|
|
|
Oysterrific 2008
Perhaps I hesitated, just for a second, when my better half pointed the BB-gun
out the door aimed in my general vicinity. Perhaps my hand paused ever so slightly in its mission to dip out a few oysters
from the cooler to take to someone at work.
Then I shrugged. Perhaps he should stop being so selfish. I snagged out a dozen quick as lightning and ran to the car. Look — it was a whole 100-count box of oysters, okay? There’s no way just two of us would get through roughly what, eight dozen oysters? Even if they were Choptank Sweets. Which they were. As it turned out, there were plenty left for the weekend, when we invited two close friends (I suppose they would have to be) to work our way through the oysters. We had set ourselves a challenge — to serve the oysters four different ways at one meal, and choose the tastiest. Three of the dishes, easy. 1) Raw on the half-shell. 2) Lightly smoked on the grill, served with a mignonette sauce. 3) Oysters Rockefeller or a variation thereof. But number four? Hm. Fried, oyster stew, fritters? I pondered as I went on afternoon errands. “Have you ever heard of patted oysters?” asked Anna, as we talked food at her shop. I shook my head. “Simple as can be.” Now I had my fourth recipe. With a slight variation, you’ll find it below, renamed Anna’s Padded Oysters. It was the hands-down unanimous favorite that evening.
Oysters Baked on the Half Shell, Mediterranean-Style
Coarse salt sufficient to cover baking pans to 1/4-inch depth 2 dozen Maryland oysters, in shell 2 slices prosciutto, cut into 24 strips 2 Tbsp. pine nuts 1/4 cup sherry wine vinegar 2 Tbsp. dry white wine 1 Tbsp. roasted red pepper, finely chopped 1Tbsp. pitted Kalamata olives, finely chopped 1 Tbsp. finely sliced basil Preheat oven to 450°. Spread coarse salt evenly over shallo baking pans with an edge, such as pizza pan. Open oysters, leaving meat in the deep half of the shell; discard other half. Arrange oysters in a single layer on the salt. Place prosciutto strip on each oyster. Sprinkle each oyster with 1/4 teaspon pine nuts. Bake for 6 to 8 minutes until edges of oysters begin to curl. Meanwhile, combine the vinegar, white wine, olives, shallot and basil in a small bowl. Remove oysters from baking pans, serve with a spoonful of the Mediterranean-style sauce. Makes two dozen. Anna’s Padded Oysters Our hands-down winner of the evening. (By the way, if you like to knit or always
wanted to learn, visit Anna Ruth's Yarn Shop in Chestertown for fabulous yarns.) Thank you, Anna! Most mignonette toppings include some
coarsely ground pepper, a little shallot or savory, and an acid, such as vinegar. Here are two recipes from chef Glenn May,
created for Chesapeake Bay oysters on the half shell. (Personally, I like these sauces on grilled oysters for extra zip, and
especially like the touch of sweetness in the Grapefruit recipe.) Oyster en Brochette with Rémoulade Sauce
(Grand Prize Winning Recipe, National Oyster Cookoff 2008. Winner: Brendan Cahill, Lusby, MD) FOR OYSTERS: 1 pint Maryland shucked oysters 12 pieces applewood smoked bacon 1 cup Cajun flour (1 cup flour and 3 tbsp Cajun spice) 6 wooden skewers butter for sauté lemon wedges for garnish Lightly drain oysters, then dredge in Cajun flour, set aside. Cut bacon into equal lengths approximately 3” long and wrap one piece around each oyster. Skewer 4-5 oysters on each skewer and sauté in skillet 3 minutes per side. Drizzle rémoulade sauce on plates, top with oysters and garnish with fresh lemon. RÉMOULADE SAUCE: 1/2 cup mayonnaise 1 teaspoon Dijon mustard 1 pinch Cajun spice (homemade or store bought) 1 tablespoon capers juice of 1 lemon 1 pinch fresh tarragon Combine all ingredients and gently mix with a large spoon. |
