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"The Hog Wash, a classic mignonette updated with fresh cilantro and rice vinegar, is a match made in heaven with freshly shucked oysters."
Kimi Walker, City Search,
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Herbed Oyster Holiday Dressing
www.epicurious.com
Yield: Makes 8 to 10 servings or about 10 cups
Active time: 1 hr. Total time: 2 hr
Ingredients
2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth
Preparation
Preheat oven to 325°F.
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cooks' note: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.
Oysters Langosta
By Executive Chef Ian Marks
Hog Island Oyster Bar
Ingredients
1/2 lb. chopped lobster meat (diced or shredded into small pieces)
1 1b. unsalted butter
1/2 bunch of cilantro, roughly chopped
2 TB fresh Meyer lemon rind
1 whole Meyer lemon, cut into wedges
2 dozen small Hog Island Sweetwater Oysters.
Pre-preparation
Soften butter. Mix all ingredients in a bowl. Lay out a foot of plastic wrap and scoop butter compound onto plastic. Wrap it and roll into a log shape, refrigerate. (Stays good for up to 1 week.)
Cooking
Scrub and shuck oysters, be careful to keep most oyster liquor in the shell. Place scant 1/2 tsp of butter compound on each oyster. Place oysters on baking sheet lined with rock salt under 400 degree oven for ~4 minutes, or until butter bubbles. OR, grill oysters over medium hot BBQ with butter, ~4 minutes or until bubbling. Pull oysters from heat, drizzle with fresh lemon juice, serve hot & enjoy!
A lil' spicy, a lil' sweet Oysters BBQ
from the Hog Island Oyster Lover's Cookbook
Sauce
1 cup ketchup
1/4 cup Worcestershire sauce
3 cloves garlic, crushed
2 Tbs honey
2 Tbs fresh squeezed lemon juice
Dash tobasco
4 dozen small Hog Island Pacific Oysters
Rock salt for serving
In a medium bowl combine and blend ingredients. Cover and let sit, 1 hour.
Prepare medium-hot fire in grill. While fire is heating up, pre shuck oysters and carefully layer onto a parchment lined baking dish, refrigerate or keep over ice in a cooler. Line a rimmed serving dish with 1/2 inch deep of rock salt.
When grill is med-hot place oysters in center of grill. Spoon 1 tablespoon of sauce on each oyster. Cover grill and cook oysters 2-3 minutes, or just until bubbling begins. Remove and place on serving platter. Serve immediately.
Red Hot Oysters Casino ~ on the Grill
We can't que these up fast enough for friends & family at the Hog Island Oyster Farm.
4 slices bacon, diced
1/2 cup (1 stick) unsalted butter
1/2 cup minced shallots
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon smoky Spanish Paprika (may substitute cayenne)
1 lime
1 bottle Tapatio Hot Sauce
4 dozen small Pacific Oysters
1 box Rock salt for cooking
1. Make butter compound ahead (up to 5 days), store in airtight container in refrigerator.
2. Pre-shuck oysters ahead (up to 30 minutes), carefully layer oysters on a parchment lined baking dish, cover and refrigerate.
3. Grill oysters with compound butter & serve immediately!
In a small sauté pan cook the bacon until almost crisp. Transfer to a paper towel to drain. In a food processor, combine butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce and paprika. Blend 20 seconds or until well combine. Fold in bacon. Scoop butter compound into bowl and refrigerate.
Preheat coals or gas-fired grill to medium hot. Fill a rimmed serving tray 1/2 inch deep with rock salt. Place pre-shucked oysters on grill, top with 1/2 teaspoon of butter compound and cover grill for one-two minutes. As soon as oysters begin to bubble squeeze a dash of lime over each and a splash of tapatio. Remove from grill quickly and nestle onto serving tray. Enjoy
Hog Wash
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime
Balsamic Mignonette
1/2 cup quality Balsamic vinegar
1 large shallot, peeled and finely diced
1 splash of sherry
cracked black pepper to taste
Classic French Mignonette
1/4 cup quality red wine vinegar
1/4 cup Champagne vinegar
1 larger shallot, peeled and finely diced
cracked black pepper to taste
Luc's Beer'd Clams
Hog Island clams served in a bowl of fragrant broth. Great with sourdough bread, more beer and big napkins. Luc Chamberland, friend of Hog Island, recommends making his recipe with Mendocino Brewing Company Red Tail Ale or Blue Heron Pale Ale.
2 beers (two 12 oz. bottles)
2 sticks (1/2 pound) unsalted butter
2 bulbs of fresh fennel root, coarsely chopped
1 splash of extra virgin olive oil
1 pinch of sea salt, or to taste
5 pounds of Hog Island Manila Clams
Pour beer into a Dutch oven or large covered pot. Bring beer to a simmer over medium heat. Add butter, olive oil, salt and pepper. Add chopped fennel root. Let ingredients simmer for a few minutes. Rinse the clams in fresh water and add to the pot. Heat until clams open, ladle into large bowls and serve!
Hog Island BBQ'd Oysters
Sweetwater oysters roasted in their own shell! Make extra, these will get eaten!
1 head of garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/4 pound (1 stick) unsalted butter
juice of 1 large lemon
dash of Tabasco Sauce
cracked black pepper to taste
1/2 bunch of Italian parsley, chopped
Sweat the garlic in a little bit of the oil. Before it browns, add the butter and the rest of the ingredients except the parsley. As soon as the butter melts, turn off the heat. Spoon sauce onto raw, shucked oysters. Place oysters on grill, cover and cook for 5 minutes or until edges of oysters curl slightly. Add a pinch of chopped parsley to each oyster, cover grill again for 1 more minute. Serve hot with warm sourdough bread!
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