Friday, December 16, 2016

J'adore Les Huitres!


As you know, the Hawthornes love their oysters.
And they just keep getting better and better.

We only have a few months for oyster season, and the Hawthornes try to take advantage of that.  And I try to come up with as many oyster preparations as I can.

My favorite would be raw, with a squeeze of lemon juice.
Next would be steamed and dipped in melted butter and lemon juice.
And then comes a whole slew of oyster-do's.

Tonight it's spinach with minced green, yellow, orange, and red peppers, some minced red onion, with cream to bind, and a little nutmeg.  Top with a mild bleu cheese, walnuts, panko, Ritz, and butter and give it all a trip under the broiler.

Rosie's Oysters
I had about 18 oysters.

1 TB unsalted butter
2 cups or so of chopped spinach
1-2 TB minced green, yellow, orange, and red peppers
1 Tb minced red onion
1-2 TB cream 
kosher salt and freshly ground pepper
freshly grated nutmeg
crumbled mild bleu cheese
crumbled walnuts
panko bread crumbs
crumble Ritz crackers
pats of unsalted butter

Melt butter in skillet.  Add in spinach, peppers, and onion.  When spinach is slightly wilted, pour in a little cream to bind it together.  Add salt, pepper, and nutmeg to taste.
Spoon a little of the mixture on each oyster.
Top with bleu cheese, walnuts, then panko and crumbled Ritz crackers.  Place a pat of butter on each oyster and place under 450° broiler for about 5-7 minutes or until panko and Ritz are lightly browned.

This is the cheese I used.  Very mild so it doesn't overpower the oyster.


Bon appétit!

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