyed. More

Chicken Lips

Serious Eats Melody Fury Post a comment

This oyster shooter goes over the top with chicken cracklings and a chicken salt rim. More

Oyster Stew

Serious Eats Sydney Oland Post a comment

This stew is a close relative of the Manhattan-style clam chowder; it uses a tomato base and a good assortment of vegetables as well as fish stock. The oysters and their liquor are dropped in the stew at the moment you turn off the heat, to ensure that they don't get overcooked. The result is plump oysters and a satisfying bowl of stew. More

Oysters with Mignonnette Sauce

Serious Eats Carrie Vasios Mullins Post a comment

This classic sauce adds the perfect acidic accent to freshly shucked oysters. More

Serious Eats' Fried Oysters with Tartar Sauce

Serious Eats Caroline Russock 1 comment

Dipped in an eggy batter and rolled in paprika-spiked flour, these little oysters fry up golden, warmed through but still briny and fresh, not losing one ounce of that oceanic depth. And that tartar sauce? Well, it beats the old mayo-relish mix by miles. Chopped cornichons, capers, lemon, and Worcestershire keep it tart, chunky, and make for the ideal dipping companion for straight-out-of-the-fryer oysters. More

Sunday Brunch: Hangtown Fry

Serious Eats Sydney Oland Post a comment

Any oyster lover's search to eat more oysters in the morning will inevitably lead them to the Hangtown Fry. Traditionally this dish is more of a scramble than an omelet, but when I'm cooking an oyster in the morning already, it seems silly to not toss it in some cornmeal and then gently fry it in bacon fat. More

Dinner Tonight: Fried Oyster and Bacon Sandwich

Serious Eats Nick Kindelsperger 5 comments

This is not, I repeat, not a BLT variant. I may be fond of the category—and this sandwich certainly does feature a B, L, and a T—but they are little more than solid side players here. No, this is a fried oyster sandwich that just happens to be topped with bacon, lettuce, and tomato. It is messy, out of control, and one of the best sandwiches I've devoured in a long time. More

Grilled Oysters

Serious Eats Carrie Vasios Mullins Post a comment

I hardly eat oysters at home because I lack the upper body strength required to shuck them. Luckily, a short turn on the grill makes even the most clamped specimen easy to open. Simple and delicious, the warm, briny oysters need nothing more than a squeeze of lemon to highlight their flavor. More

Oysters Rockefeller

Serious Eats Sydney Oland 6 comments

To most this dish is a classic appetizer, but serve it before noon and it makes a lovely, fancy brunch served alongside sparkling wine. There aren't many morning foods that incorporate oysters (if you have one, please let me know!) but there's something about the crisp breadcrumb, soft oyster and salty cheese that has always screamed brunch to me. More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

Serious Eats Nick Kindelsperger 8 comments

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

Oyster and Sausage Stuffing

Serious Eats The Serious Eats Team 1 comment

From chef Tom Valenti's You Don't Have to Be Diabetic to Love This Cookbook... More

Dinner Tonight: The Best Oyster Po' Boy Outside of New Orleans

Serious Eats Nick Kindelsperger 8 comments

It's such a simple sandwich, yet when you sit down with one of these, it's hard to imagine anything tasting better. The oysters are tossed in a flour and cornmeal mixture, then fried for just under a minute so the crust is crackly and golden brown, yet the oysters are still gushing with juice. The bread is important. It needs to be soft, but still have a nice crackly texture. Then it's just iceberg lettuce and mayonnaise. More

Baked Oysters with Fresh Thyme and Sweet Garlic Butter

Serious Eats Michele Humes Post a comment

The following recipe is from the February 25th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! This dish of baked oysters with fresh thyme and sweet garlic butter is probably the simplest... More

Sunday Brunch: Fried Oysters and Lemon and Balsamic Vinegar

Serious Eats Ed Levine 2 comments

Every once in a while, usually during the onset of summer, I make fried food for brunch. If that means that the brunch has become lunch, so be it. And though my guests might miss the egg dishes or pancakes... More

Sunday Night Soups: Leek, Potato, and Oyster Soup

Serious Eats The Gurgling Cod Post a comment

Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week's Sunday Night Football game on NBC. The antepenultimate regular season Sunday Night Soup has SNS regulars the Redskins venturing to Minnesota... More

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