Homemade Baked Ramekin Oysters Recipe
These delicious baked oyster treats are based on experiences of similar dishes in a couple of different local Japanese restaurants. The recipe itself need not be especially Japanese in flavor, though of course you are welcome to make additions or substitutions as desired. For instance, small strips or powder of nori would lend a very Japanese and pleasantly smoky flavor to these. Mitsuba could also be used in place of all the green herbs.
Speaking of Japanese cooking, we use panko in this recipe but crushed saltines would also work just fine. Similarly, probably any reasonably-fleshy variety of mushroom will work for this recipe. We chose to use oyster mushrooms, which become fairly soft when cooked; for even more meatiness, king oyster mushrooms could be used, which retain a lot of texture after cooking.
The process of creating these ramekins requires some coordination and attention to timing. One does not want to overcook the oysters. The mushrooms will first be sauteed, then any vegetables which need softening, and then the cream is allowed to reduce around them. Once it has reduced, the oysters and their liquor are added, to allow the oysters to start to cook. Bread or cracker crumbs are stirred through right at the end, and then the mixture is portioned immediately into the ramekins, topped, and thrust into the oven.
Makes enough for 4 people, 1 ramekin each.
Equipment:
• 4 4” ramekins
• baking sheet or roasting pan to hold ramekins (no water bath)
• large skillet
• flexible, heatproof spatula
Ingredients:
12 ea oysters if small, else 4 large; reserve liquor
1/2 cup oyster mushroom diced
1 Tbsp butter
1 ea shallot
1 clove garlic
1 cup cream
1/2 tsp vermouth or Pernod
1-3 tsp spinach chiffonade
1/2 - 1 tsp parsley chiffonade
1/4 tsp tarragon chiffonade
2+1 Tbsp panko or crushed saltine
2 oz mild cheddar cheese 50 g; grated
Procedure:
1. Preheat the oven to 350F
2. In the skillet, melt the butter over medium-high heat and use it to fry the mushrooms.
3. Meanwhile, prepare the chiffonade herbs and mince the shallot and garlic.
4. Once the mushrooms have nice color, add the herbs and the cream, and allow the cream to bubble and reduce to half its volume until it becomes sticky and shows a “reverse ribbon” when stirred.
5. Add the oysters and their liquor, and allow the edges to just start to curl.
6. Stir through two-thirds of the bread or cracker crumbs.
7. Portion the oysters (or pieces) into the ramekins evenly, and then top them with their share of the remaining panko and of the grated cheese.
8. Place the topped ramekins into the oven for about 15 minutes, until they are bubbling and the cheese has browned just slightly.
9. Allow to cool briefly and consume while still warm.
Music:
Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
Gordon is in Maine learning about the unique cuisine being made along the coast. While there he visits an oyster estuary and tries some smoked oysters.
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Gordon Tries Smoked Oysters | Gordon Ramsay: Uncharted
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CHEAPER (and better) THAN TAKEOUT - Beef Lo Mein Recipe (牛肉捞面)
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I have made an oyster sauce Lo Mein not so long ago. Even though it was a basic flavor, I got so many compliments. Everybody loves it. Today, we gonna upgrade it into a beef Lo Mein recipe. It is also easy and tasty. The beef is so tender and velvety. The noodles are flavorful. It got lots of umami taste from the oyster sauce. You can also use chicken, pork, shrimp instead of beef and create your own variations of lo mein.
INGREDIENTS (serves 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g / 10.6 oz)
- 1.5 tbsp soy sauce (Amazon Link -
- 3 tbsp of oyster sauce (Amazon Link -
- 1.5 tsp of dark soy sauce (Amazon link -
- 3 tbsp of peanut oil (Amazon Link -
- 300 grams (10.6 oz) of beef
- 1/4 tsp of salt
- 1/8 tsp of baking soda
- 2 tbsp of cooking wine (Amazon Link -
- 1/2 tbsp of soy sauce (Amazon Link -
- 1/2 tbsp of cornstarch
- Black pepper to taste
- 1 medium-size onion, sliced thinly
- 3 pieces of scallion, cut into 2 inches long pieces
INSTRUCTIONS
- Slice 300 grams of beef into 1/8 of inches thick pieces. You can use beef chuck, flank, ribeye, sirloin steak.
- Marinade it with 1/4 tsp of salt, 1/8 tsp of baking soda, 1/2 tbsp of soy sauce, 2 tbsp Chinese cooking wine, 1/2 tbsp of cornstarch, some freshly ground black pepper to taste. Mix well and let it sit for 20 minutes.
- Bring a pot of water to a boil. Cook 2 portions of fresh egg noodles for 2-3 minutes. If you are using a different type of noodles, you have to follow the cooking instruction on the package.
- While waiting for the noodles, you should have enough time to cook the beef.
- I got many people asking me - why is my food sticking to my carbon steel wok? Well, you need to learn how to control the wok heat correctly.
- First, turn the heat to maximum and heat the wok until it is smoking hot. Then add some oil. Be generous with oil amount for this recipe because you want enough oil to coat the noodles so they don’t stick together while serving.
- Give it a toss so the oil will create a slight non-stick surface on the bottom. Wait for the oil to be smoking again. That means the wok is hot enough for you to add the marinade beef. Stir and cook. This way, the meat will not stick to the wok at all. That is how you control the wok heat correctly. We call it 掌握火候in Chinese.
- When the beef is halfway cooked, you should still be able to see some pink color here and there. Add a bunch of sliced onion. Stir for another 15 seconds.
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water. Throw a bunch of scallion into the wok along with the cooked noodles. Turn off the heat. It is important, I will explain why later.
- Add 1.5 tbsp of soy sauce, 3 tbsp of oyster sauce, and 1.5 tsp of dark soy sauce. I will suggest you use a better quality oyster sauce since it is the key flavor. Mix until the seasoning is well combined.
- I turned off the heat right before I add the noodles is because we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That’s the difference between lo mein and Chao Mein.
- Give it a taste to adjust the flavor before serving because every brand of oyster sauce and soy sauce have a different level of sodium. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil when cooking the beef.
- That’s it. You are done. Enjoy!
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Oysters in Champagne Cucumber Pappardelle Recipe | The F Word
. Gordon teaches how to make an amazing Oysters in Champagne Cucumber Pappardelle, perfect for any special occasion
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Linguine With Smoked Oysters & Spinach!! (9.12.12)
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Iron rich oysters and spinach make these pasta dish delish!!