It was a Friday afternoon.
November 2, 2012.
The Hawthornes procured
their first bushel of oysters of the season.
Actually, Mr. H. scored 3 bushels.
And we shared among the hoi polloi.
And there's a lotta hoi polloi
in this neighborhood.
I ate my first raw oyster of the season.
It was sublime.
Now, it's Saturday.
We're having broiled oysters.
Rosie's making oysters two ways today.
My first oyster toppings:
Peeled, seeded, and juiced tomatoes,
scissored pieces of bacon,
and red onion.
Bacon makes everything better.
Mr. Hawthorne shucked the oysters.
I topped half the oysters with the combo of
chopped tomatoes, red onion, peppers, and crumbled bacon.
Give it some white cheese lovin'.
And some Chef Paul Prudhomme
Blackened Redfish Magic.
Until I can tell you how to make your own.
That's the first half.
For the next half,
I'm using my go-to mixture for oysters -
and a combination of grated Parmesan cheese (1/2 cup),
hot Hungarian paprika (1 TB), and a pinch (1 tsp) of sugar.
Adjust amounts to your own tastes.
Drizzle a little butter over top.
Then sprinkle on the Parmesan mixture.
You know how I like my action shots.
Ready for the broiler.
Simply heat through and melt the cheese.
Rosie is happy.
She has a bushel of oysters in her fridge
and a dozen or so in her belly.