Chef Doug Ramler Crispy Oysters with Avocado & Pickled Banana Peppers

Chef Douglas Ramler and his wife Jennifer are owners of the Cape Sea Grille in Harwich.  Chef Ramler has built the foundation of the Cape Sea Grille on local seafood, the finest meats, and the freshest seasonal ingredients. Chef  Ramler consistently turns out exquisite, creative American cuisine.  Share Doug’s passion for showcasing fresh, local seafood with his recipe for Crispy Oysters with avocados and pickled banana peppers.

Crispy Oysters with Avocado & Pickled Banana Peppers
Serves  4

Ingredients
For the oysters:
Coating:
3/4 C. cornmeal
1/4 C. all-purpose flour
1/2 tsp ground dried rosemary
Pinch of cayenne pepper
Salt and pepper

20 local oysters, shucked
Buttermilk
Canola oil for frying
1 lemon
Chopped flat-leaf parsley
Salt and pepper

For the dressing:
2 ripe Hass avocado, skinned, pitted & pureed
1/2 C. nonfat, plain yogurt, drained through cheesecloth
2 Tbsp. fresh lime juice
Dash of Tabasco sauce, to taste
Salt and pepper to taste

For garnish:
1 ripe avocado, peeled and sliced just before serving
Jarred banana peppers, sliced into rings
Lemon vinaigrette
1 large cooked shrimp, optional

Directions
Mix together coating ingredients and set aside.  Mix together dressing ingredients and set aside, refrigerated. Soak the shucked oysters in buttermilk.

Just before serving, heat enough oil to submerge oysters to 350 degrees in deep pan that can hold all oysters (or fry in batches).  When oil is hot, dredge oysters in coating and shake to remove excess.  Fry the oysters just until they float turning once.  Remove with slotted spoon and drain on paper towels.  Sprinkle with salt, pepper, squeeze of lemon, and chopped parsley.  Keep warm.

To serve:  Spoon 2 Tbsp. dressing on center of each plate and spread into a circle using back of spoon.  Mound five oysters on each serving plate atop dressing.  Garnish with three slices of avocado and the banana pepper rings.  Drizzle the avocados with EVOO and fresh lemon juice.  Sprinkle each slice of avocado with a touch of salt and pepper.  Serve immediately.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

 

Oysters with Spinach and Pecorino Romano

The Oyster Flats open November 1 and the amateur shell fishers are delighted.  If you don’t have a shellfishing license, you can just stop by your local fish market and pick up a dozen of Cape Cod’s marvelous oysters.  Invite a few friends, pop a cork and try these fabulous baked oysters with spinach and Pecorino Romano cheese.

Oysters with Spinach and Pecorino Romano Cheese
(Serves 4 as an appetizer)

Ingredients:
12 fresh oysters
1/4 cup dry white wine, such as Pinot Grigio
1 package fresh spinach
1 clove garlic, chopped fine
1/2 cup heavy cream
1/2 cup freshly grated Pecorino Romano cheese
Salt and pepper to taste

Directions:
Preheat the oven to 450 degrees.  Shuck the oysters and place each one in the round half of the shell.  Place the oysters on a large baking sheet.

Over medium heat, in a large wide skillet, bring the wine to a boil.  Add the spinach and cook it until just wilted and most of the liquid evaporates.  Add the chopped garlic and heavy cream and cook until slightly thickened.  Remove from heat and season with salt and pepper to taste.

Place a tablespoon of the spinach mixture on top of each oyster and sprinkle with the cheese.  Bake until bubbling, about 10-12 minutes.  Serve immediately.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

 

 

 

 

Fried Oysters

Oysters were a staple food for the Wampanoag Tribe of Native Americans, on Cape Cod and the Islands.  One Hundred years ago, oyster harvests exceeded 10 million bushels a year.  These days they are not as plentiful – why?  mostly because we ate them.  Today, farming oysters is a big business.  It’s a business that’s great for the environment – oysters feed on algae and filter the water.  Long term, oysters have the potential to dramatically improve water quality.  Plus they are sooo good!

