Thursday, November 21, 2013

Oysters On The Half Shell.

Guess what!
 I'm preparing oysters again this afternoon.
On the half shell.
But first, you must see my roses.
 My November roses.
I said November roses.

My living room is a jungle
since I've had to bring in all my houseplants.
Cold and windy weather lately.

I even have the fireplace going.

 I have 3 ounces of "exotic blend" mushrooms
and three ounces of spinach.
 Choppy.  Choppy.

  Over medium high heat,
cook 2 tablespoons unsalted butter until sizzling.
Add in shrooms.
Toss in pan for a minute or two.

 I love the flavor of sherry
so I added a splash for a little flambé.

If you're going to flambé,
please take care.

Rules For Flambéing - Igniting Alcohol:
Use the buddy system.
(Have somebody watch your ass.)
Turn off the vent.
Have a fire extinguisher at hand.

Never pour liquor over or near a flame.
Never pour out of an open bottle of liquor.
Pour a tablespoon or two of liquor into a small container.
Turn off heat.
Remove pan from heat.
Doss pan contents with alcohol.
Turn on flame.
Return pan to heat.
Dip pan of alcoholic contents away from you
and let it combust spontaneously.

If that last sentence scares you,
then back away and don't do this.

I love flambéing.
It's so ... elemental.

 After the alcohol flamed off,
I added another tablespoon of butter
and dropped in the spinach.

 Heat until wilted.
About a minute.

 Add in 1/4 cup heavy cream.
Heat through.
Remove from heat.

 Mr. Hawthorne was kind enough to shuck 32 oysters.

 Top each oyster with the spinach mixture.
Sprinkle a little grated Parmesan cheese and Panko over top.
 Place under the broiler for a few minutes
until lightly browned and bubbly.

I broil at 300° 6-7 inches away 3-4 minutes.

 And enjoy!

In case you haven't figured it out,
the Hawthornes love their oysters.

No comments: