Thursday, February 23, 2017

Aww, Shucks. Rosie Shucks. Menage A Trois Avec Les Huitres.

You know how the Hawthornes love their oysters.
I like 'em raw.  I like 'em steamed.  I like 'em fried.  I like 'em grilled.  I like 'em bisqued.  I like 'em chowdered.  And I like 'em broiled on the half shell.  Did I miss a way for fixin' oysters?

Today, we having oysters on the half shell three different ways.  I like diversity!

Top left is my adaptation of Lucky Twelve's Oysters.  Top right is Rosie's Herbalicious Oyster.  And bottom is Rosie's Sausage-Fennel Oyster.

Let's get shucking!

Lucky 12 Oysters ... Sorta
melted unsalted butter
1/2 cup grated Parmesan cheese
1 TB paprika
1 TB sugar

Mix Parmesan cheese, paprika, and sugar.
Spoon some melted butter over oysters, then sprinkle cheese mixture over top.  Pour more butter over top.  Place under 450° broiler for 5-7 minutes.  Time depends on distance of oyster to heat source, so watch it.  Remember, you can never under cook an oyster.  You can, sadly, over cook an oyster.  Don't do it.  Lucky Twelve does these oysters on the grill, but sometimes one must improvise.

Rosie's Herbalicious Oysters

herbal mixture from the garden
olive oil
melted unsalted butter
crumbled Ritz crackers

For the herbal topping, I used parsley, chives, and tarragon.  Maybe 3 parts parsley, 2 parts chives, and 1 part tarragon.  Place all in processor and add enough olive oil to make a spoonable concoction.  Season with a pinch of kosher salt.

Pour a little butter over oysters, place a dab of the herbal mixture on top, then crumble Ritz crackers over oysters.  Pour a little more butter on oysters and broil at 450° for 5-7 minutes, until crackers are lightly browned.

Rosie's Sausage-Topped Oysters On The Half Shell
6 oz. hot Jimmy Dean sausage
1 TB chopped fennel bulb
1 TB chopped onion
1 TB chopped green pepper
1/2 tsp fennel seeds
2 TB chopped fresh parsley
melted unsalted butter
grated Provolone cheese
Panko breadcrumbs
orange zest
more chopped parsley
Heat a skillet over medium heat and lightly brown the sausage, breaking it up with a wooden spatula.  Add in the chopped fennel, onion, green pepper, and fennel seeds.  Cook, stirring for another minute.
Remove from heat.  Stir in the parsley. 

Pour some melted butter and spoon a little sausage mixture on oysters.  Top with cheese, breadcrumbs, and orange zest.  That oyster zest brightens everything up.  Broil at 450° for 5-7 minutes, until lightly browned.  Sprinkle more parsley over top.

Now, if you happen to have some mushroom caps lying around, make sausage stuffed mushrooms. Use the sausage-fennel mixture to stuff the caps with, top with Provolone and breadcrumbs, and run under the broiler.

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