Oyster Pie
16 oz Oysters
Stick of Butter
Oysterette Crackers
Half & Half
Put the oysters, crackers and butter(cut into chunks) in a 1 and 1/2 quart baking dish and pour half & half over the mixture. Bake at 350 until golden brown on top & misot of the half & half absorbed into the crac kers. Lots of Pepper to taste. Stir occaisionally while baking. It is my favorite holiday dish, and its healthy :lol
I won’t EVEN comment on the oyster recipe :wave
Here is one that actually works:
In a five gallon bucket lined with a garbage bag put:
1.5 to 2 cups Sea Salt
a lot of coarsely chopped garlic
10 or 15 crushed juniper berries
1 Tablespoon allspice
Cayenne pepper or new mexican chipotle powder
1 gallon water
1 fresh turkey - preferably organic
top off the turkey with water to completely cover the bird
tie off the bag and put a bag of ice on top to keep it cold.
leave it alone for 24 hours
light your kettle grill and get a good bed of coals going.
Bbq your oysters using the special sauce: (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27600,00.html) ,
then pull the coals to the edges of the kettle and add some more charcoal (prefferably mesquite).
Put a bunch of quartered oranges inside the drained turkey’s cavity and put the bird in a foil tray.
Place the tray on the grill, put the lid on the kettle, and keep the fire going at about 375 degrees until the interior of the breast meat reaches 150 degrees. Remove the bird from the grill, cover it with some foil, and wait at least 10 minutes before carving.
That’s it… Someone else can bring the green bean casserole and jello
Now get to work, It’s good for Christmas too.
Don’t forget to make soup with the leftovers.
:flower :flower :flower
Kinda funny that organic turkey is preferred, but we are to use charcoal? Love it
You may have noted that I specify Mesquite charcoal, I’m talkin the chunk style mostly harvested in northern mexico using sustainable harvest practices. Charcoal briquets, on the other hand, are pretty nasty and not good to slow cook with.
I like using locally harvested hardwood for this kind of cooking but that pretty much ties me to the grill to keep the fire just right. These holiday events are really about celebrating our shared connections as humans and the bounty that surrounds. Mesquite charcoal gives me the freedom to converse and party with my loved ones in the sure knowledge that the fire only nees checking every 20 to 30 minutes.
:cheers
It sounds way to yummy to pass up…going to have to do this for Christmas, but I have a few questions.
How much Cayenne Pepper/Chipolte Powder? Where can I get Juniper berries? And will this work for a turkey that you plan to deep fry?
:cheers
Anyone got a good eggnog recipe??? the REAL stuff, of course 
As much as I embarrased to admit it. Marth Stuart has the best homemade eggnog recipe EVER.
Search her website or her show archive on foodtv.com
it’s really good, you won’t beleive how much liquor she puts in it! Go Martha, and no she doesn’t use jail house gin.
thanks! checkin’ out now . . . :flower
she may make some great eggnog but does she show you how to make wine in a toilet?? how about making a shiv from a toothbrush?? just kidding, she’s done her time for her crime. still a great target for some fun pokin’ though. :lol
ha! :lol
And since you’ve brought Marthy up at the very moment I’m lifting my head for a hi-de-ho before the craziness of life takes back over, I’ll share the fail proof turkey recipe I’ve done for four years running now because it’s so damn good and the fact there’s a whole damn bottle of wine involved how can you go wrong? The recipe is for a big ass bird so adjust if you’re cooking smaller - we love leftovers.
1 bottle of dry white wine
1 1/2 cups butter (mmmhmm-that really is correct)
20-22 lb. bird turkey
stuff like onions, lemon, seasonings to throw inside the turkey unless you stuff with well, stuffing
Start with turkey at room temperature if you can manage to get yourself out of bed that early.
With oven at 450°, combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
Put the things you like inside the turkey and when it is nestled inside the roasting pan, squeeze the cheesecloth out slightly, leaving it very damp and spread it evenly over the bird. Throw it in the oven and cook for 30 minutes. Baste right over the cheesecloth using the remaining butter and wine (keep using as you go until you have enough yummy material to use in the bottom of the pan). After this first half hour, turn the oven down to 350°, and cook for another 2 1/2 more hours or so, basting every 30 minutes.
After the third hour of cooking, carefully remove and discard cheesecloth. The baster is your friend if it feels stuck; just go slow and use the pan juices to loosen so as not to tear the skin. The skin gets fragile as it browns, so baste carefully. Cook another hour, basting again after 30 minutes.
After another hour be sure to check a thermometer. Mine has never gone longer and I cook a mighty big bird.
Mange!