Just looked at the grocery store ads for the week and my normal grocery
store is selling 16oz jars of shucked oysters for $11.99.

Yeah right....I don't think so. Homey don't play that.

This is where living at the beach comes in handy. Oysters do sound good and
I haven't had any in a while. Rather than grocery store, I'm going to drive
down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
ones myself.

Commercial fishermen tong in the deep water beds, but the ones near shore
are available to anyone that's willing to go for them. That's me! :-D

I don't eat/swallow them raw. That's a waste of good seafood, imo. My
favorite way is to fry them whole in a tempura batter then add salty fries
and a good cole slaw on the side.

Gary

On 12/15/2011 1:00 PM, Gary wrote:
> Just looked at the grocery store ads for the week and my normal grocery
> store is selling 16oz jars of shucked oysters for $11.99.
>
> Yeah right....I don't think so. Homey don't play that.
>
> This is where living at the beach comes in handy. Oysters do sound good and
> I haven't had any in a while. Rather than grocery store, I'm going to drive
> down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> ones myself.
>
> Commercial fishermen tong in the deep water beds, but the ones near shore
> are available to anyone that's willing to go for them. That's me! :-D
>
> I don't eat/swallow them raw. That's a waste of good seafood, imo. My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>

I have quite the opposite view. I never eat them except recently opened
on the half shell; either with fresh lemon or sauce mignonette.
Possibly, I am reluctant to eat fried oysters because I got my worst
episode of food poisoning from ones that mistakenly had been frozen and
thawed.


--


James Silverton, Potomac

I'm *not*

James Silverton wrote:
>
> On 12/15/2011 1:00 PM, Gary wrote:
> > Just looked at the grocery store ads for the week and my normal grocery
> > store is selling 16oz jars of shucked oysters for $11.99.
> >
> > Yeah right....I don't think so. Homey don't play that.
> >
> > This is where living at the beach comes in handy. Oysters do sound good and
> > I haven't had any in a while. Rather than grocery store, I'm going to drive
> > down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> > ones myself.
> >
> > Commercial fishermen tong in the deep water beds, but the ones near shore
> > are available to anyone that's willing to go for them. That's me! :-D
> >
> > I don't eat/swallow them raw. That's a waste of good seafood, imo. My
> > favorite way is to fry them whole in a tempura batter then add salty fries
> > and a good cole slaw on the side.
> >
>
> I have quite the opposite view. I never eat them except recently opened
> on the half shell; either with fresh lemon or sauce mignonette.
> Possibly, I am reluctant to eat fried oysters because I got my worst
> episode of food poisoning from ones that mistakenly had been frozen and
> thawed.

Keep in mind though....cooking will kill more problems than eating raw
ones. I know my fried ones will be safe since they will be still alive when
I open them and right before they go into the oil.

Recently opened doesn't mean much unless you know if they were still alive
when they were opened. Dead shellfish spoils very rapidly.

I know what you mean about being hesitant after a food poisoning episode
though. I got that once with chicken and ever since, "I will throw out,
when in doubt."

Gary

On Dec 15, 8:00*am, Gary > wrote:
> Just looked at the grocery store ads for the week and my normal grocery
> store is selling 16oz jars of shucked oysters for $11.99.
>
> Yeah right....I don't think so. *Homey don't play that.
>
> This is where living at the beach comes in handy. Oysters do sound good and
> I haven't had any in a while. *Rather than grocery store, I'm going to drive
> down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> ones myself.
>
> Commercial fishermen tong in the deep water beds, but the ones near shore
> are available to anyone that's willing to go for them. *That's me! *:-D
>
> I don't eat/swallow them raw. *That's a waste of good seafood, imo. *My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>
> Gary

I prefer the ones in the jar because I shuck at sucking. Err... suck
at shucking. It's a kind of a dangerous activity for me. The jars here
cost around $7 for 8 oz. and contain 6 large oysters. I don't know how
they fit all that in such a small jar. It's a mystery.

I deep fry the oysters breaded in panko or make a stew with it. I
don't care too much for them and typically can only eat one at a
sitting. I suppose that live oysters should be eaten raw. I wouldn't
eat the stuff in the jar raw. I don't know why, it's a mystery.

In article >, Gary > wrote:

>Rather than grocery store, I'm going to drive
>down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
>ones myself.

Interesting, where I live all oysters are privately owned.
You can't just go picking them.



