Tuesday, November 19, 2013

Oysters. Three Ways.

 You know how the Hawthornes love their oysters.
We're having more for lunch today.

And you will be immersed in oysters
in the following days.
Just to let you know.
One must strike while the hammer is hot.

 All these recipes call for a quick trip under the broiler.
I set my broiler at 300° and the top rack about 7-8 inches away.
Three to four minutes for my oven,
depending on toppings and size of oyster.

Remember, you can never undercook a oyster,
but you can easily ruin one by overcooking
which toughens the oyster and diminishes its flavor.

 I poured a spoonful of melted unsalted butter
over each oyster.
 The toppings are:
scant amount of crumbled bacon
Your favorite salsa, preferably homemade.
Grated Monterey Jack cheese.
Panko breadcrumbs.

Always remember:  Do not overwhelm your oysters.
I try to go light on the toppings,
letting the oyster shine.

Give it a quick trip under the broiler until lightly browned.

 This next preparation is one of my favorites.
As good as this is broiled,
it's even better when grilled.
Too windy to grill today.
A spoonful of melted unsalted butter over each oyster.
 Mix together:
1/4 cup grated Parmesan cheese
1 TB hot Hungarian paprika
1 tsp sugar
 Sprinkle mixture over top of each oyster.
Under the broiler until heated through and bubbly.
Three minutes at 300° broil in my oven.

My last oyster preparation:
For 1 dozen oysters, mix together:
4 TB melted unsalted butter
1 TB Lea & Perrins Worcestershire sauce
6-8 drops Texas Pete
Put a spoonful on each oyster
Add a sprinkling of grated mozzarella
and a dusting of chipotle panko.
Run under the broiler until lightly browned and bubbly.
Again, three to four minutes.

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