Archive for the ‘Seafood – Oysters’ Category
Creamed Oysters on Toast
August 27, 2021 Lee
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Creamed Oysters on Toast

Adapted from a recipe in the Casserole Cook Book, page 107.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pint oyster meat, (2 cups)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup half and half cream
  • 4 egg yolks, beaten
  • 2 teaspoon lemon juice
  • 2 tablespoons fresh parsley, minced
  • 6 Toast Rings, Link in Notes

Instructions
 

  • To a saucepan, add the oysters and liquid they came in until the edges curl, about 7-10 minutes. Drain.
  • In a saucepan, melt the butter. Stir in the flour until smooth. Slowly stir in the broth, stir continuously until thickened to make the sauce.
  • Stir in the cream.
  • Add a little of the sauce to the egg yolks and stir together, now add the egg yolks to the sauce, stir constantly until thickened.
  • Add the drained oysters and stir in and heat through.
  • Stir in the lemon juice and parsley.
  • Serve over Toast Rings, enjoy.

Notes

Low cost per serving.
Additional recipe: Toast Rings.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Oyster Stew
August 19, 2021 Lee
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Oyster Stew

Adapted from a recipe in the Casserole Cook Book, page 121.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 pint fresh oyster meat, plus their liquid, (2 cups)
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • dash hot pepper sauce
  • 2 tablespoons water
  • 1 quart milk, scalded, (4 cups)
  • ¼ cup butter, melted

Instructions
 

  • Drain the oysters, reserving their liquid. Pour liquid through a coffee filter. Place the oysters and the filtered liquid into a large saucepan or pot.
  • In a bowl, mix together the flour, salt, Worcestershire sauce, hot sauce, and the 2 tablespoons of water to make a smooth paste.
  • Stir the paste into the oysters. Place on low heat for 10 minutes, stirring gently, until the edges of the oysters curl.
  • Pour in the scaled milk, stir, remove from heat and cover, let stand 15 minutes.
  • Stir in the melted butter.
  • Serve and enjoy.

Notes

Low cost per serving as I get fresh oyster meat from local fishermen, but oyster meat is also available at Tesco most times.
Variant: 1. Use 3 cups milk and 1 cup half and half cream, scalded, in place of the 4 cups of scalded milk.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI
Scalloped Oysters
July 25, 2021 Lee
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Scalloped Oysters

Adapted from a recipe in the Casserole Cook Book, page 29.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch) or (8 inch round)

Ingredients
  

  • 1 pint fresh oyster meat, (2 cups)
  • 2 cups saltine cracker crumbs, medium coarse when crushing
  • ½ cup butter, melted, (1 stick / ½ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ¾ cup half and half cream
  • ¼ cup oyster liquid, (which you get from the oysters)
  • ½ teaspoon Worcestershire sauce

Instructions
 

  • Drain oysters, reserving ¼ of liquid.
  • In a mixing bowl, add the cracker crumbs, melted butter, and salt and gently mix together.
  • Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan or a 8 inch round baking pan and grease with butter or cooking spray.
  • Place ⅓ of the cracker mixture in the prepared baking pan and spread out evenly.
  • Add ½ the drained oysters, season with black pepper as desired.
  • Spread another ⅓ of the crumbs, then top that with remaining oysters.
  • Now mix together the cream, oyster liquid, and Worcestershire sauce in a measuring cup, and pour that over the oysters.
  • Then spread out the remaining crumbs on top.
  • Bake for 40 minutes.
  • Serve and enjoy.

Notes

I would say this is Fair cost per serving as I know oyster meat is available at Tesco and I know I paid local fishermen less than Tesco price per pint. So it depends on where you can source the oyster meat from, either way, this does sound good and on my to make and taste list.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Oysters
Creamy Seafood Pasta
May 18, 2019 Lee
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Creamy Seafood Pasta

Adapted from an internet recipe.
This sounds tasty but there is some prep work involved to get all the seafood ready. This can be tailored to suit your taste.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Seafood

  • 1 cup shrimp, peeled, deveined, tails removed
  • 1 cup squid, cut into rings
  • 1 cup mussel meat, grass removed, fresh preferred, frozen will work
  • 1 cup crab meat, or imitation crab (crab sticks), chopped
  • butter, or olive oil, as needed
  • salt and pepper, as desired