Steve

On Dec 15, 1:58*pm, "Felice" > wrote:
....
>
> Now swallowing raw oysters whole IS a waste of good seafood. But
> chewing them -- along with the lemon and tabasco -- is a real (if
> acquired) treat.

I slurp 'em right out the 1/2 shell! A little lemon, cocktail sauce,
whatever.The main event is the OYSTER!!!

And damn straight I chew 'em! How else to you savor the flavor? ;-)

John Kuthe...

On Dec 15, 1:00*pm, Gary > wrote:
*My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>
> Gary

My word - you've got me droolin' now. What 'bay' are you near, if I
may ask?

On 12/15/2011 4:28 PM, Steve Pope wrote:
> In >, > wrote:
>
>> Rather than grocery store, I'm going to drive
>> down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
>> ones myself.
>
> Interesting, where I live all oysters are privately owned.
> You can't just go picking them.
>

Can one privately own the intertidal zone? However, a state can forbid
the harvesting of oysters. As a conservation measure, Maryland used to
require the use of sail powered Skipjack boats for collecting oysters
but there are practically no oysters in the Chesapeake Bay now. It's a
great pity since Chincoteague (VA) oysters were among the best available.


--


James Silverton, Potomac

I'm *not*

On Dec 15, 1:39*pm, James Silverton >
wrote:
> On 12/15/2011 4:28 PM, Steve Pope wrote:
>
> > In >, > *wrote:
>
> >> Rather than grocery store, I'm going to drive
> >> down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> >> ones myself.
>
> > Interesting, where I live all oysters are privately owned.
> > You can't just go picking them.
>
> Can one privately own the intertidal zone? However, a state can forbid
> the harvesting of oysters. As a conservation measure, Maryland used to
> require the use of sail powered Skipjack boats for collecting oysters
> but there are practically no oysters in the Chesapeake Bay now. It's a
> great pity since Chincoteague (VA) oysters were among the best available.
>
> --
>
> James Silverton, Potomac
>
> I'm *not*

We go he http://www.umpquaoysters.com/

or he http://www.yelp.com/biz/qualman-oyster-farms-coos-bay
(Qualman doesn't have a website)

We like to pop them in the oven until the shell opens and then put in
a teaspoon of bbq sauce and then let 'em go for a few minutes till
they are done.

James Silverton > wrote:

-snip-
>>
>
>Can one privately own the intertidal zone? However, a state can forbid
>the harvesting of oysters. As a conservation measure, Maryland used to
>require the use of sail powered Skipjack boats for collecting oysters
>but there are practically no oysters in the Chesapeake Bay now. It's a
>great pity since Chincoteague (VA) oysters were among the best available.

'tis a pity. We spent 2 years near the Chesapeake Bay 40 years ago
& were able to work a couple oyster meals into the mix. [always felt
like I was cheating on the blue crab when I ate oysters<g>]

Jim

On Dec 15, 10:00*am, Gary > wrote:
> Just looked at the grocery store ads for the week and my normal grocery
> store is selling 16oz jars of shucked oysters for $11.99.
>
> Yeah right....I don't think so. *Homey don't play that.
>
> This is where living at the beach comes in handy. Oysters do sound good and
> I haven't had any in a while. *Rather than grocery store, I'm going to drive
> down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> ones myself.
>
> Commercial fishermen tong in the deep water beds, but the ones near shore
> are available to anyone that's willing to go for them. *That's me! *:-D
>
> I don't eat/swallow them raw. *That's a waste of good seafood, imo. *My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>
> Gary

Do you need to shuck them on the beach and leave the shells? We have
to do that here, altho I won't eat them myself- they look too much
like little aliens to me!

On Dec 15, 3:58*pm, merryb > wrote:
> On Dec 15, 10:00*am, Gary > wrote:
>
>
>
> > Just looked at the grocery store ads for the week and my normal grocery
> > store is selling 16oz jars of shucked oysters for $11.99.
>
> > Yeah right....I don't think so. *Homey don't play that.
>
> > This is where living at the beach comes in handy. Oysters do sound good and
> > I haven't had any in a while. *Rather than grocery store, I'm going to drive
> > down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> > ones myself.
>
> > Commercial fishermen tong in the deep water beds, but the ones near shore
> > are available to anyone that's willing to go for them. *That's me! *:-D
>
> > I don't eat/swallow them raw. *That's a waste of good seafood, imo. *My
> > favorite way is to fry them whole in a tempura batter then add salty fries
> > and a good cole slaw on the side.
>
> > Gary
>
> Do you need to shuck them on the beach and leave the shells? We have
> to do that here, altho I won't eat them myself- they look too much
> like little aliens to me!

