Just to let you know,
the Hawthornes are still eating well,
even though I'm baking my ass off.
Helloooooo ?
Zzzadig?
You there?
Come in from meteor gazing
and join us for oysters.
9 degrees indeedy,
in Nashville.
Please,
detach/peal your flesh
from the frozen, aluminum arms
of your lawn chair,
come sit by the fire
with a nice hot toddy,
and join the Hawthornes for oysters.
Mr. Hawthorne and I had to finish
the last of the bushel of oysters.
We've had 'em about 3 weeks.
I had no idea where I was going when making these.
I was just using stuff in my fridge.
And by the way, this is a MOREOVERS post.
For an explanation of moreovers,
not leftovers,
see here.
Oyster #1:
... and the peppers.
And add in a shallot for good measure.
Fry up the bacon
and one side fried better than the other
so I just draped that over the edge of the pan
to let the other side catch up.
One pan of oysters is ready for toppings.
I have the minced celery and peppers,
feta and cotija cheeses,
Ritz and saltines.
Top each oyster with peppers and celery.
Crumble bacon over top.
Then crumble crackers.
A little cotija cheese.
Some feta cheese.
And maybe just a bit of bacon joos.
Ready for the broiler.
Oyster #2:
I have rice leftover from a previous meal,
rice vinegar,
soy sauce,
pickled ginger,
and chopped cilantro.
Top with rice mixture.
Crumble some goat cheese ...
... and add that to the oysters
along with some crushed Ritz.
Oysters #3:
Remember I'm making this up as I go along
and this combination came out of left field.
I have tomatillo salsa,
pepper jack cheese,
and an avocado cream sauce.
Yes, I'm here and pissed. HT let me down, and I don't have any oysters yet. I did make a wonderful snapper florentine last night about 10:30. It wasn't oysters, but it took a little of the sting out.
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