Here at Archadeck of Central SC we specialize in creating outdoor spaces designed for the way you want to live in your backyard. Most homeowners’ ideal backyard getaway consists of a place where they can relax, renew and unwind with family and friends. When you envision being “in the moment” enjoying your outdoor oasis, food is never far behind. Whether it involves grilling steaks on your spacious deck, or backyard tailgating for the crew in your full-on outdoor kitchen, or even drinks at dusk on your patio, outdoor living enjoyment and food go hand-in-hand. With this is mind, we have put together a compilation of our favorite oyster recipes. Here in South Carolina, oysters are in season and now is prime-time to take advantage of the best low country cuisine featuring oysters. We have also added a few dramatic twists on classics to help make your taste buds sizzle! Enjoy —
South Carolina Oyster Pie
- ½ bag oyster crackers
- 1 lb. oysters with juice (fresh local oysters should be bought only in months with an “R” in them)
- ½ pt. half & half (will not use all of this)
- Salt & pepper to taste
- 1 tsp. Worcestershire sauce (or more if desired)
- 1 stick butter, melted
Put oyster crackers between two towels and roll over the top with a rolling-pin to crumble the crackers. Spread melted butter over crumbs in a separate bowl and set aside. In a buttered casserole dish, place one layer of the cracker and butter mixture, one thorough layer of oysters, salt and pepper. Let the oyster juice fall where it may in the mixture. Add another layer, and continue until you run out of ingredients. Place uncrushed oyster crackers on top. Mix the half and half, Worcestershire sauce, and any remaining oyster juice in a separate bowl. Pour this liquid into the casserole dish making sure it reaches the bottom of the dish and surrounds each layer of oysters thoroughly.
Bake at 400 degrees for 30 minutes.
Raw Oysters with Cucumber Mignonette
- 2 dozen fresh oysters
- 1 shallot
- 1 cucumber
- 1 jalapeno pepper
- Approx 1 c. champagne vinegar
Finely chop 1 shallot, 1/2 -1 cucumber (peeled and seeded) and 1/2 – 1 whole fresh jalapeño pepper. Combine these ingredients and put in small bowl and cover with the champagne vinegar. Marinate 1-2 hours. Drain excess vinegar and serve on the side, or on top of, freshly shucked oysters. Serve and enjoy.
Excellent with a Cucumber Martini!
- 2 ounces vodka
- ½ ounce lime Juice (1/2 lime)
- 2-3 slices of fresh cucumber
- 2 mint leaves
- ½ ounce simple syrup
Combine a fat slice of cucumber and mint leaves in shaker and muddle. Add chilled vodka (we keep ours in the freezer), lime juice and simple syrup. Strain and serve garnished with a slice of garden fresh cucumber and a mint leaf.
Tex Mex Oysters
- 2 doz fresh oysters
- “scoopy” styled tortilla chips
- 1 pint cherry tomatoes, chopped
- 1 purple onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 1 cucumber, peeled and seeded
- 1 bunch fresh cilantro, chopped
- Juice of 1 lime
- salt and pepper
Combine fresh vegetables, juice and spices and cover for at least an hour. Shuck oysters and place one oyster in each chip “scoop.” Top with salsa.
Alternatively, loosen oyster from shell. Top with fresh salsa and garnish with finely crumbled tortilla shells. Best served with a cold Mexican beer or a margarita – we like the Cucumber-Japaleno margaritas for a twist!!
- 1/2 cup fresh lime juice
- 1/2 cup white tequila
- 1/4 cup orange liqueur, such as Grand Marnier
- 1/4 cup simple syrup, or more as needed
- 4 thin slices cucumber, peeled and seeded
- 1 jalapeno, seeded, halved lengthwise
- Ice, for serving
- Salt for glass rims, optional
Combine all ingredients, except SALT and ice, in a blender and puree. Let rest for 10-12 minutes for cucumber and jalapeño flavors to infuse. Then add ice and mix again in blender. Serve in glasses rimmed with salt. For extra zing, consider mixing coarsely ground salt, jalapeño salt * and a teaspoon of sugar for the rimming mix.
* Jalapeño salt can be purchased at the grocery store, or make your own by infusing 1/2 – 1 fresh jalapeño pepper, seeded and chopped with 1 cup coarsely ground salt. Shake well and let oils from pepper infuse with salt. Shake several times over the course of a day or two, then use strainer/sieve to remove jalapeño bits. Add 1/2 tsp sugar to salt.
In the same manner we invite you to enjoy these recipes that step beyond the traditional oysters on the half shell, we also invite you to step beyond the boundaries of limiting your backyard enjoyment to only aspirations. There is much to savor when it comes to structures that will enhance your outdoor living enjoyment. Contact us today to learn more at (803) 603-2160 or email us at firstname.lastname@example.org