I love this recipe for appetizers. If you like oysters, go for it!
They'll vanish in a flash.

OYSTERS CASINO

3 slices bacon, chopped
1 small onion, chopped
1 small stalk celery, chopped
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
6 drops Worcestershire sauce
4 drops hot sauce
1/4 teaspoon seafood seasoning (Old Bay!!)
1 pint oysters, drained

Fry bacon until partially cooked. Add onion and celery and cook until
tender. Add lemon juice and seasonings.

Arrange oysters in a single layer in a foil-lined shallow baking pan.
Spread bacon mixture over oysters. Bake at 400°F. until edges of
oysters begin to curl, about 10 minutes. Makes about 3 dozen
appetizers, or serve on toast, with liquid, as an entrée.

Source: State of Maryland Seafood Cookbook #1




--
Dora

"Dora" > wrote in :

> I love this recipe for appetizers. If you like oysters, go for it!
> They'll vanish in a flash.
>
> OYSTERS CASINO

> 1/4 teaspoon seafood seasoning (Old Bay!!)


Hey!! I got some of that!!!


> 1 pint oysters, drained
>
> Fry bacon until partially cooked. Add onion and celery and cook until
> tender. Add lemon juice and seasonings.
>
> Arrange oysters in a single layer in a foil-lined shallow baking pan.
> Spread bacon mixture over oysters. Bake at 400°F. until edges of
> oysters begin to curl, about 10 minutes. Makes about 3 dozen
> appetizers, or serve on toast, with liquid, as an entrée.
>


All in all it sounds like a glorified version of Oysters Kilpatrick.

I'll do that when they are *huge* ...... but for your everyday run of the
mill oyster, it goes in raw and gets munched before sliding down :-)


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

PeterL wrote:
> "Dora" > wrote
>>
>> OYSTERS CASINO
>
>> 1/4 teaspoon seafood seasoning (Old Bay!!)
>
>
> Hey!! I got some of that!!!

How about that! Started in this city and has made its way to
Australia. What price fame?

>
> All in all it sounds like a glorified version of Oysters Kilpatrick.

Hmm. Which came first - the chicken or the egg? <G>

"Dora" > wrote in :

> PeterL wrote:
>> "Dora" > wrote
>>>
>>> OYSTERS CASINO
>>
>>> 1/4 teaspoon seafood seasoning (Old Bay!!)
>>
>>
>> Hey!! I got some of that!!!
>
> How about that! Started in this city and has made its way to
> Australia. What price fame?



Nahhhhh, I have 'cshenk' (Carol) to thank for that :-)



Old Bay started in your city???

I'll have to have a look at the box and see where it comes from :-)




>
>>
>> All in all it sounds like a glorified version of Oysters Kilpatrick.
>
> Hmm. Which came first - the chicken or the egg? <G>
>
>


I've always wondered about the person who stood there looking at a
chicken, and said "I'm going to fry up the next thing that comes out of
its bum."


:-)



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

PeterL wrote:
>
> Old Bay started in your city???
>
> I'll have to have a look at the box and see where it comes from :-)
>
Well, it was started by the Old Bay Company in Baltimore, Maryland,
and was popular locally. Years later, the company was bought by
McCormick, which had a plant at the harbour forever and perfumed
downtown Baltimore with all the various spices and aromas. They've
now moved to a Baltimore ex-urb (i.e., further out than a suburb).
McCormick
peddles it all over the US, which saves me from sending it to everyone
who is interested! Secretly, it's not quite the same as the original.
So - there's a little bit of local culinary history for you.


peddles it all over the US now. Don't know if they went international
with it.

"Dora" > wrote in :

> PeterL wrote:
>>
>> Old Bay started in your city???
>>
>> I'll have to have a look at the box and see where it comes from :-)
>>

>
>
> peddles it all over the US now. Don't know if they went international
> with it.
>
>



Nope, 'cshenk' sent me some in a "spices swap".




