Oysters are a sort out sea food dish. Garlic Oysters are a classic snack and appetizer that will add some spice into your family dinners and a party favourite. They are also easy to make.
12 Oysters fresh oysters opened before use
2 tbsp garlic fine chop
4 ounces butter
1 tsp Italian Parsley fine chop
¼ tsp granulated onion
⅛ tsp black pepper
1 tbsp Romano cheese grated
Gather the ingredient you need. You can add your favorite seasoning and make these delicious mollusks just how you like them.
Before opening the oysters place them in a bowl and allow cold water to tun over them for about 5 minutes as you gently toss the oysters in the bowl. Dump the water out every now and then to make sure it is as clean as possible. When water starts running clear you're good to go.
You can use a Flat head screw driver to open the oysters. Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the "hinge" at the back of the oysters and rotate the handle to pry open the oyster. Yo'll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell.
In a heavy saucepan, place butter and garlic and simmer over low heat for 7-10 minutes.
Remove from the heat and add all the seasonings except the Romano cheese.
Place garlic butter into a small bowl and refrigerate until butter is semi-solid, mixing occasionally to keep the garlic well-blended throughout the mixture.
Place the opened oysters on a cutting board or baking sheet until they're all open and ready to fill with the garlic butter.
Spoon a small amount of the garlic butter over each oyster on a half shell, then sprinkle with Romano cheese.
Place Oysters on a baking sheet, then into a preheated 400-degree oven for 15-20 minutes or under the broiler for 3-5 minutes.
Place any of the butter that has drained from the oysters back over them before serving.
Serve and enjoy!
Get some fresh oysters
You can get some fresh oysters from one of the vendors on Farmshare, Madhouse Oysters.Here are some popular oyster products you can check out.
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Yield: 4 servings
1½ to 2 pounds boneless chuck in 1-inch to
2 cups chicken stock, water or dashi
¼ cup soy sauce
¼ cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1½ pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste
In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
Step 2 Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
Step 3 Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
How to make hustle free and tasty accordion potatoes with Juicy stake.
4 Wagyu Denver Steaks
4 Large Potatoes
1/4 cup Butter, melted (dairy or vegan butter)
2 tbsp Parsley, chopped
4 Garlic Cloves, minced
1 tsp Italian Seasoning
1/2 tsp Paprika
1/4 tsp Black Pepper
Sea Salt, to taste
Let steaks rest to room temp
Season with salt an pepper
Sear for 3 minutes per side on high
Pre-heat the oven to 400°F
First, thoroughly clean and peel the potatoes.
Peel the potatoes. Then, cut the ends of the potatoes. Cut the potato lengthwise into 1/4 – 3/8 inch slices. Do not cut larger than 1/2 inch. Larger slices are harder to manipulate and also do not get as crispy when baked.
Place the potato horizontally. Place the skewer on both sides of the potato. Use skewers as a base and cut vertical lines.
Flip the potato over and cut diagonal lines.
Arrange the potatoes on a parchment-lined baking sheet. Brush the garlic-herb butter onto both sides of the potatoes.
Place the potatoes in the oven for 30-40 minutes, flipping gently halfway through. Once they are done the potatoes will have crispy edges and a golden brown center.
Allow the potatoes to cool for 5 minutes. Add your fouvorite toppings and enjoy!
Get juicy grass fed wagyu steak from local farms :
Grilling brats is a fast way to make juicy bratwurst that everyone loves. Bratwurst is a simple, yet flavor-packed German sausage. It’s the perfect choice for lunch, dinner, or anytime you’re in the mood for a good, savory brat. Before we start on the recipe, here are a few tips on grilling brats for the best outcomes.
Tips for making grilled brats
Start them low then go high. The best way to grill bratwursts is to start the temp nice and low at first, then crank up the heat to sear and crisp the outsides. This gets you a perfectly cooked interior with a nice bite on the exterior.
Use a thermometer in the right place. Make sure to use a meat thermometer to read the internal temperature of your brats. Instead of sticking it through the middle and piercing the casing (this lets all those delicious juices escape!), slide the probe into the center of the brat through the end where the casing is already open.
Throwing a party? Simmer in beer! If you are cooking brats for a crowd, grill them and then transfer them to a pan with hot beer and onions. Keep the pan on super low heat until you’re ready to serve.
Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking.
Place the bratwursts on the indirect side of the grill and cook for 18-20 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst. (make sure to use a reliable meat thermometer!)
Transfer the brats to the direct heat side of the heat and grill for 1-2 minutes to cook the exterior casing.
Place the buns slit side down on the grill and grill for a few seconds until they are crisp.
Remove the buns and the bratwursts from the grill. Place a brat in a bun, and top with your preferred toppings.
Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter! Easy to make in under 30 minutes then serve to enjoy a juicy steak.
1 24-ounce bone-in ribeye steak, 2-inch-thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
Get the best selection of Ribeye steak.
You can get fresh , grass fed ribeye steak from our farmers market from vetted and certified vendors. Here is a selection you can choose from to make tasty juicy ribeye.
Believe it or not, this dish can be made using healthy ingredients. Better yet, you can get the Steak from one of our vendors on Farmshare , Harvest Hill Ranch. Leah one of the owners put this recipe together, imagine that! It tastes amazing and it’s healthy. Enjoy!