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NEWS RELEASE
FOR IMMEDIATE RELEASE
Contact: Mike Hutt
Virginia Marine Products Board
Tel: 757-874-3474
Fax: 757-886-0671
E-mail: mhutt@vaseafood.org
Make Oysters Your World This Summer
The world may not be your oyster, but you can certainly
make oysters a big part of your world—especially
this summer when they’re just as fresh and flavorful
as they are in the winter.
The lore about eating oysters only during months with
an “r” in them is simply that—lore. It
harkens from pre-refrigeration days when the cold weather
was the only way to preserve seafood during shipment. But
in these days one’s enjoyment of exotic foods is
certainly not limited by the seasons.
And you don’t skimp on flavor, either. Summer oysters,
while sometimes leaner than winter ones, are just as tasty.
And the warmer months offer some opportunities for seasonal
preparation methods and fresh ingredients that can give
summer oyster recipes the edge.
For instance, what could be easier than cooking oysters
on the grill? Just heat up the coals and set them on the
grate—they’ll even cooperate by opening their
shells when they’re done! Or try charcoal cooking
to bring out the best in oyster brochettes using Virginia
oysters.
Fried Virginia Oysters with Collard
Slaw and Crème Fraiche
Cowboy
Sid’s, Newport News,
VA
- 1 1/2 pints shucked oysters
- 1 cup cornmeal
- 2 cups flour
- pinch salt and pepper
- peanut oil for frying
Mix meal, flour and
seasonings together
for dredge.
Collard Slaw
- 6 collard leaves, cut into chiffanode*
- 1/2 head white cabbage, shredded
- 1/2 cup mayonnaise
- 2 tablespoons black seedy mustard
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- pinch salt and pepper
Mix this together and let set in refrigerator
at least 1 hour.
*Cut into ribbons.
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Crème Fraiche
- 1 cup sour cream
- 2 ounces buttermilk
- 1/2 ounce fresh orange juice
Mix all together and let stand
overnight.
To assemble: Toss oysters in the
dredge to coat them lightly and
fry them in hot peanut oil quickly
so as to get crisp on the outside
and still moist inside. Place on
the slaw and place the crème
fraiche on the side. Serve with
pickled okra and deviled eggs.
Serves 6.
Total calories per serving:
407
Percentage of calories from
protein:
7
Percentage of calories from
Carbohydrates: 16
Percentage of calories from fat:
75
Percentage of calories from saturated
Fat: 29
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Grilled Oyster Brochettes
- 16 oysters
- 1 teaspoon lemon juice
- spice mixture (1/4 – 1/2 teaspoon)
- 16 mushroom caps
- 4 strips bacon
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- 1 red or green bell pepper, cut into 1-inch pieces
- 3 teaspoons butter
- 2 teaspoons chopped parsley
- 4 lemon wedges (optional)
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Spice mixture: Combine 1 teaspoon salt, 1/4 teaspoon
freshly ground black pepper, 1/4 ground white pepper, 1/4
ground red pepper and 1/2 teaspoon dried oregano (enough
for 4 brochettes). Drain oysters and sprinkle with lemon
juice and the spice mixture. Using a skewer, place a mushroom
cap on the end, then the end of the bacon strip, then the
pepper square, then an oyster, then wrap the bacon around
the oyster and pepper and onto the skewer again. Continue
alternating as above. Brush with butter and broil over
charcoal for 4 to 6 minutes, turning twice. Sprinkle with
parsley and serve with lemon wedge if desired. Serves
4
Note: Cooked brochettes can be served on frankfurter
buns if desired. Brochettes may also be broiled in oven
about 4 inches from heat 5 to 7 minutes.
Total calories per serving: 129 • Percentage
of calories from protein: 24 • Percentage of calories
from carbohydrates: 18 • Percentage of calories from
fat: 56 • Percentage of calories from saturated fat:
22
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