1/2 C celery, finely chopped
1/2 C onion, finely chopped
1/4 C parsley, chopped
3 T butter
4 C bread cubes, soft
1/2 tsp. salt
1/2 tsp. pepper
1 10 oz jar Sea Pearl brand Fresh Pacific Oysters, drained
Serves 12 - 14
Melt butter in a small skillet and sauté celery, onion, and
parsley until tender, about 4-5 minutes. Add oysters and cook
until oysters are heated. Mix lightly with remaining ingredients.
To stuff a turkey: Fill main turkey cavity and neck cavity with
stuffing. Bake remaining dressing in a dish as outlined below.
To bake dressing in pan: Preheat oven to 350°F. Butter a 15 x 10
inch baking dish. Transfer stuffing to prepared dish. Cover with
buttered foil and bake until heated through, about 45 minutes.
Uncover and bake until top is golden brown, about 15 minutes.
2-1/2 tablespoons fresh bacon fat
1 pound onions
3 10oz jars Sea Pearl brand Fresh Pacific Oysters (see chef’s note
3 cups milk
Parsley and onion tops - chopped
Put bacon fat in a 3 quart saucepan over medium heat. When hot,
add chopped onions. Cook onions until clear but not brown. Add
oysters, with liquid, and cook until oysters curl. In meantime,
add a handful of chopped onion tops and parsley. Add milk and
heat. Serve immediately.
Chef’s note: Medium oysters are more flavorful than small or extra
small. Cut them into bite sized pieces.
Heat barbeque to medium heat (~375 deg
C). Place oysters on grill with the cupped shell on the bottom
(keeps juices in the shell) and the hinge facing the back of the
grill (so you can see when they start to pop open). Close the
cover and begin checking for the shells to pop open after 4
minutes. Once the shells begin to pop open, remove top shell and
assist any stubborn oysters by inserting your knife in a gap
between the shells. Return to grill for further cooking as
necessary. Dip in melted garlic butter.
1 egg beaten
1 cup cracker meal
1 10 oz jar Sea Pearl brand Fresh Pacific Oysters
1/3 cup Canola or other vegetable oil
Rinse oysters in fresh water to remove any shell particles. Dip
oysters in beaten egg and then dredge in cracker meal. Heat twelve
(12) inch skillet over medium high heat, adding oil when pan is
hot. Gently place oysters in hot oil, and cook on each side for
3-4 minutes until golden brown. Remove and place on paper towel to
remove excess oil. Serve with your favorite condiment such as
tartar sauce or goop (see below)
Stir together 3 tablespoons of
mayonnaise with 4 tablespoons of Ketchup for the perfect fried
oyster dipping sauce.
Clams in Thai Broth
2 teaspoons salad oil
1 teaspoon sesame oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 tablespoon minced fresh lemon grass
2 teaspoons fish sauce
1/2 cup coconut milk
2 teaspoons soy sauce
1 to 2 teaspoons Thai red curry paste
1 teaspoon sugar
1 tablespoon fresh lime juice
1/2 cup clam juice
2 pounds fresh, live, steamer clams in shells, such as Manila
washed 1/4 cup matchstick-cut carrot
1/4 cup matchstick-cut red pepper, optional
1/4 cup slivered green onions
2 tablespoons chopped cilantro leaves
Lime wedges, for squeezing over clams
In large soup pot or Dutch oven, heat oils over moderate heat. Add
ginger, garlic, and lemon grass and cook, stirring, 30 seconds.
Add fish sauce, coconut milk, soy sauce, red curry paste, sugar,
lime juice, and clam juice. Bring to boil. Immediately add clams,
carrot, bell pepper, and green onions. Cover and steam clams in
broth 3 to 5 minutes until clams just open up. Discard unopened
clams. To serve, divide clams, vegetables, and broth among warm
bowls. Sprinkle with cilantro leaves and serve with lime wedges.