Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Cranberry Cocktail Meatballs

By Leave a Comment

Cranberry Cocktail Meatballs

Print Recipe

Cranberry Cocktail Meatballs

Serve these wonderful meatballs with toothpicks and watch them disappear!
Course: Appetizers
Cuisine: American

Ingredients

  • 2 lbs. ground beef
  • 1 c. cornflake crumbs
  • 1/4 c. Fresh Parsley chopped
  • 2 eggs
  • 1/3 c. ketchup
  • 1/4 c. onions minced
  • 2 T. soy sauce
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 3 T. olive oil
  • 1 (16 oz.) can jellied cranberry sauce
  • 1 (12 oz.) bottle chili sauce
  • 1 T. brown sugar packed
  • 2 tsp. lemon juice
  • 1/2 c. fresh cranberries

Instructions

  • Preheat oven to 325 degrees. In a large bowl, combine the ground beef, cornflake crumbs, parsley, eggs, ketchup, onions, soy sauce, garlic powder, and pepper. Mix well and form into small balls, about 3/4-inch diameter.
  • Add the olive oil to an oven-proof skillet over medium-high heat. Working in batches, brown the meatballs on all sides and set aside. Drain the excess grease.
  • In the same pan, combine the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add cranberries. Cook the sauce over medium heat, stirring occasionally, until well incorporated. Add the meatballs back into the pan with the sauce.
  • Place in the oven and bake for 30-35 minutes. Remove from oven and serve with tooth picks.

Crab Stuffed Jumbo Shells

By Leave a Comment

Crab Stuffed Jumbo Shells

Print Recipe

Crab Stuffed Jumbo Shells

Jumbo pasta shells filled with Dungeness crab salad. A wonderful hors d'oeuvre for any occasion!!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 16 jumbo shell pasta (about 1/2 lb. dry pasta)
  • 1 T. vegetable oil
  • 1 c. finely chopped broccoli florets
  • 1 clove garlic minced
  • 1/4 c. plain yogurt
  • 1/4 c. mayonnaise
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. salt
  • 1/4 c. shredded carrot
  • 1/4 c. finely chopped seeded cucumber
  • 12 oz. fresh Dungeness crab meat or two 6 oz. cans drained & flaked

Instructions

  • Cook pasta to desired doneness as directed on package. Drain, rinse with cold water. Place shells upside down on paper towels to drain thoroughly, cool slightly.
  • Meanwhile, heat oil in small skillet over medium heat. Add broccoli and garlic, cook and stir until broccoli is crisp-tender. Remove from heat.
  • In medium bowl, combine yogurt, mayonnaise, dill and salt, blend well. Add carrot, cucumber, crab meat and cooled broccoli mixture, mix well.
  • Spoon 2 tablespoons mixture into each shell. Place in 13x9-inch baking dish. Cover, refrigerate until cold. Serve on a platter of leafy lettuce.

Crab Filled Cheese Puffs

By Leave a Comment

Print Recipe

Crab Filled Cheese Puffs

My dad Randy Hutchins was a commercial fisherman in Alaska for many years. His friend Betty would make these delicious crab-filled puffs for the fisherman in exchange for free King crab. I was lucky enough to get a handwritten recipe from her. What a delicious treat!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Appetizers
Cuisine: American
Servings: 28 appetizers

Ingredients

CHEESE PUFFS:

  • 1 1/4 c. water
  • 1/2 tsp. salt
  • 1/4 c. butter
  • 1 c. all-purpose flour
  • 4 lg. eggs
  • 1 c. shredded Swiss cheese

CRAB FILLING:

  • 1 c. cooked crab meat preferably King crab or Dungeness
  • 1/3 c. finely diced celery
  • 1/3 c. finely diced onion
  • 1/2 tsp. salt
  • 1 tsp. mustard
  • 1 c. shredded cheddar cheese
  • 1/3 c. mayonnaise