And, in case you didn’t know, oysters are also an aphrodisiac.  It’s said that Casanova (a famous 18th century lover) ate 50 oysters for breakfast every day.

So here is a recipe the that is guaranteed to bring out the lover in you (for oysters that is)!!!!

Fried Oysters
(Serves 4 – 6)

Ingredients:
24 –  36 shucked oysters (keeping them in their own juices)
1 sleeve of soda crackers
2 large eggs, slightly beaten
1/4 cup of beer
cooking oil
salt & pepper

Optional condiments include: tartar sauce, cocktail sauce, and ketchup.

Directions:
Crush soda crackers into pieces and spread out on a large platter.  In a separate bowl, beat eggs and add the beer.  Dip oysters, one at a time in their own oyster juice and then into the egg /beer batter; then roll oysters in soda cracker pieces.  Repeat, doing it a second time to be sure they are well coated.  Salt and pepper the oysters.  Using a large skillet add cooking oil to depth of 1 to 1 1/2 inches.  Heat cooking oil and deep fry oysters 4 to 6 at a time.  Drain on a paper towel lined tray.  Serve with condiments.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php


 

 

 

Captain Linnell Oysters

Chef Bill Conway of the Captain Linnell House began his career with a major in biology from Kutztown State University in Pennsylvania.  Bill loved the kitchen and went to work at a 700 seat restaurant in Philadelphia where he worked his way up the line to the position of Executive Chef.  When Bill and his lovely wife Shelly, whom he met in college, were ready to run a business, they returned to a favorite vacation spot in East Orleans.  There they fell in love with an old sea captain’s mansion that needed them as much as they needed it.

Captain Ebenezer Linnell was a wealthy sea captain who holds the record for the London to Hong Kong journey in a clipper ship.  The mansion he built for his wife is an exact replica of a French-designed neo-classic villa that Linnell fell in love with in Marseilles.  After spending millions renovating the 1840 structure, today the mansion is the gracious location of elegant nightly dining in addition to fifty to seventy weddings each year.  Chef Conway oversees the kitchen, turning out classic American cuisine, and Shelly oversees the front of the house and the lush gardens.  Much to his parents delight, their fourth child, son Will, will soon follow in his father’s footsteps and embark on a culinary career at the prestigious Culinary Institute of America.

 

Chef Conway shares his recipe for Linnell Oysters.

Enjoy!

Linnell Oysters

(Serves 4)

Ingredients:

32 Oysters, shucked, reserve all liquid
2 Tbsps. butter
1 Tbsps. shallots, chopped
1 Tsp. fresh ginger
1 leek, only the white part, julienne
1 carrot, julienne
1 small zucchini, julienne
2 Tbsps. Pernod
1 cup Champagne
1 cup heavy cream
Pinch of salt
4 puff pastry triangles (split and brush with egg and score with knife before baking)

Directions:
Preparation Time: 45 minutes

Pre-heat oven to 350 degrees
In a saute pan melt butter and add shallots, ginger, oysters and julienne vegetables. Saute for 2 minutes.
Flambe with Pernod. Add Champagne.
Remove oyster and vegetables from liquid. Do not overcook. Reduce champagne by half. Add heavy cream and reduce until it coats the back of a spoon. Add oysters and vegetables to warm.
Split puff pastry triangles in half and brush with beaten egg. Bake for 15 minutes or until brown.
Top pastry with oysters and vegetables. Serve warm.

Visit the Captain Linnell House:
https://www.capecodrestaurants.com/dining-guide/all/20_captain_linnell_house/

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

 

A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  The East Bay Lodge has been gone for almost 20 years.  It had an elegant dining room with a beautiful view of East Bay.   Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, Seafood Platter and more) served at the East Bay Lodge.  But the menu item offering that is still remembered today is the Oysters Moscow.  In our research of the East Bay Lodge we were able to find their recipe for Oysters Moscow.  Enjoy the nostalgia – and the oysters!!!

