Culinary Adventures
Oysters RockYerFella
Just living on the Outer Banks, I know I am blessed. Add Oysters and October to the equation and I am blissed. That has been my weekend.
We picked up a half bushel of oysters late Saturday afternoon. By early evening, we were feasting on our first batch of saltybrinytreats. Bob from Carawan's promised them to be salty and they did not disappoint. He failed to mention that they were small - my preference, not my sweetie's - and oh, so juicy - a bonus for both of us! In heaven, we ate them straight from the shell - steamy just from roasting, drinking the liquor. Then we ate them with butter and homemade horseradishy cocktail sauce and lots of saltine crackers.
I ate those oysters until i really could not eat one more. Oh so satisfied, I knew that left about a third for today.
Inspired by homemade hollandaise for breakfast, I set out to concoct a 'newimproved' baked oyster.
Well, the universe was kind and the kitchen karma aligned with the marzipan and here's what happened. Oysters RockYerFella. Am still woozy with the success, my tastebuds want to pat my back. Sweetie declared it a salivatory success. Make sure you have a place to land, this one is totally swoonable.
Oysters RockYerFella
2 doz shucked, briny oysters on the half shell
1 recipe homemade hollandaise w/extra dash cayenne
1 batch RockYerFella (RYF) (see below)
RockYerFella
1 cup frozen chopped spinach, thawed
1 clove shallot
2 oz. country ham
2 oz white wine
dash celery salt
grind of white pepper
mix all in food processor until very fine.
arrange oysters on a baking sheet on a bed of rock salt (salt optional). top oysters with a teaspoon of RYF mixture and a drizzle of hollandaise. broil until bubbysteamy (the tops will get brown) - do not overcook!! the broiling will really only take 2 or 3 minutes. drizzle with more hollandaise. eat immediately.
We picked up a half bushel of oysters late Saturday afternoon. By early evening, we were feasting on our first batch of saltybrinytreats. Bob from Carawan's promised them to be salty and they did not disappoint. He failed to mention that they were small - my preference, not my sweetie's - and oh, so juicy - a bonus for both of us! In heaven, we ate them straight from the shell - steamy just from roasting, drinking the liquor. Then we ate them with butter and homemade horseradishy cocktail sauce and lots of saltine crackers.
I ate those oysters until i really could not eat one more. Oh so satisfied, I knew that left about a third for today.
Inspired by homemade hollandaise for breakfast, I set out to concoct a 'newimproved' baked oyster.
Well, the universe was kind and the kitchen karma aligned with the marzipan and here's what happened. Oysters RockYerFella. Am still woozy with the success, my tastebuds want to pat my back. Sweetie declared it a salivatory success. Make sure you have a place to land, this one is totally swoonable.
Oysters RockYerFella
2 doz shucked, briny oysters on the half shell
1 recipe homemade hollandaise w/extra dash cayenne
1 batch RockYerFella (RYF) (see below)
RockYerFella
1 cup frozen chopped spinach, thawed
1 clove shallot
2 oz. country ham
2 oz white wine
dash celery salt
grind of white pepper
mix all in food processor until very fine.
arrange oysters on a baking sheet on a bed of rock salt (salt optional). top oysters with a teaspoon of RYF mixture and a drizzle of hollandaise. broil until bubbysteamy (the tops will get brown) - do not overcook!! the broiling will really only take 2 or 3 minutes. drizzle with more hollandaise. eat immediately.
8 Comments
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Comment by Mardee Pollard Westerman on October 13, 2008 at 4:55pm - Can't wait to try the "rockmyfellers" oysters. I will have to agree with your sweetie, I perfer them big too!
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Comment by Amy Huggins on October 13, 2008 at 4:57pm - oh, you always set me up for those double entendres!!
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Comment by Lynne Foster on October 13, 2008 at 5:01pm
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This is one I will certainly try. But not just yet.....
I associate oysters with cold weather and outdoor fires with grates over cinder blocks, mullet sacks, shovels, and plywood "tables" on which they get dumped. It is a Christmas and winter tradition here on Hatteras Island so I will post news and pix later in the year. Eating oysters when you are not bundled up and huddling by the fire is like serving a full roast turkey dinner on the 4th of July!
For now, let me urge everyone to get some of the fresh Greentail Shrimp that are coming off the boats. They are usually unloaded in Wanchese late in the week so look for them (Ask for them!) in the seafood markets on Friday or Saturday. Sweet!
For the purest flavor place the shrimp, shells on, in a dry pot over medium heat. Do not season. In a few seconds they will begin to release their own juices and there will be enough to steam them perfectly. Don't leave the stove - you will risk overcooking them. Give the pots a few shakes - like you used to do with popcorn - and when they turn pink, they are done. Now season generously with Old Bay, grated lemon peel and celery salt. No sauce necessary.
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Comment by Amy Huggins on October 13, 2008 at 5:13pm
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yum, i can smell those shrimp, thanks Lynne!
admittedly, i am cold blooded and do love a good roast turkey in july - ha! - did you know that?! that will be the beauty of this site - people have soooo many different tastes, recipes, traditions - and i want to try them all!
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Comment by Lynne Foster on October 13, 2008 at 5:45pm
- No, Amy, I had no idea that you love roast turkey in July - shoulda guessed someone would!
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Comment by Caitlin Faia on October 14, 2008 at 9:40am - Matt will eat a full Thanksgiving dinner at any time of the year. That man loves him some turkey, stuffing, taters -n- gravy!
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Comment by Amy Huggins on October 15, 2008 at 5:47pm
- Lynne, will you please share another greentail recipe?
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Comment by Amy Huggins on October 19, 2008 at 12:44pm
- she did - it it under the shrimp discussion - de-lish!
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