I have a theory about why oysters are considered an aphrodisiac. I
don't think they look liked little aliens, but they DO bear a striking
resemblance to a certain part of the human female anatomy! ;-)

John Kuthe...

On Dec 15, 2:09*pm, John Kuthe > wrote:
> On Dec 15, 3:58*pm, merryb > wrote:
>
>
>
>
>
>
>
>
>
> > On Dec 15, 10:00*am, Gary > wrote:
>
> > > Just looked at the grocery store ads for the week and my normal grocery
> > > store is selling 16oz jars of shucked oysters for $11.99.
>
> > > Yeah right....I don't think so. *Homey don't play that.
>
> > > This is where living at the beach comes in handy. Oysters do sound good and
> > > I haven't had any in a while. *Rather than grocery store, I'm going to drive
> > > down to a nearby bay tomorrow (at low tide) and harvest about a dozen live
> > > ones myself.
>
> > > Commercial fishermen tong in the deep water beds, but the ones near shore
> > > are available to anyone that's willing to go for them. *That's me! *:-D
>
> > > I don't eat/swallow them raw. *That's a waste of good seafood, imo. *My
> > > favorite way is to fry them whole in a tempura batter then add salty fries
> > > and a good cole slaw on the side.
>
> > > Gary
>
> > Do you need to shuck them on the beach and leave the shells? We have
> > to do that here, altho I won't eat them myself- they look too much
> > like little aliens to me!
>
> I have a theory about why oysters are considered an aphrodisiac. I
> don't think they look liked little aliens, but they DO bear a striking
> resemblance to a certain part of the human female anatomy! ;-)
>
> John Kuthe...

TMI!!! BTW, I was shopping at Cost Plus World Market with my son
earlier today. We went to the food dept, and the kid pointed out the
chocolate bar with bacon- LOL!! Did you see my thought on a maple
truffle garnished with bacon bits? I thought it was brilliant if you
gotta use bacon!

On 12/15/2011 11:00 AM, Gary wrote:

>
> Commercial fishermen tong in the deep water beds, but the ones near shore
> are available to anyone that's willing to go for them. That's me! :-D
>
>

Depending on the nearby community onshore, shallow water shellfish can
be loaded with harmful bacteria. We used to rake for clams and scallops
in thigh-high water and catch fluke and flounder in shallow salt water
ponds 25+ years ago. I wouldn't consider it today. There are way too
many shorelines affected by wastewater outflow, and too many old and
uninspected/unpermitted septic systems.

When we were in Thailand recently we saw people everywhere in the
countryside catching lots of fish in the muddy floodwaters right by the
side of the highways where they had tethered cows and goats. I did not
eat fish the entire time we were there.

gloria p

I've never dug for oysters, but I'm fortunate to live in Seattle, where
there are nearby shellfish farms. Since the waters are cold, we get
good oysters year round, and our favorite stores always have several
varieties available in live tanks. Penn Coves are usually reliably good.

I like them raw, wtih a tiny dab of home-made cocktail sauce, and a
glass of ice-cold vodka or white wine on the side. I also like them
baked, as oysters Rockefeller, or fried, in po-boy sandwiches.

The only time I ever got sick from oysters was when I tucked away a
couple of dozen (mix of raw and baked) at a joint in New Orleans. From
what I've read, gulf oysters are more susceptible to microbial nasties,
maybe because of the warmer waters.

--
Julian Vrieslander

I love oyster stew which is why I ordered an oysters dish when I ate
last year at that upscale chain called Crab Shack. Horrible breaded and
fried rock hard crunchy oysters-you could not taste the oyster at all.
Not at all what I thought I ordered.

I have a recipe from another cooking group I plan to try. Casserole of
oysters, crackers, cream, butter, and worcestershire, I think. I plan to
use Cheez-it garlic parmesan crackers.

Julian wrote:

> The only time I ever got sick from oysters was when I tucked away a
> couple of dozen (mix of raw and baked) at a joint in New Orleans. From
> what I've read, gulf oysters are more susceptible to microbial nasties,
> maybe because of the warmer waters.


In 1988 I visited the Newport (Oregon) Seafood Festival. I consumed some raw
oysters there which gave me hepatitis "A". Didn't put me off raw oysters,
though; I figure I'm immune to that now!

