This is a surprising combination for fried oysters. The crispness of the hot oysters and the acidity from the okra and the vinaigrette, along with the creamy, pungent cheese and sweet corn, makes for a nice contrast in flavors.
- Recipe: Fried Oysters
- Recipe: Green Tomato, Sweet Corn, and Blue Cheese Vinaigrette
- Recipe: Quick Pickled Okra
Here’s another baked oyster with loads of flavor from the 13 Mile Oyster Company. Apalachicola oysters can grow quite large, but we like this recipe with small to medium ones.
If you can’t make it to chef John Besh’s outstanding Restaurant August to try his signature Louisiana cuisine, try the next best thing—his book John Besh, My New Orleans (Andrews McMeel Publishing, 2009) and his fried oyster salad.
Here’s a very popular recipe from The Palace Café in New Orleans. Broiling the breadcrumbs gives the oysters a crispy topping. Be sure not to overcook the shellfish in the first step; if you do, the additional broiling can make them tough.
Recipe: Oyster Pan Roast
These handblown shot glasses make an elegant presentation. Aficionados love raw oysters, but you can poach them quickly—just until their edges begin to curl—then drain and proceed with the recipe.
Like most good broiled oyster recipes, this one contains fresh lemon and decadent whipping cream. To make this recipe extra special, chef Bob Kinkead includes salty ham and earthy celery root. Celery root looks like a knobby potato but has much less starch. It has a mild celery flavor and can be used raw or cooked.
Besides the three dozen delicious oysters, this recipe is all about the cocktail sauce. Baking the oysters for a few minutes loosens up the shell, making them easy to shuck. Check frequently as they are baking; Pacific or Kumamoto oysters are small and can easily overcook.