I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
I don't love 'em...

But since I'm off to St Helens today, I'll buy a few dozen oysters -
if only because some friends of mine love them and have invited me
over for oysters Kilpatrick several times and I'd like to return the
favour.

I was just wondering if any of you have a favourite thing to do with
oysters. If so, what oyster recipes are your favourites?

Jeßus > wrote:
> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> I don't love 'em...
>
> But since I'm off to St Helens today, I'll buy a few dozen oysters -
> if only because some friends of mine love them and have invited me
> over for oysters Kilpatrick several times and I'd like to return the
> favour.
>
> I was just wondering if any of you have a favourite thing to do with
> oysters. If so, what oyster recipes are your favourites?

I like to roll then in a little flour and fry them for breakfast, in bacon
fat of course. There is always the classic oyster soup, which while there
are endless recipes one could use, is best made simply with thickened cream
and saffron, adding the oysters no more than about 5 minutes before you
finish simmering to ensure they are still plump and juicy.

Most people overcook the hell out of oysters and in fact all shellfish.

On Fri, 27 Jun 2014 13:27:23 +1000, Jeßus > wrote:

> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> I don't love 'em...
>
> But since I'm off to St Helens today, I'll buy a few dozen oysters -
> if only because some friends of mine love them and have invited me
> over for oysters Kilpatrick several times and I'd like to return the
> favour.
>
> I was just wondering if any of you have a favourite thing to do with
> oysters. If so, what oyster recipes are your favourites?

My son bbq's them. He leaves them on just long enough that he can pry
them apart easily - the inside is more raw than cooked. He has a pot
of garlicky melted butter that he bathes them in, then on goes a big
squirt of lemon and hot sauce. Oh, so good!

The way I make oysters begins with shucked, which I buy in a jar...
something that's not what you 're planning to do.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 27 Jun 2014 06:18:11 +0000 (UTC), Oregonian Haruspex
> wrote:

>Jeßus > wrote:
>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>
>I like to roll then in a little flour and fry them for breakfast, in bacon
>fat of course. There is always the classic oyster soup, which while there
>are endless recipes one could use, is best made simply with thickened cream
>and saffron, adding the oysters no more than about 5 minutes before you
>finish simmering to ensure they are still plump and juicy.

That sounds pretty good to me, I'll need to get some saffron first
though. I had saffron growing here but it all died, still have no idea
why happened there. Anyway, thanks and I might do a dozen oysters this
way.

>Most people overcook the hell out of oysters and in fact all shellfish.

Agreed.

On Thu, 26 Jun 2014 23:31:47 -0700, sf > wrote:

>On Fri, 27 Jun 2014 13:27:23 +1000, Jeßus > wrote:
>
>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>
>My son bbq's them. He leaves them on just long enough that he can pry
>them apart easily - the inside is more raw than cooked. He has a pot
>of garlicky melted butter that he bathes them in, then on goes a big
>squirt of lemon and hot sauce. Oh, so good!

That sounds alright to me

>The way I make oysters begins with shucked, which I buy in a jar...
>something that's not what you 're planning to do.

No, I bought them still in the shell.

Jeßus > wrote:
..
>
> That sounds pretty good to me, I'll need to get some saffron first
> though. I had saffron growing here but it all died, still have no idea
> why happened there. Anyway, thanks and I might do a dozen oysters this
> way.


Saffron can be replaced in many recipes by safflower stamen, which is much
much cheaper and provides a very similar color and aroma. A big pillowy
bag can be obtained for a couple bucks, and you can impress friends and
family with your luxurious dishes. I won't tell!

Anyway my recipe works great with clams and mussels too. For an extra
burst of luxury you could throw in some chicken stock too.

I thicken with flour, corn starch seems to make the texture too glassy and
it interferes with the melting of the pat of butter I usually place on top
as the soup is served.

sf wrote:
>
> My son bbq's them. He leaves them on just long enough that he can pry
> them apart easily - the inside is more raw than cooked. He has a pot
> of garlicky melted butter that he bathes them in, then on goes a big
> squirt of lemon and hot sauce. Oh, so good!

