Mr. Hawthorne Makes Oyster Soup.

Rosie is excited.

She got snow for her birthday!

When it's cold and gray and snowing outside,

nothing fits the bill better than soup.

Today, Sunday, was a lazy day.

We had me a birthday party Saturday night;

the Hawthornelets and their respective critters

have been home this weekend;

I've been cooking and cleaning all week.

So I'm not doing anything today.

Rosie is relaxing.

Mr. Hawthorne is preparing soup today.

Oyster soup.

Perfect for a cold, lazy day

when my only thought is carpe diem.

And I carped the diem real good.

I just sat back

and watched Mr. Hawthorne create.

 

  Mr. Hawthorne shucked about a quart of oysters.
About 4 dozen.

Save the likker.

Leek, celery, and mushrooms.

 

 Slice and chop.

 That much of each.

 Heat 1 tablespoon each butter and oil in pot.

Add in leeks and celery.

 

 Stir fry about a minute.

 Add in mushrooms.

 Cook another minute or two.

 Add in about 2 cups skim milk.

Strain the oysters,

reserving the likker.

Pour in about 1/4 cup oyster likker to 1/4 cup cornstarch.

This will be used later to thicken the soup.

 Add in strained oyster likker to the pot.

But not all.

Pour it in slowly,

but when you get to the last few tablespoons,

stop and throw it out.

You want to avoid any pieces of oyster shell

which might have settled to the bottom.

Mr. H. poured in about 2 cups of skim milk.

Heat through.

 Add in oysters.

 2-3 grinds of salt.

7-8 grinds of pepper.

 We've been using Chef Paul Prudhomme's

Seafood Magic seasoning lately.

Add in a heaping teaspoon.

If you don't have Seafood Magic,

substitute Old Bay seasoning.

If you don't have Old Bay,

then sub cumin, oregano, 

cayenne, garlic powder, onion powder, salt, and pepper. 

 

 Add in a heapin' cup o' half and half.

 And a heapin' cup o' heavy cream.

 Add in the cornstarch slurry.

Cook over medium-low until thickened.

 Serve with a few leaves of flat-leaf parsley and thyme.

I want to thank Glowria for my new spoons!

 

 There's an oyster or two in every spoonful.

 

 If you're lucky,

you'll get little crabbies.

Or a pearl.

Mo' Oysters.

 You know how the Hawthornes love their oysters.

We've have embarked upon our third bushel of oysters.

 Mr. Hawthorne shucked a pan full of oysters

and I prepared the toppings.

Bottom left going clockwise:

Crushed Tostitos in the bottom of the bag

Assorted grated cheeses -  Monterey Jack, Parmesan

Panko breadcrumbs

Tomato/onion/pepper mixture

 I did a small chop on the peppers, onions,

and peeled, seeded, and juiced tomatoes,

 I drizzled a little melted butter over each oyster.

 Added a bit of the pepper/tomato/onion mixture.

 Pretty colors.

 I sprinkled Panko bread crumbs over half the oysters.

 And the crushed Tostitos on the other half.

This makes good use of the broken pieces

in the bottom of the bag that you would normally throw out.

 

  Top with the grated cheese.

 And a drop or two of Texas Pete.

 Run under the broiler until bubbly and cheese is melted.

 I lurves me some ersters.

 Each one has a slightly different flavor.

 Oooh!

Is that a little crabbie in this oyster?

 

The Hawthornes Get Their Oyster Fix. Again.

Yes. We're having more oysters. One must strike while the iron's hot. We have a window of opportunity for oysters - the months that have "r's" - but we don't count September. That's still a little too early for them. So we feast on them when we can. And feast we do.

Tonight's oysters are fried

and served with three different sauces: my Pineapple Mango Habanero Salsa, the squiggle on the left, Rosie's Pig Shack Sauce (her quite accurate rendition of Boar & Castle), her squiggle in the middle and Mr. Hawthorne's Lemon Sriracha Aioli, the barely visible pool of sauce on the right.

As usual, we have company in the kitchen.

They seem quite comfortable.

Jonquils and hyacinths from my garden adorn my counter.

After you shuck your oysters leave them in the erster likker. Dredge the oysters individually in a mixture of 3 parts flour, 1 part fine cornmeal, and Old Bay seasoning. Or use your own flour mixture. Sometimes we use a mixture of flour and semolina flour. And of course you could use your own seasonings.

Into 350 - 375 degree oil.

Maybe 45 - 60 seconds. Touch with the spatula. If they feel crispy, take them out.

Drain on paper towels.

Oooooh! Lookie! Lookie! Rosie got a little crabbie!!

This is a delicacy.

Plate. Add sauces. Serve.

Too bad I have to shoot this under indoor lighting.

It would be so much prettier under natural light.

Hey, Zzzadig? We need to talk. Don't you have a friend traveling from the Outer Banks to your area some time soon? I'll send you a cooler care package.