It’s hard to believe the year is almost over! New Year’s Eve is upon us – and so are the parties and plans. We used to go to low key parties, but I’ve never been able to stay awake until midnight!! Now we watch the specials on TV and watch the ball drop in New York. Happy New Year and turn off the light.
But we do like to have something festive and special together. One of our favorite things is to toast with sparkling (non-alcoholic) cider and eat from a spread of appetizers. I make three and my husband makes three. It’s fun, delicious and perfect for us old geezers.
We love bacon wrapped anything – and I love oysters. So looking for something simple, I came up with this. And it really worked!
Making the Oysters
These are so easy to make. I used medium oysters, but they were pretty big. I would suggest using small. And there are variations in this recipe. You can add herbs under the bacon, jalapeño slices, or even wrap a small lemon wedge inside. Use this recipe as a springboard to create your delicious flavors!
Precook the bacon first. Create circles and lay them on the tray of the airfryer. Cook at 350 degrees for 5 minutes.
While it’s cooking, toss the raw oysters with the spice and lemon juice.
When the bacon[1] is done (it will still be soft and only slightly rendered), remove it from the fryer and let it cool enough to handle. When you can touch it, wrap each oyster as tight as you can with the bacon and lay it on the airfryer tray.
Continue with all the oysters.
Cook at 400 degrees for 10 minutes. If the bacon is not crispy, go another 3 to 4 minutes.
Move to a serving plate.
Serving the dish
Serve them on small plates with a wedge of lemon. You can also offer a dish of seafood cocktail to tip them in.
Another delicious way to eat them is to place a piece of the oyster and bacon on top of a cracker with brie cheese.
These are so easy to make. I used medium oysters, but they were pretty big. I would suggest using small. And there are variations in this recipe. You can add herbs under the bacon, jalapeño slices, or even wrap a small lemon wedge inside. Use this recipe as a springboard to create your delicious flavors!
Course:
Appetizer, appetizers, first course
Cuisine:
seafood, shellfish
Keyword:
air fry, airfry, bacon, lemon, oysters
Servings: 8appetizers
Author: HelenFern
Ingredients
8mediumfresh oysters (I bought the ones in the jar)
8slicesthin sliced bacon
1Tablespoonfresh lemon juice
1/4teaspoonkosher salt
1/4teaspoon fresh cracked pepper
1/4teaspoonold bay seasoning
lemon wedges for serving
seafood cocktail for dipping
Instructions
Precook the bacon first. Create circles and lay them on the tray of the airfryer. Cook at 350 degrees for 5 minutes.
While it's cooking, toss the raw oysters with the spices and lemon juice.
When the bacon is done, remove it from the fryer and let it cool enough to handle. When you can touch it, wrap each oyster as tight as you can with the bacon and lay it on the airfryer tray.
Continue with all the oysters.
Cook at 400 degrees for 10 minutes. If the bacon is not crispy, go another 3 to 4 minutes.
Move to a serving plate.
Serve them on small plates with a wedge of lemon. You can also offer a dish of seafood cocktail to tip them in or place a piece of the oyster and bacon on top of a cracker with brie cheese.
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The second country we’re visiting is France. What do they eat in France for Christmas? One thing that is pretty prevalent is the seafood course – and that usually means scallops!
Christmas Food Traditions in France
Christmas dinner is eaten either late on Christmas Eve, or at lunch time on Christmas day.
It often starts with appetizers and champagne. Foie gras is one popular appetizer, but very much for the wealthy.
The next course would be seafood and more champagne. Chilled oysters find their way on most tables, as do the plentiful scallops. Smoked salmon and chilled prawns are also popular.
The main course is often capon or turkey. Wild game, like pheasant or wild boar are also main course options. And champagne – champagne with every course!
The main course is followed by a cheese platter and green salad.
Finally, dessert. It wouldn’t be France without dessert!! The dessert most often served is one we’re familiar with – Bûche de Noël, the chocolate yule log! Along with the log, there would be chocolate truffles. And more champagne –
Today we celebrate the scallops. They are a spendy option, but there is nothing so delicious as the sweetness of a sea scallop.
Making the Coquilles St. Jacques
There are steps to making this dish, but it really is simple. The scallops will be cooked very last, but they do need some time to sit on paper towels to remove as much water as possible. The plan is to sear the scallops, not steam or boil them. If they aren’t completely dry, the water will in them will release in the pan and they won’t sear.
Lay the scallops on paper towels or coffee filters and let them sit about 15 minutes. Flip them over and place them on new, dry towels. Let them sit another 15 minutes.
Lay the gratin dishes on a cookie sheet and place them in the oven. Preheat the oven to 400 degrees.
Make the topping first. Place the bread, parsley, grated gruyère and 2 tablespoons of olive oil in a food processor.
Process until everything is crumbly and incorporated together. Set aside.
Next, the sauce. Keep in mind the sauce will seem a little watery, but it’s going to soak up some of the topping and will get thick and delicious in the end.