That's one of my favorite ways. I can harvest them at low tide in a
nearby (4 miles away) state park at low tide. What I've done in the
past is to dig a small shallow pit in the sand on the beach. Build a
little campfire in it. Go out and get about 6 nice oysters while it's
burning down. Once the fire burns down, put them level directly on the
hot coals. Within a couple of minutes, they will open up and are fully
cooked and ready for eating. I put nothing extra on them. yum It's a
fun way to spend a cold winter's morning.


> The way I make oysters begins with shucked, which I buy in a jar...
> something that's not what you 're planning to do.

Already shucked in a jar sounds a bit creepy to me but I've never
tried them so maybe they aren't. I like to eat oysters that were
alive 5-10 minutes ago.

G.

Oregonian Haruspex wrote:
>
> Saffron can be replaced in many recipes by safflower stamen, which is much
> much cheaper and provides a very similar color and aroma. A big pillowy
> bag can be obtained for a couple bucks,

I'm going to take your word for this. This is good info if true. I've
never tried saffron so no idea what taste it imparts. I do have a few
recipes that call for it though. Oyster stew is one. I've always
wanted to taste it.

G.

"Jeßus" wrote:
>
> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> I don't love 'em...
>
> But since I'm off to St Helens today, I'll buy a few dozen oysters -
> if only because some friends of mine love them and have invited me
> over for oysters Kilpatrick several times and I'd like to return the
> favour.
>
> I was just wondering if any of you have a favourite thing to do with
> oysters. If so, what oyster recipes are your favourites?

Seriously here...if you don't really care for them and these are
mainly for your friends, you should ask them how they like them.

I also love them shucked, coated in tempura batter and deep-fried
quickly. Once out, immediately use some S&P and just eat them as is.
So tender and juicy if you don't overcook them.

Same exact thing for fried clams. Get the smaller ones and cook them
whole, not cut into strips.

G.

Oregonian Haruspex wrote:
>
> Most people overcook the hell out of oysters and in fact all shellfish.

I've found this to be fairly true too. I don't like any seafood raw
but I do love it all *just* cooked until done (which is a very short
time).

G.

On 6/26/2014 10:27 PM, Jeßus wrote:
> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> I don't love 'em...
>
> But since I'm off to St Helens today, I'll buy a few dozen oysters -
> if only because some friends of mine love them and have invited me
> over for oysters Kilpatrick several times and I'd like to return the
> favour.
>
> I was just wondering if any of you have a favourite thing to do with
> oysters. If so, what oyster recipes are your favourites?
>

Heat up a grill, gas, charcoal or electric. Put on the oysters and when
they start to open they are done.

Next to raw, that is my favorite way to have oysters.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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I tended bar in an oyster bar in Boston for a couple of years, and I concur with what's been said already. To me, raw is best, with a little lemon and cracked pepper. We used to make oyster stew on a special steamed pot where the recipe was similar to ones listed above, absent the bacon. Butter and oysters, Worchester sauce, a dash of hot sauce, and heavy cream boiled for a minute or two and serve with fresh hard crusted bread. Yummy.

On 6/27/2014 9:20 AM, Janet Wilder wrote:
> On 6/26/2014 10:27 PM, Jeßus wrote:
>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>>
>
> Heat up a grill, gas, charcoal or electric. Put on the oysters and when
> they start to open they are done.
>
There's always Oysters Rockefeller.

Jill

On Fri, 27 Jun 2014 06:18:11 +0000 (UTC), Oregonian Haruspex
> wrote:

> Jeßus > wrote:
> > I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> > I don't love 'em...
> >
> > But since I'm off to St Helens today, I'll buy a few dozen oysters -
> > if only because some friends of mine love them and have invited me
> > over for oysters Kilpatrick several times and I'd like to return the
> > favour.
> >
> > I was just wondering if any of you have a favourite thing to do with
> > oysters. If so, what oyster recipes are your favourites?
>
> I like to roll then in a little flour and fry them for breakfast, in bacon
> fat of course.