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
  • CHEESE PUFFS: In a large pot, bring water, salt and butter to a boil; add flour, stirring quickly with a heavy wooden spoon to form a ball. Take off the heat and add eggs one at a time, beating each one separately by hand. Stir in Swiss cheese, beat by hand until combined.
  • Drop cheese puff mixture by the teaspoonful onto the prepared baking sheet. Bake for 25-30 minutes. Cool 2-3 minutes. Using a serrated knife, gently slice each puff in half, leaving a hinge, being careful not to cut all the way through.
  • CRAB FILLING: In a large bowl, gently stir crab filling ingredients together until combined. Fill each cheese puff with crab filling. Serve hot or cold.
  • To serve hot: Heat in a 375 degree oven for 15 minutes to melt the cheese. Makes 28-30 appetizers

Cowboy Caviar

By Leave a Comment

Print Recipe

Cowboy Caviar

This dip is so GOOD, it's addictive!!
Course: Appetizers
Cuisine: American
Servings: 10
Author: Connie Davis-Travis

Ingredients

DRESSING:

  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 3/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1 tsp. cumin
  • 2 cloves garlic minced

VEGGIES:

  • 2/3 c. chopped cilantro
  • 2/3 c. chopped green onions
  • 1 1/2 c. chopped tomatoes
  • 1 (15 oz.) can black eyed peas drained
  • 1 (15 oz.) can Green Giant Shoepeg corn drained
  • 2 avocados peeled & cubed

Instructions

  • DRESSING: In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, cumin, and minced garlic until well combined.
  • VEGGIES: In a large bowl, combine cilantro, onions, tomatoes, black-eyed peas, and shoepeg corn. Add dressing, toss to coat. Chill until ready to serve.
  • When ready to serve, add cubed avocado, toss to combine Serve with warm tortilla chips or Fritos Scoops.

Coconut Shrimp with Orange Dipping Sauce

By Leave a Comment

Print Recipe

Coconut Shrimp with Orange Dipping Sauce

Coconut crusted shrimp served with a sweet and spicy orange dipping sauce, Enjoy!
Servings: 24

Ingredients

  • 24 lg. shrimp peeled, deveined, with tails left on
  • Salt and pepper
  • 1/2 c. cornstarch
  • 3 lg. egg whites beaten until slightly foamy
  • 2 c. flaked coconut
  • Canola oil for frying
  • 1/2 c. orange marmalade
  • red pepper flakes to taste

Instructions

  • Peel and devein the shrimp leaving the tails on (this can be done by your fish monger). Season shrimp with salt and pepper. 
  • Set up a dredging station: Add cornstarch to a medium bowl and set aside.
  • In a medium bowl, beat egg whites until foamy and set aside.
  • Place coconut in a shallow pie plate and set aside.
  • Toss shrimp in cornstarch to coat, then dip each one in egg whites and dredge in coconut, pressing the coconut onto the shrimp. 
  • In a Dutch oven or cast-iron skillet, preheat a couple inches of oil to 350 degrees. Fry shrimp in batches, making sure not to over crowd the pan until golden brown, about 2 to 3 minutes. Use tongs to flip them halfway through cooking.
  • In a small bowl, microwave orange marmalade with 1 tablespoon water for about 30 seconds and stir. Sprinkle with pepper flakes and serve with the coconut shrimp.

Chicken Satay with Peanut Dipping Sauce

By Leave a Comment

Print Recipe

Chicken Satay with Peanut Dipping Sauce

Marinated grilled chicken strips served with spicy peanut dipping sauce!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Appetizers
Cuisine: Thai
Author: Deena McCallum

Ingredients

  • MARINADE
  • 1 lb. boneless, skinless chicken breast
  • 1/2 c. coconut milk
  • 1 T. fish sauce
  • 2 tsp. red curry paste
  • 1 tsp. brown sugar
  • 1 T. chopped cilantro
  • 1/2 tsp. ground turmeric
  • Salt and freshly ground black pepper
  • Bamboo skewers soaked in cold water
  • PEANUT DIPPING SAUCE :
  • 1 c. coconut milk
  • 1 T. red curry paste
  • 3/4 c. chunky peanut butter
  • 1/2 c. chicken stock
  • 1/4 c. brown sugar
  • 2 T. fresh lime juice
  • 1/2 tsp. salt