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Sat, 2 Jan 2010 10:21:19 -0500, "Dora" > wrote:

>PeterL wrote:
>> "Dora" > wrote
>>>
>>> OYSTERS CASINO
>>
>>> 1/4 teaspoon seafood seasoning (Old Bay!!)
>>
>>
>> Hey!! I got some of that!!!
>
>How about that! Started in this city and has made its way to
>Australia. What price fame?
>
>>
>> All in all it sounds like a glorified version of Oysters Kilpatrick.
>
>Hmm. Which came first - the chicken or the egg? <G>

LOL! I just looked up that recipe. I was going to change the Old Bay
to Tabasco. There ya go. I was reinventing the wheel.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Dora" > wrote in message
...
> I love this recipe for appetizers. If you like oysters, go for it!
> They'll vanish in a flash.
>
> OYSTERS CASINO
>
> 3 slices bacon, chopped
> 1 small onion, chopped
> 1 small stalk celery, chopped
> 1 teaspoon lemon juice
> 1 teaspoon salt
> 1/8 teaspoon pepper
> 6 drops Worcestershire sauce
> 4 drops hot sauce
> 1/4 teaspoon seafood seasoning (Old Bay!!)
> 1 pint oysters, drained
>
> Fry bacon until partially cooked. Add onion and celery and cook until
> tender. Add lemon juice and seasonings.
>
> Arrange oysters in a single layer in a foil-lined shallow baking pan.
> Spread bacon mixture over oysters. Bake at 400°F. until edges of oysters
> begin to curl, about 10 minutes. Makes about 3 dozen appetizers, or serve
> on toast, with liquid, as an entrée.
>
> Source: State of Maryland Seafood Cookbook #1

I've had Clams Casino many times. It was a popular pub dish around these
parts for many years, though I can't recall seeing it for a long time now.

Never thought to try it with oysters.
Jon

Dora wrote:
> I love this recipe for appetizers. If you like oysters, go for it!
> They'll vanish in a flash.
>
> OYSTERS CASINO
>
> 3 slices bacon, chopped
> 1 small onion, chopped
> 1 small stalk celery, chopped
> 1 teaspoon lemon juice
> 1 teaspoon salt
> 1/8 teaspoon pepper
> 6 drops Worcestershire sauce
> 4 drops hot sauce
> 1/4 teaspoon seafood seasoning (Old Bay!!)
> 1 pint oysters, drained
>
> Fry bacon until partially cooked. Add onion and celery and cook until
> tender. Add lemon juice and seasonings.
>
> Arrange oysters in a single layer in a foil-lined shallow baking pan.
> Spread bacon mixture over oysters. Bake at 400°F. until edges of
> oysters begin to curl, about 10 minutes. Makes about 3 dozen
> appetizers, or serve on toast, with liquid, as an entrée.
>
> Source: State of Maryland Seafood Cookbook #1
>
>
>
>
Sounds like something I've made with clams. I think good oysters have
such a delicate and lovely taste that I would, personally, hate to put
anything on them. Even when I eat them raw, I just use a tad of lemon
juice and a couple of shreds of horseradish. YMMV

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> Dora wrote:
>
>> I love this recipe for appetizers. If you like oysters, go for it!
>> They'll vanish in a flash.
>>
>> OYSTERS CASINO
>>
>> 3 slices bacon, chopped
>> 1 small onion, chopped
>> 1 small stalk celery, chopped
>> 1 teaspoon lemon juice
>> 1 teaspoon salt
>> 1/8 teaspoon pepper
>> 6 drops Worcestershire sauce
>> 4 drops hot sauce
>> 1/4 teaspoon seafood seasoning (Old Bay!!)
>> 1 pint oysters, drained
>>
>> Fry bacon until partially cooked. Add onion and celery and cook until
>> tender. Add lemon juice and seasonings.
>>
>> Arrange oysters in a single layer in a foil-lined shallow baking pan.
>> Spread bacon mixture over oysters. Bake at 400°F. until edges of
>> oysters begin to curl, about 10 minutes. Makes about 3 dozen
>> appetizers, or serve on toast, with liquid, as an entrée.
>>
>> Source: State of Maryland Seafood Cookbook #1
>>
>>
>>
>>
> Sounds like something I've made with clams. I think good oysters have
> such a delicate and lovely taste that I would, personally, hate to put
> anything on them. Even when I eat them raw, I just use a tad of lemon
> juice and a couple of shreds of horseradish. YMMV
>

Oyster a la Rockefeller is probly too well known to surprise or intrigue
anyone, but i just happen to have this old version of the recipe, from a
collection dated to the early 1900's.