Oysters Moscow
Servings:  3 dozen oysters

INGREDIENTS
Creme Fraiche:  1 cup heavy cream and 1 Tbsp. buttermilk

3 dozen oysters
1/4 to 1/3 cup high-quality vodka
2 oz. caviar
Smoked sea salt
Chives (optional)

Directions
Crème Fraîche
(Today you can also purchase Creme Fraiche at most supermarkets and specialty stores.)
• Heat the cream to 105 degrees. Remove it from the heat, add the buttermilk and mix.
• Cover loosely with plastic wrap and store at room temperature for 24 for 48 hours, lightly mixing every 6 to 8 hours until it is thick.

For the oysters:
• Shuck the oysters, place them on the half shell and dash each with a few drops of vodka.
• Top each oyster with 1 to 2 teaspoons of the crème fraîche and about 1/4 teaspoon of caviar. Finish with a pinch of smoked sea salt and fresh chives.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

Lunch at Sydney’s Fish Market & a Recipe

Time for lunch at the Sydney Fish Market…oysters were smaller and briny but delicious; shrimp were sweet.  The fish was similar to cod.

No one touched the fries – why would you?

 

 

 

And then it was time for dessert.  We never even thought about chocolate covered watermelon – but it was delicious as well as lovely to look at.

 

 

 

 

 

 

 

More chocolate dipped tropical fruit – mangoes, figs and kiwi

 

 

 

And, from Kathryn Kelly, the Executive Chef of Oceania Cruises’ Culinary Center, here’s a recipe for those big fat shrimp:  Baked Shrimp Scampi.
Kathryn says that this recipe is so easy to make, it’s almost sinful.  Too often shrimp is overcooked, and this is a sure recipe for avoiding that.  You can use this dish as an appetizer with toothpicks.  It can also be served with a few breadcrumbs in an individual dish as a first course.  You can toss it in with freshly cooked fettuccine for the perfect pasta and shrimp dish.  And finally, you can cool it to room temperature and use as a great topping for a homemade Caesar salad.

                                             Baked Shrimp Scampi
Serves 4

Ingredients

40 extra-large (8 to 12 count) shrimp, peeled and deveined with tails on                          
8 tablespoons butter, melted and at room temperature
1/4 cup white wine
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
zest of one lemon
1/4 cup minced parsley
8 lemon wedges

Directions

Preheat oven to 400 degrees.  Place peeled, deveined shrimp in a bowl and toss with melted butter and wine.  When shrimp are coated, add the garlic, pepper flakes and lemon zest.

Place the shrimp in a baking sheet and pour over any remaining butter and garlic mixture.  Bake for 4 to 8 minutes, depending on the size of the shrimp.  You want them cooked, but not dried out, so make a “tester” so you can sample the shrimp for doneness.  Sprinkle with parsley, and serve immediately with lemon wedges.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

Barnstable Oysters with Bacon, Cabbage and Guinness Sabayon

Barnstable Oysters with Bacon, Cabbage and Guinness Sabayon
Serves 4
Ingredients:
2 egg yolks                                                                                                                  
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell

Directions:
In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste.  Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken.  Remove from heat and gradually drizzle in melted butter until sauce is well blended.

Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted.  Drain and immerse in cold water.  Drain again.

In small skillet over medium heat, heat oil.  Cook bacon until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.

Shuck oysters over small bowl.  Reserve deeper half of each shell and rinse under cold water.  Place shells on a bed of rock salt in a small baking sheet with sides.  Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters.  Spoon some of the sabayon over each.  Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php


Dressed Oysters

Bistro on the Go is a personal chef service that opened on Cape Cod in the spring of 2011.  Behind the cute logo is a personal chef named Peggy Eagan, who owns the business. “Basically, I’m a lawyer who likes to eat and loves to cook,” she says with a smile.  “I’ve always loved being in the kitchen, cooking, and feeding people.  When I was growing up with my family in Mexico, cooking and eating were a big part of the culture. My grandmother taught me to appreciate fresh ingredients, as well as the art of cooking those ingredients in a way that nourished the body and soul.”