Instructions

  • MARINADE: In a bowl combine all the marinade ingredients except the chicken. Slice the chicken into long, 1 inch strips and pound to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce
  • PEANUT DIPPING SAUCE: Put coconut milk in a small saucepan and bring to a boil. Whisk in curry paste until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

Cheesy Roasted Garlic Crostini

By Leave a Comment

Baked Garlic

Print Recipe

Cheesy Roasted Garlic Crostini

Spread roasted garlic over toasted crostini and top with our four cheese spread. A little slice of heaven!!
Course: Appetizers
Cuisine: Italian
Servings: 8
Author: Leanne Turcotte-Smith

Ingredients

  • 3 whole bulbs garlic (not elephant garlic)
  • 1-2 T. extra virgin olive oil
  • 1 dash salt and pepper

FOUR CHEESE SPREAD:

  • 2 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. Mozzarella cheese shredded
  • 1/2 c. Parmesan cheese shredded
  • 1/2 c. Cheddar cheese shredded
  • 1/2 tsp. seasoning salt
  • 2 baguette loaves sliced

Instructions

  • ROASTED GARLIC: Preheat oven to 350 degrees. Soak clay garlic baker in cold water for 15 minutes. Cut top ½ inch off the bulbs of garlic exposing the garlic tops. Remove some of the loose papery skins (but not all) leaving the bulb intact. Place garlic bulbs in a clay garlic baker or on a foil-lined baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Cover with clay lid or with foil if using a baking sheet. Bake for 1 hour or until garlic is soft and golden brown. Cover to keep warm.
  • FOUR CHEESE SPREAD: In a medium bowl mix cream cheese, mozzarella, Parmesan, cheddar, and seasoning salt with a fork until blended. Spread in a pie plate or a square 8x8 glass baking dish. Bake at 350 degrees until bubbly and light brown on top. Cover to keep warm.
  • CROSTINI: Turn oven heat up to broil. Slice baguette into ½ slices. Place on baking sheet and broil until lightly brown, turn baguette slices over and brown the other side approximately 2-4 minutes each side, watch closely.
  • To Serve - Spread roasted garlic like butter over toasted crostini and top with our four cheese spread.

Cheddar Ale Fondue

By Leave a Comment

Print Recipe

Cheddar Ale Fondue

A wonderful combination of cheddar, gruyere, and ale, served with a variety of dippers.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 1 clove garlic halved
  • 1 (12 oz.) beer start with 8 oz., add more as needed
  • 8 oz. sharp cheddar cheese grated
  • 8 oz. gruyere cheese grated
  • 2 T. cornstarch
  • 1/2 tsp. dry mustard
  • 1 tsp. horseradish minced
  • Assorted dippers

Instructions

  • Rub the inside of a pot with halved garlic. Discard garlic. Add 8 ounces of beer to the pot, bring to a simmer over medium heat.
  • Meanwhile, toss grated cheeses with cornstarch and dry mustard. When beer is bubbly, add cheese mixture, one handful at a time, stirring constantly in a zig-zag pattern, blend completely between additions. Stir in horseradish. Cook just until the cheese is melted and creamy. Do not let boil. If too thick, slowly add more beer to reach desired consistency.
  • Transfer the cheese mixture to a fondue serving pot, set over a low flame to keep warm.
  • Serve with a variety of dippers, such as cubed crusty French bread, whole grain or rye breads, cubed ham, broccoli and cauliflower florets, carrots, cherry tomatoes, chopped bell peppers, or peeled and chopped apples and pears. Spear your choice of dippers with a fondue fork, dip into cheese, and devour!!