You just reminded me of Hangtown Fry! That stuff is really good.
It's basically scrambled eggs and fried oysters. I discovered that
rolling the oysters in saltine cracker crumbs is a LOT tastier and
crispier than bread crumbs (I don't do that 3 step thing either), but
YMMV.
http://www.saveur.com/article/Recipe...Bacon-Omelette

Lightly fried oysters, crumbled cooked bacon (optional, but delicious)
- scrambled in eggs.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 27 Jun 2014 07:03:06 -0400, Gary > wrote:

> Already shucked in a jar sounds a bit creepy to me but I've never
> tried them so maybe they aren't. I like to eat oysters that were
> alive 5-10 minutes ago.

Fresh from the shell is always preferable, but I don't shuck oysters.
Did I just hear you volunteer to shuck them for me?

The jarred type are perfectly fresh, except somebody else has done the
work. I presume they are from oysters whose shells were somehow
damaged and couldn't be sold in their shells. I don't know and I
don't care what the real story is. That's what I buy when I am
cooking oysters.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/27/2014 7:03 AM, Gary wrote:
> sf wrote:
>>
>> My son bbq's them. He leaves them on just long enough that he can pry
>> them apart easily - the inside is more raw than cooked. He has a pot
>> of garlicky melted butter that he bathes them in, then on goes a big
>> squirt of lemon and hot sauce. Oh, so good!
>
> That's one of my favorite ways. I can harvest them at low tide in a
> nearby (4 miles away) state park at low tide. What I've done in the
> past is to dig a small shallow pit in the sand on the beach. Build a
> little campfire in it. Go out and get about 6 nice oysters while it's
> burning down. Once the fire burns down, put them level directly on the
> hot coals. Within a couple of minutes, they will open up and are fully
> cooked and ready for eating. I put nothing extra on them. yum It's a
> fun way to spend a cold winter's morning.
>
I nearly wrote about digging a pit and having an oyster roast over low
coals! It's a South Carolina low-country tradition. You need to cook
more than 6 oysters to have an oyster roast.

Jill

On 6/27/2014 12:09 PM, sf wrote:
> On Fri, 27 Jun 2014 07:03:06 -0400, Gary > wrote:
>
>> Already shucked in a jar sounds a bit creepy to me but I've never
>> tried them so maybe they aren't. I like to eat oysters that were
>> alive 5-10 minutes ago.
>
> Fresh from the shell is always preferable, but I don't shuck oysters.
> Did I just hear you volunteer to shuck them for me?
>
> The jarred type are perfectly fresh, except somebody else has done the
> work. I presume they are from oysters whose shells were somehow
> damaged and couldn't be sold in their shells. I don't know and I
> don't care what the real story is. That's what I buy when I am
> cooking oysters.
>
I rarely buy oysters but I can buy them in the shell or freshly shucked
right off the dock if I want to.

My dad used to have hip waders and (what I think is) a shucking knife.
He'd wait for low tide, wade out and cut oysters from their beds. I'm
not interested in harvesting oysters.

Jill

On 6/27/2014 7:06 AM, Gary wrote:
> Oregonian Haruspex wrote:
>>
>> Saffron can be replaced in many recipes by safflower stamen, which is much
>> much cheaper and provides a very similar color and aroma. A big pillowy
>> bag can be obtained for a couple bucks,
>
> I'm going to take your word for this. This is good info if true. I've
> never tried saffron so no idea what taste it imparts. I do have a few
> recipes that call for it though. Oyster stew is one. I've always
> wanted to taste it.
>
> G.
>
Some places/recipes substitute turmeric. The first clue it isn't real
saffron is saffron is *expensive*. If you think you can buy the real
deal for a couple of dollars, think again. If you know you've found a
substitute you can live with, no problem.

