Wednesday, November 14, 2012

Oysters Hawthorne.

We having Oysters Hawthorne
for lunch today.
Mr. Hawthorne shucked 
and I made the toppings.

Spinach, onion, cream, and sherry.

Mince some onion.

Cook bacon and set aside.
Save grease for ...

...  the shrooms.

Give your mushrooms a good chop and ...

... add to hot bacon grease and a little butter.

Brown the mushroom pieces
then add in the chopped onion and ...

...  the spinach.

Do NOT salt sauteeing mushrooms.
If you salt the shrooms,
it will bring out the moisture in them
and they will steam, not sear or brown.
Season after you cook the mushrooms.

Cook for a few minutes
and let the spinach wilt.

I gave it a sprinkling of instant-blend flour.

Then I poured in about 1/3 cup sherry.

And about 1/3 cup cream.
Let it cook a while to thicken.

Monterey Jack cheese.
Spinach filling.
Ready for assembly.

Spoon a little of the spinach filling
on each oyster.

Give it some bacon love.

Add cheese.

Crumble Ritz crackers over top.

Ready for the grill.
Ten minutes.

You know how the Hawthornes love our oysters.

I love the grilled flavoring.

I love oysters!

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