NEW ENGLAND SCALLOPED OYSTERS AND SCALLOPS
From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated mild cheese may be mixed with the crumbs for the top layer; celery seed may be omitted and a little mace or nutmeg may be sprinkled lightly over each layer; a little chopped pimiento sprinkled over the top adds color and flavor.
Provided by Molly53
Categories Savory
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
- Cover with half of the oysters and seasonings; add some of the cream.
- Layer half of the scallops next, seasonings, and another third of buttered crumbs.
- Add the remaining oysters and cream.
- Top with the final half of scallops and top with remaining buttered crumbs.
- Bake for 30 minutes.
- Serve hot.
Nutrition Facts : Calories 440.6, Fat 25.4, SaturatedFat 14, Cholesterol 139.1, Sodium 502.5, Carbohydrate 27.6, Fiber 1.3, Sugar 1.7, Protein 24.8
VINCENT PRICE PICKLED OYSTERS
From Mr. Price's "Come into the Kitchen" cookbook comes this oyster recipe from the Early America chapter. Prep time includes chilling.
Provided by Julesong
Categories Refrigerator
Time P1DT15m
Yield 3 cups, approx
Number Of Ingredients 8
Steps:
- Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges.
- Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
- To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
- Remove pickling sauce from heat and let cool.
- Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
- Cover tightly and chill in refrigerator for 1 day.
Nutrition Facts : Calories 706.4, Fat 18.4, SaturatedFat 4.1, Cholesterol 400, Sodium 1438.6, Carbohydrate 41.6, Sugar 0.6, Protein 75.7
PICKLED OYSTERS OR MUSSELS
Make and share this Pickled Oysters or Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the shellfish first by scrubbing shells.
- Steam the shellfish just enough so that the shells become open.
- Strain the liquid from steaming and cool in the refrigerator.
- Remove the meat from the shells.
- Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
- Leave to cool.
- Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
- Pour the cooled vinegar mixture over the meat to cover.
- Seal firmly and store in the refrigerator.
Nutrition Facts : Calories 23.6, Fat 0.8, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 2.3, Fiber 0.7, Sugar 0.2, Protein 0.2
PICKLED OYSTERS
Provided by Jean Anderson
Categories Herb Oyster Spice Hot Pepper Boil
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Place the oysters and their liquid in a large nonreactive pan and set over moderately high heat just until the liquid begins to bubble. The minute the oysters' skirts ruffle, adjust the heat so the liquid bubbles gently, and simmer 1 minute longer.
- 2. Using a slotted spoon, scoop up the oysters, rinse, then place in a small, deep, heatproof, nonreactive bowl or crock along with the serranos, allspice, and mace. Set aside.
- 3. Add the vinegar, sugar, and salt to the oyster liquid, bring to a boil over moderately high heat, reduce the heat so the mixture bubbles gently, and simmer uncovered for 1 minute. Line a sieve with a coffee filter and set it directly over the bowl of oysters; pour in the hot pickling liquid. Once the liquid has drained through, cool the oysters for 30 minutes, then cover and refrigerate for at least 24 hours.
- To serve, lift the oysters, serrano slices, and spices to a small glass or crystal bowl using a slotted spoon, and top with 1 cup of the pickling liquid. Garnish with dill umbels and pass with cocktails.
NEW ENGLAND PICKLED OYSTERS
For eating right out of the jar, or to use in your favourite shellfish recipes. From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Savory
Time 30m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Wash and clean the oysters.
- Bring the oyster liquor to a boil and skim.
- Add oysters and seasonings and cook until oysters are plump and the edges curl.
- Add the hot vinegar and pour into sterilized jars; seal.
- Allow to stand at least 24 hours before serving to allow flavors to blend.
Nutrition Facts : Calories 198.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 113.4, Sodium 969.8, Carbohydrate 11.9, Fiber 0.3, Protein 21.5
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