Reply Sun 1 Feb, 2009 05:10 am
Weve been getting a goodly supply of "arsters this time of year. The high end demand has cooled mightily , this bringing the catch and the price in line so that we dont have to compete with 5 star restaurants too much.

The availability of fine Zalt arsters (chincoteague or S Chesapeake Bay) is good.

Last night we had

1Make a breading from 2 C crushed saltine crackers , a pinch salt, pepper and about 3T cornmeal

2Shuck 2 doz artsers and let dry a bit

3 drag arsters through a whipped batch of 1C whole milk and 2 eggs

4Dredge inthe cracker mix

Lest the batch sit for a few muinutes to firm up and then (2 by 2) fry in a 375 deep frier (use a normal veggie oil, dont use any oil that imparts a flavor to the arsters). Just fry till light golden brown

Finish quickly so all arsters are cruncy fried and tender within

Serve with a homemade tartar sauce or ketchup/horseradish (or both)

Any of your own Oyster recipes?.
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Type: Discussion • Score: 18 • Views: 5,596 • Replies: 51
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Reply Sun 1 Feb, 2009 07:00 am

I Qt half and Half
3T crushed and chopped garlic
1t mint leaves chopped
2T coarsely cracked pepper
1/4 c dry sherry
1 stick sweet butter
1Qt shucked oysters

Bring milk to a low roll and add the garlic , mint, peppers , sherry and dump in the oysters and liquor its packed in

COUNT TO 10 (1 mississippi, 2 mississippi etc). AT the end of ten shut off the heat (the oysters should just be curly and still plumped.


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Reply Sun 1 Feb, 2009 07:15 am
now i want oysters
Reply Sun 1 Feb, 2009 07:59 am

Shell about 2 doz oysters and loosen the arster.

Drizzle a few drops of olive oil on top and sprinkle a small dash of crushed garlic on top.
Take a small chunk of prebrowned bacon and lay it on top of the garlic and then lay a pimento on top of that.

Put under a broiler for about 20 seconds(Or just till edges begin to sizzle) and then eat. These are delicious. ABout 1 dozen per person will be enough for all but a small kid (4 to 6 for kids)

We lay a cookie tin out and cover with kosher salt and then lay the oysters on top of the kosher salt bed(this keeps them level while you move them around
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Reply Sun 1 Feb, 2009 10:15 am
I want to go back to Assateague for those Chincoteague oysters. Best ever, and I've tried a few.
Reply Sun 1 Feb, 2009 12:14 pm
They are smaller, salty, and redolent with a unique oysteriness. I used to eatem raw with Hradish or Tabasco (in NAwlins everyone eats raw oysters with a drop of Tabasco on top).

The horsies are foaling down there in Assateague and Chincoteague now. I saw an article the other week about the winter "bloom" of little horsies.
Reply Sun 1 Feb, 2009 03:22 pm
I've never really understood the point of the Tabasco. I like 'em straight up, single-fried or all dolled up a la Rockefeller. Don's in Asssateague made/makes a great oyster stew - nice breakfast.
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Reply Sun 1 Feb, 2009 03:26 pm
I like oysters, but I can't manage to swallow the raw ones. I try them every ten years or so to prove that I still can't get them down.
Reply Sun 1 Feb, 2009 03:31 pm
but but oh nemmind more for me! Very Happy
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Reply Sun 1 Feb, 2009 03:57 pm
only certain ones can be eaten raw. The "Shank teeg arster" an ya NAwlins Gawlf Orster , they the best for offn the shell.
Beth-Tabasco , in small amounts is a great flavor, when people start dumping it like holy water, then it gets in the way of the taste
Reply Sun 1 Feb, 2009 04:04 pm
I like hot sauce/Tabasco. Keep some Frank's in my little lunch bag at work.

I just don't 'get it' for good raw oysters.
Reply Sun 1 Feb, 2009 04:06 pm
eggs over easy, just before the flip, a drop of franks right in the middle of the yolk, yum
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Reply Sun 1 Feb, 2009 04:08 pm
Our Coffin Bay oysters are the sweetest I have ever tasted....but they are often so big that, somehow, getting them down raw is too much!

A morsel of raw flesh...ok...but there is a limit.

To my shame, I love them as Oysters Florentine and suchlike.
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Reply Sun 1 Feb, 2009 04:09 pm
farmerman is cruel to all of us "inlanders" who love "single fried oysters "!!!

Chincoteague Virginia is well known for its excellent quality oysters. The island is a maze of oyster bars and reefs, both natural and man made. The clean salty ocean water provides and ideal environment for the growth of oysters and other shellfish.

The oysters that grow around Chincoteague Island are known as Eastern, Atlantic or Virginia oysters (Crassostrea Virginica). They are designated as the state shell of Virginia.

Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium.

let's have lunch at DON's !

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Reply Sun 1 Feb, 2009 04:21 pm
Serves 1

Degree of difficulty: Low

Preparation Time: 10 minutes

Cooking Time: 15 minutes

You need:
1 Dozen Fresh South Australian Pacific Oysters (opened)
100 grams diced bacon
1 Lemon
3 Tbspns Tomato sauce
3 Tbspns Worcestershire sauce

Set the Oysters on a bed of coarse salt, or an oven tray lined with foil
Sprinkle bacon over the oysters
Blend the worcestershire and tomato sauce, to create 'Kilpatrick' sauce
Top the oysters with a small amount of this sauce.

Grill until the bacon is cooked (5-10 minutes)

Serve with Lemon wedges and the extra Kilpatrick sauce.

* For those of you who like grilled cheese on their Kilpatrick Oysters, wait until the bacon is cooked before generously sprinkling grated cheese onto the oysters and grill for a further 3 minutes before serving.
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Reply Sun 1 Feb, 2009 04:25 pm
The West Coast (SA) town of Ceduna hosts Australia's largest oyster festival, the annual Oysterfest in Ceduna, on the SA October long weekend.

The festival offers music, dance, competitions for all ages, crafts, wine and the wonderful fresh oysters from Smoky Bay and Denial Bay on the beautiful Murat Bay foreshore at Ceduna.
The Oysterfest in Ceduna features the delicious oysters from Smoky Bay and Denial Bay, both cooked and natural, to be enjoyed with a glass of wine from Cleggetts or Bost Bay Wines.

Andrew Fielke (founder of the Red Ochre restaurant) will be hosting cooking demonstrations on Saturday and Sunday at the festival. Alongside Andrew local backyard BBQ chefs will compete for the title of West Coast Barbequer 2008.

Aussie aussie aussie! Oy ster oy ster oy ster
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Reply Sun 1 Feb, 2009 05:57 pm
Deb, there are several small varieties of oyster that are best for the raw eatin or the stews and such. The big "bay" oysters are mnostly for breading and frying, or used for sammiches.

I gotta find a recipe for "Angels on Horseback" I love them. BAck to the game.
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Reply Sun 1 Feb, 2009 06:00 pm
HAmburger, yer on. First I gotta starve meself for a coupla days cause I want to get my share. We were at a Firemans oyster bake in GAlena Maryland a few weeks ago and they served up lightly fried Shank teegs. Au gratin taters and a side of applesauce. ALl served in a country fire hall. I wished I had a camera to get some pix of all these watermen who live down there.
Reply Sun 1 Feb, 2009 08:11 pm
I worked with a guy that brought a smoked oysters for lunch. Looked like a can of snot.
0 Replies
Reply Sun 1 Feb, 2009 08:25 pm
Oyster recipe, au shucks.

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