Our Family Recipes

Recipes

From our family to yours

RECIPES PASSED DOWN FOR GENERATIONS

You don’t have to empty your wallet on dinner at a gourmet seafood restaurant to get great tasting seafood. With some of our favorite Goose Point family recipes, you can enjoy our Goose Point oyster products in the comfort of your own home.

BBQ Western Steak Oysters

Try this new recipe on your barbecue this summer!

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Ingredients:

3 Packages Willapa Steak Oysters
Seasoned Flour
1/2 C Chopped Parsley
1 Cube Butter – Melted
1/4 C Blue Cheese Dressing
BBQ Sauce (Recipe Follows)
How to prepare:

Drain Oysters and toss in seasoned flour. Dip in melted butter. Place oysters in grill basket and BBQ over medium coals until nicely browned, turning frequently. Remove the oysters from the grill basket and toss with BBQ sauce and parsley. Serve with Blue Cheese Dressing for dipping. Note: Oysters may be pan fried instead of barbequed. Oysters may be skewered (fold if necessary), or placed on vented foil to BBQ.

Goose Point Western BBQ Sauce

1/3 C Hot Pepper Sauce
3T Honey
3T Butter
1/2t Garlic Powder
Combine all ingredients in small sauce pan and heat until warm, stirring constantly. Do not boil!! Keep warm until use.

Serves 3-4

Cajun Oyster Salad

A cool classic for summer picnics and backyard dining!

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Ingredients:

3 Packages Goose Point Oysters
1C Flour
2 t Salt
1/2t Garlic Powder
1/2t Onion Powder
1/2t Thyme
1t Oregano
1t Paprika
1t Cayenne Pepper (or to taste)
1/2t Black Pepper
Cooking Oil
Mixed Salad Greens ( for 4 Servings)
Ranch or Blue Cheese Dressing
How to prepare:

Mix flour and seasonings together in small bowl. Remove oysters from packages and drain well. Toss oysters in flour mixture.On medium heat, pan fry oysters in a little cooking oil until nicely browned on both sides. Place 3-4 oysters on nice bed of salad greens, and serve with Ranch or Blue Cheese Dressing.

Serves 4

Olivia’s Quick and Easy Fried Oysters

A quick and easy way to fry up some good Goose Point Oysters.

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Ingredients:

4 packages 8oz Goose Point Oysters
2 cups dry pancake mix
Canola oil for frying
Salt and pepper
Lemon, cocktail or tartar sauce
How to prepare:

Put pancake mix into large shallow bowl, add salt and pepper to taste. Add oysters a few at a time and toss lightly until well coated. Pan fry in skillet with oil over med-high heat 3 to 4 minutes turning frequently until golden brown. Squeeze lemon over top and serve with sauce.

Serves 4

Oyster Bienville

A 1930’s classic of Count Arnauds in New Orleans’ French Quarter.

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Ingredients:

1 cup water
¼ pound shrimp, peeled and deveined
¼ cup chopped mushrooms
¼ cup chopped celery
¼ cup chopped onions
1 teaspoon chopped garlic
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Creole Seasoning
Sauce:

2 tablespoons butter
¼ cup flour
4 tablespoons white wine
4 tablespoons sherry
Reserved stock
¾ cup heavy cream
¼ cup water
¾ cup grated Romano cheese
½ cup grated Cheddar cheese
¼ cup finely sliced green onions
¼ teaspoon red pepper flakes
½ teaspoon Crystal hot sauce
Dash Tabasco sauce
Oysters:

12 shucked Goose Point Oysters
¼ cup water
2 tablespoons breadcrumbs
How to prepare:

In a medium saucepan, combine stock ingredients. Cook over medium heat until the shrimp turn pink. Drain and reserve stock. In a food processor, puree all drained ingredients and set aside.

In a medium saucepan, melt butter, then whisk in flour. Add the white wine and the sherry, the reserved stock, and mix well. Add the cream and the water and bring to boil. Whisk cheeses, green onions, red pepper flakes, and hot sauces.

Preheat broiler.

In a medium saucepan, poach oysters in water until they curl. Place 6 oysters each into 2 medium ramekins. Cover each with sauce. Sprinkle each with 1 tablespoon of breadcrumbs. Broil at high until brown, 5 to 6 minutes. Serve hot.

Serves 2

Oyster Fritters

These fritters take us into the heart of the Caribbean where islanders have been feasting on the conch version for many generations.