Melt 1/4 cup of the butter in a medium saucepan.
Stir in the shallot, mushrooms and garlic. Gently cook until the mushrooms are soft and golden, and the shallot is translucent.
Stir in the wine and continue to stir until everything starts to thicken.
Remove from the pan and set it aside.
Now melt the remaining butter in the pan.
Stir in the flour and cook gently until it’s a golden brown and getting thick.
Using a whisk, stir in the clam juice and the cream. Keep whisking until it while you add the oregano. Whisk until it starts to thicken a little.
Now stir in the shallot mixture and cook on low until the sauce has thickened. Again, it is supposed to be a loose sauce. Set it aside.
The scallops. Place a heavy skillet on the stove and heat it on high. When the skillet is hot, carefully add the remaining olive oil.
When it is hot – like 350 to 400 degrees hot – gently lay the scallops into the oil. Sear them for about 1 to 2 minutes, then turn them and sear the other side. They need to have a beautiful, brown crust.
Now to assemble.
Take the gratin dishes out of the oven and turn the oven to broil.
Place 5 scallops in each dish.
Top them with 1/2 of the sauce, then 1/2 of the topping.
Broil them for 2 to 3 minutes, or until the top is bubbling and brown.
A delicious dish of scallops topped with a beautiful cream sauce and a cheesy bread crumb mixture. It is then broiled to perfection.
Course:
Appetizer, Main Course, main dish
Cuisine:
Christmas, France, French, seafood, shellfish
Keyword:
bread crumbs, Christmas, France, French cooking, garlic, gruyere, scallops, shallot, wine
Servings: 2servings
Author: HelenFern
Ingredients
10largesea scallops
5Tablespoonsolive oil
2slicescrusty bread (slightly stale works best)
1/8cupminced fresh flat leaf parsley
1cupgrated gruyère
1/2cupunsalted butter (European is the best for this)
1mediumshallot, minced
2/3cupthinly sliced mushrooms(I used crimini)
2clovesgarlic, minced
1cupdry white wine(like chardonnay)
1/4cupflour
1/2cupbottled clam juice
1/2cupheavy cream
1/2teaspoondried oregano, crumbled
salt and pepper to taste
Instructions
Lay the scallops on paper towels or coffee filters and let them sit about 15 minutes. Flip them over and place them on new, dry towels. Let them sit another 15 minutes.
Place the gratin dishes on a cookie sheet and place them in the oven. Preheat the oven to 400 degrees.
Bread crumb topping
Make the topping first. Place the bread, parsley, grated gruyère and 2 tablespoons of olive oil in a food processor. Process until everything is crumbly and incorporated together. Set aside.
The Sauce
Next, make the sauce. Keep in mind the sauce will seem a little watery, but it's going to soak up some of the topping and will get thick and delicious in the end.
Melt 1/4 cup of the butter in a medium saucepan.
Stir in the shallot, mushrooms and garlic. Gently cook until the mushrooms are soft and the shallot is translucent.
Next, stir in the wine and continue to stir until everything starts to thicken.
Remove from the pan and set it aside.
Now melt the remaining butter in the pan. Stir in the flour and cook gently until it's a golden brown and getting thick.
Using a whisk, stir in the clam juice and the cream. Keep whisking until it while you add the oregano. Whisk until it starts to thicken a little.
Now stir in the shallot mixture and cook on low until the sauce has thickened. Again, it is supposed to be a loose sauce. Set it aside.
Searing the Scallops
The scallops. Place a heavy skillet on the stove and heat it on high. When the skillet is hot, carefully add the remaining olive oil.
When it is hot - like 350 to 400 degrees hot - gently lay the scallops into the oil. Sear them for about 1 to 2 minutes, then turn them and sear the other side. They need to have a beautiful, brown crust.
Putting it all together -
Take the gratin dishes out of the oven and turn the oven to broil.
Place 5 scallops in each dish.
Top them with 1/2 of the sauce, then 1/2 of the topping.
Broil them for 2 to 3 minutes, or until the top is bubbling and brown.
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I love my lavender. I have several varieties growing, primarily the culinary English lavenders. It’s great in sweet dishes and beverages, but it also makes a delicious savory dish.
The broth in this dish is made with the delicate flavors of shallots, a touch of garlic and some lavender, both flowers and leaves. It’s a simple dish that can be an appetizer or your main course – depending on your appetite! This recipe is for 2 dozen clams[10].
Making Clams in Lavender Broth –
First wash the clams gently to rinse any sand or debris off of the shells. Any that do not close should be discarded. Usually a light tap on the top of the shell closes them up. Set them in a dish in the refrigerator.
Cut the bacon into chunks and cook in a heavy, deep skillet until crisp. Remove from the pan to paper towels.
Pour off the excess bacon fat but do not wash the pan.
Add the olive oil to the pan and gently heat.
