Irish Oysters I have been surrounded by fresh seafood all of my life. Coming from a little Dutch fishing village on the south shore of Long Island, there was never any way around it. My father was a full blooded Dutchman. My mother on the other hand, was the quintessential American melting pot. She was a mixture of Dutch, German, Welsh, Irish & Scottish heritage and a few other assorted things. Today I would like to share a couple of recipes which honor both sides of my ancestry. The Dutchmen in my area were well known for oystering & clamming.The town the I come from housed one of the most well renowned oyster companies in the world. The Blue Point Oyster Company was located in West Sayville, NY and I had many ancestors that worked the bay. Ireland, being surrounded by water, has a great love of fishing and seafood as we do here on Long Island. In honor of The 56th Galway International Oyster Festival that was held this past weekend, in Galway, Ireland, I share these recipes, with you. Many people prefer their oysters raw on the half shell. Some people like them deep fried. These recipes are both done in an oven. Oyster Pan Roast Preheat oven to 450 degrees F. 24 oysters on the half shell 8 slices of bacon 13 c minces scallions 13 c minced green pepper 12 c fresh chopped parsley Juice of 1 large lemon Take the oysters from the shells, scrub the shells with a wire brush, to clean & remove any sand. Return the oysters to their shells. Place on a baking sheet. In a cast iron skillet, fry the bacon over medium high heat, just partially cooking it. (Cook until translucent.) Remove the bacon from the skillet & cut each slice into 3 pieces; set it aside. To the bacon fat in the cast iron skillet, add the scallions, parsley & peppers. Saute 1 minute. Spoon the vegetables over the oysters evenly. Top each oyster with a piece of bacon & a sprinkle of lemon juice. Roast in the preheated oven until the oysters are hot and the bacon is crisp. Serve immediately with a plate of raw vegetables and buttered soda bread. Angels on Horseback (Bacon wrapped Oysters) Preheat oven to 500 degrees F. 12 large, shucked oysters Juice of 1 lemon Freshly ground black pepper Paprika 6 slices of bacon Drain the oysters. Sprinkle with lemon juice, paprika & pepper. Cut each bacon strip in half crosswise. Wrap each oyster in bacon & secure the ends with toothpicks. Arrange the oysters in a pan. Cook in the preheated oven, turning once. Cook until the bacon is crisp and brown, but the oysters are still juicy… about 6 minutes. Remove toothpicks, serve with buttered brown bread. (These can also be woven onto skewers and cooked on the grill.)
Posted on: Sat, 14 Sep 2013 12:14:42 +0000
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