"Lo! and behold, ye gourmets one and all, far and wide, here at last is
one of the sacred recipes that have lured discriminating palates to New
Orleans, where far famed alchemists of the kitchen prepare comestibles
that are beyond criticism.

Proceeding in alphabetical order, I confer the cordon bleu upon the
chefs of Antoine, Arnaud, Brussard, Galatoire, Kolb, La Louisiane Maylie
- and upon the composite genius who assembled that mysterious triumph,
Oysters a la Rockefeller.

Be it know that Monsieur Alciatore, the living descendent of the wizard
who first brought this delectable dish to the attention of the Christian
world, extracted on his deathbed a promise that the exact proportions of
the ingredients be kept forever a secret, adding; "They must be mixed
with brains to achieve perfection." To all those who comprehend the
subtle suggestion embodied in the quoted line - to those who put mind
into matter, this legacy is laid bare.

Take selected oyster, open them and leave them on the deep half shell.
Place the shells containing the oysters on a bed of rock salt in a pie
pan. The sauce for the oyster is compounded as follows:

Take the tail and tips of small green onions. Take celery, take
chervil, take tarragon leaves and the crumbs of stale bread. Take
Tabasco sauce and the best of butter obtainable. Pound all these into a
mixture in a mortar, so that all the fragrant flavorings are blended.
Add a dash of absinthe.

Force the mixture through a fine meshed sieve. Place 1 spoonful on each
oyster as it rests on its own shell and in its own juice on the crushed
rock salt, the purpose of which is to keep they oyster piping hot. Then
place them in an oven with overhead heat and cook until brown. Serve
immediately. Thus spoke Monsieur Alciatore to your humble servant.

Tom, whom to day no noise stirs,
Lies buried in these cloisters;
If at the last trump
He does not quickly jump,
Only cry, "OYSTERS."
--Epitaph on a Colcheter (England) Man's Grave"

For the sake of comparison here is a googled version with suggestions
for a substitute for the absinthe.


http://www.gumbopages.com/food/app/erstas-rock.html


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Everybody's familiar with "Hangtown Fry"?

Mr. Joseph Littleshoes Esq. wrote:
>
> Take selected oyster, open them and leave them on the deep half shell.
> Place the shells containing the oysters on a bed of rock salt in a pie
> pan. The sauce for the oyster is compounded as follows:
>
> Take the tail and tips of small green onions. Take celery, take
> chervil, take tarragon leaves and the crumbs of stale bread. Take
> Tabasco sauce and the best of butter obtainable. Pound all these into a
> mixture in a mortar, so that all the fragrant flavorings are blended.
> Add a dash of absinthe.
>
> Force the mixture through a fine meshed sieve. Place 1 spoonful on each
> oyster as it rests on its own shell and in its own juice on the crushed
> rock salt, the purpose of which is to keep they oyster piping hot. Then
> place them in an oven with overhead heat and cook until brown. Serve
> immediately. Thus spoke Monsieur Alciatore to your humble servant.
>
> Tom, whom to day no noise stirs,
> Lies buried in these cloisters;
> If at the last trump
> He does not quickly jump,
> Only cry, "OYSTERS."
> --Epitaph on a Colcheter (England) Man's Grave"
>
> For the sake of comparison here is a googled version with suggestions
> for a substitute for the absinthe.
>
>
> http://www.gumbopages.com/food/app/erstas-rock.html
>
>


--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

> > Old Bay started in your city???

For those not familiar with this stuff, it's a dry spice mix. Heavy on
salt and celery seed, with smaller quantities of pepper, bay (laurel)
leaf, clove, allspice, ginger, and a few other things. Most often used
on steamed shrimp or crab. There are many "crab joints" around the
Chesapeake Bay area that use it, or proprietary spice blends, variations
on the same theme.

