Keep On Shuckin’.

The Hawthornes love their oysters and I believe we’re on our sixth bushel this season. 

So, before the season ends, go get you some oysters and try these two presentations.

Oysters on the half shell.

The green ones are spinach based.  The red ones are paprika accented.

I make these a lot and there’s no real “recipe.”  They might vary a bit from batch to batch.  But I’m giving you the basics here and you can follow along, or you can adjust and modify a bit.  Either way, the oysters are going to be excellent.

Oooh.  Would you look a-there.  Got a bonus!  At the bottom right.

These are crab slough oysters.  And that’s pronounced “sloo.”  

The crab slough oyster is unique in that it is home to a critter called a pea crab.  Quite edible, and in fact considered a delicacy, the pea crab is sort of a freeloader in the oyster.  The oyster is a filter feeder, and the little crabbies which inhabit the oysters get first dibs on whatever comes their way.  

During my research, i.e. Googling, I discovered that “crab slough oyster” refers to not the crustacean, but to a location.  From  “The Outer Banks Cookbook: Recipes and Traditions from North Carolina’s Barrier Islands:”

Crab Slough is in Pamlico Sound at the southern end of Roanoke Island near Wanchese. It is a well-known area for harvesting prime oysters because the water, being near Oregon Inlet, is slightly rough. Because of the rough waters only single oysters, rather than large clumps, are formed. The water is rather brackish giving the oysters a deliciously salty taste. Frequently very tiny pea crabs, a gourmet treat when eaten whole, are found residing in the oysters.

   And now you know. 

    I’m preparing around 2 dozen oysters - whatever will fit in one of those large baking sheet pans.  Just keep on shuckin’ till you fill it up.  Half spinach.  Half paprika.  All wonderful.

       Spinach topped oysters:  

(Enough for a dozen oysters give or take.)
2 TB butter (I always use unsalted.)

2 TB finely chopped onion

big handful of spinach, chopped 

1-2 TB finely chopped fennel (optional, but I like the slight anise flavoring it provides)

splash of cream

grated mozzarella cheese

Ritz crackers, crushed

more butter

Note:  Amounts can be adjusted.  You can figger this out!

In a small skillet, melt the butter.  Add in the onion, spinach, and fennel and cook over medium heat for about a minute.  Pour in the cream - just enough to pull it all together.  Heat through and turn off heat.

Place a little of the spinach mixture on each oyster.

Add a little mozzarella, then top with the crushed Ritz.  (You could use breadcrumbs or some other cracker, but I like the buttery Ritz.)  Place a small pat of butter on top.

Run under the broiler until the crumbs are slightly browned.  Doesn't take long.  Say 450° for 5 minutes, but it depends on whether the oven is already heated and the distance from the element.  So, WATCH it!  Remember, you can't undercook an oyster, but you can overcook one.  I like my oysters juicy and sweet and salty and plump and overcooking overrides any of that.

Paprika Oysters

(For 1 dozen oysters, give or take.)
4 TB butter

1 ½ tsp paprika

1 tsp sugar

1 tsp cayenne (Optional.  If you want a bit of bite, go ahead.)

Parmesan, grated

 panko breadcrumbs

Melt the butter and and stir in the paprika, sugar, and cayenne.

Spoon over oysters.  Grate Parmesan cheese over top then sprinkle breadcrumbs.

Run under a 450° broiler until cheese is melted and crumbs are golden brown.

Enjoy!

The Hawthornes Love Their Ersters!

The Hawthornes love their ersters.
Raw, steamed, fried, grilled, broiled on the half shell -
you name it, we'll eat it.

We're already on our 3rd or 4th bushel
and I'm always coming up with new ways to prepare them.

Today, we're having broiled oysters on the half shell two ways.

Red and green, for Christmas.
The red ones are a tad hot - cayenne with a hint of sugar,
or you can tame them and use paprika instead.
The green ones are mild - spinach with some other stuff.

First for the green.
Chop a small onion
and a handful of spinach.

Sauté in butter
for a minute.

Add enough cream
to bind it together.
Heat through.

Ready to top.

 

 

 

 

 

 

 

 

Oysters. Check.
Spinach mix.  Check.
Ritz crumble/parsley. Check
Bacon. Check.

 

Spoon a little of the spinach mixture on top of each oyster. 
Add crumbled bacon.  If you don't have bacon, don't worry.  You won't really miss it.
But everything's better with bacon.
And you don't need a lot of topping.  Just a teaspoon.  You don't want to overpower the oyster.

Crumble some Ritz crackers over top.
I had some chopped parsley mixed in with the Ritz for extra flavor.

Add grated Mozzarella.

