Rockefeller Salad

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Smoked Oyster and Brie soup

1 cup unsalted butter

1/2 cup all-purpose flour

2 quarts bottled clam juice, or fish broth

5 cups heavy cream

1 1/2 teaspoons red (cayenne) pepper

1 1/2 pounds brie cheese, rind removed and cut into small pieces

2 cups dry champagne

3 cans of quality smoked oysters

1 cup finely minced green onion stems

salt to taste

In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely.

Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls.

Oysters Rockefeller

36 oysters, in shells

1 bunch spinach, washed

1 parsley bunch, leaves

1/2 cup butter or margarine, melted

rock salt

1 bunch green onions cleaned of roots

1 large stalk celery

1 Tbsp pimentos

1 juice of lemon

Using food processor, process spinach, onion tops and parsley until fine. Mix with celery,pimentos, melted butter and lemon juice. Fill 6 cake pans half full with rock salt. Place 6 oysters on half shell in each pan. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve . They don't stay in the pan long enough to cool.

Oyster Stew

It's getting chilly enough for me to start craving this dish!

2 slices bacon, diced

1/2 cup butter

1 medium onion diced

2 stalks celery, diced

1 garlic clove, crushed

3 tablespoons flour

salt

fresh ground black pepper

1 pinch cayenne

1/2 teaspoon dried thyme

1 (8 ounce) bottle clam juice

1/4 cup dry sherry or a dry white wine

1 1/2 cups heavy cream

1 (12 ounce) can evaporated milk

1 pint shucked oysters, with their liquor

few dashes of Worcestershire sauce

1/2 cup parsley, finely chopped

Saute diced bacon in a non-stick soup pot over low heat until rendered.

Add butter and heat until melted. Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent. Add salt and pepper to taste, pinch of cayenne, thyme and flour, whisking steadily to make a roux. you want this to be light so don't cook to long as it will get darker. Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth. Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.

Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes. Note: you never know how thick a roux makes a dish until it comes to a boil.

Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley. Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through. 

I serve this with oyster crackers or toasted French Bread.