Yes.
We're having more oysters.
One must strike while the iron's hot.
We have a window of opportunity for oysters
- the months that have "r's" -
but we don't count September.
That's still a little too early for them.
So we feast on them when we can.
And feast we do.
and served with three different sauces:
my Pineapple Mango Habanero Salsa,
the squiggle on the left,
Rosie's Pig Shack Sauce
(her quite accurate rendition of Boar & Castle),
her squiggle in the middle
and Mr. Hawthorne's Lemon Sriracha Aioli,
the barely visible pool of sauce on the right.
After you shuck your oysters
leave them in the erster likker.
Dredge the oysters individually
in a mixture of 3 parts flour, 1 part fine cornmeal,
and Old Bay seasoning.
Or use your own flour mixture.
Sometimes we use a mixture of
flour and semolina flour.
And of course you could use your own seasonings.
It would be so much prettier under natural light.
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