It's Oyster Season!

Ahhhhh...

Oysters!

Oyster season in North Carolina opened this week

so the Hawthornes were johnny-on-the-spot to get their first bushel.

And here's what I did today:

Oysters Two Ways.

 Oysters #1 

(dark one in the front)

1 part paprika

1 part sugar

3 parts grated Parmesan cheese

butter

For six oysters,

I used about a teaspoon each paprika and sugar

and a tablespoon or more of Parm.

Mixed it up real good,

then topped each shucked oyster with the mixture.

Pour a little melted butter over each oyster

and run 'em under the broiler for about 5 minutes.

 Oyster #2

 I roasted a red bell pepper over an open flame until blackened all over.  While still smoking, I plunged the pepper into ice water.  Then I rubbed off the char with my fingers and minced the pepper.  I'm only using about 1-2 TB of the pepper for my oyster topping.  The rest of the pepper I used in my pimiento cheese.  Don't bother buying those little expensive (!) jars of pimientos.  Simply roast your own red peppers, chop 'em up, and mix with a little mayonnaise and grated cheddar cheese.  Green olives too, if you're feeling adventurous.  Now, back to the oysters.

for 10-12 oysters

1-2 TB minced roasted red bell pepper

2 TB softened butter

1 tsp brown sugar

Mush together the pepper, butter, and sugar.

Top oysters with the mixture,

then sprinkle over top a mixture of equal parts:

chopped parsley

panko breadcrumbs

grated Monterey Jack cheese 

Run under a 450° broiler about 8 minutes.

 

Enjoy!

And stay tuned for more oyster goodness.