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Ingredients:

3 cups flour
1 ½ cups corn flour
2 tablespoons sugar 1 tablespoon salt
1 tablespoon baking powder
1 cup (8 oz pkg) shucked Goose Point Oysters, chopped
½ cup melted butter
¼ cup milk
¼ cup oyster water or clam juice
4 tablespoons thinly sliced green onions
3 tablespoons chopped parsley
1 tablespoon powdered garlic
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground black pepper
Vegetable oil for frying
How to prepare:

In a large mixing bowl, first combine flours, sugar, salt and baking powder. Add oysters and liquid ingredients and combine. Add seasonings. Refrigerate for 30 minutes.

In a large skillet or frying pan, heat oil to 350 degrees F.

Drop oyster mixture by tablespoons into the oil and fry for 3 to 4 minutes, until golden brown. Drain on paper towels and serve warm with favorite sauce.

Makes 40 fritters

Maureene’s Fried Oyster Sandwich

In nineteenth-century New Orleans, this oyster sandwich was known as the “mediatrice,” or peacemaker. When a husband fell out of favor with his wife or mistress, he simply brought her one of these.

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Ingredients:

8 to 12 shucked Goose Point Oysters per sandwich
8 to 10-inch French baguette, sliced on the diagonal
Butter
Sliced dill pickles
Fresh lemon juice
Coating mix:

1 cup cornmeal
½ cup white flour
1 teaspoon salt
½ teaspoon celery salt
½ teaspoon ground red pepper
½ teaspoon garlic powder
¼ teaspoon ground allspice
Also needed:

Oil for frying
How to prepare:

In a medium mixing bowl, combine coating mix ingredients.

Heat oil in a large skillet to 350 deg. F. Preheat oven to 350 deg. F.

Roll oysters in the coating mix. Fry until golden brown, 3 to 4 minutes on each side. Drain on paper towels.

Butter both sides of bread slices. Place 8 to 12 oysters on one side and slices of dill pickle on the other side. Squeeze ½ of fresh lemon over the fried oysters. Close sandwich and place on baking sheet. Bake for about 5 minutes or until bread starts to brown.

Serves 2

Rose’s Angels on Horseback

Simply angelic… just like Rose

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Ingredients:

2 packages 10oz fresh Goose Point Oysters
6 slices lean bacon
½ cup dry white wine
1 clove garlic, chopped
Salt and pepper to taste
How to prepare:

Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes. Preheat the broiler. Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing it with a toothpick. Broil on both sides until the bacon is crisp. You may also cook these “Angels” on an out door or range top grill.

Makes 8 to 12 appetizers

Kathleen’s Oyster Bruschetta

This olive oil drizzled, rustic grilled bread with a dazzling arrangement of oysters on top is a great prelude to meals.

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Ingredients:

3 Packages Willapa Steak Oysters
Seasoned Flour
1/2 C Chopped Parsley
1 Cube Butter – Melted
1/4 C Blue Cheese Dressing
BBQ Sauce (Recipe Follows)
How to prepare:

Drain Oysters and toss in seasoned flour. Dip in melted butter. Place oysters in grill basket and BBQ over medium coals until nicely browned, turning frequently. Remove the oysters from the grill basket and toss with BBQ sauce and parsley. Serve with Blue Cheese Dressing for dipping. Note: Oysters may be pan fried instead of barbequed. Oysters may be skewered (fold if necessary), or placed on vented foil to BBQ.

Goose Point Western BBQ Sauce

1/3 C Hot Pepper Sauce
3T Honey
3T Butter
1/2t Garlic Powder
Combine all ingredients in small sauce pan and heat until warm, stirring constantly. Do not boil!! Keep warm until use.

Serves 3-4

Nancy’s Open-Faced Oyster Sandwiches
with Blue Cheese Crumble

This is a new creation with fried oysters, taking them to a place they have never been before.

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Ingredients:

3 Packages Willapa Steak Oysters
Seasoned Flour
1/2 C Chopped Parsley
1 Cube Butter – Melted
1/4 C Blue Cheese Dressing
BBQ Sauce (Recipe Follows)
How to prepare:

Drain Oysters and toss in seasoned flour. Dip in melted butter. Place oysters in grill basket and BBQ over medium coals until nicely browned, turning frequently. Remove the oysters from the grill basket and toss with BBQ sauce and parsley. Serve with Blue Cheese Dressing for dipping. Note: Oysters may be pan fried instead of barbequed. Oysters may be skewered (fold if necessary), or placed on vented foil to BBQ.

Goose Point Western BBQ Sauce

1/3 C Hot Pepper Sauce
3T Honey
3T Butter
1/2t Garlic Powder
Combine all ingredients in small sauce pan and heat until warm, stirring constantly. Do not boil!! Keep warm until use.

Serves 3-4