Jill

On Fri, 27 Jun 2014 14:18:40 -0300, wrote:

> Substitutes just seem to add saffron-like colour, there is no sub for
> the real thing, it's unique. Once you have tasted real saffron,
> nothing else works.

True, but safflower has a taste of its own that isn't bad if you're
not married to the idea of saffron.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

In article >,
says...
>
> On Fri, 27 Jun 2014 12:50:02 -0400, jmcquown >
> wrote:
>
> >On 6/27/2014 7:06 AM, Gary wrote:
> >> Oregonian Haruspex wrote:
> >>>
> >>> Saffron can be replaced in many recipes by safflower stamen, which is much
> >>> much cheaper and provides a very similar color and aroma. A big pillowy
> >>> bag can be obtained for a couple bucks,
> >>
> >> I'm going to take your word for this. This is good info if true. I've
> >> never tried saffron so no idea what taste it imparts. I do have a few
> >> recipes that call for it though. Oyster stew is one. I've always
> >> wanted to taste it.
> >>
> >> G.
> >>
> >Some places/recipes substitute turmeric. The first clue it isn't real
> >saffron is saffron is *expensive*. If you think you can buy the real
> >deal for a couple of dollars, think again. If you know you've found a
> >substitute you can live with, no problem.
> >
> >Jill
>
> Substitutes just seem to add saffron-like colour, there is no sub for
> the real thing, it's unique. Once you have tasted real saffron,
> nothing else works.

+ 1

Janet UK

On 06/27/2014 08:40 AM, sf wrote:

>
> You just reminded me of Hangtown Fry! That stuff is really good.
> It's basically scrambled eggs and fried oysters. I discovered that
> rolling the oysters in saltine cracker crumbs is a LOT tastier and
> crispier than bread crumbs (I don't do that 3 step thing either), but
> YMMV.
> http://www.saveur.com/article/Recipe...Bacon-Omelette
>
> Lightly fried oysters, crumbled cooked bacon (optional, but delicious)
> - scrambled in eggs.
>

What a small world! I made this exact same recipe a few weeks ago. Since
it was the first time I had ever made Hangtown Fry, the only change I
made was to use Panko instead of bread crumbs. What a treat! Highly
recommended.

"Jeßus" > wrote in message
...
>I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
> I don't love 'em...
>
> But since I'm off to St Helens today, I'll buy a few dozen oysters -
> if only because some friends of mine love them and have invited me
> over for oysters Kilpatrick several times and I'd like to return the
> favour.
>
> I was just wondering if any of you have a favourite thing to do with
> oysters. If so, what oyster recipes are your favourites?

Oysters Rockefeller. Easy to make and delicious.
Deep fried oyster poor boy sandwich



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On 6/27/2014 8:55 AM, Terrence Crimmins wrote:
> I tended bar in an oyster bar in Boston for a couple of years, and I concur with what's been said already. To me, raw is best, with a little lemon and cracked pepper. We used to make oyster stew on a special steamed pot where the recipe was similar to ones listed above, absent the bacon. Butter and oysters, Worchester sauce, a dash of hot sauce, and heavy cream boiled for a minute or two and serve with fresh hard crusted bread. Yummy.
>

I like a teeny bit of grated horseradish and lemon juice on my oysters.
Just enough horseradish to enhance the taste of the oysters but not
enough to hide it.

We get our oysters from the Gulf of Mexico and they are very delicate,
with a less pronounced briney flavor than east coast Atlantic oysters.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On 6/27/2014 9:37 AM, jmcquown wrote:
> On 6/27/2014 9:20 AM, Janet Wilder wrote:
>> On 6/26/2014 10:27 PM, Jeßus wrote:
>>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>>> I don't love 'em...
>>>
>>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>>> if only because some friends of mine love them and have invited me
>>> over for oysters Kilpatrick several times and I'd like to return the
>>> favour.
>>>
>>> I was just wondering if any of you have a favourite thing to do with
>>> oysters. If so, what oyster recipes are your favourites?
>>>
>>
>> Heat up a grill, gas, charcoal or electric. Put on the oysters and when
>> they start to open they are done.
>>
> There's always Oysters Rockefeller.
>
> Jill