Char Siu (BBQ Pork)

By Leave a Comment

Print Recipe

Char Siu (BBQ Pork)

Sweet barbequed pork thinly sliced and dipped in spicy mustard and sesame seeds OR diced and cooked with rice, noodle dishes, or stir-fries.
Cook Time1 hour
Total Time1 hour
Course: Appetizers
Cuisine: Chinese
Author: Deena McCallum

Ingredients

  • 2 Pork tenderloins
  • MARINADE:
  • 1/2 c. soy sauce
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 tsp. red food coloring
  • 1 1/2 tsp. salt
  • 1 tsp. MSG
  • 1 tsp. Chinese Five Spice
  • Hot mustard for dipping
  • Sesame seeds for dipping

Instructions

  • MARINADE: In a shallow dish combine soy sauce, granulated sugar, brown sugar, food coloring, salt, MSG, and Chinese Five Spice.
  • Marinade pork tenderloins for at least one hour, preferably overnight, turning occaisionally.
  • Preheat oven to 325 degrees. Place marinated tenderloins on a cookie sheet lined with foil (for easier clean up) and bake uncovered for 1 hour.
  • Remove from oven and cover with foil, let rest for 5-10 minutes before slicing. Slice and serve with hot mustard and sesame seeds for dipping.

Caramelized Onion Dip

By Leave a Comment

Caramelized Onion Dip

Print Recipe

Caramelized Onion Dip

Made with Sweet Northwest Walla Walla Onions!!
Prep Time40 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: American
Servings: 2 1/2 cups

Ingredients

  • 1 T. olive oil
  • 1 lg. Walla Walla onion very thinly sliced
  • 1/4 c. water
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. freshly ground black pepper
  • 1 scallion, green part only thinly sliced

Instructions

  • Heat olive oil in a medium skillet over medium-high heat. Add the onions and sauté 5 to 7 minutes, until beginning to brown. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
  • In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder, and pepper. Using an electric mixer beat until smooth. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.

Caprese Kebabs

By Leave a Comment

Caprese Kebabs

Print Recipe

Caprese Kebabs

Salad on a stick!!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: Italian
Servings: 15

Ingredients

  • 2 pints cherry tomatoes
  • 2 (8 oz.) cont. fresh Ciliegine (small mozzarella cheese balls)
  • 2 bunches fresh basil leaves
  • Extra virgin olive oil
  • Salt and freshly cracked pepper
  • Dried Italian seasoning
  • 30 (6-inch) wooden skewers

Instructions

  • Skewer two cherry tomatoes, one mozzarella ball and fresh basil leaves in an alternating pattern.
  • Repeat until the tomatoes and mozzarella are gone.
  • Drizzle with olive oil or balsamic vinegar. Sprinkle with salt, pepper and your favorite herbs.

Buffalo Hot Wings

By Leave a Comment

Print Recipe

Buffalo Hot Wings

Smoking hot wings with celery sticks and homemade bleu cheese dipping sauce…Oh Yeah!!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 20 chicken wings
  • 1 c. all-purpose flour
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • vegetable oil for frying
  • 1/2 c. Franks Red Hot Sauce
  • 1/2 c. butter
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic powder
  • Bleu cheese dressing for serving
  • Celery Sticks for serving

Instructions

  • In a small bowl, combine the flour, paprika, cayenne pepper, and salt. Place the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings into the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
  • In a deep fryer, heat the oil to 375 degrees. You want enough oil to cover the wings entirely, about 1 ½ to 2 inches deep at least.
  • Meanwhile, in a small saucepan over low heat, combine the hot sauce, butter, pepper, and garlic powder. Heat until the butter is melted and the ingredients are well blended, stirring occasionally.
  • Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain, but don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and toss, coating all the wings evenly.
  • Serve immediately with Bleu cheese dressing and celery sticks. Enjoy!

