Chipotle Cheese Oysters

Jalapeño Oyster Poppers with Goat Cheese Pearls

Smoked Oyster Spread

1 1/2 cups Cream cheese
1/8 cup or more if you like roasted garlic- chopped very fine
1/4 cup roasted red bell pepper- chopped very fine
1 can Ekone original flavor smoked oysters- cut into pieces
Fresh ground pepper
1 tblsp. fresh chopped parsley
Mix all ingredients together well. When adding the oysters pour in the oil that they come in. Refrigerate for 1 hour before serving.

Oyster Kabobs

1 pint select oysters
4 tomatoes
1/8 tsp pepper
1/2 tsp salt
6 slices of bacon

Cut the bacon in 2 inch pieces. Arrange a slice of bacon, an oyster, and thick slice of tomato on skewers. Repeat the arrangment. Sprinkle with salt and pepper, and place skewers across baking dish, leaving a little space between the bacon, oyster and tomatoes on the skewers. Bake in a very hot oven, 500 degrees, about 20 minutes or until bacon is crisp. Serves 6.

Smoked Sturgeon Spread

8oz cream cheese
1tbsp lemon juice
4oz smoked sturgeon, chopped
3 tbsp sour cream
1 tbsp dill

Blend together cream cheese, sour cream, lemon juice and dill. Stir in smoked sturgeon and add juice from package/can to taste. Serve with your choice of crackers, bread, pita or chips.

Smoked Sturgeon with Easy Mango Salsa
and Dill Havarti

1/2 c. tomato, chopped
1/3 c. red onion, chopped
2 large flour tortillas
3oz smoked sturgeon, coarsely chopped
1/2 c. mango, chopped
2 tbsp fresh cilantro, chopped
2 c. dill havarti cheese, shredded

Mix together: tomato, mango, red onion and cilantro. Set aside in the refrigerator. Lay tortillas on a sheet pan. sprinkly evenly with dill havarti, add sturgeon to half side of each tortilla. Place in 350 degree oven for 3-4 minutes until cheese is well melted. Remove from oven, top with mango salsa, fold over, cut into wedges and serve hot. Serves 2
Courtesy of Chef Eric Jenkins