OYSTER AND BACON STUFFING
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
- Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
- Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.
BAKED OYSTERS
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
- In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
- Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.
BAKED OYSTERS WITH BACON
Steps:
- Preheat oven to 500°F.
- Make stuffing:
- Bring a 6- to 8-quart pot three-fourths full of water to a boil with kosher salt, then stir in spinach and cook 30 seconds. Transfer with a slotted spoon to a large bowl filled with ice and cold water to stop cooking. Drain spinach and squeeze dry, then finely chop.
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bacon, stirring, until golden and just cooked through (but not crisp), about 3 minutes. Transfer with slotted spoon to paper towels to drain. Add leeks, shallot, and garlic to fat in skillet and cook over low heat, covered, stirring occasionally, until softened, about 8 minutes.
- Toss together leek mixture, spinach, bacon, bread crumbs, herbs, lemon zest and juice, sea salt, white pepper, nutmeg, and butter in a large bowl with a fork.
- Bake oysters:
- Spread 2 to 3 cups rock salt in each of 2 large shallow baking pans and nestle oysters (in shells) in it. Spoon a heaping tablespoon bread-crumb stuffing loosely on top of each oyster. Bake in batches in upper third of oven until golden, about 6 minutes.
- Serve warm oysters in shells on plates lined with rock salt.
BAKED OYSTERS WITH TASSO CREAM
I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw's Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. -Taylor Hicks, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1 dozen (1-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine., In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm., Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.
Nutrition Facts : Calories 236 calories, Fat 22g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
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