Ingredient: ground red pepper

grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
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grilled oyster
Grilled Oysters
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Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
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Benedict

Caribbean Crab Cakes Benedict

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Ingredients
Main Dish
Hollandaise Sauce
Servings: people
Instructions
Main Instructions
  1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
  2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
  3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
  4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
  1. Whisk yolks in top of a double boiler; gradually whisk in juice
  2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
  3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
  4. Serve immediately.
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FO020001368

New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
New Orleans Barbecue Shrimp
Print Recipe
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
Servings
4-6 Servings
Servings
4-6 Servings
Ingredients
Servings: Servings
Instructions
  1. Spread shrimp in a shallow, aluminum foil-lined broiler pan.
  2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
  3. Cover and chill 2 hours, turning shrimp every 30 minutes.
  4. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread
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