I'm too much of an oyster purist. I can do clams casino or clams
oregenato, but I like my oysters pretty close to naked.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Fri, 27 Jun 2014 09:36:02 +0000 (UTC), Oregonian Haruspex
> wrote:

>Jeßus > wrote:
>.
>>
>> That sounds pretty good to me, I'll need to get some saffron first
>> though. I had saffron growing here but it all died, still have no idea
>> why happened there. Anyway, thanks and I might do a dozen oysters this
>> way.
>
>
>Saffron can be replaced in many recipes by safflower stamen, which is much
>much cheaper and provides a very similar color and aroma. A big pillowy
>bag can be obtained for a couple bucks, and you can impress friends and
>family with your luxurious dishes. I won't tell!

Thanks, I've never come across it here but I certainly will have a
good look around for it.

>Anyway my recipe works great with clams and mussels too. For an extra
>burst of luxury you could throw in some chicken stock too.
>
>I thicken with flour, corn starch seems to make the texture too glassy and
>it interferes with the melting of the pat of butter I usually place on top
>as the soup is served.

Thanks again, you've obviously done this quite a few times

On Fri, 27 Jun 2014 12:50:02 -0400, jmcquown >
wrote:

>On 6/27/2014 7:06 AM, Gary wrote:
>> Oregonian Haruspex wrote:
>>>
>>> Saffron can be replaced in many recipes by safflower stamen, which is much
>>> much cheaper and provides a very similar color and aroma. A big pillowy
>>> bag can be obtained for a couple bucks,
>>
>> I'm going to take your word for this. This is good info if true. I've
>> never tried saffron so no idea what taste it imparts. I do have a few
>> recipes that call for it though. Oyster stew is one. I've always
>> wanted to taste it.
>>
>Some places/recipes substitute turmeric.

The turmeric would give a similar colour, but that's about all.

>The first clue it isn't real
>saffron is saffron is *expensive*.

You're not wrong there - around $3K per kilo, last time I looked.

On Fri, 27 Jun 2014 07:23:07 -0300, wrote:

>On Fri, 27 Jun 2014 13:27:23 +1000, Jeßus > wrote:
>
>>I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>>I don't love 'em...
>>
>>But since I'm off to St Helens today, I'll buy a few dozen oysters -
>>if only because some friends of mine love them and have invited me
>>over for oysters Kilpatrick several times and I'd like to return the
>>favour.
>>
>>I was just wondering if any of you have a favourite thing to do with
>>oysters. If so, what oyster recipes are your favourites?
>
>What about this recipe?
>
>http://australianfood.about.com/od/a...Kilpatrick.htm
>
>from just across the way from you I really like them this way,
>particularly if I am unable to identify where the oysters were
>harvested.

Yes, that's more or less how my friends have been using their oysters

On Fri, 27 Jun 2014 07:18:10 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>
>Seriously here...if you don't really care for them and these are
>mainly for your friends, you should ask them how they like them.

Good point, although they're not real cooks and not well versed in the
possibilities (in the sense that most here are). I'm a bit surprised
my friend Terry will eat oysters at all, to be honest . I'm better
off finding something I think they would like and go with that.

>I also love them shucked, coated in tempura batter and deep-fried
>quickly. Once out, immediately use some S&P and just eat them as is.
>So tender and juicy if you don't overcook them.

Sounds good!

On Fri, 27 Jun 2014 08:20:26 -0500, Janet Wilder >
wrote:

>On 6/26/2014 10:27 PM, Jeßus wrote:
>> I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>>
>
>Heat up a grill, gas, charcoal or electric. Put on the oysters and when
>they start to open they are done.
>
>Next to raw, that is my favorite way to have oysters.

A lot less work, too.

