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Recipe for :

Oyster Sauté

Chef James EhlerThis recipe is from Chef James Ehler of Key West, Florida.

James is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, the New Bern Golf and Country Club, North Carolina and the Blue Heaven Restaurant in Key West.

He is now webmaster and cook while he works on his Food Encyclopedia (around eight years now) and other sites. It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit one of the websites just click on the title:

The Food Reference Website
Seafood Fish
Culinary Posters

If you want to contact James just email him by clicking here


3 tablespoons butter
1 cup thin sliced Florida onion
1/2 cup thin sliced Florida celery
1 12-ounce container Florida oysters, drained reserve liquid
2 teaspoons chopped Florida garlic
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch

  • Heat skillet on medium to high. Add butter, onions and celery. Sauté until onions are translucent and beginning to turn brown.
  • Add oysters, garlic and remaining ingredients except cornstarch. Mix well.
  • While mixture is cooking dissolve cornstarch in oyster liquid and add slowly to skillet, stirring until thickened.
  • Serve in 8 ounce gratin dish or over cous-cous, pasta or rice.

Serves 2

James Ehler

© James T. Ehler, 2004
All rights reserved