forget the viagra...it's OYSTER time!!

wow - it WILL be the food options that drive me to shari's town before too long....well i won't drive actually but i can't wait to get there.

Viagra?

For women?

I'm confused.

Appropriate name though.

A tongue twister.

'Oysters Anyway' is fine with me...

..but my favorite is Oysters Rockerfeller.

Add some chilled and enjoy the whole chain of events.
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Some truly great recipes I have followed:

Oysters Rockefeller


1 cup chopped shallots
1/2 cup chopped parsley
1 1/2 cups chopped spinach
1/2 cup flour
1 cup melted butter
1 cup oyster water
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup minced anchovies
4 ounces absinthe (herbsaint in my case. a local product)
3 or 4 dozen oysters
Fill a pie pan with rock salt for each serving. Place in oven to preheat salt. Make Oysters Rockefeller sauce by putting shallots, parsley and spinach through food chopper. Stir flour into melted butter and cook 5 minutes: do not brown. Blend in oyster water, garlic, salt and cayenne. Stir in chopped greens and anchovies. Simmer, covered, 20 minutes. Remove cover, stir in absinthe and cook until thickened.


Place half shells (6 per serving) on hot rock salt. Fill each shell with an oyster. Put sauce in a pastry bag and cover each oyster. Bake Oysters Rockefeller in preheated 400 degree oven for about 5 minutes or until edges of oysters begin to curl. 6 to 8 servings.





Oysters Roffignac (really good)


3/4 cup butter
1/3 cup finely chopped cooked mushrooms
1/3 cup finely chopped shallots
1/2 cup finely chopped onion
2 tablespoons garlic, minced
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne
1 cup oyster water
1/2 cup red wine
2 dozen oysters
Fill four pie pans with rock salt and place in hot oven to preheat salt. Make sauce. In a 9-inch skillet melt butter and lightly saute muchrooms, shallots, onion, shrimp and garlic. When onion is golden brown, add flour, salt, pepper and cayenne. Brown well, about 7 to 10 minutes. Blend in the oyster water and wine and simmer over low heat for 15 to 20 minutes. Place 6 half shells on each pie pan and place an oyster in each. Put stuffing in pastry bag and cover each oyster. Bake in preheated over 400 degrees for 10 to 12 minutes or until edges of oysters begin to curl. 4 servings.





Charbroiled oysters. Will be addictive.


24 raw oysters on the half-shell (large)
1 pound butter
2 tablespoons garlic, chaopped
1/2 teaspoon black pepper
Grated parmesan and Romano cheeses
1/4 cup parsley, chopped
Mix butter with pepper and garlic in pan.


Put oysters on a charcoal or gas grill, and spoon butter mixture over oysters. Then place a pinch of the cheeses and parsley on each oyster. Broil until the oysters have a puffed-up appearance. Flame ups are dramatic and give that extra yum.
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Of course, if all that cooking takes too much time...just SHUCK AND SLURP EM!

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That's a good looking meal!!!... thanks I think?.. where am I going to get that right now.. this means looking for food while hungry, which is similar to driving while blind..

In the bag

Everything is good with garlic and butter, up to a point. The last time I was in La Bocana, I told my neighbor "we should bbq some oysters". He came over with 10 dozen. There were 6 of us. I don't want to see one anytime soon.

Quote:

Originally posted by msteve1014 Everything is good with garlic and butter, up to a point. The last time I was in La Bocana, I told my neighbor "we should bbq some oysters". He came over with 10 dozen. There were 6 of us. I don't want to see one anytime soon.

"Of course, if all that cooking takes too much time...just SHUCK AND SLURP EM!"

This is how I do it;

Oysters on the rocks.


Oyster off the rock...


My personal oyster shucker doing his business...


The end result in my hot little hand, just waiting for a dip back into the salty water and.... yummo! No tabasco, no nada.



Pure heaven.

"Give me oysters and beer, any day of the year and I'll be fine....."

P<*)))>{

Friday Harbor and the San Juans......


Anyone ever heard of Blau's?


For this thread, sad to say, my introduction to oysters was chopping quarts of the raw buggers (5-8 quarts depending on the day) for the restaurant..........


It was not very nice to go on a date as a teenager with your hands smelling like an oyster. This is before the advent of food service gloves.

One of my jobs on Saturdays was to bleach the cutting boards. Boards that were so used over the years that they looked like a "W".


Now I know, as folks evolve, the smell of oysters may evoke another reaction, but for a teenager..............


it is not a good thing..........................






BUT~ where's the Dungeness?!?!?!??!?! BRINGITON!

[Edited on 11-21-2009 by BajaNuts]

Quote:

Originally posted by BajaNuts Friday Harbor and the San Juans...... Anyone ever heard of Blau's? For this thread, sad to say, my introduction to oysters was chopping quarts of the raw buggers (5-8 quarts depending on the day) for the restaurant.......... It was not very nice to go on a date as a teenager with your hands smelling like an oyster. Now I know, as folks evolve, the smell of oysters may evoke another reaction, but for a teenager.............. it is not a good thing..........................

Oh no, you mean to say that just the aroma is not enough?



Think I am glad I worked at a Foster Freeze as a teenager.

Diand