BAKED OYSTERS AND SPINACH
Make and share this Baked Oysters and Spinach recipe from Food.com.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
- Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
- Preheat oven to 400 degrees F.
- In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
- Add the spinach, nutmeg, salt, pepper, and cream.
- Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
- Add the oysters and dill and stir well.
- Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Nutrition Facts : Calories 435, Fat 27.2, SaturatedFat 15.1, Cholesterol 150.3, Sodium 452.1, Carbohydrate 28.2, Fiber 3.7, Sugar 2.7, Protein 21.1
SPINACH LOAF
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
CREATIVE OYSTER LOAF
Provided by Emeril Lagasse
Time 20m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
SAN FRANCISCO OYSTER LOAF
This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.
Provided by Skypoodle
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
- Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
- Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
- Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
- Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
- Serve hot.
OYSTER AND SPINACH LOAF
This is my favorite oyster recipe. I serve this as a side dish for Thanksgiving/Christmas dinner or at a holiday buffet. This also makes a great luncheon or supper dish topped with a mushroom cream sauce and served with a salad.
Provided by Lorac
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and butter a loaf pan.
- Melt butter in a large skillet, add onions, celery and garlic and cook over medium high heat, stirring until vegetables soften.
- Add spinach, cream, hot sauce, nutmeg and salt.
- Cook 5 minutes, stirring often.
- Remove pan from heat, stir in bread crumbs, eggs and oysters, stirring until well mixed.
- Spoon mixture into the prepared loaf pan.
- Set pan in a larger baking dish and add about 1 1/2 inchs of boiling water.
- Bake 45-50 minutes or until a tooth pick inserted in the middle comes out clean.
Nutrition Facts : Calories 532.4, Fat 29.4, SaturatedFat 15.9, Cholesterol 199.3, Sodium 638.4, Carbohydrate 50.2, Fiber 6.3, Sugar 6.2, Protein 19.1
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