Time 1h Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm. Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose.) Set bacon aside. Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy. Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there’s overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley.
Time 2h Yield about 6 servings Number Of Ingredients 25 Steps:
Preheat the oven to 375 degrees F. In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes. Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly. Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside. Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving. In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes. 1 pie shell Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside. Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed. Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust. Bake in preheated oven for 30 minutes, until crust is golden.
Time 45m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Oyster filling:. In a large bowl, combine the oysters, potato soup, margarine, plus the salt and pepper to taste. Crust (2):. Mix flour and Crisco well with a fork. Add a small amount of warm water to make a soft dough. Divide into 2 balls of douogh. Sprinkle some flour on cleaned countertop and roll the first ball of dough thin. Line a 9-inch Pyrex pie plate. Sprinkle more flour and roll the other ball of dough thin. Reserve to top the pie. Assembly:. Fill the pie plate that has the crust lining it with the oyster mixture. Cover the top with the second crust. Cut top in a crisscross pattern to allow steam to escape. Bake at 375 degrees for approximately 30 minutes and crust is brown.
Number Of Ingredients 10 Steps:
Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool. Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.
Time 2h Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate. Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring. Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender. Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir everything together well and leave to cool completely. Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife back and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the top shell, cut through the ligament and lift off the top shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture. Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to give it an attractive finish. Chill for 20 minutes to relax the pastry. Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.
