Oysters

Ah Shucks! Bacon BBQ Oysters Like They Do It In New Orleans.

Oysters get a badass little makeover. Bacon time!
Jul 31, 2013 3:00 pm
bbq bacon oysters

We love a naked oyster as much as anything else, but if you're going to dress them up, please add just enough homemade barbecue sauce and some crispy bacon. Chef/Owner Paul Gerard of East Village bistro Exchange Alley brings this New Orleans twist to fresh oysters on the half shell (and you should too). 

Hangtown Fry Recipe

Bacon and eggs + oysters = upgraded brunch
Jul 27, 2013 9:50 am

We will wait in the two-hour line at Brenda's French Soul Food in San Francisco, and if you saw their menu, so would you. We're a fan of bacon, fried oysters and eggs by themselves, but beat them together to make an omelet-frittata and that right there is brunch. Serve it with grits or hash and a biscuit like Brenda does.

Plate Deconstruction: Richard Blais' Oysters and Horseradish Pearls

Beaded bivalves from the Top Chef: All Stars winner
Mar 14, 2013 10:31 am

Richard Blais is on the phone from Atlanta, talking plating. "It's not that I don't care how my food looks. I just think that sometimes chefs get caught up in putting plating first — that can go against creating great flavor," he tells us as he's getting ready to head out to promote his new book, Try This At Home: Recipes From My Head To Your Plate. ...

In Alabama, It's Half-Shell Oyster Season!

Hitting the Gulf for responsible aquaculture
Mar 7, 2013 10:03 am

In the second part of chef Chris Hastings' Letter From The South, he visits a Gulf of Mexico oyster farm that practices sustainable methods. Read this inspiring story about Gulf oysters, which account for 70% of the oysters consumed in the United States, and about the devoted oyster farmers who maintain this amazing tradition.

Our 6 Sexiest Oyster Recipes For Valentine's Day

Shuck an oyster...see where the night takes you
Feb 13, 2013 1:02 pm

There's no two ways about it: oysters are a permanent fixture on any Valentine's Day menu, at least in any food writer's inbox in the form of a press release. Oysters are traditionally known as an aphrodisiac. And you get bragging rights if you know how to shuck them — moreso if you make it look easy, which we do.

Hangtown Fry Recipe

A fried oyster omelet served with crispy bacon
Dec 29, 2012 11:01 am
hangtown fry recipe
Photo: Clare Barboza

Hangtown fry was invented during the 1850s Gold Rush in Placerville, California, then known as Hangtown. Legend has it that a rich gold prospector coined the name when he demanded the most expensive dish at a local hotel. In those days, the costliest ingredients were bacon (from the East Coast), eggs (likely cormorant eggs delicately brought in from off the coast of San Francisco) and oysters (brought on ice or in saltwater barrels from the city).

Getting To Know Oyster Stout, A Beer Made With Oysters

We put 6 oyster stouts to the taste test
Dec 27, 2012 3:01 pm

Chocolate in beer simply makes sense — especially in rich, heavy stouts and porters that already taste something like a liquid brownie. And cherries in a sour beer is a tart and summery idea — a perfect marriage. Even yerba mate, that bitter tea-like herb of Argentina, is a sensible fit in an IPA. But just what was the brewer was thinking who first put oysters into a vat of boiling brew?

Oyster Slider Recipe

Make oyster sliders to please your next crowd
Sep 6, 2012 4:01 pm
oyster slider recipe
Photo: Gabi Porter

Nothing inspires as much hope in the future of humanity as a platter piled high with simple, perfect sliders. Fear not the oyster, for it is easily shucked dredging is a lot easier and less messy than breading and slider construction might as well be arts and crafts.

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