I've posted about my favorite cooked oyster dish befo

Message-ID:

from _Big Flavors of the Hot Sun_:

"There we were, on our first night in Singapore, suffering from jet lag
but nevertheless busily checking out the street food scene. It was 2:00 A.M.
and we were in the heart of Newton Circus, one of the city's organized
collections of street food vendors that reflect the incredible cultural
diversity of Singapore. We were watching a guy toss a couple of raw eggs
into a wok smoking hot with oil, followed by some giant raw oysters, soy
sauce, ginger, herbs, and an extra-large handful of chopped chiles to
torture the tourists. Before I could say, "I've changed my mind," this
chile-laden egg-oyster thing was looking up at me from a plate. This dish
may not sound great, but that's nothing compared to the way it looked, and
my buddy was cracking up as I took my first bite. The ginger and herbs were
the first things I tasted, the consistency was a little like brains, with a
distinct, partially cooked oyster flavor, and then whammo! the chiles kicked
in. The oysters were meaty and delicious, and with the eggs to bind them
together a bit and the power of the chiles -- well, I lost my jet leg and
became quite a fan of this common street food. It goes to show, once again,
that being adventurous pays off, and you should never judge anything until
you have actually tasted it."

Beats the hell out of a Hangtown Fry, in my estimation.

Bob, about 60 miles from Hangtown (now known as Placerville, California)

dsi1 wrote:
>
> I prefer the ones in the jar because I shuck at sucking. Err... suck
> at shucking. It's a kind of a dangerous activity for me.

Yeah....it's a dangerous activity for anyone. You wear a heavy glove in the
hand that's holding the oyster but it's still easy to have that knife slip
off the shell and stab you in the palm of your hand. For this reason, many
people just steam or roast them open.

Gary

James Silverton wrote:
>
> but there are practically no oysters in the Chesapeake Bay now. It's a
> great pity since Chincoteague (VA) oysters were among the best available.

Yeah....the southern end of the Chesapeake Bay is higher salinity and better
oysters. The native oysters almost died out (was it a bacteria that killed
them?) I read it all but have forgotten.

Anyway, they introduced 2 species of Asian (I think) oysters to the bay and
they are doing well and you can buy those now. They are good.

Gary

"Gary" > wrote in message ...

> I don't eat/swallow them raw. That's a waste of good seafood, imo. My
> favorite way is to fry them whole in a tempura batter then add salty fries
> and a good cole slaw on the side.
>
> Gary

Here is a great recipe for Oyster Pot Pie that I found in a magazine years
ago. I like to make them at least once during the holidays. Really pretty
easy and good.

Oyster Pot Pie

Pastry
1 cup all purpose flour
1/4 tsp salt
1/4 cup cold unsalted butter
1 and 1/2 TBS cold shortening
2-3 TBS ice water

Oyster Filling
1 pint fresh shucked oysters
Heavy cream
2 TBS unsalted butter
1/4 cup chopped onion
1/4 chopped celery
1/4 cup chopped carrot
2 TBS all purpose flour
1/2 tsp salt
1/8 tsp cayenne pepper
1 tsp worcestershire sauce
1 TBS chopped parsley

Make Pastry:
1. Use your favorite method of making the pastry, and divide dough into
fourths.
Shape each into a disk shape, wrap and refrigerate while making filling.

Make Filling:
1. Drain oysters, reserving liquor. Add enough heavy cream to oyster liquid
to make one cup. Set aside.

2. Melt 2 TBS butter in medium saucepan over medium heat. Add onion. celery,
and carrot. Saute 5 minutes.

3. Stir in 2 TBS flour until blended. Stir in oyster liquor mixture, 1/2 tsp
salt, cayenne, and Worcestershire sauce.
Cook, stirring constantly until mixture thickens and boils.

4. Add oysters. Heat, stirring very gently, 2-3 minutes until oysters start
to become firm and hold their shape.

5. Divide creamed oysters between 4 shallow (10-12 oz) individual casserole
dishes. Cool 10 minutes and sprinkle
with parsley.

To assemble:
1. Preheat oven to 375 F. Roll out each piece of pastry on floured surface
until thin and slightly larger than top of casseroles.
Fit over tops of casserole dishes. Trim pastry. Seal and flute the pastry to
top edge of dishes. Make slits for escaping steam.

2. Arrange dishes on baking sheet to catch any errant juices. Bake at 375 F.
for 15-20 minutes until crust is lightly browned.

