Recipe

“Caesar Salad” Baked Oysters

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients:

For the Oysters:
● 12 fresh oysters, shucked (on the half shell)
● 1/2 cup spinach, finely chopped
● 2 tablespoons Parmesan cheese, grated
● 1 anchovy fillet, minced (or 1/2 teaspoon anchovy paste)
● 1/4 teaspoon black pepper
● 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
● 1 teaspoon Dijon mustard
● 2 tablespoons heavy cream
● 1 tablespoon lemon juice

For the Caesar Breadcrumbs:
● 1/4 cup panko breadcrumbs
● 1 tablespoon olive oil
● 1 garlic clove, finely minced
● 2 tablespoons Parmesan cheese, grated
● 1/2 teaspoon lemon zest
● Salt and black pepper, to taste

For Serving:
● Lemon wedges
● Fresh parsley, chopped (for garnish)
● Extra shaved Parmesan (optional)

Instructions:

1. Prepare the breadcrumb topping:
In a medium bowl combine the panko breadcrumbs, grated Parmesan
cheese, lemon zest, salt, and black pepper. Drizzle with the olive oil and toss to
combine. Set aside.

2. Make the spinach filling:
In a medium bowl, combine the chopped spinach, grated Parmesan, minced
anchovy, black pepper, red pepper flakes (if using), Dijon mustard, heavy
cream, and lemon juice.
Mix until well combined, creating a thick, creamy mixture.

3. Assemble the oysters:
Preheat your broiler to high and arrange the oysters on a baking sheet lined
with a layer of rock salt or crumpled foil to keep them steady.
Spoon a small amount of the spinach mixture onto each oyster, spreading it
evenly over the surface.
Top each oyster with a generous sprinkle of the Caesar breadcrumb topping.

4. Broil the oysters:
Broil the oysters for 3-5 minutes, or until the topping is golden and bubbly, and
the oysters are just cooked through.

5. Serve:
Transfer the oysters to a platter and garnish with fresh parsley and extra
shaved Parmesan, if desired.
Serve immediately with lemon wedges on the side.

Recipe

Smoked Salmon Dip with Savory
Saltines

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

For the smoked salmon dip:
● 8 ounces cream cheese, softened
● 1/4 cup sour cream
● 2 tablespoons mayonnaise
● 1 tablespoon lemon juice
● 1 teaspoon Worcestershire sauce
● 1/4 teaspoon hot sauce (optional, to taste)
● 4 ounces smoked salmon, finely chopped
● 2 tablespoons fresh dill, chopped
● 1 tablespoon capers, drained and chopped
● Salt and black pepper, to taste (we like plenty of fresh cracked black
pepper!)

For Savory Saltines:
● 1 sleeve of saltine crackers
● 1/2 cup unsalted butter, melted
● 1 teaspoon each of: coarsely ground black pepper, paprika, granulated
garlic or garlic powder, granulated onion or onion powder, dried thyme

Instructions:

1. Make the smoked salmon dip:
In a medium bowl, beat the softened cream cheese until smooth.
Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, and hot
sauce (if using), and mix until well combined.
Gently fold in the smoked salmon, dill and capers.
Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes to let the flavors meld.

2. Prepare the steak-seasoned saltine crackers:
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment
paper.
Place the saltine crackers in a large bowl.
Pour the melted butter over the crackers and toss gently to coat them evenly.
Combine the seasonings and sprinkle them over the crackers and toss again
until the seasoning is evenly distributed.
Spread the crackers in a single layer on the prepared baking sheet.
Bake for 15-20 minutes, until the crackers are golden and crispy.
Let the crackers cool completely on the baking sheet before serving.

3. Assemble and serve:
Transfer the smoked salmon dip to a serving bowl and arrange the seasoned
saltine crackers around it.
Garnish the dip with a little extra chopped dill or smoked salmon if desired.

Recipe

Dirty Martini Shrimp Cocktail

Servings: 5-8
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

For the Shrimp:
● 1 pound large shrimp, peeled and deveined (tails on)
● 6 cups water
● 1/2 cup dry vermouth
● 1 tablespoon kosher salt
● 1/2 teaspoon black peppercorns
● 2 bay leaves
● 3-4 lemon slices

For the Dirty Martini Cocktail Sauce:
● 1/4 cup ketchup
● 1/4 cup tomato puree
● 1 tablespoon grated ginger (adjust to taste)
● 2 tablespoons olive brine (from a jar of green olives)
● 1 tablespoon gin
● 1 tablespoon dry vermouth
● 1 teaspoon Worcestershire sauce
● 1/2 teaspoon hot sauce (optional, to taste)
● Lemon wedges and green olives, for serving

Instructions:

1. Cook the Shrimp:
In a medium pot, combine the water, vermouth, salt, peppercorns, bay leaves,
and lemon slices. Bring to a simmer over medium heat.
Once simmering, add the shrimp and cook until they turn pink and opaque,
about 2-3 minutes. You want the water at a low simmer, not a boil, to keep the
shrimp from getting rubbery.
Immediately transfer the shrimp to an ice bath to stop the cooking process.
Let them chill for a few minutes, then drain and pat them dry.

2. Make the dirty martini cocktail sauce:
In a small bowl combine the ketchup, tomato puree, grated ginger, olive brine,
gin, vermouth, Worcestershire sauce and hot sauce and stir until well
combined.

3. Assemble the shrimp cocktail:
Arrange the shrimp on a platter or in individual cocktail glasses.
Spoon the dirty martini cocktail sauce into a dipping bowl or add it directly to
the glasses.
Garnish with green olives on toothpicks and serve with lemon wedges on the
side.