Notes

Homemade recipe for: Bleu Cheese Dressing

Buffalo Chicken Nachos

By Leave a Comment

Print Recipe

Buffalo Chicken Nachos

These nachos are guaranteed to score BIG with your family and friends! Cheesy chips covered with spicy buffalo chicken, chopped celery and blue cheese crumbles, then drizzled with Lighthouse Bleu Cheese Dressing.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

  • 3/4 c. Franks Red Hot Wing Buffalo Sauce
  • 2 c. shredded rotisserie or cooked chicken
  • 4-5 c. tortilla chips (several big handfuls)
  • 2 c. shredded cheddar cheese
  • 1 c. finely chopped celery
  • 4 oz. blue cheese crumbles
  • Lighthouse Blue Cheese Salad Dressing

Instructions

  • Bring wing sauce to a simmer over medium heat. Add cooked shredded chicken; heat through.
  • Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish. Top with shredded cheddar cheese. Bake in the oven until cheese is melted, about 5-7 minutes.
  • Remove cheesy chips from the oven and carefully spoon the chicken evenly over the chips. Sprinkle with chopped celery and blue cheese crumbles. Drizzle with blue cheese dressing and serve immediately.
  • Be sure to bring the wing sauce bottle to the table for those that like'em even hotter!!

Bruschetta

By Leave a Comment

Print Recipe

Bruschetta

This classic Italian appetizer is made with a crunchy baguette topped with a heavenly medley of diced plum tomatoes, fresh basil, red onion, black olives, and balsamic vinegar. Makes a delicious topping for grilled salmon too!
Prep Time20 minutes
Cook Time4 minutes
Total Time24 minutes
Course: Appetizers
Cuisine: Italian
Author: Darlene Hillis-Whitney

Ingredients

  • 4-5 plum tomatoes seeded and diced
  • 1/4 c. fresh basil minced
  • 1/4 c. red onion minced
  • 1/4 c. green onion minced
  • 1 clove garlic minced, plus 1 clove for rubbing on toast
  • 1 sm. can black olives drained and chopped
  • 1 tsp. granulated sugar
  • 2 T. olive oil plus more for brushing on toast
  • 3 T. balsamic vinegar
  • salt and pepper to taste
  • 1 baguette (a long thin loaf of French bread)

Instructions

  • In a large bowl, combine all ingredients, except for the baguette.
  • Preheat oven to broil. Place a rack approximately 6 inches from the broiler.
  • Slice a narrow loaf of French-style bread, on the bias, into 3/4-inch slices. Place bread slices on a baking sheet and broil until golden brown on both sides (approximately 2 minutes for the first side and 1 to 1-1/2 minutes for the second side).
  • Remove to a platter and rub each slice of bread with a head of garlic cut crosswise, then brush with extra virgin olive oil. Top with tomato topping.
  • Serve immediately to prevent the bread from getting too soggy.

Notes

Recipe link for Bruschetta Salmon

BLT Dip

By Leave a Comment

Print Recipe

BLT Dip

Creamy ranch dip topped with lettuce, tomatoes, crispy bacon, and green onions. Serve with your favorite chips, crackers, or crostini.
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 8 slices bacon cooked crisp and chopped
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 2 T. ranch seasoning
  • 1 1/2 c. finely chopped iceberg or romaine lettuce
  • 3 roma tomatoes seeded and diced
  • 3 green onions thinly sliced
  • chips, crackers, or crostini for dipping

Instructions

  • Fry bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel-lined plate to drain off excess grease and cool. Chop into small pieces.
  • In a medium bowl, using an electric hand mixer beat cream cheese until smooth. Add mayonnaise, sour cream, and ranch seasoning beat until combined. Spread the mixture into the bottom of an 8 or 9-inch pie dish. Chill until ready to serve.
  • Just before serving, top dip with chopped lettuce, diced tomatoes, crispy bacon, and sliced green onions.
  • Serve with chips, crackers, or crostini, Enjoy!

