Creamy Spinach Oysters Ingredients: 1/4 cup butter
3 Tbs. scallions -- finely chopped
1 pkg. frozen spinach rinsed and drained until dry
1/2 cup mayonnaise
1 cup shredded Swiss cheese
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper Preparation: In a saucepan over medium heat, melt butter and saute the scallions until softened. Drain the spinach and add it to the cooked scallions and cook until warmed through. Remove mixture from heat and set aside until cooled. Mix the mayonnaise, shredded Swiss cheese, grated parmesan cheese, salt and pepper in a bowl and set aside. Once this mixture is cool to the touch, mix the spinach and scallions with the mayonnaise/cheese mixture and mix thoroughly. Chill this mixture for 1 hour and then top each oyster with 2 tablespoons of the mixture. Bake in a 350-degree oven for 5 to 10 minutes or grill the oysters until the spinach mixture becomes bubbly and hot. Place some crushed ice in a tray and lay the Spinach Oysters on top of the ice. Note: Before you shuck an oyster examine it first and make sure that it is closed -- that indicates that it is safe to eat. An easy way to open oysters is to insert a knife into the muscled hinged part of the oyster at the back (figure A) and work it a little bit and it should crack right open.
Oyster Shooters Ingredients: Oysters
Cocktail sauce
Bloody Mary mix
Fresh horseradish
Lemon wedges Preparation: In a shot glass, layer 1/2 inch of your favorite Bloody Mary mix, oyster, and cocktail sauce and top off with a dollop of raw horseradish. Garnish with a lemon wedge or wheel. Keep oysters chilled to serve.
Grilled Bacon and Cheese Oysters Ingredients: 1/2 lb. bacon, cooked and drained and cut in 1" pieces
Favorite cheese cut into 1" pieces
Oysters
Garlic salt Preparation: Rinse and shuck 2 dozen oysters, reserving the top shell. Place a piece of bacon and cheese on top of the oyster and replace the top shell onto the oyster. Bake at 350 degrees or grill on high heat until the cheese melts and the oysters are heated through.
Expert Tip: Jeff Robinson, Culinary Expert, says that when you want to make oysters look better and more appealing to the crowd you are trying to please, one thing that is nice to do is offer a nice stuffed or baked oyster.
RESOURCES :
Hancock Fabrics Information
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Hancock Fabrics, Inc.
Tupelo, MS 38803
Phone: 601-842-2834
Fax: 601-842-2834
Email: consumerdiv@hancockfabrics.com
Website: www.hancockfabrics.com
Party Equipment (Rentals Rentals)
Rentals Rentals
Knoxville, TN 37917
Website: www.rentalsrentals.net
Florist (Quality Wholesale Florist)
Quality Wholesale Florist
Knoxville, TN 97902
Entertaining
Model: 0864118066
Author: Donna Hay
(June, 1999)
To order this title from Amazon, click here.
Whitecap Books
Oysters
Model: 0890878692
Author: John Demers
(January, 2000)
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Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
Oysters: A Culinary Celebration
Model: 1558219447
Author: Joan Reardon
(April, 2000)
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The Lyons Press
New York, NY 10011
Phone: 212-620-9580
Fax: 212-929-1836
GUESTS :
Debbie Lee
Culinary Expert
Jeff Robinson
2700 E. Broadway
Maryville, TN 37804
Phone: 865-740-7791
Culinary Expert
Private Chefs, Inc.
Krista Lawlor
Craft Expert
Creative Ta Da
E-mail: creativetada@bellsouth.net
Website: www.creativetada.etsy.com
Judi Brockman
2120 Cumberland Ave.
Knoxville, TN 37917
Phone: 865-637-5683
Floral Expert
Crouch Florist
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