On Dec 16, 5:02*am, Gary > wrote:

>
> PS - speaking of deep frying, try tempura fried sweet potatoes sometime.
> I've never made them myself but I might soon. *Anyway my daughter and I used
> to go to a buffet on Friday nights and I was always happy to see the deep
> fried and battered sweet potatoes. *I guess you would cook them until done
> first, slice them into tiny french fries, then batter and deep fry?

Don't cook them first. Make them into french fries just like you
would regular russet potatoes.
They cook up perfectly, not mushy that way.

merryb wrote:
>
> Do you need to shuck them on the beach and leave the shells? We have
> to do that here, altho I won't eat them myself- they look too much
> like little aliens to me!

To my knowledge, you aren't required to shuck and leave shells. That said
though, it's common practice to do that. Throwing shells back in the water
gives the new baby oysters a place to attach to and grow.

I don't shuck at the beach but I will save shells to throw back in somewhere
later if I harvest often/

Gary

"gloria.p" wrote:
>
> On 12/15/2011 11:00 AM, Gary wrote:
>
> >
> > Commercial fishermen tong in the deep water beds, but the ones near shore
> > are available to anyone that's willing to go for them. That's me! :-D
> >
> >
>
> Depending on the nearby community onshore, shallow water shellfish can
> be loaded with harmful bacteria. We used to rake for clams and scallops
> in thigh-high water and catch fluke and flounder in shallow salt water
> ponds 25+ years ago. I wouldn't consider it today. There are way too
> many shorelines affected by wastewater outflow, and too many old and
> uninspected/unpermitted septic systems.

Shallow water doesn't matter but you are right.... many areas have pollution
issues with shellfish.

The area that I can still get oysters and clams has been closed down for
over 20 years due to pollution and risk of disease.

Just a few years ago, they opened this bay back up to commercial fishing.
Needless to say though, now that it's ok again, we've got 20 years of
shellfish to harvest that have grown very big in the illegal years.

They are safe now and I can get free ones very quickly.

Gary

PS - I still cook them though...a bit safer than eating raw ones.

ImStillMags wrote:
>
> On Dec 16, 5:02 am, Gary > wrote:
>
> >
> > PS - speaking of deep frying, try tempura fried sweet potatoes sometime.
> > I've never made them myself but I might soon. Anyway my daughter and I used
> > to go to a buffet on Friday nights and I was always happy to see the deep
> > fried and battered sweet potatoes. I guess you would cook them until done
> > first, slice them into tiny french fries, then batter and deep fry?
>
> Don't cook them first. Make them into french fries just like you
> would regular russet potatoes.
> They cook up perfectly, not mushy that way.

So with the quick deep frying, they will cook enough?

On Dec 16, 2:56*am, Gary > wrote:
> dsi1 wrote:
>
> > I prefer the ones in the jar because I shuck at sucking. Err... suck
> > at shucking. It's a kind of a dangerous activity for me.
>
> Yeah....it's a dangerous activity for anyone. *You wear a heavy glove in the
> hand that's holding the oyster but it's still easy to have that knife slip
> off the shell and stab you in the palm of your hand. *For this reason, many
> people just steam or roast them open.
>
> Gary

You have to be prepared for the job. I used to have one of those
thingies shaped like a letter opener for shucking couldn't find it
when I needed it. Why I had it is beyond me. I had to use pliers and
screwdrivers and what a mess it was. The oysters turned out to be
pretty small once out of the shell. What a disappointment.

What's shocking to me is that some Koreans will chop up raw oysters,
add it to kimchee and ferment it. My mother-in-law would do this. This
sounds to me like a great recipe for food poisoning but evidently it's
not.

Sounds good, and Cindy has that book in her collection. The ingredients
and prep are somewhat similar to Singapore Chile Crab, a recipe that
I've raved about in other posts to this group.

In article m>,
"Bob Terwilliger" > wrote:

> I've posted about my favorite cooked oyster dish befo
>
> Message-ID:
>
> from _Big Flavors of the Hot Sun_:
>
> "There we were, on our first night in Singapore, suffering from jet lag
> but nevertheless busily checking out the street food scene. It was 2:00 A.M.
> and we were in the heart of Newton Circus, one of the city's organized
> collections of street food vendors that reflect the incredible cultural
> diversity of Singapore. We were watching a guy toss a couple of raw eggs
> into a wok smoking hot with oil, followed by some giant raw oysters, soy
> sauce, ginger, herbs, and an extra-large handful of chopped chiles to
> torture the tourists. Before I could say, "I've changed my mind," this
> chile-laden egg-oyster thing was looking up at me from a plate. This dish
> may not sound great, but that's nothing compared to the way it looked, and
> my buddy was cracking up as I took my first bite. The ginger and herbs were
> the first things I tasted, the consistency was a little like brains, with a
> distinct, partially cooked oyster flavor, and then whammo! the chiles kicked
> in. The oysters were meaty and delicious, and with the eggs to bind them
> together a bit and the power of the chiles -- well, I lost my jet leg and
> became quite a fan of this common street food. It goes to show, once again,
> that being adventurous pays off, and you should never judge anything until
> you have actually tasted it."

