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Anyone looked at oyster prices?
Posted on 11/18/15 at 9:01 pm
Posted on 11/18/15 at 9:01 pm
At one of the seafood markets here in Mandeville, they are at $69.95 a gallon. I think a gallon is five pounds, is that right? if so, $14.00 a pound. I don't know what I paid last year. I think you can buy some nice Filet for 14 a pound.
Posted on 11/18/15 at 9:05 pm to TIGER2
$69.95 is a good price I normally pay about $75
Gallon is about 7-7.5#s, closer to 8-8.5#s dry packed without the liquor or water added.
Oysters are better than filet.
Gallon is about 7-7.5#s, closer to 8-8.5#s dry packed without the liquor or water added.
Oysters are better than filet.
Posted on 11/18/15 at 9:07 pm to TIGER2
speaking of, anyone have a good oyster dressing recipe?
Posted on 11/18/15 at 9:09 pm to Lester Earl
2 Tbs. butter
20 sprigs flat-leaf parsley, leaves only, chopped
1 bunch green onions, tender green parts only, finely sliced
3 ribs celery, chopped
1 1/4 cups chopped yellow onions
1/2 ripe red bell pepper, chopped
4 large cloves garlic, chopped
5 dozen oysters, coarsely chopped
All the oyster water from above, up to 1 1/2 cups
1 loaf stale poor boy bread, cut into 3/4-inch cubes, small pieces and crumbs reserved
1 tsp. dried oregano
1/2 tsp. sage
1/2 tsp. tarragon
Generous pinch filé powder
1/2 tsp. salt
1/4 tsp. white pepper
1 cup chicken stock
1 Tbs. Louisiana hot sauce
2 tsp. lemon juice
1. Heat the butter in a large saucepan over medium heat until it bubbles. Add the parsley, green onions, celery, yellow onions, bell pepper and garlic. Cook the vegetables until the onions become translucent and the celery is no longer crunchy. Lower the heat to medium-low.
2. Put the poor boy bread cubes and all the crumbs into a large bowl. Sprinkle the oregano, sage, tarragon, filé, salt and pepper over the bread. Shake the bowl up and down a bit to make the cubes rise to the top. Put the cubes into the saucepan. Reserve the crumbs and small pieces.
3. Mix the oyster water, chicken stock, hot sauce and lemon juice. Add to the saucepan, wetting down the bread cubes. Stir the pan contents with a kitchen fork until the contents are equally moist throughout.
4. Add the oysters to the pan contents. Stir with a kitchen spoon only until distributed throughout. The less you stir, the better.
5. Stick a table knife into the pan mixture and move it sideways a couple of inches. If the resulting trench doesn’t close most of the way in five seconds, stir in enough water so that it does. Simmer for three or four minutes. Taste the dressing and add salt, pepper, or hot sauce as needed.
6. Preheat the oven to 350 degrees. Spoon the dressing into a large casserole dish. Even off the top surface, but don’t press it down to force out all the air gaps. The mixture should be fairly loose.
7. Sprinkle the reserved bread crumbs over the top of the stuffing. Bake for 30-40 minutes at 350 degrees, until the top is toasty and the center part of the stuffing is steaming hot. Keep it warm throughout dinner.
Serves 12-18.
20 sprigs flat-leaf parsley, leaves only, chopped
1 bunch green onions, tender green parts only, finely sliced
3 ribs celery, chopped
1 1/4 cups chopped yellow onions
1/2 ripe red bell pepper, chopped
4 large cloves garlic, chopped
5 dozen oysters, coarsely chopped
All the oyster water from above, up to 1 1/2 cups
1 loaf stale poor boy bread, cut into 3/4-inch cubes, small pieces and crumbs reserved
1 tsp. dried oregano
1/2 tsp. sage
1/2 tsp. tarragon
Generous pinch filé powder
1/2 tsp. salt
1/4 tsp. white pepper
1 cup chicken stock
1 Tbs. Louisiana hot sauce
2 tsp. lemon juice
1. Heat the butter in a large saucepan over medium heat until it bubbles. Add the parsley, green onions, celery, yellow onions, bell pepper and garlic. Cook the vegetables until the onions become translucent and the celery is no longer crunchy. Lower the heat to medium-low.
2. Put the poor boy bread cubes and all the crumbs into a large bowl. Sprinkle the oregano, sage, tarragon, filé, salt and pepper over the bread. Shake the bowl up and down a bit to make the cubes rise to the top. Put the cubes into the saucepan. Reserve the crumbs and small pieces.
3. Mix the oyster water, chicken stock, hot sauce and lemon juice. Add to the saucepan, wetting down the bread cubes. Stir the pan contents with a kitchen fork until the contents are equally moist throughout.
4. Add the oysters to the pan contents. Stir with a kitchen spoon only until distributed throughout. The less you stir, the better.
