Healthy Food | Oyster recipes, how to make oysters
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How To Make Key West Conch Fritters

KEY WEST CONCH FRITTERS  PRONOUNCED “CONK,” THE SMALL MOLLUSK IN THE large pink shell called conch has been associated with and revered in Key West, Florida, since the midnineteenth century. Most often used to make sapid chowders and crispy fritters, conch must be tenderized by being either pounded or finely chopped, to overcome its natural toughness, but few who’ve ever...

How To Make Jekyll Island Fish Cakes

JEKYLL ISLAND FISH CAKES I WAS IN BRUNSWICK, GEORGIA, TO FOLLOW UP ON the town’s claim to be the home of Brunswick stew (dubious), to view the putative “original pot” mounted at the Welcome Center (impressive), and to sample as many bowls of stew as possible (good and bad), when somebody began raving about the fish cakes served at some...

How To Make Baked Tuna-Stuffed Bell Peppers

BAKED TUNA-STUFFED BELL PAPPERS BAKED STUFFED BELL PEPPERS HAVE ALWAYS BEEN A staple of the Southern diet, the perfect medium for all sorts of ground meats, chopped leftover poultry and seafood, and, for health fanatics, diced fresh vegetables and mushrooms. Much as I love canned albacore tuna in salads or by itself, just about the only way I’ll prepare it...

How To Make Salmon Croquettes

SALMON CROQUETTES  SALMON CROQUETTES HAVE BEEN A SOUTHERN STAPLE at bridge and charity luncheons, on country club buffets, and even at fancy dinner parties for as long as I can remember. When they’re made with the best ingredients and handled with care, nothing is more delicious; when they contain cheap canned salmon and mashed potatoes and are overcooked to the...

How To Make Aunt Toots’s Oyster and Almond Pie

AUNT TOOTS'S OYSTERS AND ALMONDS PIE THIS RECIPE HAS BEEN IN MY GEORGIA–NORTH Carolina family for at least three generations. As a child, nothing thrilled me more than to learn that my great aunt Toots would be serving this pie at one of her Sunday afternoon “suppers.” Be warned: even though the pie bakes at a slow 300°F, you...

How To Make Deviled Oysters with Mustard Sauce

DEVILED OYSTERS WITH MUSTARD SAUCE IT’S NO SECRET THAT SOUTHERNERS EAT MAYONNAISE On practically everything but chocolate, but one unique trait of Southern cookery that often goes unnoticed by those outside the region is the use of mayonnaise in place of milk and cream products in numerous toppings for baked dishes—large casseroles included.  tNo doubt his would make some cringe, but the...

How To Make Baked Oysters with Mustard Greens and Bacon

BAKED OYSTERS WITH MUSTARDGREENS BACON HIGHLANDS BAR & GRILL IN BIRMINGHAM, ALABAMA, has been a virtual school of modern Southern cookery ever since the early 1990s, and not a week passes that owner/chef Frank Stitt doesn’t create yet another innovative dish displaying Southern and Mediterranean techniques applied to the ingredients of his native Alabama. There’s a baby flounder stuffed with...

How To make Fried Oysters

Fried Oysters
FRIED OYSTERS I ALWAYS THOUGHT THAT THE GREATEST FRIED oysters on earth were found in New Orleans—until, that is, somebody took me to Wintzell’s in Mobile, Alabama, and I ordered a jumbo oyster loaf. Wintzell’s, alas, is no more, but at least I had the chance to learn how they fried their glorious oysters—one secret being to always wait for...