A Washington man won two tickets and an all-expense paid trip to the Super Bowl for submitting a tailgating cookery video to Rachel Ray. His winning recipe was salmon stuffed with garlic-herb cream cheese, grated green apple, and julienned water chestnuts, wrapped in bacon and grilled. Article here. He said, ‘Pacific Northwest. Some of our local favourites are salmon and oysters.’
No oysters in the recipe, but his comment reminded me that I like oysters. I like salmon, too. I end up cooking salmon one of two ways at home, since they’re not offered that way in restaurants. I never order salmon out, as I find the restaurant offerings boring. Oysters though, are enough of a hassle that we usually eat them out. For home preparation, you first have to find them. Supermarkets here generally have one or two varieties (often local). But there’s only one store in my area that sells the really big ones I like for grilling or frying. Then you have to shuck them. I scrub them before I pry them open, but never get all of the debris off. And when I open them, there always seems to be ‘grit’ – not from the outside, but little grains of shell from the actual prying. The actual shucking isn’t that difficult. Last time though, there was one particularly reluctant oyster that ‘stripped’ the shucking blade from the handle when I twisted. Anyway, shucking oysters is cold and messy enough work that it’s easier to have them in a restaurant.
But I’m still going to have them at home. This is where I’d like some ideas. This is what I currently do with them:
[ul][li]Eat them raw; either the big ones, or one or two of the smaller varieties. Or the big ones and a couple varieties of the smaller ones;[/li][li]Coat them and fry them;[/li][li]Coat them and fry them and make a po’boy;[/li][li]Top the big ones with a mixture of butter, garlic, parsley, and salt, and freshly-shredded parmesan cheese, and grill them in their shells over charcoal. (Or broil them, if I don’t want to mess with the grill.)[/ul][/li]
The last is a fairly recent addition, after having grilled oysters at Acme Oyster House in New Orleans on the suggestion of a Doper. Any other ideas? I’m not adverse to using the jarred raw oysters that are in the seafood case, but I won’t use canned oysters. Also, I’m not overly keen on oyster stew.
EDIT: Aw, crap. I fat-fingered the forum. Please move to CS. :smack: