How To make Low Country Oyster Loaf
1 French bread loaf; (14oz)
1/2 c Butter (or marg.)
1 tb Onion; minced
1/2 ts Thyme
1/2 ts Basil
1/2 ts Paprika
Parsley 6 Lemon wedges
OYSTER FILLING:
1 pt Oysters; drained
1 Egg; well beaten
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Cracker crumbs; fine
1/4 c Butter (or marg.); melted
Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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Oyster Dressing
Fennel, cornbread breadcrumbs and anise liqueur give traditional oyster stuffing some added texture and delicious flavor.
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PA Dutch Chicken and Oyster Pie in Jo Ellen's Kitchen
Lebanon PA, May 3, 2022: PA Dutch Chicken and Oyster Pie in Jo Ellen’s Kitchen
INGREDIENTS:
• 1 stewing chicken
• 1 pint oysters
• Salt and Pepper to taste
• 2 tablespoons butter or margarine
• 1 tablespoon flour
• 2 pie doughs
DIRECTIONS:
• Roll out or utilize a premade pie crust.
• Grease a deep dish pie plate with butter or margarine.
• Place pie crust into pie plate. Flute edges. Prick bottom and sides.
• Roll our or utilize a second premade pie crust. Trace bottom of pie plate with a knife to create a pie crust that will “float” on the ingredients.
• Use a teacup to cut a large whole out of the center.
• Cook and cube your chicken. Place chicken across the bottom of your pie dough. Salt and pepper to taste. Feel free to add a tablespoon of butter.
• Cover chicken with the top crust, and bake on low (325 degrees) while you prepare the oysters.
• Drain oyster juice into a pan. Add flour and butter, salt and pepper. Mix thoroughly.
• Place oyster juice mixture onto stove burner, and bring to a boil. Remove from heat, and pout over the oysters in a heat-resistant bowl.
• Remove pie from oven, and roll back top dough.
• Add one-half of the oyster mixture to one side. Replace the top dough.
• Roll back top dough on second half of the pie. Add remaining oyster mixture.
• Again cover the meat with the dough.
• Place back into the oven to finish baking to a light brown.
• Remove from heat. Let cool 15 minutes to set up. Slice and serve. Enjoy!
Homemade Oyster Stew
Ingredients:
8-10 Oysters (based on size)
2 Shallots, diced
3-4 Celery stalks
3 oz (3-4 slices) Edwards Surryano Ham, thinly sliced
2 Tbsp butter
White Wine for deglazing
3-4 cups heavy cream
1-2 tsp tabasco
Coarse sea salt
Fresh black pepper
Sprouts to garnish
Annatto Oil (extra virgin olive oil, Annatto seed)
Instructions:
•Shuck oysters, saving liquid. Dice shallots and celery (including leaves). Set aside.
•Stack surryano ham slices and roll together, thinly slice strips.
•Add butter to sauce pan on medium heat. Once butter is melted, add ham and allow to slightly render fat.
•Combine shallots and celery in pan, cook for 1 minute.
•Add oysters, cook for about a minute and a half, stirring to combine ingredients.
•Turn heat to medium-high and deglaze pan with white wine (Chef David likes the Midsummer’s Night’s White for this recipe).
•Add 3 cups heavy cream (up to 4 for richer, looser stew) and cook at rolling boil for 8 minutes. Remove from heat.
Chef David’s plating tip: Place oysters and stew solids into bowl first, then add liquid. Garnish with sprouts and annatto oil.
To make annatto oil, combine 1 part annatto seed to 2 parts extra virgin olive oil. In small pan, heat oil on medium heat. Add seeds, cooking for about 30 seconds to infuse color, remove from heat and allow to cool. Once oil is cool, strain seeds and toss. Store oil until ready to use.
Holiday Recipes: Monica's Oyster Stew
Oyster Stew! Yummy!!!!!!!
Oyster Stew! Yummy!!!!!!!