Oysters Casino
If you are an oyster lover then this recipe is for you to enjoy.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.
24 oysters on the half shell
12 slices of bacon
Shrimp Cheesecake
Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can’t believe how good it really is…
1 pounds cream cheese (get a good solid cream cheese)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York State sharp Cheese
pepper as you like it
Lining For Pan:
10 ounces dried unflavored bread crumbs
6 ounces melted butter
Tomato Sauce:
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)
Cook, clean, and chop your shrimp.
Saute peppers, garlic, onions in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside.
Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one.
On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper.
Prepair your 10inch x 2inch spring form pan:
In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well.
Using melted butter with a pastry brush butter the sides of your spring form pan.
pres the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.
Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but not much ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from the pan.
Prepair your tomato sauce while your cheesecake is cooling:
Saute your onions, garlic and Italian seasoning and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce.
Serve hot over room temperature cheesecake.
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to pastrie@verizon.net
Tags: cheesecale, dessert, desserts, recipe, recipes, seafood, seafood recipes, shrimp, shrimp cheesecakeSeafood Recipes for Clambake, Lobster Pie and How to Cook Mussels
Before we start talking seafood, you should understand one thing. This writer is a dyed-in-the-wool New Englander with an Italian heritage and two chefs in the family. We don’t just eat seafood - we live with it, argue about it, tell seafood stories and arrange our summer outings to take us to the best seafood restaurants around. The perfect plate of Maine steamers isn’t a meal to us - it’s an epiphany. We believe that clam chowder is white, serving lobsters without butter is sacrilege, and there’s only one use for the bathtub on a summer Saturday morning - to hold the lobsters and clams for the clambake later that afternoon.
Our love affair with seafood has led to the creation of wonderful recipes. Whether you’re a seafood traditionalist or crave a bit of seafood excitement in your life, you’ll find something that you like among my favorite summer seafood recipes.
Grumpy John’s Seafood Grill
Grumpy John was christened such by the grandkids almost as soon as they could talk. The one thing on which you could count on a Summer Sunday was that Grumpy John would be manning the grill - which meant the food would be sizzled perfection. He developed this version of a classic seafood beach bake when they stopped letting us dig clambakes down at Green Harbor Beach.
2-3 lbs of wet seaweed
4 - 6 1