I admit – I’m a foodie.  I’m an adventurous eater and I do a good deal of research on food.  I love to share what I learn with others.  Bistro On The Go has really allowed me to pursue my passion for cooking and food.”   Indeed, her business has grown over the past year and she is expanding into more catered events.

What kind of people become her clients?  Peggy is adamant that  personal chefs are not just for the rich and famous.  “My clients range from busy professionals to families-on-the-go, who want to eat home-cooked dinners.  I always love working with vacationers, who really want to sit back and enjoy the bounty that the Cape has to offer.”

 Dressed Oysters

Ingredients:
1 dozen shucked oysters*
In a shallow baking dish, spread kosher salt on the bottom of the pan to a depth of 1/4 to 1/2 inch.  Place the shucked oysters in the pan, set aside.

* You can also use oysters that have been open by baking in the oven or on the grill.

Cheese topping:
4oz cream cheese
2 scallions, sliced thinly
Using a hand mixer, whip the cream cheese until light and fluffy.  Fold in the scallions.  Place a dollop of the whipped scallion cream cheese on top of each oyster.

Tangy Tomato topping:
2 to 3 fresh plum tomatoes, peeled and chopped
1/4 cup sweet onion, finely chopped
1/2  tsp red pepper flakes
1 tsp sugar
Salt and pepper
1 tbs apple cider vinegar

Directions:
In a medium saute pan, heat 1 tsp of vegetable oil over medium heat.  Add tomatoes, onions, and red pepper flakes.  Saute for 5 to 10 minutes until the tomatoes are tender and soft.  Add the sugar and season with salt and pepper to taste.  Add the vinegar and continue to cook 5 more minutes or until the tomato juices are reduced and thickened.   Place a generous teaspoon of the tomato sauce over each oyster.

Bake the oysters under the broiler until the toppings bubble and slightly brown.  Remove from oven and allow to sit for a few minutes before serving.  Serve warm.

Buen provecho!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

The Incredible Cape Cod Oyster

Each year the Long Pasture Wildlife Sanctuary in Cummaquid on Cape Cod,    http://www.massaudubon.org/get-outdoors/wildlife-sanctuaries/long-pasture, under Sanctuary Director Ian Ives, hosts walking tours of a Barnstable Oyster Farm along with an oyster tasting.  The current tours are all filled but watch our Events feature on the Capecodrestaurants.com website for future tours.  Meanwhile, enjoy a little oyster trivia and a fabulous recipe.

 

 

 

 

 

 

 

Did you know that the cultivation of oysters began more than 2,000 years ago in Rome?    Oysters were a staple food for Native Americans.  100 years ago, oyster harvests exceeded 10 million bushels a year.  These days they are not as plentiful – why?  mostly because we ate them.  Today, farming oysters is a big business.  It’s a business that’s great for the environment – oysters feed on algae and filter the water.  Long term, oysters    have the potential to dramatically improve water quality.  Plus they are sooo good!              

And, in case you didn’t know, oysters are also an aphrodisiac.  It’s said that Casanova (a famous 18th century lover) ate 50 oysters for breakfast every day.  Take a look at one of Cape Cod’s fabulous oyster farms:  Barnstable Seafarms owned by Les Hemmila.  And enjoy one of our favorite oyster recipes from “The New Irish Table“.

Baked Rock Oysters with Bacon, Cabbage and Guinness Sabayon
2 egg yolks
1/2 cup Guinness stout
Dash of fresh lemon juice
Salt and freshly ground pepper
1 cup (2 sticks) unsalted butter, melted
4 outer green cabbage leaves, finely shredded                                                                       
1 teaspoon canola oil
4 slices Irish or Canadian bacon, chopped
24 oysters in the shell

In a double boiler, whisk egg yolks, Guinness, lemon juice and salt and pepper to taste.  Place over barely simmering water and whisk 3 to 5 minutes, or until sauce begins to thicken.  Remove from heat and gradually drizzle in melted butter until sauce is well blended.

Cook cabbage in salted boiling water 1 to 2 minutes, or until slightly wilted.  Drain and immerse in cold water.  Drain again.

