These escargot-style oysters are served in a toasted bread bowl with a garlicky, butter sauce that's brightened with freshly choped parsley and a splash of lemon juice. The oysters are sweet and succulent, similar to a mussel but much more tender when lightly sautéed and then baked.
While I made these in medium-sized sourdough boules, you can always make them in individual rolls to serve this as an appetizer.
Click here to see 7 Outstanding Oyster Recipes.
Recipe comes courtesy of Chef Alex Becker, Executive Chef and Hotel Creative Culinary Director at Kuro a new-style Japanese restaurant inside the Seminole Hard Rock Hotel & Casino Hollywood in Florida.
Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.
Red Lobster's biscuit was once touted as the most searched-for clone on the Web, and then a recipe wound up on Bisquick boxes. Here’s my take on how to get a batch of the satisfying confection as if you’d ordered an entrée.
Click here to see How to Make Fast Food at Home.