How To make Oysters and Wild Rice Casserole
Ingredients: 3 cups hot wild rice
drained*
1/2 cup onions :
chopped
2 cups celery chopped
1/2 stick butter :
or margarine
1/2 cup milk
3 tablespoons flour
1/2 teaspoon salt optional
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon black pepper
16 ounces oysters :
drained, 2 cans
1 stick butter -- melted, (1/2 cup)
Ritz cracker crumbs
* (may substitute wild rice and long grain rice mixture)
Directions: While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly. Top with Ritz cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters curl
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Chef Dan Giusti returns to show us just how much is possible with a can of seafood and some ingenuity. Watch as Dan prepares a day's worth of meals, each taking canned seafood from the mundane to something unexpectedly delicious. The best part? All 4 will cost you under $12 in total.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
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--
0:00 Introduction
1:01 Breakfast - Salmon Frittata
4:38 Lunch - Sardine Salad
10:53 Snack - Clams Casino Toast
16:57 Dinner - Tuna Chowder
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Editors: LJ D'Arpa, Andy Morell
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Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious
Ruffino's : How to Make Oyster Dressing
Gino shares his Paw-Paw's Oyster dressing recipe.
Recipe
1 cup butter
10 cups onions, peeled and chopped
5 bay leaves
½ cup garlic, minced
2 bunches green onions, sliced
1 bunch fresh Italian parsley, chopped
1 pound cooked pork sausage, hot or spicy
(I use Jimmy Dean)
1 gallon oysters, chopped, liquid reserved
1 ½ loaves of stale New Orleans style French bread,
cut into 2 cubes
1 cup seasoned Italian bread crumbs
Louisiana hot sauce to taste
1 tablespoon fresh thyme
sea salt to taste
fresh ground black pepper to taste
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