In small skillet over medium heat, heat oil.  Cook bacon until crisp.  Using slotted spoon, transfer bacon to paper towels to drain.

Shuck oysters over small bowl.  Reserve deeper half of each shell and rinse under cold water.  Place shells on a bed of rock salt in a small baking sheet with sides.  Divide cabbage among the shells, put an oyster on top of each and sprinkle bacon over oysters.  Spoon some of the sabayon over each.  Place under pre-heated boiler 4 inches from heat and cook for about 3 minutes, or until sauce is browned and bubbling.  Makes 4 servings.

Bon Appetit!!!

Bob Silva’s Oysters Rockefeller Appetizer

For 33 years, Bob Silva worked with International Packaging in Pawtucket, Rhode Island, ultimately as Corporate Vice President heading up the International Accessories Division. In 1992, Bob and his wife purchased their home in Hyannis Port where, every weekend after a full and hectic week, they would come down to the year round summer house and, as Bob puts it, “recharge his batteries.”  After making the decision to retire in 2003, Bob and his wife renovated their summer home so it would have a new kitchen for Bob’s cooking pleasures and a Great Room to relax in.

Bob’s passion for cooking soon became a retirement commitment.  He took over the day to day cooking in his new kitchen complete with a Viking range (a commercial range made for residential living) and has been making gourmet meals ever since.  Bob testifies that he can actually taste a meal before he even makes it.

Shellfishing was an early childhood requirement for Bob as his grandmother would task him to go and dig up steamers as well as periwinkles before they started to cook together.  This is how he combined shellfishing with his cooking skills.  Bob remembered some of the ingredients to an Oysters Rockefeller recipe his grandmother had and, expounding on this, he came up with the recipe for Bob’s Oysters Rockefeller.

Over the next few months we will be posting a sampling of recipes from “The B.A.R.S. Book of Favorite Shellfish Recipes”.  These recipes are from members of the B.A.R.S. Board of Directors, their families, friends, and associates.  The cookbook includes Appetizers, Soups, Main Courses, Desserts and This & That.  There are helpful cooking hints throughout this very unique Cape Cod cookbook.

“The B.A.R.S. Book of Favorite Shellfish Recipes” is available for $17.00 by clicking this link to the B.A.R.S. website . http://shellfishing.org.   All proceeds from this cookbook go to  scholarships and the promotion of the BARS Mission Statement.

For further information on BARS and its Mission Statement go to http://shellfishing.org/.

Now enjoy the recipe for Bob Silva’s Famous Oysters Rockefeller!

                                                Bob Silva’s Oysters Rockefeller Appetizer

36 fresh oysters on the half shell
6 Tablespoons butter
6 Tablespoons finely minced fresh spinach (you can also use frozen spinach)
3 Tablespoons finely minced onion
3 Tablespoons finely minced parsley
5 Tablespoons homemade bread crumbs (you can use Panko)
Tabasco Sauce to taste – a couple of small shakes
½ teaspoon Pernod or use Sambuca
½ teaspoon salt
¾ teaspoon dried oregano
½ cup dry white wine
1 Tablespoon fresh basil, chopped – Optional
1 cup fine bread crumbs
¼ cup grated Parmesan cheese
Rock Salt or Aluminum trays with ridges –they hold the oysters in place beautifully
Lemon wedges for garnish

-Using an oyster knife, pry open the oyster shells and remove the oysters and their liquor to a bowl.  Discard the top shells and scrub and dry the bottom shells.
-In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco, Sambuca and salt.  Cook, stirring constantly , for 15 minutes.
-Remove from heat.  Press the spinach mixture through a sieve or food mill; let cool.  Note: mixture may be made ahead of time and refrigerated until ready to use.  Can be kept for 2 days in an air tight container.
-Preheat oven broiler.  Set oysters in the shells in the rock salt or in aluminum trays making sure they are level.
-Place a little of the reserved oyster liquor on each oyster.  Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.
-Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling.  Note:  Watch carefully!
-Garnish the plates or platter with the parsley and the lemon wedges.  Serve immediately.

Makes 6 servings or 36 appetizers.

Bon Appetit!!!