I've done a bunch of different versions of oysterS rockefeller but this one was simple and tasty.
Warning... I am not an expert cook, I do it all by taste and feel, so the ingredients listed below have no amounts, I just go with what seems right...good luck!
Just add in a bowl the following ingredients to taste...
frozen spinach (thawed and drained)
bread crumbs (Italian or plain whatever you have)
J.O. crab seasoning (Old Bay with salt is fine too)
Mixture should be thick enough to spoon onto oysters so it can be spread around, not runny and not to thick, this is what mine looked like.
If you mix it up and let it sit in fridge for 6-12 hours it is supposed to taste even better...I had fresh oysters I wanted to eat right then...impatient.
As for the oysters, just throw a plate full in the microwave until one or two begin to pop. The time depends on the amount of oysters. 1-2 minutes to start, you don't want to over cook them just make it easier to shuck. Get your favorite shucking knife or butter knife and open the oysters up. Remove the top shell, the flatter one, and sweep(cut) the muscle on the bottom shell as well; this makes it easier to eat.
When you are ready to put the topping on the oysters set your oven to 400 degrees F, place the oysters in whatever you have, pie plate, big cake pan and put the topping on with a spoon, cover the oyster all the way and it keeps the juices in nicely. You can add rock salt to the pan so that the oysters will stay upright.
It takes about 4-6 minutes to cook, just get them so they are a little golden brown. If you want more brown and still moist oysters hit them with the broiler for a minute.
I was microwaving a plate full while a set was in the oven so I had a steady stream of oysters rock going. If you are doing this for a party, come up with some system because people will be all over these babies. Many non oyster eaters turn because of these so you can run through a couple hundred fast.
SWEET CHILI CITRUS MIGNONETTE
- Lemon zest, orange zest, ginger, white wine vinegar, chili pepper OR (Tabasco), sugar, corn syrup
- Serve cold with cold half shell oysters
Here it is without the sauce on the oysters, plus it is a dipping sauce, but it looks cool on them.
LEMON GARLIC BUTTER SAUCE
- Butter, lemon juice, garlic salt, green onions, parmesan cheese
- Serve hot with steamed oysters
- Add more parmesean and maybe a little cream, then pour sauce and oysters together over angel hair pasta…NICE!
Wednesday, October 28, 2009
Friday, October 9, 2009
We had a visit from our buddy Shawn from SEAPA this week and he left us with some killer samples of their new line of oyster baskets.
We had messed around with SEAPA stuff in the past and weren't impressed, felt flimsy, had hard to open doors, funny colors, and we basically wrote them off. Well, our tune is way different now, the stuff is solid, the doors open smooth and easy, the stuff is all black (lots of anti-UV), and it comes now in multiple sizes...bottom line...it is now customizable to our situations and we think this gear could do well in our area.
They have two categories "LONGLINE" and "MULTIPURPOSE". The longline baskets are similar to the old style but the multipurpose are just that, they can be used in a variety of ways.
So, the door and cap on the multipurpose basket is a bit bulky but that is done by design. Notice the square holes and the round holes in the diamond shapes. The diamond with round hole allows for stacking of the baskets so they can be locked together for ladder style hanging or just stacking, or bundling them together.
The square hole design allows for running rails across the basket to rest on racks. (photo courtesy of www.seapa.com.au)
They have a new cap design on the longline baskets which was streamline and again easy to use.
I still think the thing that got our attention the most besides the extra big multipurpose basket was the 3mm seed basket. This thing could make seed work a snap, especially if you use it from a dock. It was a little bit more pricey because of the amount of plastic but you wouldn't need too many.
At the end of this post, I have some videos about the seapa system and one shows the Australian method of doing longlines on treated pine posts...hmmm...sounds like docks and piers...if you happen to think that way, below are the clips you would/could use to attach the baskets.
Otherwise, we think a rack method might work, but like everything else its all situational.
If you want to see the baskets first hand we will have them at the Virginia Aquacultural Conference Nov 13-14 2009 in Williamsburg, VA; at the East Coast Commercial Fishermen's and Aquacultural Trade Show in Ocean City, MD Jan 29-31 2010; or just call and stop by the office to check them out.
Oh yeah, no need to book a flight to Australia, we'll have some in shortly, if you have certain styles you are interested in speak up soon.
SEAPA basket assembly... this guy is using a "jig"( aluminum angle with two welded posts) to form the tube, he is way fast but the ends still need to be snapped on which isn't too bad.
The music is a little cheesy but the pictures are great. Side note, notice they don't work their oysters on the water, that is all done inland in a "shed" where they keep their hi-tech sorting and washing gear.
This is SEAPA's video which is geared very much to longline systems but its more information.