More OYSTERS!

ROSIE COOKS OYSTERS AGAIN.

Mr. Hawthorne and I shucked 24 oysters today for frying.

And another 24 to top with last night's leftover spinach topping and another parmesan/paprika topping for broiling.

Here, I have the oysters, 2 beaten eggs, and flour, seasoned with salt, pepper,
and Adobo Seasoning.



Please, when you fry, don't be stingy with the oil.
And here's the trick to knowing when the oil is ready:
Insert the end of a wooden implement and see if tiny bubbles rapidly escape from the wood.
Click on the pic to enlarge and see the bubbles.

The oysters go into the eggs first.


Then coat with the seasoned flour.

Now fry for about 2 minutes.

The most important thing about frying anything is
DO NOT CROWD your food.

I fried about 8 oysters at a time,
or as Pauler would say, "8 at the time."
Cringe.


Drain on paper towels.

Your oysters should not be a dark brown.
I learned this from Mark, the owner of Lucky 12 Tavern, last week.
If they're really brown, it's a sign of using old oil.

Here are the broiled oysters.

And here are my fried oysters with my assorted sauces:
At 12 o'clock is my Pineapple Mango Habanero Sauce that I made up.
To the bottom left of the Habanero sauce,
at approximately 11 o'clock,
is my roasted red pepper mayo sauce.
At 2 o'clock is Mr. Hawthorne's tartar sauce.
At 6 o'clock is Lucky 12 Tavern's Remoulade Sauce, which is divine.
And at 8 o'clock is my lime/cilantro/creme fraiche.

Oysters with spinach combo topping with parmesan/paprika topping.

Oysters with a spiced butter topping with a parmesan/bread crumb/paprika topping.

Isn't this delectable?



Now, ON to my sauces.




Top left is Mr. Hawthorne's Tartar Sauce.
Top right is my Roasted Red Pepper Sauce.
Bottom right is my Lime-Cilantro Sauce.
Bottom Left is Lucky 12 Tavern's Remoulade Sauce.




Mr. Hawthorne's Tartar Sauce

He just mixes mayo, minced dill pickles with a bit of the pickle joos, and a bit of sweet pickles.
Now I would add chopped boiled aigs and some minced onions to the mix,
with some pepper and cayenne.


Roasted Red Pepper Sauce

Ok. I made this one up.


Here's my mise en place.
I have olive oil, egg yolks, roasted red peppers, Grey Poupon Dijon, lemon juice,
garlic, salt and pepper.

I whooped up my yolks, Dijon mustard, lemon juice and garlic in my mini processor.
Then I added the roasted red peppers.

Whooped it up again, slowly adding the olive oil.
I decided, after tasting, it needed more red pepper and Dijon.

And here's the lovely Roasted Red Pepper Sauce.

And now, my Lime-Cilantro Sauce.



Mise en place for Lime-Cilantro Sauce.

I have my homemade creme fraiche, cilantro, limes, green onions, and salt and pepper.

Oh, and my trusty processor.

I whupped it all together.

Then I decided it needed some jalapenos in it.

MY OYSTER LUNCH TODAY ROCKED!!!!!

Oh, and I talked to Mommie today.
She doesn't like Mr. Hawthorne playing with his dough.