OYSTERS!

The Hawthornes are on their fifth, and last,

bushel of oysters for this season.

Mr. Hawthorne steamed the little buggers tonight.

 

 I made a mignonette sauce,

based on the one Chef Tony Duman
of Outer Banks Brewing Station

made at our cooking class the other week.

  I finely diced an apple.

 And I poured enough rice vinegar to cover.

 Dice the celery.

 Take care of the shallot.

 

 Add in the sliced scallions.

 I started out with a teaspoon of horseradish.

 

 Mix well and taste test.

 We added in 1/2 teaspoon more of horseradish.

 I have three toppings:

the mignonette on the top row,

and on the bottom row,

 Mr. Hawthorne's Salsa Ranchera,

and a cocktail sauce.

 I liked the mignonette.

The apple, celery, and shallot work well together.

 Love Mr. Hawthorne's Salsa Ranchera.

 A basic cocktail sauce with ketchup,

lots of horseradish, lemon juice,

and Lea and Perrins is essential.

Damn good ersters!