On Fri, 27 Jun 2014 06:55:39 -0700 (PDT), Terrence Crimmins
> wrote:

>I tended bar in an oyster bar in Boston for a couple of years, and I concur with what's been said already. To me, raw is best, with a little lemon and cracked pepper. We used to make oyster stew on a special steamed pot where the recipe was similar to ones listed above, absent the bacon. Butter and oysters, Worchester sauce, a dash of hot sauce, and heavy cream boiled for a minute or two and serve with fresh hard crusted bread. Yummy.

Mmm... sounds nice. I suspect you'd be right about them being best
raw, with lemon and cracked pepper, for those who truly enjoy them.

On Fri, 27 Jun 2014 14:33:26 -0500, Janet Wilder >
wrote:

>On 6/27/2014 8:55 AM, Terrence Crimmins wrote:
>> I tended bar in an oyster bar in Boston for a couple of years, and I concur with what's been said already. To me, raw is best, with a little lemon and cracked pepper. We used to make oyster stew on a special steamed pot where the recipe was similar to ones listed above, absent the bacon. Butter and oysters, Worchester sauce, a dash of hot sauce, and heavy cream boiled for a minute or two and serve with fresh hard crusted bread. Yummy.
>>
>
>I like a teeny bit of grated horseradish and lemon juice on my oysters.

Oh! I have horseradish in the garden, I just have to try that on one -
and I will, today.

On Fri, 27 Jun 2014 12:19:05 -0700, "Paul M. Cook" >
wrote:
>"Jeßus" > wrote in message
.. .
>>I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>> I don't love 'em...
>>
>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>> if only because some friends of mine love them and have invited me
>> over for oysters Kilpatrick several times and I'd like to return the
>> favour.
>>
>> I was just wondering if any of you have a favourite thing to do with
>> oysters. If so, what oyster recipes are your favourites?
>
>Oysters Rockefeller.

Sounds interesting... here is one recipe I found:

4 French shallots, peeled, coarsely chopped
1 bunch watercress, sprigs picked, washed, dried
1 cup loosely packed chopped fresh continental parsley
60g unsalted butter
175g rindless bacon rashers, excess fat trimmed, finely chopped
60ml (1/4 cup) white wine
1 teaspoon sweet paprika
90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
Rock salt, to serve
36 natural oysters (such as Sydney rock oysters), in the half shell
Watercress sprigs, extra, to serve

>Easy to make and delicious.

Looks good.

"Jeßus" > wrote in message
news
> On Fri, 27 Jun 2014 12:19:05 -0700, "Paul M. Cook" >
> wrote:
>>"Jeßus" > wrote in message
. ..
>>>I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>>> I don't love 'em...
>>>
>>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>>> if only because some friends of mine love them and have invited me
>>> over for oysters Kilpatrick several times and I'd like to return the
>>> favour.
>>>
>>> I was just wondering if any of you have a favourite thing to do with
>>> oysters. If so, what oyster recipes are your favourites?
>>
>>Oysters Rockefeller.
>
> Sounds interesting... here is one recipe I found:
>
> 4 French shallots, peeled, coarsely chopped
> 1 bunch watercress, sprigs picked, washed, dried
> 1 cup loosely packed chopped fresh continental parsley
> 60g unsalted butter
> 175g rindless bacon rashers, excess fat trimmed, finely chopped
> 60ml (1/4 cup) white wine
> 1 teaspoon sweet paprika
> 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
> Rock salt, to serve
> 36 natural oysters (such as Sydney rock oysters), in the half shell
> Watercress sprigs, extra, to serve

I use spinach and watercress but I suppose parsely would work. It is
important to chop the cooked spinach extrememely fine. I use a food
processor for this. I also use hot pepper sauce and some parmesan cheese.
It's my favorite way to eat oysters.

