"Carpetbag steak Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia and New Zealand. It consists of an end cut of steak, such as scotch fillet. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks or thread. As the dish is broiled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat."
"Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and oyster pie may be made with bluff oysters, and may use brewed, alcoholic beverages, such"
"as ales and stouts. This dish is also prepared by Rick Stein using Guinness beer. Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and"
"oysters and grilled. This classic Victorian dish was heavy on oysters and light on beef, because oysters were so cheap. It delivered a double punch, with a rich oyster sauce as an accompaniment William Ewart Gladstone visited Mumbles on many occasions and always ate a dish of oysters. He gave his name to ""The Old Gladstone Restaurant"" in Mumbles, which was once renowned for its ""carpetbag steaks"". The most usual oyster combination was oysters fried with bacon. Oysters would be eaten this way on the oyster dredging skiffs. They would be fried on a small stove set-up in the forecastle."
"Oyster stew Oyster stew is a stew made with oysters. It is popular in the United States and in The Gambia. In New England cuisine, oyster stew is often associated with Thanksgiving. In Southern United States cuisine, oyster stew is often prepared on Christmas Eve. There have been a number of different explanations offered for oyster stew being traditionally consumed on Christmas Eve. Bill Neal suggests that before the acceptance of refrigerated food transport, sufficient cold weather for shipping was not guaranteed before December, and so ""Far from the coast, oysters became a symbol of the arrival of the winter"
"Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free giveaway to their saloon patrons with a purchased beer or whiskey. It is unknown if rolled oysters were actually invented by the Mazzonis, or if the recipe was brought over from Italy with them. During prohibition, Mazzoni's remained open"
"by selling these oysters in their new restaurant and it became a popular food item all over town. Today, most seafood restaurants and fish fries in the Louisville area will have their own version of these on their menus. Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free"
"holiday season, appearing in the markets by Christmas Eve and on tables that night as oyster stew. Stephanie Butler, however, gives an alternate explanation: Irish Catholic immigrants would not eat meat on Christmas Eve, and were used to eating ling fish stew instead. Butler suggests that ""oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters."" The basic southern oyster stew is made with milk and cream. Oyster stew is often served with oyster crackers, and that may be the origin of the cracker's name. Oyster"
"specialty in the Ohio River Valley. Rocky Mountain oysters, ""prairie oysters"", or ""turkey fries"" (beef testicles) are a delicacy eaten in some cattle-raising parts of the western US and Canada. Offal dishes from many other cultures exist but the appeal is usually limited to the immigrant communities that introduced the dish. For example, chopped liver, lungen stew, and beef tongue (especially as used by Kosher delis) in American Jewish culture, or ""menudo"" in Mexican-American culture. Ironically, given its provenance and history, offal has started to be reintroduced as an item of haute cuisine, with stylish restaurants offering roasted bone marrow,"
"Rocky Mountain oysters Rocky Mountain oysters, also known as prairie oysters in Canada, also calf fries, is a dish made of cattle testicles. The organs are often deep-fried after being peeled, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer. The dish is served in parts of Canada where cattle ranching is prevalent and castration of young male animals is common. ""Prairie oysters"" is the preferred name in Canada where they are served in a demi-glace. In Oklahoma and the Texas Panhandle, they are often called calf fries. In Spain,"
"Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is ""tartare aller-retour"", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw meat was first noted in"
"as an indulgence or a delicacy with frequency. ""1001 Foods to Die For"" noted it as an indulgence in North American due to the elevation of oysters to a delicacy status. ""The Diner's Dictionary: Word Origins of Food and Drink"" noted that the luxury of oysters results in cocktail sausages replacing the oysters. According to the classic recipe, shucked oysters are wrapped in bacon which is then broiled in the oven, about three minutes per side. An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter. The dish is often served on toast, though if prepared"
"stew is also a popular dish in Gambian cuisine. Oysters in The Gambia are grown on mangrove roots in swamps. Oyster stew Oyster stew is a stew made with oysters. It is popular in the United States and in The Gambia. In New England cuisine, oyster stew is often associated with Thanksgiving. In Southern United States cuisine, oyster stew is often prepared on Christmas Eve. There have been a number of different explanations offered for oyster stew being traditionally consumed on Christmas Eve. Bill Neal suggests that before the acceptance of refrigerated food transport, sufficient cold weather for shipping was"
"fries known as steak fries. Chili, rice, pasta, or beans are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called ""surf and turf"" or ""reef and beef"" and ""pier and steer"". Rounding out an American steak dinner is some sort of bread, usually a dinner roll. Special steak knives are provided, which are usually serrated, though"
"Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a ""steak pie supper"". A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as ""sauce"" or"
"Oysters Rockefeller Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish. The original sauce may or may not include spinach, a popular shortcut for achieving the dish's signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce. The dish appears a popular restaurant appetizer throughout the United States and is served as"
