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| Aqua-Rodeo Farms |
| Aqua-Rodeo Farms |
| Recipes |
Send us your recipes for review and possible
posting. We need oyster, sauce, and seaweed
preperation ideas.
posting. We need oyster, sauce, and seaweed
preperation ideas.
1-1/2 C. cracker crumbs
1/3 C. melted butter
1 or 2 dozen oysters depending on size or 1 Pint
shucked.
1/3 C. Chablis or other white wine
1/2 C. cream or canned milk
1 C. grated cheese
Mix crumbs and butter. Spread a layer over shallow
baking dish. Cover with half the oysters, season.
Repeat layers of crumbs, oysters and seasonings. Top
with crumbs. Pour wine over all: add cream and sprinkle
with cheese. Bake at 350 for 20 minutes.
1/3 C. melted butter
1 or 2 dozen oysters depending on size or 1 Pint
shucked.
1/3 C. Chablis or other white wine
1/2 C. cream or canned milk
1 C. grated cheese
Mix crumbs and butter. Spread a layer over shallow
baking dish. Cover with half the oysters, season.
Repeat layers of crumbs, oysters and seasonings. Top
with crumbs. Pour wine over all: add cream and sprinkle
with cheese. Bake at 350 for 20 minutes.
1 med. onion, chopped fine
1-1/2 tsp. salt
1 sm. potato, diced
3/4 C. water
4 C. milk
1 dozen oysters, shucked (save juice)
4 pats of butter
Combine vegetables, water and salt. Simmer 20
minutes. Scauld milk and pour over vegetables. Drop in
raw oysters and juice; heat about ten minutes on
medium low. dot with butter and serve.
1-1/2 tsp. salt
1 sm. potato, diced
3/4 C. water
4 C. milk
1 dozen oysters, shucked (save juice)
4 pats of butter
Combine vegetables, water and salt. Simmer 20
minutes. Scauld milk and pour over vegetables. Drop in
raw oysters and juice; heat about ten minutes on
medium low. dot with butter and serve.
Oyster Stew
Scalloped Oyster Chablis
! C. Ketchup
1/2 C. brown sugar
1 tbsp. Honey
1 tbsp. Molasses
1 tbsp. Worcestershire sauce
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. freshly ground pepper
1/2 tsp. Cayenne pepper
In a small saucepan, combine all the ingredients and
bring to a boil. Lower the heat and simmer for 4-6
minutes, blend well until thickened. Let cool and then
refrigerate until ready to use.
1/2 C. brown sugar
1 tbsp. Honey
1 tbsp. Molasses
1 tbsp. Worcestershire sauce
1 tsp. paprika
1 tsp. dry mustard
1/2 tsp. freshly ground pepper
1/2 tsp. Cayenne pepper
In a small saucepan, combine all the ingredients and
bring to a boil. Lower the heat and simmer for 4-6
minutes, blend well until thickened. Let cool and then
refrigerate until ready to use.
Barbecue Sauce
1/2 cup prepared horseradish
1 teaspoon Worscestershire sauce
1 tablespoon heavy cream
Makes 1/2 cup
combine the horseradish, Worcestershire and cream in
a bowl. Cover and refrigerate if not using right away.
1 teaspoon Worscestershire sauce
1 tablespoon heavy cream
Makes 1/2 cup
combine the horseradish, Worcestershire and cream in
a bowl. Cover and refrigerate if not using right away.
Creamy Horse Radish Sauce
12 Humboldt Bay Kumamoto oysters
2 teaspoons minced shallot
2 ounces Champagne
1 ounce Champagne vinegar
1 pinch coursely ground black pepper
Lemon wedges for garnish
Mince the shallot, then mix together the pepper, shallot,
Champagne and vinegar. Serve with raw oysters
2 teaspoons minced shallot
2 ounces Champagne
1 ounce Champagne vinegar
1 pinch coursely ground black pepper
Lemon wedges for garnish
Mince the shallot, then mix together the pepper, shallot,
Champagne and vinegar. Serve with raw oysters
Oysters and Champagne Mignonette