Angels on Horseback (Oysters Wrapped in Bacon)
So easy and simple to make and so delicious! These oysters make a great appetizer. They are wonderful for entertaining since they can be prepared in advance and then simply grilled a
couple minutes before serving. My husband and I can make a dinner of these oysters! Give them a try - if you
are an oyster lover, you won't be disappointed.
Creamed Oysters in Acorn Squash
This outstanding dish combines two of my favorite foods, oysters and acorn
squash. Besides being delicious, it is beautiful to look at.
Grandma's Oyster Dressing
This recipe is by Chef Josh Butler. Chef Josh Butler is Executive Chef at the Florida Governor’s Mansion in Tallahassee. This oyster dressing must be served
as a side dish and not as a turkey stuffing in the turkey.
Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters and pops the shells open, while poaching the oyster inside.
They make a great appetizer. So easy and so delicious! My husband just loves these.
Hangtown fry could possibly be the first California cuisine. It consists of fried breaded oysters, eggs, and fried bacon, cooked
together like an omelet. In the gold-mining camps of the late 1800s,
Hangtown Fry was a one-skillet meal for hungry miners who struck it rich and
had plenty of gold to spend. Live oysters would be brought to the gold
fields in barrels of sea water after being gathered in and around San
Francisco Bay. Such a meal cost approximately $6.00, a fortune in those days.
Linguine with Smoked Oysters and Spinach
This recipe has been adapted from the cookbook Vintner's Table Cookbook by Mary Evely.
Oyster & Brie Champagne Soup
This is an oyster lover's dream soup!
I adapted this recipe from the Goose Point Oysters of Willapa Bay web page. Oysters lovers will devour these appetizers!
Oyster lover's delight! A very easy recipe to prepare and always a favorite with my husband.
I adapted this recipe from the cookbook Soul food: Classic Cuisine
from the Deep South by Sheila Ferguson. This is an excellent oyster
dish to serve your family or friends.
Oyster Cocktail - Oyster Shot - Oyster Shooter - Oyster Martini
The oyster cocktail, a popular West Coast treat,
originated in a San Francisco restaurant around 1860 by a miner back from the
gold fields. Makes a wonderful first course for your dinner party or just as a
treat for your oyster lovers!
This full-flavored dish from Dickie Brennan’s Bourbon House in the French Quarter of New
Orleans delivers a nice splash of color and a lot of zesty flavor. Heavy
cream and grated cheese add their richness to a spectacular creation.
Oysters Rockefeller is a dish of oysters with a sauce, made up of eighteen ingredients, including
absinthe. It is usually served in oyster shells.
Oysters On The Half Shell
To those people who love oysters, there is little that can compare with a cold, plum, raw oyster that is
sipped from its shell. Served with a homemade Mignonette sauce or cocktail sauce and it is perfect!
Oyster Soup with Frizzled Leeks
This is a fantastic oyster soup to serve at your next dinner party. Easy-to-make and so good!
I first tasted this wonderful oyster stew when I was a teenager (and that was awhile ago), and I've been
a oyster stew lover ever since. This recipe is so easy and so good!
Pan Fried Oysters
We had an oyster feed in our winery this Spring. I have never had oysters that
tasted this good before. They were so easy to make and so absolutely delicious!
You can eat these delightful oysters right out of the jar or serve as an
appetizer. They are also delicious served on a bed off crisp greens or mixed
with sliced cucumber for a summer salad.
Scalloped oysters are fantastic served as a special
side dish, first course, or appetizer with crackers. For many families, this dish is a Christmas tradition.
Seafood Gumbo - New Orleans Style
Gumbo has been called the greatest contribution of Louisiana
kitchens to American cuisine. When the first French settlers came to
Louisiana, they brought their love for bouillabaisse, a highly seasoned fish
stew. Having none of the usual ingredients necessary to make a typical
French bouillabaisse, they substituted local ingredients.