Sunday, January 15, 2012


The Hawthornes just procured our second bushel of oysters. And one of my favorite ways to eat oysters is grilled with a buttery Parmesan/Paprika/Sugar topping. The original recipe calls for 2 cups grated Parmesan and a quarter cup each paprika and sugar. Each time I make it, since it's just the two of us, I scale it back and readjust for my tastes - 1 cup grated Parmesan 3 TB hot Hungarian paprika 1 TB sugar Also, be sure to use a good quality Parmesan cheese. Buy a few different wedges and taste test since Parmesans vary widely in flavor, intensity, and saltiness. Using what's available at the Teeter, my favorite, right now, is Il Villagio, but I'm always willing to try something else.
To cook the oysters, we placed them on a fired-up grill, poured melted butter over each oyster, and sprinkled the Parmesan mixture over top. Helps to have an extra set of hands here. One to pour the butter and one to sprinkle. And you'll get lovely flare-ups on the grill. Close the grill for about a minute. When the liquid is bubbly, they're ready.
I'm getting my oyster fix and it feels gooooooood.
For a change of pace, I'm topping the grilled oysters off with some raw ones. Nothing needed more than melted butter and lemon juice.
Rosie is happy. Very happy.
Sweet. Juicy. Briny. Tastes like the ocean.
Zzzadig, too bad you missed this. Not to worry though. I'll have some more today, just for you.


zzzadig said...


Rosie Hawthorne said...

Ahhh.... That's what I wanted to hear.