--
Julian Vrieslander

Kalmia wrote:
>
> On Dec 15, 1:00 pm, Gary > wrote:
> My
> > favorite way is to fry them whole in a tempura batter then add salty fries
> > and a good cole slaw on the side.
> >
> > Gary
>
> My word - you've got me droolin' now. What 'bay' are you near, if I
> may ask?

It's a small bay that connects to the Chesapeake Bay, right near the ocean.

dsi1 wrote:
>
> On Dec 16, 2:56 am, Gary > wrote:
> > dsi1 wrote:
> >
> > > I prefer the ones in the jar because I shuck at sucking. Err... suck
> > > at shucking. It's a kind of a dangerous activity for me.
> >
> > Yeah....it's a dangerous activity for anyone. You wear a heavy glove in the
> > hand that's holding the oyster but it's still easy to have that knife slip
> > off the shell and stab you in the palm of your hand. For this reason, many
> > people just steam or roast them open.
> >
> > Gary
>
> You have to be prepared for the job. I used to have one of those
> thingies shaped like a letter opener for shucking couldn't find it
> when I needed it. Why I had it is beyond me. I had to use pliers and
> screwdrivers and what a mess it was.

Pliers? :-O Oysters can be hard to open, for sure. Sometimes it's hard to
find where the 2 shell halfs meet. I have an official oyster knife (like
the letter opener) but it's never worked for me. I use a normal sharp
knife....and I use it carefully though.

Gary

Cheri wrote:
>

> Here is a great recipe for Oyster Pot Pie that I found in a magazine years
> ago. I like to make them at least once during the holidays. Really pretty
> easy and good.
>
> Oyster Pot Pie
>
> Pastry
> 1 cup all purpose flour
> 1/4 tsp salt
> 1/4 cup cold unsalted butter
> 1 and 1/2 TBS cold shortening
> 2-3 TBS ice water
>
> Oyster Filling
> 1 pint fresh shucked oysters
> Heavy cream
> 2 TBS unsalted butter
> 1/4 cup chopped onion
> 1/4 chopped celery
> 1/4 cup chopped carrot
> 2 TBS all purpose flour
> 1/2 tsp salt
> 1/8 tsp cayenne pepper
> 1 tsp worcestershire sauce
> 1 TBS chopped parsley
>
> Make Pastry:
> 1. Use your favorite method of making the pastry, and divide dough into
> fourths.
> Shape each into a disk shape, wrap and refrigerate while making filling.
>
> Make Filling:
> 1. Drain oysters, reserving liquor. Add enough heavy cream to oyster liquid
> to make one cup. Set aside.
>
> 2. Melt 2 TBS butter in medium saucepan over medium heat. Add onion. celery,
> and carrot. Saute 5 minutes.
>
> 3. Stir in 2 TBS flour until blended. Stir in oyster liquor mixture, 1/2 tsp
> salt, cayenne, and Worcestershire sauce.
> Cook, stirring constantly until mixture thickens and boils.
>
> 4. Add oysters. Heat, stirring very gently, 2-3 minutes until oysters start
> to become firm and hold their shape.
>
> 5. Divide creamed oysters between 4 shallow (10-12 oz) individual casserole
> dishes. Cool 10 minutes and sprinkle
> with parsley.
>
> To assemble:
> 1. Preheat oven to 375 F. Roll out each piece of pastry on floured surface
> until thin and slightly larger than top of casseroles.
> Fit over tops of casserole dishes. Trim pastry. Seal and flute the pastry to
> top edge of dishes. Make slits for escaping steam.
>
> 2. Arrange dishes on baking sheet to catch any errant juices. Bake at 375 F.
> for 15-20 minutes until crust is lightly browned.

Thanks for that, Cheri. I've saved it in my recipe folder and will try it
sometime. It sounds good.

Gary

"Gary" > wrote in message ...

> Thanks for that, Cheri. I've saved it in my recipe folder and will try it
> sometime. It sounds good.
>
> Gary

I hope you like it.

Cheir