5. Stick a table knife into the pan mixture and move it sideways a couple of inches. If the resulting trench doesn’t close most of the way in five seconds, stir in enough water so that it does. Simmer for three or four minutes. Taste the dressing and add salt, pepper, or hot sauce as needed.
6. Preheat the oven to 350 degrees. Spoon the dressing into a large casserole dish. Even off the top surface, but don’t press it down to force out all the air gaps. The mixture should be fairly loose.
7. Sprinkle the reserved bread crumbs over the top of the stuffing. Bake for 30-40 minutes at 350 degrees, until the top is toasty and the center part of the stuffing is steaming hot. Keep it warm throughout dinner.
Serves 12-18.
Posted on 11/18/15 at 9:11 pm to Lester Earl
Oyster Dressing Recipe
3 Tbsp Unsalted Butter
3 Tbsp Duck Fat (you can get at Sur la Table)
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and duck fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent.
Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes.
Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing.
Stir in the Oysters, cook until they’re just cooked through.
Season the dressing to taste with the salt, black pepper and Cayenne.
3 Tbsp Unsalted Butter
3 Tbsp Duck Fat (you can get at Sur la Table)
1 Cup Onion, finely diced
3/4 Cup Celery, finely diced
2 Tbsp Garlic, minced
1/8 Cup Green Onions, sliced
1 Tbsp Fresh Sage, chopped
1 Tbsp Fresh Parsley, chopped
1 Tbsp Fresh Thyme leaves
1 tsp Fresh Rosemary, chopped
6 Cups French Bread, cubed
1 Dozen Oysters, shucked, drained, and chopped; liquor reserved
2-3 Cups Chicken Stock, hot
Kosher salt, black pepper and Cayenne to taste
Melt the butter and duck fat in a dutch oven over medium heat. Add the onions and celery, sweat until the onions are translucent.
Add the garlic, green onions, sage, parlsey, thyme, and rosemary, cook for 2 minutes.
Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing.
Stir in the Oysters, cook until they’re just cooked through.
Season the dressing to taste with the salt, black pepper and Cayenne.
Posted on 11/18/15 at 10:21 pm to El Jefe
Just go to Hopedale, buy a half a sack of salty oysters off the boat for $25.
Posted on 11/18/15 at 11:47 pm to lsuson
quote:
Just go to Hopedale, buy a half a sack of salty oysters off the boat for $25.
I'am off all next week, just might do that with my dad. Good idea.
Posted on 11/19/15 at 5:25 am to TIGER2
Yeah, oyster price are sky high
Posted on 11/19/15 at 5:55 am to TIGER2
quote:
I think a gallon is five pounds, is that right?
Most gallons sold are 5lb gallons. They do make 7b gallons but they are not as common.
Oysters have been sky high since the oil spill and haven't seemed to really come down to pre-spill prices. Plus, they are always expensive/scarce around holidays.
Posted on 11/19/15 at 7:14 am to JasonL79
Alexander's in BR has them for $9.99/pint right now on sale. Delivered daily according to the advertisement.
15-20 oysters in a pint in my experience.
15-20 oysters in a pint in my experience.
Posted on 11/19/15 at 7:17 am to CHEDBALLZ
quote:
Oysters are better than filet.
Agree with that!
Posted on 11/19/15 at 7:54 am to TIGER2
I'll call my guy today and see what he's got. I bookmarked the thread to bump later.
Posted on 11/19/15 at 7:58 am to JasonL79
quote:
Most gallons sold are 5lb gallons
Ah yes...the nice color those oysters get from sitting in that bucket after the fry cook scoops those things out for a few days if not moving the oysters. Bottom of the bucket always looked so good .
Posted on 11/19/15 at 8:47 am to TIGER2
Just ordered a sack for $35 for A & M.
This post was edited on 11/19/15 at 8:47 am
Posted on 11/19/15 at 8:48 am to arseinclarse
I'm coming to your tailgate Arse.
Posted on 11/19/15 at 8:55 am to Trout Bandit
I was just in Hopedale on Sunday. Didn't think about oysters before I left BTR so wasn't prepared to take a sack home. Regretting that lapse in judgement now.
This post was edited on 11/19/15 at 8:56 am
Posted on 11/19/15 at 8:57 am to Trout Bandit
Also frying redfish and shrimp.
Posted on 11/19/15 at 9:02 am to arseinclarse
quote:Care for a stragler?
arseinclarse
Posted on 11/19/15 at 9:10 am to BRgetthenet
You know where to find me. Hope it's a nice day. I'll sleep in BR Friday night.
eta...water and grease don't mix well. You'll have to stay away from the fryer.
eta...water and grease don't mix well. You'll have to stay away from the fryer.
This post was edited on 11/19/15 at 9:11 am
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