For the Pasta

  • 500 grams dry pasta, bite size or spaghetti, (1 lb)
  • 3 cloves garlic, smashed and minced
  • 1 handful fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • ½ onion, diced
  • 1 leek, sliced
  • ¾ cup whipping cream, and as needed
  • ¼ teaspoon dried oregano

Instructions
 

To Prepare the Seafood

  • Shrimp can be fresh, frozen raw, or frozen cooked. For fresh shrimp, peel, devein, and remove the tails, heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook until pink, remove from the pan. For frozen raw, thaw them and saute them as you would fresh. For frozen cooked, thaw them and check for any shell still attached. Now the shrimp is ready.
  • Squid will normally be fresh, pull off the head end, remove the skin, the clear bone (called a pen), and insides. you can turn them inside out to facilitate cleaning the inside. Slice the body into ½ inch rings. Cut the tentacles off past the beak, discard the head. Heat a non stick pan with a tablespoon or two of butter or olive oil, when hot add the shrimp, stir them around and turn them, cook for about 2-3 minutes, season with salt and pepper as desired. Remove from the pan. Now the squid is cooked.
  • Mussels can be frozen cooked, or fresh raw. For frozen, simply thaw, check for and remove any beards. For fresh, clean the shells, remove visible beards outside of the shell, and discard any open or cracked shells, steam the mussels until the shells open, about 6-8 minutes, allow to cool to handle, discard any shells that did not open, remove the mussel meat from each shell, and again, check for and remove any beards. Now the mussels are read.
  • Crab can be canned, frozen, or imitation. For canned crab meat, just drain and check for any shell fragments. For frozen, thaw and check for any shell fragments. For imitation, simply unwrap the crab sticks and slice at an angle, about ¼ inch slices. Now the crab is ready.

To Prepare the Pasta

  • Heat a pot of salted water to boiling, then add the pasta and cook until just tender. Drain.
  • While the water is heating, heat a large non stick pan on medium heat with 1-2 tablespoons of butter or olive oil, when hot, add the garlic, mushrooms, celery, onion, and leek.
  • Saute until the onion and leak are tender, season with salt and pepper as desired.
  • Lower the heat to low and pour in the whipping cream, feel free to add another tablespoon or two, and mix with well.
  • The pasta should be done now, drain it well, then add the pasta to the pan and mix together.
  • Add the seafood to the pan and toss with the pasta, simmer for just a minute or two to heat the seafood through.
  • Serve and enjoy.

Notes

I will price this after I source all the seafood. For now, I will say High cost per serving.
Variants: 1. Replace or reduce an item of seafood and add some poached whitefish or salmon. 2. Replace a seafood item with an equal amount of a favored item. 3. Reduce a seafood item and add cooked oyster meat.
* High Cost $1.51+ per Serving,PASTA,SEAFOOD - ALL,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Mussels,Seafood - Oysters,Seafood - Shrimp/Prawn,Seafood - Squid
Fish Chowder III
April 25, 2019 Lee
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Fish Chowder III

Adapted from an internet recipe.
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams whitefish fillets, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 large carrot, chopped
  • 3 stalks celery, with leaves, chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons butter
  • 2½ cups potatoes, chopped
  • 1 can baby clams, rinsed and drained
  • 2 cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper, and as desired
  • 2 cups milk

Instructions
 

  • In a large, melt the butter on medium heat, when melted, add the celery, onion, garlic, and carrot. Cook for 5 minutes, stirring often.
  • Add the potatoes, fish, clams, water, salt, and pepper, and bring to a boil then reduce to a low simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender, stir occasionally.
  • When the potatoes are tender, stir in the milk. Leave on a simmer and cook, stirring often until the chowder is heated through.
  • Ladle into bowls, sprinkle some black pepper on top, serve with crackers.

Notes

Low cost per serving.
Variants. 1. Use 1-2 containers of oyster meat (Thailand, think Tesco), drained, in place of clams. 2. Use evaporated milk in place of whole milk.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Clams,Seafood - Oysters,SOUPS, STEWS, CHILI
Sticky Mushrooms & Oysters
June 20, 2018 Lee
1 Comment

Sticky Mushrooms & Oysters

Adapted from an internet recipe.
Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 pint fresh oyster meat, drained, (2 cups)
  • 75-150 grams fresh mushrooms, your choice, (3-5 oz)
  • 2 eggs
  • 3 tablespoons rice flour
  • 1 tablespoon corn starch
  • ⅔ cup water
  • ¼ cup light soy sauce, or more to taste
  • ½ teaspoon white pepper powder
  • ½ teaspoon sugar
  • 6 cloves garlic, smashed and minced
  • ¼ cup spring onion, sliced, white and green. or chopped coriander
  • 2-3 tablespoons cooking oil

Instructions
 

  • Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  • Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  • Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  • Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  • To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  • When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  • Serve with rice on the side.

Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: THAI,MUSHROOMS,SEAFOOD - ALL,Seafood - Oysters
Fried Oysters
June 8, 2018 Lee
1 Comment

Fried Oysters

Adapted from an internet recipe.
Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1 pint oyster meat, drained, (2 cups)
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, lightly beaten
  • ¾ cup fine breadcrumbs, and as needed, Shortcut
  • lard, or cooking oil, as needed, Shortcut

Instructions
 

  • Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
  • In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
  • Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
  • Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
  • Turning the larger ones if not covered in oil.
  • Drain on paper towels.
  • Serve with a dipping sauce as desired and sides of your choice. Enjoy.

Notes

I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.
Shortcuts: Rendering Lard, Bread Crumbs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters
Oyster Thai Omelet
June 7, 2018 Lee
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Oyster Thai Omelet

Rrayada Thayer, Thailand.
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 3 people

Ingredients
  

  • 4-5 eggs
  • 1½ teaspoons fish sauce, OR use a pinch of salt
  • 1 cup oyster meat, add more to your liking if desired
  • 2-3 spring onions, chopped, green and white parts
  • cooked rice, for serving
  • cooking oil, as needed

Instructions
 

  • Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
  • While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
  • When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
  • Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
  • Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
  • Flipped, and some stray oysters being moved around a bit on to the omelet.
  • Slide from the pan onto a plate and serve with rice on the side.
  • Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.

Notes

Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken,SEAFOOD - ALL,Seafood - Oysters
Oyster Casserole
May 8, 2018 Lee
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Oyster Casserole

Adapted from an internet recipe.
I bought a quart of fresh oyster meat on 3 Jun and decided to make this. This is easy and delicious. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups oyster meat, rinsed and drained well, (2 pints / 1 quart)
  • ⅓ cup extra light olive oil
  • 2 cloves garlic, smashed and finely minced
  • ⅓ cup fresh parsley, chopped
  • 2 cups Italian breadcrumbs, Shortcut
  • ¼ cup lemon or lime juice
  • 6 spring onions, sliced, white and green parts
  • ⅓ cup Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease a 9x13 baking dish with butter. This is the container that oyster meat comes in at Tesco, I will verify the amount of containers needed when I make this. I think there is 1 cup of oyster meat in a container, and these cost 49 Baht ($1.53) each.
  • Here is the oyster meat, in brine, from local fishermen, and they deliver as well. Each bag has 2 cups (1 pint) of oyster meat, drained, these cost 50 Baht ($1.56) each. You can see the savings by buying from a local fisherman, and these are fresh as well.
  • In a mixing bowl, add the olive oil, garlic, parsley, breadcrumbs, and lime or lemon juice, mix together.
  • Add the oysters to the dish and spread out to an even layer.
  • Spread the breadcrumb mixture evenly over the oysters.
  • Sprinkle on the cheese.
  • Sprinkle on the spring onion.
  • Bake for 25-30 minutes or until the topping browned.
  • Serve with a side or two of your choice. Enjoy.

Notes

I used a quart of oyster meat, drained, from a local fisherman, cost was 100 Baht. For 6 servings, this is about 52 cents per serving.
Shortcut: Italian Breadcrumbs.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,SEAFOOD - ALL,Seafood - Oysters
Oyster Chowder
October 19, 2017 Lee
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Oyster Chowder

Adapted from an internet recipe.
Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 cups milk
  • 250 grams oyster meat, with liquid, (8 oz)
  • 1 small onion, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons Worcestershire sauce
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • ⅓ cup flour

Instructions
 

  • In a sauce pan, add the milk and scald, which means bring it just to a boil.
  • Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  • In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  • Add the oyster liquid and stir constantly and bring to a simmer, stir in the flour and stir continuously to thicken the mixture.
  • When thickened, stir in the oysters and simmer until the edges curl, about 5 minutes, do not overcook the oysters.
  • When the milk is scalded, stir that into the chowder until well blended.
  • Serve with crackers or bread.

Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.
* Best Value $1 or Less per Serving,SEAFOOD - ALL,Seafood - Oysters,SOUPS, STEWS, CHILI