Name: Pan Roasted Oysters
Yield: 2 servings
Ingredients: 18 - 20 Oysters (shucked and rinsed); 1/4 cup dry breadcrumbs; 2 tbsp Parmesan cheese (freshly grated); 2 tbsp butter; 1 tbsp olive oil; 1 small shallot (minced (about 1 tbsp)); 1 tbsp garlic (minced); 1 tbsp fresh thyme (minced); 1/2 tbsp fresh rosemary (minced); 1 tbsp fresh parsley (minced); 1/4 cup heavy cream; pepper (to taste)

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Pan Roasted Oysters

By Christi · Comments (0)

Thursday, February 25th, 2016

Pan Roasted Oysters

Buttery, herby oysters, sautéed and roasted under the broiler.

CourseMain Dish
CuisineFish/Shellfish/Mullusks

Servings

2 servings

Servings

2 servings

Pan Roasted Oysters

Buttery, herby oysters, sautéed and roasted under the broiler.

CourseMain Dish
CuisineFish/Shellfish/Mullusks

Servings

2 servings

Servings

2 servings

Ingredients

18 - 20 Oysters shucked and rinsed
1/4 cup dry breadcrumbs
2 tbsp Parmesan cheese freshly grated
2 tbsp Butter
1 tbsp olive oil
1 small Shallot minced (about 1 tbsp)
1 tbsp garlic minced
1 tbsp fresh thyme minced
1/2 tbsp fresh rosemary minced
1 tbsp fresh parsley minced
1/4 cup heavy cream
pepper to taste

Servings: servings

Instructions

Combine the breadcrumbs and Parmesan cheese in a small bowl and set aside.
Melt butter and add olive oil over medium heat. Sauté shallots and garlic in the butter/oil mixture until they are wilted. Add the oysters, herbs and cream and heat until the oysters just start to firm up.
Remove pan from heat. Place oyster mixture in a casserole in a single layer or in 2 individual oven-safe pans. Spread breadcrumbs over the top and broil in the oven for 5-6 minutes until the breadcrumbs are toasted.
Serve while hot with hot, crusty french bread.

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Categories : Southern Food

Yakamein Soup (Old Sober)

By Christi · Comments (0)

Friday, February 5th, 2016

Yakamein Soup (Old Sober)

Stewed beef and noodle soup that will cure what ails you!

CourseSoups and Stews

Yakamein Soup (Old Sober)

Stewed beef and noodle soup that will cure what ails you!

CourseSoups and Stews

Ingredients

1 medium onion chopped
1 tbsp garlic chopped
2 tbsp olive oil
2 lbs stew meat or chuck roast that has been cut into pieces
salt to taste
pepper to taste
creole seasoning to taste
seasoning salt to taste
around 3 quarts water 10-12 cups - enough to cover beef and about 1 inch more
spaghetti noodles prepared according to package directions
boiled eggs cut in half lenghthwise, one per person
3 green onions sliced
3 tbs parsley chopped
soy sauce, ketchup and Worcestershire sauce to serve along side

Servings:

Instructions

Saute onion and garlic in olive oil until soft (about 5 minutes).
Season beef with salt and pepper. Add water to onion and garlic and then add the beef. Add other seasonings to the water and stir to combine. Bring to a boil.
Reduce heat and simmer the meat for around 2 hours until the meat is very tender.
Remove meat from the broth and shred it with 2 forks. Return meat to the broth and adjust seasonings, as needed. Prepare spaghetti noodles and eggs.
To serve, place noodles in a bowl. Remove some of the shredded beef from the broth with a slotted spoon and place it over the noodles. Ladle some of the broth over the beef and noodles and garnish with sliced green onions and boiled egg that has been sliced in half. Serve ketchup, soy sauce and Worcestershire sauce as condiments.

Recipe Notes

Some people add the Worcestershire sauce to the broth. I may do that the next time I make this. Also, some recipes add beef bouillon or beef broth to the water. I tried both. I thought these made the broth a little too salty. I might try adding just a little broth but be sure to check the seasoning as you go.

You can find out how to make perfect hard boiled eggs here (at the end of the post).

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Categories : Southern Food

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