--
Julian Vrieslander

Julian wrote:

>>> Old Bay started in your city???
>
> For those not familiar with this stuff, it's a dry spice mix. Heavy on
> salt and celery seed, with smaller quantities of pepper, bay (laurel)
> leaf, clove, allspice, ginger, and a few other things. Most often used on
> steamed shrimp or crab. There are many "crab joints" around the
> Chesapeake Bay area that use it, or proprietary spice blends, variations
> on the same theme.

I've always thought the nutmeg was fairly prominent in Old Bay.

Bob

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Oyster a la Rockefeller is probly too well known to surprise or intrigue
> anyone, but i just happen to have this old version of the recipe, from a
> collection dated to the early 1900's.

This dish is associated with a lot of controversy and mystique. The
article on wikipedia has some interesting bits:

http://en.wikipedia.org/wiki/Oysters_Rockefeller

--
Julian Vrieslander

In article >,
"Bob Terwilliger" > wrote:

> I've always thought the nutmeg was fairly prominent in Old Bay.

Nutmeg does not show up in the list of ingredients. But mace is listed,
and I think that's the stuff which clings to the outside of the nutmeg
seed.

--
Julian Vrieslander

On Sat, 2 Jan 2010 17:42:19 -0500, Zeppo wrote:

> "Dora" > wrote in message
> ...
>> I love this recipe for appetizers. If you like oysters, go for it!
>> They'll vanish in a flash.
>>
>> OYSTERS CASINO
>>
>> 3 slices bacon, chopped
>> 1 small onion, chopped
>> 1 small stalk celery, chopped
>> 1 teaspoon lemon juice
>> 1 teaspoon salt
>> 1/8 teaspoon pepper
>> 6 drops Worcestershire sauce
>> 4 drops hot sauce
>> 1/4 teaspoon seafood seasoning (Old Bay!!)
>> 1 pint oysters, drained
>>
>> Fry bacon until partially cooked. Add onion and celery and cook until
>> tender. Add lemon juice and seasonings.
>>
>> Arrange oysters in a single layer in a foil-lined shallow baking pan.
>> Spread bacon mixture over oysters. Bake at 400°F. until edges of oysters
>> begin to curl, about 10 minutes. Makes about 3 dozen appetizers, or serve
>> on toast, with liquid, as an entrée.
>>
>> Source: State of Maryland Seafood Cookbook #1
>
> I've had Clams Casino many times. It was a popular pub dish around these
> parts for many years, though I can't recall seeing it for a long time now.
>
> Never thought to try it with oysters.
> Jon

'around here' is australia? in (suburban d.c.) maryland, i associate clams
casino with a 'classy' restaurant maybe thirty-five years ago, or a seafood
house.

fried calamari had a long run as bar chow around here.

your pal,
blake

Julian wrote:

>> I've always thought the nutmeg was fairly prominent in Old Bay.
>
> Nutmeg does not show up in the list of ingredients. But mace is listed,
> and I think that's the stuff which clings to the outside of the nutmeg
> seed.

Ah, that must be it.

Bob

On Sun, 03 Jan 2010 01:57:46 -0800, Julian Vrieslander wrote:

> In article >,
> "Mr. Joseph Littleshoes Esq." > wrote:
>
>> Oyster a la Rockefeller is probly too well known to surprise or intrigue
>> anyone, but i just happen to have this old version of the recipe, from a
>> collection dated to the early 1900's.
>
> This dish is associated with a lot of controversy and mystique. The
> article on wikipedia has some interesting bits:
>
> http://en.wikipedia.org/wiki/Oysters_Rockefeller

all right, all this talk about antoine , direct and indirect, forces me
(*forces* me, you hear?) to post this pointer:

<http://www.youtube.com/watch?v=tfaDz_wLNgY>

your pal,
mel

>Julian wrote:
>
> Nutmeg does not show up in the list of ingredients. But mace is listed,
> and I think that's the stuff which clings to the outside of the nutmeg
> seed.
>
That stuff is called an aril. It's better to buy whole mace (blade
mace), once ground mace loses it's potency quickly, but blade mace can
keep indefinitely... add a small piece to chicken soup, adds great
flavor and dissolves on its own.

