Thursday, September 1, 2011

Bet Your Bottom Dollar on This Casino

With the "R" months rolling in (months ending in an "r" for you non Marylanders) it is time to crank out the oysters. Raw, shooters, chowder, name it, we've put an oyster in it.
My Grandfather has his own secret recipe for Oysters Casino that is to die for. Never really measuring this recipe,and doing it all by feel, it was quite fun to see and record this recipe first hand. The recipe below is mind boggling good. He makes his in a well seasoned cast iron pan. It definitely makes it taste that much better!
People have been known to eat bowls of the stuffing, plain, because waiting for the oysters to cook was just too much time!

Pop Pop Greenhorn's Oysters Casino
Yield: 36 Oysters on the half shell

8 slices Bacon, small diced
1 clove Garlic, minced
2 stalks Celery, small diced
1/2 Green Bell Pepper, small diced
1 small Onion, small diced
1/4 bunch Parsley, minced
2 sticks Butter
1 tsp Worcestershire Sauce
2 slices Wheat Bread, toasted and small diced
1 tsp Old Bay
Salt and Pepper, to taste

The Hands in the Pictures: My Grandmothers.

Cook off the bacon until crispy. Melt one stick of butter in the same pan as the bacon. 

Add in the garlic and the vegetables. Sweat until translucent but still have a little bite to them.

Add in the parsley and the Worcestershire sauce. Saute for two minutes and then fold in he bread cubes and the remaining stick of butter.

Place one rounded teaspoon of the mixture and a dash of Tabasco sauce on top of a shucked oyster and broil in the oven for about 4 minutes.

Bottoms up!

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