Oysters – Volpi Foods

Baked Stuffed Oysters with Salami Butter

studio2108 — Wed, 10 Feb 2016 14:08:46 +0000

Plain ol’ breadcrumb topping just got an upgrade by swapping in ground taralli instead. They’re those little donut-shaped crackers found in Italian bakeries and markets. The best ones are made with superior olive oil, of course, and produce a crunchy, flaky, deeply satisfying (read: addictive) snack. Taralli are often flavored with fennel seed, so they echo that note in the salame. Put those together on top of oysters in a classic New England-inspired preparation and you’ve got one hell of an appetizer.

Angels & Devils on Horseback

studio2108 — Fri, 05 Feb 2016 14:37:37 +0000

One of the most important aspects of the ritual that watching the big football game has become is the feasting that goes with it. So why not bring some friendly competition to the snack platter? These appetizers do just that. Angels & Devils are old school, dating back to 19th-century Britain, and divisive right down to their names. The Angels came first, oysters simply wrapped in bacon and fried. Devils followed later, with prunes replacing the oysters. They took the name “Devils” only to counter the angels, not because they were particularly spicy. British palates of that era weren’t so keen on heat. That was then, this is now, and we want a kick. So line ’em up, and feel free to wager on which disappears first.

Fried Oysters with Sweet, Pancetta BBQ Sauce

studio2108 — Tue, 02 Feb 2016 17:57:34 +0000

To oyster lovers who can imagine only slurping these bivalves down cold and raw, we get it. But hear us out: Dunked in a smoky buttermilk bath and tossed with cornmeal, then in and out of hot oil, these guys turn creamy and crunchy all at once. And because three times is the charm, dunk them once again, in a smoky BBQ sauce. It’s totally different and totally indulgent. You’ve heard that oysters are an aphrodisiac? You ain’t seen nothing yet.

Oysters With Fennel-Lemon Mignonette

studio2108 — Tue, 29 Dec 2015 15:09:35 +0000

You can get your fishmonger to shuck oysters and lay them out nicely on ice for you but you’ll pay a premium and miss out on an integral part of the experience. Much of the joy in eating such a delicious, sexy, luxurious thing as an oyster is putting in the effort — and displaying the skill — it takes to open one. Oysters with fennel-lemon mignonette is the perfect way to enjoy the fruit of your labor. Watch the video and read our tips below in the Cook’s Notes and learn for yourself. Then rock the raw bar.