In article >, says...
>
> Janet Wilder wrote:
> > Dora wrote:
> >
> >> I love this recipe for appetizers. If you like oysters, go for it!
> >> They'll vanish in a flash.
> >>
> >> OYSTERS CASINO
> >>
> >> 3 slices bacon, chopped
> >> 1 small onion, chopped
> >> 1 small stalk celery, chopped
> >> 1 teaspoon lemon juice
> >> 1 teaspoon salt
> >> 1/8 teaspoon pepper
> >> 6 drops Worcestershire sauce
> >> 4 drops hot sauce
> >> 1/4 teaspoon seafood seasoning (Old Bay!!)
> >> 1 pint oysters, drained
> >>
> >> Fry bacon until partially cooked. Add onion and celery and cook until
> >> tender. Add lemon juice and seasonings.
> >>
> >> Arrange oysters in a single layer in a foil-lined shallow baking pan.
> >> Spread bacon mixture over oysters. Bake at 400°F. until edges of
> >> oysters begin to curl, about 10 minutes. Makes about 3 dozen
> >> appetizers, or serve on toast, with liquid, as an entrée.
> >>
> >> Source: State of Maryland Seafood Cookbook #1
> >>
> >>
> >>
> >>
> > Sounds like something I've made with clams. I think good oysters have
> > such a delicate and lovely taste that I would, personally, hate to put
> > anything on them. Even when I eat them raw, I just use a tad of lemon
> > juice and a couple of shreds of horseradish. YMMV
> >
>
> Oyster a la Rockefeller is probly too well known to surprise or intrigue
> anyone, but i just happen to have this old version of the recipe, from a
> collection dated to the early 1900's.
>
> "Lo! and behold, ye gourmets one and all, far and wide, here at last is
> one of the sacred recipes that have lured discriminating palates to New
> Orleans, where far famed alchemists of the kitchen prepare comestibles
> that are beyond criticism.
>
> Proceeding in alphabetical order, I confer the cordon bleu upon the
> chefs of Antoine, Arnaud, Brussard, Galatoire, Kolb, La Louisiane Maylie
> - and upon the composite genius who assembled that mysterious triumph,
> Oysters a la Rockefeller.
>
> Be it know that Monsieur Alciatore, the living descendent of the wizard
> who first brought this delectable dish to the attention of the Christian
> world, extracted on his deathbed a promise that the exact proportions of
> the ingredients be kept forever a secret, adding; "They must be mixed
> with brains to achieve perfection." To all those who comprehend the
> subtle suggestion embodied in the quoted line - to those who put mind
> into matter, this legacy is laid bare.
>
> Take selected oyster, open them and leave them on the deep half shell.
> Place the shells containing the oysters on a bed of rock salt in a pie
> pan. The sauce for the oyster is compounded as follows:
>
> Take the tail and tips of small green onions. Take celery, take
> chervil, take tarragon leaves and the crumbs of stale bread. Take
> Tabasco sauce and the best of butter obtainable. Pound all these into a
> mixture in a mortar, so that all the fragrant flavorings are blended.
> Add a dash of absinthe.
>
> Force the mixture through a fine meshed sieve. Place 1 spoonful on each
> oyster as it rests on its own shell and in its own juice on the crushed
> rock salt, the purpose of which is to keep they oyster piping hot. Then
> place them in an oven with overhead heat and cook until brown. Serve
> immediately. Thus spoke Monsieur Alciatore to your humble servant.
>
> Tom, whom to day no noise stirs,
> Lies buried in these cloisters;
> If at the last trump
> He does not quickly jump,
> Only cry, "OYSTERS."
> --Epitaph on a Colcheter (England) Man's Grave"
>
> For the sake of comparison here is a googled version with suggestions
> for a substitute for the absinthe.
>
>
> http://www.gumbopages.com/food/app/erstas-rock.html

Wow, thanks for that link, I have been at it for hours now. I just don't
know where to start. I am making something with pork butts today, just
don't know what yet Hopefully in the next few days I can go down state
and get my smoker tube and firebox..

Scotty