My husband picked up an oyster on the half shell,
tossed it into his mouth, turned to me with the lump
in his cheek and mumbled "Now what do I do with this?"
By Cynthia Bowan
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Let's discuss oysters…after all, this is April, and there IS an "R" in the month…<G>
I love oysters; I love them fixed just about anyway one could fix them. My Dad was the first person to introduce me to oysters by making an oyster stew. My Momma wouldn't touch them, so that meant that Dad and I had the entire dish to us, complete with the little oyster crackers that floated so well on top of the rich broth. I'm not sure how old I was at the time, except that I was very young.
Fast forward to the second year of my marriage. My husband and I were at the wedding reception of a close high school friend. The country club dining area had a large table filled with a bed of ice and an enormous ice sculpture (which later slid off the table, an omen, I think for the outcome of the marriage). Clams, oysters, mussels, shrimp, and more covered the ice.
My DH (darling husband) picked up an oyster on the half shell, tossed it into his mouth, turned to me with the lump in his cheek and mumbled "Now what do I do with this?"
A few years later, Merrill was in the Navy Medical Corps. From time to time, they would have special events and parties for the medical units. One such evening was an oyster roast. Wet burlap bags filled with fresh oysters were
placed on top of grills over charcoal fires. The serving table held large containers of melted butter, hot sauce, and Cole Slaw. Loaves of freshly baked bread were piled high next to pitchers for the beer. We sat at picnic tables and talked and ate for hours.
A couple years more, and I was pregnant with our first child. I went to the Pirates' House restaurant in Savannah with my sister. There wasn't an "R" in the month, but I wanted oysters. I ate a large platter of their Oysters Savannah (you can find the recipe in my September 2005 column, "Foods to Try Before You Die").
One of the best oyster dishes I ever had was a large Caesar Salad with fried oysters on top. I enjoyed this marvelous dish at a now closed restaurant called The Bank in Beaufort, S. Carolina - a restaurant in a bank. The water glasses had dollar signs in the stems, and the napkins were bound with money wrappers…the salad was fantastic - very piece of greens was perfect, fresh and crisp. The oysters were full of flavor and perfectly fried - golden but not over done and hard.
Why eat oysters? Well, okay, they are an "acquired" taste, but more than that, oysters are very good for us. They contain protein, carbs and lipids -
they're great for low-cholesterol diets (unless we batter and deep fry them <GBG>). They contain a lot of vitamins and minerals.
Oysters are very versatile - they can be eaten raw, smoked, baked, fried, roasted, stewed, canned, pickled, steamed, boiled or broiled (grilled). You can keep them simple by opening the shell and eating them or make an elegant dish.
I recently read that the "R" thing doesn't matter - it is simply folklore. The idea that oysters should not be eaten in months that nave no "R" in their name could have started back in the days when oysters were shipped without adequate refrigeration - and therefore, spoil easily. But today, we have better sanitation and refrigeration…so we can enjoy fresh oysters whenever we like.
Here's some good advice to follow when choosing oysters: Fresh oysters must be alive just before we eat them. They should be tightly closed; oysters that are already open are dead and must be discarded. If you find an open oyster on your plate, tap the shell. A live oyster will close and is therefore safe to eat…
Another important point: because raw foods, including oysters, may carry bacteria, persons with chronic liver disease, impaired immune systems or cancer should avoid eating raw oysters.
Well,
enough facts, and enough stories. I hope by now I have made you hungry for oysters. Should that have happened, I hope you will consider one of the following recipes. Open a bottle of champagne, or pour a glass of dry sherry, or perhaps a Riesling or Chardonnay and indulge yourself. May you Enjoy! these recipes, and as always, dear hearts, CYH - consider yourself hugged!
Oysters Casino
24 dozen oysters, freshly shucked, drained
18 half shells
3 slices bacon
4 green onions, with green, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 to 3 drops Tabasco sauce
Place two oysters on the deepest half of an oyster shell. Repeat until all oysters are used (about 18 shells). Arrange shells on a layer of rock salt in a large baking pan. You might have to use 2 pans to fit all shells. In a skillet cook the bacon until crisp, remove to paper towels to drain then crumble. To the bacon drippings in skillet add the green onion, bell pepper, and celery; cook until just tender.
Stir in lemon juice, Worcestershire sauce and Tabasco. Spoon onion mixture on the oysters in the shells then sprinkle with the crumbled bacon. Bake at 400° for 10 minutes.
Angels on Horseback
1/2 cup dry white wine
1 clove garlic, chopped
salt and pepper to taste
12 shucked oysters
6 slices lean bacon
Mix
the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes. Preheat the broiler. Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick. Broil on both sides until the bacon is crisp. You may also cook these "angels" on an outdoor or range-top grill. Makes 1 dozen.
Traditional Oysters Rockefeller
1 1/2 cups cooked spinach, well drained
1/3 cup fresh breadcrumbs
1/4 cup chopped green onions
2 slices cooked bacon, crumbled
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash Tabasco
3 tablespoons extra virgin olive oil
1 teaspoon Pernod or other anise-flavored liqueur
Preheat oven to 450F.
Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley.
Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, and then broil until browned on top. Serve hot. Makes 2 dozen.
Baked
Oysters
30 oysters in the shell
Butter
Salt and pepper
Wash the oyster shells thoroughly by scrubbing with a brush. Place with the deep shell down in a baking pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the under shells.
Broiled Oysters in the Shell or on the Half-Shell: Wash off the outside of the shells and dry them. Open and remove the upper shell, lay them on a broiler and broil over a clear, hot fire, or under a gas flame. As soon as done put small bits of butter on each one, dust with a little salt and pepper, and serve in the shells with quarters of lemon.
To Broil without Opening: Wash the shells, lay them on a broiler, and put them directly on a bed of hot coals. As soon as the shells pop open they are done. Serve melted butter and lemon juice with them.
Fried Oysters
2 cups oysters, drained and dried thoroughly
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs
In a bowl, combine flour,
salt, and paprika. In another bowl, whisk eggs with water. Put breadcrumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the breadcrumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes. Serves 6.
Oyster Fritters
Oil or shortening for deep frying
2 eggs, slightly beaten
1 cup milk
2 cups flour, sifted before measuring
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups drained and chopped oysters
Heat oil in a deep heavy skillet or deep fryer to 370°. Mix eggs, milk, flour, baking powder, and salt. Stir oysters into this batter and drop by tablespoonfuls into the deep hot fat. Fry in batches so oil will not become too cool. Turn fritters as they cook, so all sides will be golden brown. Drain on paper towels. Serves 4.
Barbecued Oysters
Pike Market Seafood Cookbook
by Braiden Rex Johnson
Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches from hot coals or heat element. Be sure oysters are rounded side down so they
cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.
By Cynthia Bowan
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Oysters Casino | Angels on Horseback | Traditional Oysters Rockefeller
Baked Oysters | Fried Oysters | Oyster Fritters | Barbecued Oysters