"Oyster cracker Oyster crackers are small, salted crackers, typically rounds about 0.6 in (15 mm) in diameter, although a slightly smaller hexagonal variety is also prevalent. They are often served with oyster stew. They are similar in ingredients and flavor to saltine crackers. Oyster crackers are popular in the northeastern United States, where they are served as an accompaniment to soup, and in the Cincinnati area, where they are frequently served with the city's distinctive chili. In New England, oyster crackers are served in oyster stew and chowders. Additionally, plain oyster crackers are sometimes seasoned with spices. They usually have"
"to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal"
"main component. In , on BBC Two, on 28th November 2018, three competitors began their competition with a skills test set by Monica Galetti to cook chicken oysters with pommes puree. Oyster (fowl) Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. Some regard the ""oyster meat"" to be the most flavorful and tender part of the bird, while others dislike the taste and texture. Compared to dark meat found in other parts of the bird, the oyster meat has a"
"the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as"
"Food Congress announced that oyster omelette is one of the three most notable street food among the street foods of Thailand. The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variations, a savoury sauce may then be poured on top of the omelette for added taste. Spicy or chili sauce mixed with lime juice is often added to provide an intense kick. Shrimp can sometimes"
"raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is ""tartare aller-retour"", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw"
"the south eastern coast), the event feeds 2,400, the recipe includes 1,200 lbs of shrimp, 2,400 ears of corn, 600 lbs of sausage, 72 oz of seafood seasoning and is served with 350 lbs of coleslaw, 250 gal of iced tea, 2,400 rolls and 90 watermelons. The other kind of event is the Oyster Roast. Sheet metal or a fine mesh grill is placed over hot coals. Oysters are piled onto the grill (after having the mud washed off their shells). Wet burlap sacks are draped over the shells and the oysters are half grilled and half steamed. A shovel"
"The combination of beef and oysters is traditional and formed part of the everyday diet of oyster fisherman in Swansea in the mid 1800s . The earliest specific reference in the United States was a newspaper in 1891, which may indicate a connection with carpetbaggers or to gluttony. The earliest specific Australian reference is a printed recipe from between 1899 and 1907. Another recipe from 1909 includes cayenne pepper as an ingredient, which may indicate an American origin. The more recent Australian versions typically use Worcestershire sauce, as does the local version of Oysters Kilpatrick. It is sometimes served standing"
"deep-fried, and then passed on cocktail platters with a dipping sauce. Oysters en brochette Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with"
"the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie. Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also"
"gammon, is commonly served as steak. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. The word steak originates from the mid-15th century Scandinavian word ""steik"", or ""stickna""' in the Middle English dialect, along with the Old Norse word ""steikja"". The Oxford English Dictionary's first reference is to ""a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie"
"(not wild) oysters. Oyster bar An oyster bar, also known as an oyster saloon, oyster house or a raw bar, is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. In France, the oyster bar is known as ""bar à huîtres"". Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century. Oyster consumption in Europe was confined to the wealthy until the mid-17th century, and by the 18th century even the poor were"
"Flat iron steak Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. Some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef. This cut"
"beef steak,"" consists of thinly sliced beef marinated in soy sauce and calamansi and then fried in a skillet that is typically served with onions. Some well-known stews are ""kare-kare"" and ""dinuguan"". In ""kare-kare"", also known as ""peanut stew"", oxtail or ox tripe is the main ingredient and is cooked with vegetables in a peanut-based preparation. It is typically served with ""bagoong"" (fermented shrimp paste). In ""dinuguan"", pig's blood, entrails, and meat are cooked with vinegar and seasoned with chili peppers, usually ""siling mahaba"". ""Paksiw"" refers to different vinegar-based stews that differ greatly from one another based on the type"
"Pacific oyster The Pacific oyster, Japanese oyster, or Miyagi oyster (""Magallana gigas""), previously and currently also known as ""Crassostrea gigas"", considered by part of the scientific community to be the proper denomination [2][2] [3][3] as an accepted alternative in WoRMS, is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. The genus ""Magallana"" is named for the Portuguese explorer Ferdinand Magellan and its specific epithet ""gígās"" is from the Greek for ""giant"". It was previously placed in the genus ""Crassostrea;"" from the Latin ""crass"" meaning ""thick"","
"Oyster bar An oyster bar, also known as an oyster saloon, oyster house or a raw bar, is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. In France, the oyster bar is known as ""bar à huîtres"". Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century. Oyster consumption in Europe was confined to the wealthy until the mid-17th century, and by the 18th century even the poor were consuming them. Sources"
"Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea. Some kinds of oysters are commonly consumed by humans, cooked or raw, and are regarded as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. First attested"