Oysters Roffignac
Rock salt
3 dozen large oysters, shucked reserving the liquor and shells
1 and 1/2 pound small shrimp, raw and peeled
3/4 pound fresh mushrooms, washed, trimmed and chopped
1 and 1/2 cup onions, chopped
1 and 1/2 cup scallions, chopped
4 garlic cloves, minced
3/4 pound butter
1/3 cup flour
2/3 cup dry red wine
1/3 cup canned tomato puree
2 tsp. cayenne pepper
Salt and pepper to taste
Spread rock salt to depth of about 1/3 inch in three or four
large baking pans. Pick out the 3-dozen largest, deepest shells
from the oysters and wash and scrub them well. Reserve 2/3 cup
of the oyster liquor and reserve liquor and oysters in two
separate bowls. Place shrimp, mushrooms, onions, scallions
and garlic in a food processor and chop finely. Melt butter
in a large frying pan and heat to medium/high. Add ground shrimp
mixture to butter and cook for about 5 minutes,stirring often,
until most liquid in pan has evaporated. Add flour and mix well
until smooth. Stirring constantly, add red wine, tomato puree
and 2/3 cups of oyster liquor (if you don’t have 2/3 cups of
liquor, just add some water). Cook over medium heat until sauce
boils and thickens. Reduce heat to low and simmer for 3 to 5
minutes. Add red pepper and salt and pepper to taste. Scrape
mixture into blender and blend at moderate speed until you have
a smooth puree. Arrange the oyster shells on the rock salt in
the baking pans. Place an oyster in each shell and divide the
puree equally over each oyster. Bake in a 400-degree oven for
about 15 minutes until oysters begin to curl at the edges and
the sauce is bubbling. The rock salt is intended to keep the
shells from tipping over and is not necessary to this dish.
If you cannot find rock salt, just use the oyster shells that
sit most evenly on the flat surface of the baking pans.
Seafood Gumbo
1 cup all purpose flour
1 cup canola oil
2 onions, finely minced
2 tsp. minced garlic
1 Tbsp. chopped, dried parsley
1 tsp. dried thyme
1/2 tsp. celery salt
1/2 tsp. red pepper
2 bay leaves
1 (14.5 oz.) can crushed tomatoes
7 (14.5 oz.) cans chicken broth
Salt and pepper to taste
1 lb. frozen baby okra,sliced
1 lb. claw crab meat, picked
2 lbs. shrimp, raw, peeled
Here are the directions as sent to us by your fellow subscriber:
You can cheat with the roux by baking the flour in the
oven first. You spread it out on a cookie sheet and bake at 400
degrees for 20 - 30 minutes, stirring every 7 minutes or so.
The traditional method without cheating is to:
1. Prepare all vegetables, and have broth ready to pour,
before you begin the roux. I stir the spices/seasonings in
with the veggies to make it easier.
2. Start with the flour in a cold soup pot (at least 10qts.)
and slowly stir in oil over medium-low heat. STIR CONSTANTLY
for an hour till it turns the color (approximately) of peanut
butter. If the roux burns, pour it out and start over, otherwise
it ruins the seafood!
3. Add vegetables, except okra, all at once. The mixture will
steam up and instantly thicken the roux. Stir together for
about 5 more minutes then slowly add the chicken broth. Put
the crabmeat in to simmer after you have added the chicken broth.
4. Rest your arm and have a libation. Slice up the okra and add
it to the pot (now it's officially gumbo). Let simmer on low heat
for about 2 hours.
5. Add the shrimp 20 -30 minutes before serving.
Blackberry Turnovers
5 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
3/4 cup milk
8 Tbsp. butter
8 Tbsp. vegetable shortening
1 and 1/2 cups sugar
2 eggs
5 cups blackberry jam
Confectioner’s sugar
Combine flour, baking powder and salt in a bowl. In another bowl,
add the vanilla to the milk and reserve. Cream the butter with
the shortening and sugar together and mix well. Beat in the eggs.
Add about 1 cup of the flour mixture and, when mixed well, add
about 1/4 cup of the milk mixture. Repeat the process until all
flour and milk are used and beat well the entire time. Divide
dough into 24 equal sized balls. Refrigerate dough balls for
about 1 hour. To make turnovers, take each dough ball and roll
it into a circle about 8 inches in diameter on a lightly floured
surface. Spoon about 3 Tbsp. of the blackberry jam into the
center of the circle and spread it around, leaving about 1/2 inch
of the outside of the circle plain. Moisten the outside edge of
the dough with a little bit of water on your finger and then fold
the dough to make a half circle. Crimp the curved edge with a
fork and then poke a few holes in the top of the turnover. Place
turnovers on a cookie sheet that has been greased with butter
or non-stick spray and bake the turnovers in a pre-heated 375-degree
oven for about 20 minutes. Allow turnovers to cool and then
sprinkle with Confectioner’s sugar before serving.
More Free Recipes:
- TANDORI CHICKEN
- WHITE CORN CHOWDER
- FABADA
- RUMAKI
- SIRNIKI
- BIGOS
- HUNGARIAN PORK ROAST
- CHICKEN WITH MARSALA MUSHROOM SAUCE
- CRISP-SIDED SALMON
- Cool Hamburger Recipes
- Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
- Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
- Seafood Gumbo
- Fish and Chips
- Beef Brisket
- Bread Baking
- Chicken Fried Steaks
- Home Made Pet Treats
- Shrimp - Roasted Salmon
- Cornell Chicken
- Tortilla Soup and Burritos
- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip & Mexican Corn Bread Stuffing
Send in your Favourite
