Sautéed
Oysters and Mushrooms
18 - 24 small to medium Shandaphs
1/4 cup of oyster liquor
2 large Portobello mushrooms sliced into strips
4 green onions finely chopped
1 small clove of garlic finely chopped
1 tablespoon of butter
1/4 cup of cream or blend
Generous amount of fresh ground pepper
Preparation:
Sauté onions, garlic and pepper in butter for
one minute. Add mushrooms and sauté until a liquid
develops. Add oysters and oyster liquor and sauté
over medium heat for a few minutes. Remove from heat
and add cream. Return to stove and let simmer while
stirring in the cream. Serve by itself or over pasta
or rice.
Shandaphs
and Pesto
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
3 medium cloves of garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
Preparation:
Combine basil, pine nuts, garlic and Parmesan cheese
in a food processor until a rough paste is created.
With the machine running, slowly pour the olive oil
through the feed tube. If the sauce seems dry, (it should
be a thick paste), add more olive oil. Season with salt
and pepper.
Shuck oysters, leave on the half shell, and place on
a baking sheet covered with rock salt. Lightly cover
oysters with pesto. Bake in oven at 325°F for 8-10
minutes.
Alternative:
Use pesto as a sauce on raw ShanDaphs.
Oyster
and Apple Fall Medley
18 - 24 ShanDaphs
1 cup of fresh bread crumbs
2 crisp apples finely chopped
1/4 cup onion finely chopped
1/4 cup celery finely chopped
5 tablespoons of butter
1/3 cup of fresh apple juice
3 tablespoons of cider vinegar
1 tablespoon chopped thyme
Salt and pepper
Sunflower seeds
Preparation:
Shuck and drain oysters. Cut small oysters into quarters,
or larger oysters into eighths. Clean the shells. Mix
oysters and breadcrumbs in bowl. Melt butter in saucepan
and sauté the apples, onions and celery. Add
apple juice and vinegar. Remove from the heat and add
oyster breadcrumb mixture. Add herbs and seasoning.
Cover baking sheet with coarse salt. Fill shells with
mixture and place on sheet (held in place by the salt).
Sprinkle tops with sunflower seeds and bake in oven
at 400°F for 10 minutes or until mixture starts
to brown around edges.
ShanDaph
Oyster Caps
24 large mushrooms
24 large to medium ShanDaphs
3/4 cup grated of finely crumbled cheese (mozzarella,
Swiss, Monterey Jack, or feta)
3 tablespoons of Parmesan
Fresh basil
Pepper and olive oil
Preparation:
Preheat oven to 350-375°F. Shuck ShanDaphs and place
in a strainer to drain for 20 minutes. Remove stems
and hollow out mushrooms caps with a spoon. Keep flesh
and stems. Grate or finely chop stems and flesh. Place
a pinch of freshly chopped basil and grated cheese in
the bottom of each cap. Place a ShanDaph in each cap
and season with pepper. Cover with grated mushroom and
grated cheese. Drizzle a little bit of olive oil over
each cap. Sprinkle lightly with Parmesan. Place caps
on a wire rack, on a baking sheet and place in oven
to bake for 15-20 minutes or until cheese is golden
brown. Remove from oven and sit down to a gastronomic
experience. |