On Fri, 27 Jun 2014 11:54:58 -0700, Whirled Peas >
wrote:

> On 06/27/2014 08:40 AM, sf wrote:
>
> >
> > You just reminded me of Hangtown Fry! That stuff is really good.
> > It's basically scrambled eggs and fried oysters. I discovered that
> > rolling the oysters in saltine cracker crumbs is a LOT tastier and
> > crispier than bread crumbs (I don't do that 3 step thing either), but
> > YMMV.
> > http://www.saveur.com/article/Recipe...Bacon-Omelette
> >
> > Lightly fried oysters, crumbled cooked bacon (optional, but delicious)
> > - scrambled in eggs.
> >
>
> What a small world! I made this exact same recipe a few weeks ago. Since
> it was the first time I had ever made Hangtown Fry, the only change I
> made was to use Panko instead of bread crumbs. What a treat! Highly
> recommended.

So glad you liked it! I haven't made it in ages. To give you an idea
of how long it has been, panko wasn't a common grocery store item back
then. Unfortunately, hubby can't eat shellfish anymore so it's kind
of pointless to make Hangtown Fry these days.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 28 Jun 2014 08:11:33 +1000, Jeßus > wrote:

> >Oysters Rockefeller.
>
> Sounds interesting... here is one recipe I found:
>
> 4 French shallots, peeled, coarsely chopped
> 1 bunch watercress, sprigs picked, washed, dried
> 1 cup loosely packed chopped fresh continental parsley
> 60g unsalted butter
> 175g rindless bacon rashers, excess fat trimmed, finely chopped
> 60ml (1/4 cup) white wine
> 1 teaspoon sweet paprika
> 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
> Rock salt, to serve
> 36 natural oysters (such as Sydney rock oysters), in the half shell
> Watercress sprigs, extra, to serve
>
> >Easy to make and delicious.
>
> Looks good.

That's a weird recipe. It should have spinach.
http://www.foodnetwork.com/recipes/t...er-recipe.html

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 27 Jun 2014 19:59:02 -0300, wrote:


>And did you know it is far easier to open them if you use a church key
>(one of those can openers that used to be for beer with the pointy
>end), hold oyster steady and insert churchkey into the pointy end of
>the oyster and pry open. Much easier than trying to run a knife round
>if you don't have a proper oyster knife.

Thanks! I'll certainly try that.

On Fri, 27 Jun 2014 18:10:05 -0700, "Paul M. Cook" >
wrote:

>
>"Jeßus" > wrote in message
>news
>> On Fri, 27 Jun 2014 12:19:05 -0700, "Paul M. Cook" >
>> wrote:
>>>"Jeßus" > wrote in message
...
>>>>I can eat oysters. I'm ambivalent to them though, I don't hate 'em and
>>>> I don't love 'em...
>>>>
>>>> But since I'm off to St Helens today, I'll buy a few dozen oysters -
>>>> if only because some friends of mine love them and have invited me
>>>> over for oysters Kilpatrick several times and I'd like to return the
>>>> favour.
>>>>
>>>> I was just wondering if any of you have a favourite thing to do with
>>>> oysters. If so, what oyster recipes are your favourites?
>>>
>>>Oysters Rockefeller.
>>
>> Sounds interesting... here is one recipe I found:
>>
>> 4 French shallots, peeled, coarsely chopped
>> 1 bunch watercress, sprigs picked, washed, dried
>> 1 cup loosely packed chopped fresh continental parsley
>> 60g unsalted butter
>> 175g rindless bacon rashers, excess fat trimmed, finely chopped
>> 60ml (1/4 cup) white wine
>> 1 teaspoon sweet paprika
>> 90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
>> Rock salt, to serve
>> 36 natural oysters (such as Sydney rock oysters), in the half shell
>> Watercress sprigs, extra, to serve
>
>I use spinach and watercress but I suppose parsely would work. It is
>important to chop the cooked spinach extrememely fine. I use a food
>processor for this. I also use hot pepper sauce and some parmesan cheese.
>It's my favorite way to eat oysters.

mmm... I like the sounds of that.

I love them rolled in yellow corn meal and fried in hot grease. That is the only fittin use for an Oyster that has ever passed my desk thus far. The raw ones taste like cold snot. I can do fried oyster po boys..but the thick bread drives me crazy. Flour is apparently cheaper than Oysters.