Beer-Battered String Beans

By Leave a Comment

Print Recipe

Beer-Battered String Beans

Deliciously light and crunchy beans paired with our spicy dipping sauce!
Course: Appetizers
Cuisine: American

Ingredients

REMOULADE DIPPPING SAUCE:

  • 1 c. mayonnaise
  • 2 T. Creole or whole-grain mustard
  • 2 T. ketchup
  • 1/2 c. finely chopped green onions
  • 2 T. finely chopped fresh flat-leaf parsley
  • 2 T. finely chopped celery
  • 2 cloves garlic minced
  • 1 tsp. prepared horseradish sauce
  • 1 tsp. paprika
  • 1 tsp. hot sauce

BEER-BATTERED STRING BEANS:

  • 1 lb. fresh green beans
  • 1 c. beer (not dark)
  • 1 tsp. salt
  • 1 lime juiced
  • 1 c. all-purpose flour
  • 4 c. vegetable oil for frying
  • 2 limes cut into wedges for serving

Instructions

  • REMOULADE DIPPING SAUCE: In a medium bowl, whisk together all ingredients. Cover and chill for 1 hour.
  • BEER-BATTERED STRING BEANS: Snip off and discard the stalk ends of the green beans; set aside.
  • Heat the vegetable oil to 375 degrees in a deep skillet.
  • In a large bowl, whisk the beer, salt, and lime juice into the flour until smooth. (The mixture will foam slightly.) Dredge the beans in the batter to coat.
  • Working in batches, gently place 10 battered beans into the hot oil and let cook for about 1 minute. Using a slotted spoon, transfer the fried beans to a paper towel-lined plate to drain and cool. Repeat the process until the remaining beans are cooked.
  • Serve beans with Rémoulade Dipping Sauce and lime wedges.

Beer Steamed Clams

By Leave a Comment

Beer Steamed Clams

Print Recipe

Beer Steamed Clams

Grab a crusty loaf of French bread and you have a terrific starter or a simple yet elegant dinner.
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. live manila or littlenecks clams scrubbed clean
  • 1 1/2 bottles dark beer (about 18 ounces)
  • 2 bay leaves
  • 1 lemon juiced
  • 1 loaf crusty French bread
  • 1/2 c. unsalted butter
  • 4 cloves garlic crushed
  • 2 T. fresh chop parsley plus more for serving
  • salt to taste
  • 1/2 c. cooked & crumbled bacon for garnish

Instructions

  • Place the clams in the bottom of a clam steamer or a deep boiling pot. Add the beer to completely cover the clams, add the bay leaves and the lemon juice. Cover the pot and bring the beer to a boil. Steam until the top clams open (about 3 to 5 minutes).
  • While the clams are steaming, melt the butter over low heat. Add the garlic and sauté for 1 minute add the parsley and salt to taste.
  • Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the butter sauce. Garnish with more parsley and bacon. Serve with crusty bread.

BBQ’d Oysters

By Leave a Comment

BBQ Oysters

Print Recipe

BBQ'd Oysters

Recipe by Bill & Sharon Schwalm - The heat from your grill steams the oysters and pops the shells open, while poaching the oyster inside. Drizzle with our garlic butter sauce. Great appetizer for any outdoor gathering!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 3/4 c. butter
  • 10 cloves garlic finely chopped
  • 1 lemon juiced
  • 3-4 oz. Worcestershire sauce
  • 10 drops Tabasco sauce
  • 36 fresh oysters in the shell

Instructions

  • In a sauce pan simmer butter, garlic, lemon juice, Worcestershire sauce and Tabasco sauce for 15 minutes.
  • Preheat barbecue grill to medium-high. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible. Place oysters (cupped-side down) on hot grill about 4 inches from heat. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open to indicate doneness.
  • Using a mitt or towel to protect your hand, remove the oysters from the grill when the first one opens, taking care not to spill their juices. Some shells will not be opened, so some prying will be necessary. Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver.
  • Sever the muscle that connects the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Spoon oyster sauce over each opened oyster. Serve immediately. Serves 8-9