Tuesday, February 1, 2011

Super Snacks for the Super Bowl - Smoked Oyster and Creamy Cheese Roll


Count Down To The Super Bowl


No matter which team you're rooting for, Super Bowl Sunday is the day we pay homage to the snack food industry.  Great snacks (and plenty of them) will have all your arm-chair quarter backs running back for more.  So drop kick and punt your way into the kitchen and scrimmage up a batch of the best snacks this side of the goal post.  It's a party where the food is almost as important as the game.  Here's our pick for this year's best half time winner.

Smoked oysters rolled in creamy cheese
A super snack for the Super Bowl!

Smoked Oyster and Creamy Cheese Roll
So yummy you'd better make 2 rolls - 1 for the football fans and one for you to munch in the kitchen! Fabulous with beer.  Divine with white wine.

Tastes best with fat-free (salted top) saltines (Surprise!  We're actually suggesting something fat free!!  But when it comes to saltines, the fat free ones give a better crunch to the bite).

Smoked oysters, if you're unfamiliar with them, come in little cans that look like they should contain sardines. You get them in the tuna fish aisle of grocery stores everywhere.  They're very inexpensive - much less than the shucked, fresh oysters you get in the quart jars for Christmas.

Smoked oysters, unless you happen to have a real passion for them, are not eaten plain and right out of the can because their smoke-y flavor can be very strong - sort of like eating a burned fire place log.  But, when it comes to perking up dishes, you can't do better.  A little of their good taste goes a very long way in adding a haunting, gourmet touch to the plainest of dishes.

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Makes 1 (6 inch) roll serving 6-8
Prepare ahead
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1 (8 oz) package regular cream cheese (low fat, fat free or whipped not recommended)
2 tablespoons mayonnaise (Not Miracle Whip)
1 tablespoon Worcestershire sauce
1 large clove garlic (about 1 teaspoon, chopped)
1 (3.75 oz) can small (or baby) smoked oysters in oil (larger smoked oysters can also be used)
Salt and ground black pepper to taste
Optional garnish - chopped fresh parsley, Old Bay Seasoning or paprika


Whirl cream cheese, mayonnaise, Worcestershire sauce and garlic together in the food processor till smooth. Spread mixture evenly into a 4 inch X 6 inch rectangle on a piece of parchment paper or plastic wrap.

Using a fork, coarsely mash the oysters and their oil together.  (If the oysters do not mash easily - and larger ones may not - cut them finely using a sharp knife then try to mash a little.) Spread oyster mixture evenly over cream cheese.  Sprinkle with salt and pepper to taste.

Using the parchment or plastic wrap as an aid, roll up the oyster topped cream cheese like a jelly roll - beginning at one of the 6 inch sides.

If the cream cheese sticks to the parchment or wrap, use a knife to scrape the mixture off the parchment or wrap as you roll. 

If some of the oil oozes out, position the roll over the oil so it well be absorbed.  You can also pick up the oil with a spoon and spread it over the top of the roll.

You should have a 6 inch roll.  Leave the roll on the paper or wrap.

Using a knife, lightly smooth the top and sides of the roll, as necessary to make it look nice.  Fold the parchment or wrap over the roll to cover. Refrigerate overnight (at least 12 hours) before serving.

To serve, remove the wrap and place the roll on a tray or flat plate. Drizzle any oil over the top. Garnish, if desired, with a sprinkle of parsley, Old Bay seasoning or paprika.  It's OK to leave the roll plain, too.  This yummy snack gets eaten so fast, no one will even notice.

Using a thin knife, portion into 1/4 inch rounds or let the people cut it themselves.  Serve fat free saltines along side.

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