Ask a chef

[perchie.girl]

The usual...we have a BBB ready to be butchered and potatoes to dig out of the garden, but my all time fave side is my mom's corn and Oysters.

Buttered sweet corn with some ifvthe turkey vittles and fresh Oysters, baked with bread crumbs on top.

Nobody else eats it but she makes it just for me, awww

OOh I love oysters do you have a recipe?'

deb

 

[DwayneNLiz]

Have any of you tried slow cooked eggs???


http://www.fourpoundsflour.com/the-history-dish-seven-hour-eggs/

its a Jewish dish i guess?

sounds very interesting

 

[perchie.girl]

Have any of you tried slow cooked eggs???


http://www.fourpoundsflour.com/the-history-dish-seven-hour-eggs/

its a Jewish dish i guess?

sounds very interesting

Oooohhh I am going to try this one.....

deb

 

[perchie.girl]

lots of good links in this site Thankyou so much @DwayneNLiz

deb

 

[DwayneNLiz]

I can't wait to try them

 

[shortgrass]

OOh I love oysters do you have a recipe?'

deb

Sure! I have to approximate though, lol mom just starts tossing stuff in there and never measures

It's best with sweet corn from the field, obviously, but frozen corn works too.

Ingredients:

Pkg frozen sweet corn, the big bag, I think it's 30 oz or so?
A half a stick of butter, 4 Tbsp
Milk, "a good dollop", which is probably about a 1/2 cup
Soda crackers, half a sleeve, crushed. That would probably be 1 cup
1 pkg fresh Oysters or 1 can. It's good with both, but the canned ones are kinda small. I think she gets a little tub of fresh, about 8 oz?
Salt and pepper, to desired taste.
" a bit" of liver from the turkey, chopped. Probably 1/4 cup, not much. It's just for flavor anyway

Bake at 350 for half an hour to 45 minutes.

Sorry it's not a "real" recipe ha-ha, I love asking my mom how she makes something. She tells me that something should "look right" before baking it and I don't know what "looking right" is until I bake it and find out I didn't use enough milk; thanks mom ha-ha

I love Oysters too! And I love my mom for making it for me when nobody else is brave enough to try it. I was actually thinking I might make it for her this year so I can freeze half of it for snacking on later

 

[DwayneNLiz]

@shortgrass

That's pretty much how my mom taught me too, lol
We use sea scallops for baking, and bay scallops for soups/stews

The difference with my moms recipe is we toss white wine in with the oysters (sans liver) and we use ritz crackers on top drizzled with melted butter to help them crisp

Yum!

 

[perchie.girl]

thanks for both variations....

ever tried twice baked potatoes on the second bake hollow out a spot for a big oyster and drizzle a bit of french dressing on top.... sounds odd but when its cooked long enough to cook the oyster the WHOLE potato tastes like oyster....

deb

 

[DwayneNLiz]

thanks for both variations.... ever tried twice baked potatoes on the second bake hollow out a spot for a big oyster and drizzle a bit of french dressing on top.... sounds odd but when its cooked long enough to cook the oyster the WHOLE potato tastes like oyster.... deb

Sounds interesting! I love oysters so I might have to!

 

[shortgrass]

@shortgrass

That's pretty much how my mom taught me too, lol
We use sea scallops for baking, and bay scallops for soups/stews

The difference with my moms recipe is we toss white wine in with the oysters (sans liver) and we use ritz crackers on top drizzled with melted butter to help them crisp

Yum!

I was just wondering if bread crumbs or a different cracker would be better; I might have to experiment with it. The saltines are just to thicken it up, so I think I could drizzle some crackers and butter on top, make it all purty lol I was also contemplating using cream instead of milk, but I don't want to do too much to it and ruin a classic... Always room to improve in cooking!

Those taters sound good too! Never have many ideas when it comes to Oysters... Unless they're ROCKY MOUNTAIN Oysters