Then give
 each oyster
a pat of butter.

 

Ready to go under the broiler.
450° for about 5-6 minutes.
You want the Ritz slightly browned and the oysters still plump and juicy.

Like this.

 

Now, for the red ones.

 

In a small dish, combine about 4 TB unsalted butter with a heaping teaspoon of paprika and a heaping half-teaspoon of sugar.  Nuke it until butter melts.  Spoon mixture over oysters.  Then grate some Parmesan cheese on top.  Under the broiler until cheese melts and butter is bubbly.

If you wanted a bit of bite to this, use cayenne instead of paprika.

Or for a different flavor profile, try smoked paprika instead of regular.

This is enough for 8 or so oysters.

 

Perfect!
Enjoy!

Oysters Olé!

Ahhhhhh........

Oysters!

Rosie made another batch of broiled oysters the other day

This time it's with salsa and tortilla chips for the toppings.

Rosie's Oysters Olé

Top each oyster with homemade salsa,

then crushed tortilla chips,

and grated Monterey Jack cheese.

Run under a 450° broiler for about 8 minutes,

until top is browned.

About halfway into the broil,

pour some melted unsalted butter over each oyster.

I made half a tray with the salsa oysters

and half with spinach.

In case you're interested, 

here's the recipe for the spinach oysters:

Spinach Oysters.

Enjoy!

Mo' Oysters!

 You know the Hawthornes love their oysters.

 Oyster season opened last week

 and we bought our first bushel.

And we're already halfway through.

It's a tough job,

but somebody has to do it.

 Today, I'm topping my oysters

and running them under the broiler,

just until the juices bubble

 and the cracker crumbs lightly brown.

Today's Oyster Toppings

(Enough for about 18 oysters) 

Note that I use whatever happens

to be in my fridge at the time.

Today, I'm going with spinach.

chunk o' unsalted butter

a heaping yepsen of spinach, chopped

handful of chopped red onion

handful of chopped yellow bell pepper

a little cream

pinch kosher salt

crumbling of bacon

crushed saltines and oyster crackers

grated Parmesan cheese

Take about a tablespoon or so of butter

and let it melt until sizzling in a medium sauce pan

over medium heat.

Throw in the yepsen of spinach.

"What is a yepsen,"  you ask?

A yepsen is a unit of measurement,

equivalent to two open handfuls.

So maybe two cups of spinach for me.

Let the spinach wilt down,

then add in the onion and pepper.

I like using red, orange, and/or yellow peppers for the color.

Pour in a little cream and stir to mix everything together.

Season with a pinch or so of kosher salt.

Remove from heat.

Spoon a little of the spinach mixture onto each oyster.

I had bacon leftover from breakfast,

so I crumbled that over top.

Coarsely crush some crackers

(I used saltines and oyster crackers)

and then grate some Parm over the oysters.

You can use whatever crackers you have -

Ritz or club would be fine.

Or panko breadcrumbs.

Run under a 450° broiler

about 8 minutes.

 Slurp away.

 Enjoy!

 

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.

Mo' Oysters!

Yes.
The Hawthornes are still eating oysters.
The last of the season.


I love oysters on the halfshell
and I'm always coming up with new toppings for my oysters.

Today, I'm raiding the herb garden
and using parsley and tarragon.


Rosie's Oysters On The Halfshell
Version 73

1/2 cup chopped parsley

1/4 cup chopped tarragon

1/2 stick unsalted butter

6 garlic cloves, minced

1/2 cup beer 

(I used Guiness Extra Stout since I had a half-used bottle.)

2 TB Lea & Perrins worcestershire sauce

 Asiago cheese

Ritz, crumbled, and panko breadcrumbs

Melt butter in medium skillet over low heat.

Add minced garlic, parsley, and tarragon.

Let cook about 5 minutes, slow and low,

 so that butter is infused with flavors.

Rosie Note:  Never brown your garlic.

It gets bitter and will ruin your dish.

Add in the beer and worcestershire sauce.

Stir and simmer over medium-low

until mixture is reduced by half.

Top oysters with a small spoonful of the mixture.

Grate Asiago cheese

and sprinkle Ritz and breadcrumbs over top.

Run under the broiler about 7 minutes

or until lightly browned.

Here are the step by steps:

Use this much parsley and tarragon.

Chop it up.

Melt the butter with the herbs and garlic,

being careful not to burn the garlic.

Add in the beer and Lea & Perrins.

Slow simmer to reduce.

Spoon herb mixture over oysters.

Sprinkle with grated cheese, panko, and Ritz.

Ready for the 450° broiler.

And there you go!

I still have oysters left.

What to do...

What to do...