Rosie whelkums you to
her kitchen table,
where we can sip coffee,
nip,
nosh,
talk,
chat,
talk trash,
and think about
what we're going to prepare
for the next meal.
At each meal,
whenever I'm with Mr. Hawthorne or Maxine,
we're always planning our next meal.
Some kind of survival mechanism kicking in,
I guess.
Even on our Great Adventure Across The USA,
Mr. Hawthorne and I defined trip measures
in meals.
Not miles.
As you must know by now,
Rosie loves her oysters.
As I've told you,
my
Grilled Oysters are my favorites,
but one can't always grill,
especially when one lives on the Outer Banks
and winds are whipping about at high velocities
and temperatures are in the low 30's.
So one must turn to the broiler.
And different toppings.
I've already given you -
numerous times -
my recipe(s) for my version
of Oysters Rockefeller.
Tonight,
it's
.
.
.
.
.
Fiesta Oysters!
First I made a salsa roja and a salsa verde.
See
here for how-to.
My mise en place:
shucked oysters
salsa roja
salsa verde
tortilla chips
Monterey Jack cheese, grated
smashed tortilla chips
This is a good way to use up the pieces of chips
in the bottom of the bag.
Use a rolling pin to crush.
Put a little salsa roja and salsa verde
on alternate oysters.
Add a few bits of crushed tortilla chips.
Top with Monterey Jack cheese.
A quick trip under the broiler to melt the cheese.
Arriba!
Ole!
Zzzadig, still with me?
By the way, Zzz,
that's the last of the oysters for now.
I started on my Christmas baking today.
So you can put the pins and dolls away.
};-o
Rosie whelkums you to
her kitchen table,
where we can sip coffee,
nip,
nosh,
talk,
chat,
talk trash,
and think about
what we're going to prepare
for the next meal.
At each meal,
whenever I'm with Mr. Hawthorne or Maxine,
we're always planning our next meal.
Some kind of survival mechanism kicking in,
I guess.
Even on our Great Adventure Across The USA,
Mr. Hawthorne and I defined trip measures
in meals.
Not miles.
As you must know by now,
Rosie loves her oysters.
As I've told you,
my Grilled Oysters are my favorites,
but one can't always grill,
especially when one lives on the Outer Banks
and winds are whipping about at high velocities
and temperatures are in the low 30's.
So one must turn to the broiler.
And different toppings.
I've already given you -
numerous times -
my recipe(s) for my version
of Oysters Rockefeller.
Tonight,
it's
.
.
.
.
.
Fiesta Oysters!
First I made a salsa roja and a salsa verde.
See here for how-to.
My mise en place:
shucked oysters
salsa roja
salsa verde
tortilla chips
Monterey Jack cheese, grated
smashed tortilla chips
This is a good way to use up the pieces of chips
in the bottom of the bag.
Use a rolling pin to crush.
Put a little salsa roja and salsa verde
on alternate oysters.
Add a few bits of crushed tortilla chips.
Top with Monterey Jack cheese.
A quick trip under the broiler to melt the cheese.
Arriba!
Ole!
Zzzadig, still with me?
By the way, Zzz,
that's the last of the oysters for now.
I started on my Christmas baking today.
So you can put the pins and dolls away.
};-o
Sigh, I envy you: a husband who will actually discuss food with you (and food that doesn't come out of a can)? If I try to engage interest and get ideas for the next - or any meal, I get looked at as if I have started speaking Klingon (Klingonese?). Sigh.
ReplyDeleteSpeak Ferengi. The women are nekkid.
ReplyDeleteLove the initial conch.
ReplyDeleteI love it too, Lane.
ReplyDeleteI cannot wait until I get back to SNH next month and can buy some Oysters and try all of your recipes Rosie. They look DELICIOUS!!
ReplyDelete