Creative Serving Suggestions!
FONDUE
Try West Coast Smoked & Flamin Cajun Oysters with your next
Fondue. Just dip in tempura batter and deep fry until golden brown.
Delicious!
GOURMET OYSTER BURGERS
Grill burgers until just about done. Place 2
West Coast Smoked Oysters or Flamin Cajun Gourmet Oysters on top of
burger and grill until burger is cooked as desired. Build burger with
fresh sliced tomatoes, torn lettuce and mayonnaise.
CARPET BAG STEAK SIZZLERS
Cut a small pocket in the side of a thick
steak. Fill with West Coast Smoked Oysters, secure openings with
toothpicks. Grill steak as desired. Brush steak with reserved oyster
marinade during grilling.
OMELETS
Fill omelets with West Coast Smoked Oysters, sautéed sliced
mushrooms, peppers, onions and tasty cheese.
PASTA
Toss West Coast Smoked or Flamin Cajun Gourmet Oysters & marinade
with cooked pasta for a quick and delicious entree. Add sautéed
vegetables if desired.
Appetizers:
SMOKED OYSTER QUICHE WEDGES
Frozen prepared 3‰ pastry cases.
2 eggs, lightly beaten
4oz package of West Coast Smoked Oysters, drained
Reserved oyster marinade + light cream to make 1 cup
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 small red pepper, finely chopped
2 green onions, finely chopped
1 tablespoon chopped stuffed olives
Beat marinade, cream and eggs together. Stir in the remaining
ingredients. Pierce pastry with a fork. Spoon filling into pastry
cases. Recipe may be frozen at this point. Bake in 350 oven for 10
minutes or until filling is set. Cut into wedges and garnish with
sliced stuffed olives and sprigs of parsley or dill.
GOURMET OYSTER TOASTS
4oz package or West Coast Smoked Oysters, or
Flamin Cajun Gourmet Oysters
cup cream cheese, softened
1/8 cup snipped chives
1 teaspoons fresh lemon juice
dash of salt
4 slices of pumpernickel or rye bread
Crush oysters with fork, adding enough oyster marinate to make a creamy
pate. Lightly toast the bread. Mix the remaining ingredients
together. Spread the cheese mixture on all 4 slices of toasted bread.
Spread the oyster pate on 2 of these slices and top with the remaining 2
slices making a sandwich. Trim crusts off. Cut into quarters and cut
the quarters again lengthwise to make finger sandwiches. Makes 16
finger sandwiches.
Brunch:
OYSTER PUFFS
4oz package of West Coast Smoked Oysters or
Flamin Cajun Gourmet Oysters (for extra zip)
1 cup grated Caesar cheese mix, or other tasty cheese
3 tablespoons sliced black olives
3 green onions, chopped
2 eggs, separated
8 slices bread, sliced in half crosswise
Drain and chop the oysters. (Reserve the marinade for pasta or soup.)
Combine oysters with the cheese, olives, onions and egg yolks. Beat egg
whites until soft peaks form. Gently fold egg whites into oyster
mixture. Grill bread slices on one side, turn over, spread with egg
mixture and grill until browned. Serve immediately. Serves 6 to 8.
ENTREES:
FLAMIN CAJUN TORTELLINI
2-4oz packages Flamin Cajun Gourmet Oysters, undrained
lb raw shelled prawns or shrimps
lb Manila clams in shell, rinsed, or
1 10 oz can whole baby clams
cup olive oil
1 large sliced red onion
4 cloves garlic, minced
1 sliced leek
2 sweet yellow & red peppers, sliced
4 medium yellow & red tomatoes, cut up
1 cup oyster or clam nectar
cup snipped parsley
1 teaspoon finely grated lemon peel
1/2 cups chopped fresh basil, or teaspoon dried
1 cups dry cheese stuffed tortellini, cooked
In a 41/2 quart kettle or extra large heavy frying pan sauté onions,
garlic, leek, and peppers in olive oil until almost tender. Stir in the
remaining ingredients. Simmer until clams are open. Discard any
unopened clams. Serves 6 to 8.
GOURMET OYSTERS IN A BREAD BOX
2-4oz packages of West Coast Smoked Oysters or
FlaminCajun Gourmet Oysters, drained (reserve marinade)
1 loaf French Bread
olive oil
2 finely minced garlic cloves or teaspoon garlic powder
2 sweet yellow & red peppers, sliced
1 large red or sweet onion sliced
2 medium fresh tomatoes, sliced
Split bread in half. Brush with olive oil and garlic. Toast until
lightly brown. Sauté peppers and onion in 2 tablespoons olive oil until
just tender. Arrange oysters on toasted bread, top with peppers, onions
and tomatoes. Drizzle reserved marinade over all. Put on top crust
and brush with olive oil and cayenne pepper. Place on cookie sheet and
bake for 20 minutes @ 375. Serves 4 to 6. Serve with a green salad for a complete meal.