Next, add the garlic and shallots
and gently sauté until they become translucent, but not brown. Stir in the pepper flakes, salt and pepper.
Pour in the water, sherry vinegar and lavender sprigs to the pan, then bring to a boil. Reduce the heat and gently simmer it all for about 3-5 minutes. Add more salt and pepper if needed.
Place the clams into the hot water and cover, leaving it simmer on low. The water should not be boiling, but still steaming.
Let the clams steam in the lavender broth, covered, for about 5 to 10 minutes. They will be wide open and the meat loosened from the shell. If they do not open, discard them.
Serve the clams
with the broth in a large bowl with a chunk of crusty bread.
Garnish with the crispy bacon pieces and a sprig of lavender.
First wash the clams gently to rinse any sand or debris off of the shells. Any that do not close should be discarded. Usually a light tap on the top of the shell closes them up. Set them in a dish in the refrigerator.
Cut the bacon into chunks and cook in a heavy, deep skillet until crisp. Remove from the pan to paper towels.
Pour off the excess bacon fat but do not wash the pan.
Add the olive oil to the pan and gently heat.
Next, add the garlic and shallots and gently sauté until they become translucent, but not brown. Stir in the pepper flakes, salt and pepper.
Pour in the water, sherry vinegar and lavender sprigs to the pan, then bring to a boil. Reduce the heat and gently simmer it all for about 3-5 minutes. Add more salt and pepper if needed.
Place the clams into the hot water and cover, leaving it simmer on low. The water should not be boiling, but still steaming.
Let the clams steam in the lavender broth, covered, for about 5 to 10 minutes. They will be wide open and the meat loosened from the shell. If they do not open, discard them.
Serve the clams with the broth in a large bowl with a chunk of crusty bread. Garnish with the crispy bacon pieces.
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It’s National Nachos day! And Saturday the 14th is National Spicy Guacamole day. What great days to combine!
Rumor has it that after a long day of shopping, a group of U.S. army wives stationed in Mexico, stopped into a restaurant after the kitchen had closed. They asked is they could please have a snack, so Nacho, the head waiter, went into the kitchen and heated up some tostada fried into triangles with cheese and slices of jalapeño and served it with sauce. The women loved it and often ordered the “Nacho special”.
And what goes better to dip them in? Why guacamole[15], of course!
Here is a great recipe that creates a dish of nachos for each person! Everyone can choose their own topping if they want – like I love jalapeños, my husband does not.
And to dip them in – that flavorful avocado dip, guacamole – spicy guacamole!
Here’s how you do it!
Start by lightly oiling the pans and pre-heating the oven to 350° – Prepare all the toppings.
Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.
While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.
Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.
Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!
Set a loose layer of chips on the bottom.
Add a layer of each topping.
Add a few chips on top of that and layer more toppings.
Go as high as you like! I did two layers, but I think I could have eaten three!
Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn’t go onto the oven.
While the nachos are baking, make the guacamole.
Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.
Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don’t have a mortar and pestle, the back of a spoon in a deep bowl will work.
Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.
6cupstortilla chips (about - depends on how much you eat and how big your pan is!
1poundground beef
1teaspoonchipotle adobo sauce
1teaspoongarlic salt
2clovesgarlic, crushed
1teaspoonlemon pepper
1teaspoonsmoked paprika
1teaspoonchili powder
1/4teaspooncumin
Spicy Guacamole
1mediumserrano pepperroasted
1largejalapeño roasted
1/4cupchopped cilantro
1largelime, juiced
1Tablespoonminced, white onion
2mediumavocados
Toppings
shredded cheese
black beans or pinto beans
black olives
sliced, pickled jalapeño
chopped onion
parsley or cilantro
Instructions
Start by lightly oiling the pans and pre-heating the oven to 350° - Prepare all the toppings.
Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.
While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.
Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.
Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!
Set a loose layer of chips on the bottom.
Add a layer of each topping.
Add a few chips on top of that and layer more toppings.
Go as high as you like! I did two layers, but I think I could have eaten three!
Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn't go onto the oven.
While the nachos are baking, make the guacamole.
Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.
Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don't have a mortar and pestle, the back of a spoon in a deep bowl will work.
Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.
Portion the guacamole into individual bowls and serve with hot nachos! We at them for dinner.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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I had a similar papaya years ago in Laguna Beach. It took me awhile to figure out what all was in it, but I managed to create my own version of a delicious summer lunch.
Remove the tails from all but four of the large shrimp. Set those four aside.
Cut the cleaned shrimp into bite sized pieces and mix them with the salad shrimp.
Mix the the curry ingredients in a large bowl and toss the shrimp in it.
Peel the papaya then cut it in half and carefully remove the seeds.
On two plates, lay out the lettuce leaves.
Mix the oil, honey and vinegar and splash the mixture onto the lettuce leaves.
Top with half of the papaya and fill with the shrimp and sprinkle on the hot paprika.
Top each with two of the tail on whole shrimp.
Serve ice cold!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!