Oysters are perfect for a special occasion.  I personally love them raw, but not everyone is down with that.  But that doesn’t mean you can’t serve them at your fete!  These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream.  Dramatically served on a long wooden plank over a bed of salt, and you’ve got a jaw dropping presentation that won’t last long once your guests get their hands on them! Check out the episode below and follow along with the recipe! 

BAKED OYSTERS RECIPE:

• 12 Freshly Shucked Oysters, in the shell 
• 1 TBSP Butter
• 1 TBSP Extra Virgin Olive Oil
• 1 Cup Minced Shallot (about 1 large shallot)
• 8 oz. Crimini Mushrooms, chopped 
• 2 cloves minced Garlic 
• 1/3 C White Wine (pinot grigio preferred)
• 2 TBSP chopped chives, for garnish
• S&P to taste
• 1 LB coarse sea salt, for display and stability when baking. 

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt. 

In a medium pan, melt butter and heat oil over medium heat.  When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic.  Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine.  Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives. 

Bake for 12-14 minutes, until bubbly and delicious.  Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation. 

Don’t complain if they’re gone in less than a minute! 

Happy Holidays from Hungry in Brooklyn!

I’m usually a vinaigrette kind of girl, but boy do I hate to waste ingredients. So whenever I have buttermilk around from baking or pancakes, I make a jar of Buttermilk Ranch Dressing to use up the rest of the carton.  And guess what? It’s almost as easy as opening up a bottle of the store-bought stuff that usually contains MSG and loads of preservatives.  Watch the video and learn how to make my version of this decadent dressing (recipe below).  And here’s a tip: marinate organic chicken breasts in the dressing for at least four hours, then grill.  You won’t be disappointed!

BUTTERMILK RANCH DRESSING RECIPE: 

• 1 C. Organic Buttermilk 
• 1/2 C. Sour Cream 
• 1 tsp. white wine vinegar
• 1 tsp dijon mustard 
• pinch of salt
• black pepper
• 1/2 tsp. granulated garlic 
• 1 TBSP minced shallot 
• 2 TBSP fresh chives, chopped 
• 1 tsp. fresh dill, chopped

Whisk together the buttermilk, sour cream, vinegar, and mustard until combined.  Add the remaining ingredients,  and whisk again.  Adjust the salt and pepper to your taste. Serve over an iceberg wedge, bibb lettuce, garden tomatoes, or as a marinade for chicken or pork!