Saute' oysters
Posted: Nov 23rd, '10, 21:14
Just had some saute' oysters that turned out real good. Oysters have been hard to get down here because of the oil spill, but today my son, Capt. Brent, brought his ole dad a sack of the finest I've had in a while. I slurped some on the half shell, then did a saute' for me & Miss Elaine for supper. Thought I'd share the recipe with y'all...may have posted it in the past, but this one is a little different.
Take a big cast iron skillet or dutch oven and melt 3/4 stick of real sho' nuff salted butter. Add a little (say the equivalent of a half stick of butter) extra virgin olive oil. Now chop 4 or 5 green onions real fine and toss them in the saute' skillet and very slowly simmer them. Take about 5 or 6 cloves of fresh garlic and squeeze them in through a fine garlic press - or you can use the jar minced garlic but it ain't near as good as fresh pressed. Now stir this around and very, very slowly saute' it for 10 or 15 minutes, stirring a lot to keep it from burning. Now add about 3 tablespoons of cooking sherry and a couple of tablespoons of lemon juice and contine to slowly saute' the whole mess. Take 3 or 4 dozen shucked oysters in their juice - we call the juice the "oyster likker" down here, and drain the oysters in a collendar, being careful to catch the likker in a bowl. Wash the oysters to get all the grit and shell out and drain again. Now start adding some oyster likker to the saute in big spoon fulls and let it all cook down, then add more likker and wine, let it cook down.....to do this right, you need to stand over the skillet and drink martinis and add likker, wine, and occasional lemon juice to the saute' for about an hour. Thin it, cook it down, thin it, cook it down, and this concentrates the flavors. Keep tasting it and when its ready you will know. Never add any salt to this, never.
Now take your drained oysters and dump them in the saute' skillet and spread them out gently and set your timer for THREE (3) minutes...gently stir the oysters around in the suate' and watch for the edges to "curl". As soon as they do, take the skillet off the heat and they are ready to serve over toast (I use toasted french bread with a little melted butter, olive oil, and garlic powder brused on, then do under the broiler).
You can also do shrimp in this saute. The trick is not to over cook the oysters....three minutes is max, more like two is better as you just want the oyster to start curling. Five minutes max for shrimp, and if you have 'em, scallops can be done, but onely a minute and a half.
The multiple thinning and cook-downs of the saute' is the key to real cajun cookin'.
Y'all enjoy it.
UV
Take a big cast iron skillet or dutch oven and melt 3/4 stick of real sho' nuff salted butter. Add a little (say the equivalent of a half stick of butter) extra virgin olive oil. Now chop 4 or 5 green onions real fine and toss them in the saute' skillet and very slowly simmer them. Take about 5 or 6 cloves of fresh garlic and squeeze them in through a fine garlic press - or you can use the jar minced garlic but it ain't near as good as fresh pressed. Now stir this around and very, very slowly saute' it for 10 or 15 minutes, stirring a lot to keep it from burning. Now add about 3 tablespoons of cooking sherry and a couple of tablespoons of lemon juice and contine to slowly saute' the whole mess. Take 3 or 4 dozen shucked oysters in their juice - we call the juice the "oyster likker" down here, and drain the oysters in a collendar, being careful to catch the likker in a bowl. Wash the oysters to get all the grit and shell out and drain again. Now start adding some oyster likker to the saute in big spoon fulls and let it all cook down, then add more likker and wine, let it cook down.....to do this right, you need to stand over the skillet and drink martinis and add likker, wine, and occasional lemon juice to the saute' for about an hour. Thin it, cook it down, thin it, cook it down, and this concentrates the flavors. Keep tasting it and when its ready you will know. Never add any salt to this, never.
Now take your drained oysters and dump them in the saute' skillet and spread them out gently and set your timer for THREE (3) minutes...gently stir the oysters around in the suate' and watch for the edges to "curl". As soon as they do, take the skillet off the heat and they are ready to serve over toast (I use toasted french bread with a little melted butter, olive oil, and garlic powder brused on, then do under the broiler).
You can also do shrimp in this saute. The trick is not to over cook the oysters....three minutes is max, more like two is better as you just want the oyster to start curling. Five minutes max for shrimp, and if you have 'em, scallops can be done, but onely a minute and a half.
The multiple thinning and cook-downs of the saute' is the key to real cajun cookin'.
Y'all enjoy it.
UV
