Thursday, March 30, 2017

Mo' Oysters.

 You know the Hawthornes and their oysters.
It's a love affair.

And sometimes we find little treasures inside.

I'm making oyster toppings today.
Mince everything: fennel, shallot, celery, apple in lime juice
Place sparingly on each oyster.
Give it a pinch of sugar, some rice wine vinegar, and a grind of pepper
Light panko and crumbled Ritz topping, then a drizzle of melted unsalted butter.
Then a few shreds of Melkbus cheese, which has truffles!, on one half and shreds of Valseren parmigiano reggiano on the other half.  

Place under a 450° for 6-7 minutes, until breading is lightly browned and cheese melted.

I like that freshly cracked pepper.
Rice vinegar and a pinch of sugar gives it an extra punch.

Ready for the broiler.

Under the broiler until lightly browned.


And this concludes our last bushel of oysters for the season.

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