Sunday, March 11, 2012


I've posted about these oysters before, but it bears repeating. And reposting. I love this combination of flavors. This particular oyster preparation is best when grilled, but broiling is an excellent method also, particularly when there are 70 MPH+ gusts and the rain is blowing horizontally and it feels like stinging pinpricks when it hits your face.
I poured a little melted butter over each oyster.
Then I sprinkled a mixture of grated Parmesan cheese, hot Hungarian paprika, and sugar over top. Every time I make this, I never measure the amounts. If I were going to measure, I'd guess 1 cup grated Parmesan, 2 TB hot Hungarian paprika, and 1 TB sugar. Place under the broiler, pull up a chair, and watch the oysters. You do NOT want to leave broiling oysters unattended. All you want to do is melt the cheese. You don't want to cook the oysters. Just warm them through. Remember: You can never undercook an oyster, but you can overcook in a heartbeat. Overcooking an oyster makes it tough and tasteless. You want plump and juicy. Watch for the juices to bubble and the oyster is ready.
Perfect. The oyster is warm and full of ocean flavor, unmasked, though enhanced, by the topping. Stay tuned for my St. Patrick's Day menu - just in time for you to have, quite possibly, the very best corned beef preparation you've ever had. Another trust Rosie moment. Have I ever let you down?

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