“Sea”cuterie

We’re taking your appetizer game to the next level with this “seacuterie” class. It’s a 3-for-1 class using fresh oysters, smoked salmon, and gorgeous, easy-peel shrimp (that you can get delivered right to your house, by the way). We’re running with the flavors of the classic American steakhouse, applying them to these recipes for a stunning spread for any occasion. Come cook with us!

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“Caesar Salad” Baked Oysters

Servings: 6

Prep Time: 20 minutes

Cook Time: 5 minutes

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Ingredients:

For the Oysters:

• 12 fresh oysters, shucked (on the half shell)
• 1/2 cup spinach, finely chopped
• 2 tbsp Parmesan cheese, grated
• 1 anchovy fillet, minced (or 1/2 tsp anchovy paste)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tsp Dijon mustard
• 2 tbsp heavy cream
• 1 tbsp lemon juice

For the Caesar Breadcrumbs:

• 1/4 cup panko breadcrumbs
• 1 tbsp olive oil
• 1 garlic clove, finely minced
• 2 tbsp Parmesan cheese, grated
• 1/2 tsp lemon zest
• Salt and black pepper, to taste

For Serving:

• Lemon wedges
• Fresh parsley, chopped
• Extra shaved Parmesan (optional)

Instructions:

1. Prepare the breadcrumb topping: Mix panko, Parmesan, lemon zest, salt, pepper, and olive oil until combined. Set aside.
2. Make the spinach filling: In a bowl, mix spinach, Parmesan, anchovy, pepper, red pepper flakes, Dijon, cream, and lemon juice until creamy.
3. Assemble the oysters: Preheat broiler to high. Arrange oysters on a sheet lined with rock salt or foil. Top each with spinach mixture, then breadcrumbs.
4. Broil: Cook 3–5 minutes until golden, bubbly, and just cooked through.
5. Serve: Garnish with parsley, Parmesan, and lemon wedges. Serve immediately.

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Smoked Salmon Dip with Savory Saltines

Servings: 6–8

Prep Time: 15 minutes

Cook Time: 20 minutes

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Ingredients:

For the Dip:

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 tsp hot sauce (optional)
• 4 oz smoked salmon, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp capers, chopped
• Salt and black pepper, to taste

For the Savory Saltines:

• 1 sleeve saltine crackers
• 1/2 cup unsalted butter, melted
• 1 tsp each: black pepper, paprika, garlic powder, onion powder, dried thyme

Instructions:

1. Make the dip: Beat cream cheese until smooth. Mix in sour cream, mayo, lemon juice, Worcestershire, and hot sauce. Fold in salmon, dill, and capers. Season to taste and chill 30 minutes.
2. Prepare saltines: Preheat oven to 300°F. Toss crackers with butter, seasonings, and spread on a sheet. Bake 15–20 minutes until golden. Cool completely.
3. Serve: Transfer dip to a bowl and serve with seasoned crackers. Garnish with extra dill or salmon.

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Dirty Martini Shrimp Cocktail

Servings: 5–8

Prep Time: 10 minutes

Cook Time: 5 minutes

Print the Recipe

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined (tails on)
• 6 cups water
• 1/2 cup dry vermouth
• 1 tbsp kosher salt
• 1/2 tsp black peppercorns
• 2 bay leaves
• 3–4 lemon slices

For the Dirty Martini Cocktail Sauce:

• 1/4 cup ketchup
• 1/4 cup tomato puree
• 1 tbsp grated ginger
• 2 tbsp olive brine
• 1 tbsp gin
• 1 tbsp dry vermouth
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (optional)

For Serving:

• Lemon wedges
• Green olives

Instructions:

1. Cook shrimp: Simmer water, vermouth, salt, peppercorns, bay leaves, and lemon. Add shrimp and cook 2–3 minutes until pink. Transfer to ice bath, then pat dry.
2. Make sauce: Mix ketchup, tomato puree, ginger, olive brine, gin, vermouth, Worcestershire, and hot sauce.
3. Assemble: Serve shrimp with sauce, garnished with olives and lemon wedges.

Homemade | homemadecooking.com

Watch the Class

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Meet Your Chef

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Our Kitchen Partner

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