Monday, March 24, 2008

Rosie's Grilled Oysters.


Mr. Hawthorne and I just got a bushel of oysters a couple of weeks ago and they were delicious.
Singles, full and plump, and EASY to open - a plus for me, since I have to shuck them.

We finished that bushel off between the two of us and our daughter and neighbors and threw caution to the wind and bought another bushel the other day.

Singles - check.
Salty - not.
Plump - check.
Easy to open - not.



Here's Mr. Hawthorne tackling the first oyster.
By the way, this is dangerous work.
If you don't know what you're doing with an oyster knife or you just don't think,
you could seriously hurt yourself.



Ahh. The Oyster.

Pristine. Salty. Oceany.

A brave man (or woman) who ate the first oyster.

Just think: Who would go to so much trouble to open up a shell that's so hard to open, to eat something that really doesn't look all that edible?
But, thank God, someone did.

Little sidebar here: If you go to the beach and look at seafood restaurant parking lots, you'll see lots and lots of broken oyster shells.
Where do they come from?
Seagulls.
They drop the whole shells to crack and open them, then eat the deliciosity inside them.
Bird brains, indeed.


We had two trays of oysters. Would you look at the bottom right one. It's HUGE!.
About 40 oysters shucked here,
waiting to be grilled.


I had 2 toppings.


The one on the left is what I've already blogged about.
It's Lucky 12 Tavern's grilled oyster recipe.
And it's quite delicious.
I've already made it several times.

Now the erster on the right is sumpin' else.
I got the recipe from a friend of a friend whose cousin knows the dishwasher at a certain restaurant and the dishwasher is sleeping with the cousin of the aunt of the sous chef who knows somebody in the kitchen of this particular restaurant. Otherwise, I'd have to kill you.

You didn't get this recipe from me.
Remember, this is a restaurant recipe.
So just tone it down.

PART 1:

6, yes, I said SIX, POUNDS of butter
(Pauler would be proud.)
1/2 cup white wine (How could 1/2 cup wine do anything to 6 POUNDS buttah?)
1 cup lemon juice
1/2 cup Worcestershire sauce
1 pound shredded Parmesan cheese
1 cup chopped garlic
1/2 cup Italian seasoning
1/4 cup salt
1/4 cup coarse black pepper
1 cup olive oil

PART 2:
bread crumbs
paprika
ground garlic
Italian seasoning
ground Parmesan cheese
salt and pepper



The oysters on the left, with the toppings, are from that restaurant, where if you knew who told me this, I'd deny it till my death, then I'd still have to kill you, along with the friend of the friend, and the friend, and the aunt, and the dishwasher, and the sous chef.
And maybe some others too.



Mr. H applies buttah,
and we have flare ups!




Here are the two trays with grilled oysters done two ways.
Both delicious.



The oyster on the left is Lucky 12 Tavern recipe.
The one on the right is "that other place."
I ain't sayin'.
Since I don't think it would be right.
I was given the recipe through slightly shady ways.


Lucky 12 Tavern Oyster.
Delicious.

"Another place" oyster.
Didn't think I would like it because of all the garlic,
but I did.
It was really good too.



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