Oyster shucking at home and chargrilled oyster recipe

Oysters are amazingly delicious, but not easy to get in to. It can be intimidating to open an oyster, particularly after seeing the professionals use special chain-mail oyster-shucking glove and knife. After our jaunt to New Orleans in March, we decided not to be intimidated by oyster opening anymore. Plus, we really wanted to recreate the chargrilled oyster recipe from Acme Oyster house.

What you’ll need: An oven mitt, a flat-head screwdriver and a pairing knife serve as a low-cost alternative to the traditional tools.

First set the Oyster  flat side up.  Second, near the hinge, insert the flathead screwdriver between the shells. Then twist to pop the oyster open.IMG_0360

It might take a few tries. IMG_0359

Use the screwdriver to twist and pry the oyster all the way around if it doesn’t just pop open. IMG_0358 IMG_0361 IMG_0362

Eventually, you’ll see the oyster flesh. IMG_0363

Scrape the oyster from the top shell. Then lift the top completely off. Take the pairing knife and release the oyster from the bottom shell. Now, you’re ready to move on to the recipe.

For the Chargrilled oysters we adapted this recipe from Food.com to mimic the dish we had at Acme Oyster house.

Ingredients:
12 fresh shucked oysters, on the half shell (we found these whole at Lucky’s in our town)
1/2 pound unsalted butter
1 tablespoon fresh lemon juice
1/2 tablespoon Worcestershire sauce
1 bunch green onions, finely chopped
10 garlic cloves, pureed
1/2 teaspoon crushed red pepper flakes
1-1/2 tablespoons finely chopped fresh thyme
1-1/2 tablespoons finely chopped fresh oregano
1 tablespoon Creole seasoning
1 ounce white wine
1/2 cup grated Romano cheese

Directions:
Place in a baking dish (we used a pie pan) filled with ice cream salt (to keep the oysters steady) with the meat up. Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2 to 3 minutes, and then stir in the wine. Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3 to 4 minutes. Add the rest of the butter and stir until completely incorporated.  Heat grill to 350 degrees and place oysters without the sauce on grill.
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When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt. When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.  Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of French bread for dipping. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread.

Note: It stormed the day we made this and there was no way we were going to grill, so we just made use of the broiler on high in our oven. It worked perfectly. Just make sure to keep an eye on the dish while it is under the broiler, you can go from perfect to burnt pretty quickly.

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My opinion:
The only thing missing was the family-style tables and neon signs.

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Oyster shucking at home and chargrilled oyster recipe
Servings
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Day After Christmas Breakfast potatoes

This dish originally started as a Thanksgiving side dish, but after the trial run, we decided it was much more suited for breakfast. While Christmas morning usually gets all the hype, these potatoes are perfect for the next morning or for brunch. Super easy, filling and delicious. We found the original recipe here.

Ingredients
4 1/2 pounds russet potatoes rinsed and cut into 2-inch chunks (feel free to peel if you like, we liked the skins)
1 tablespoon white vinegar
Kosher salt
1/4 cup olive oil (the original recipe called for duck fat, which we didn’t have)
Freshly ground black pepper
12 sprigs thyme (fresh is best!)

Directions
Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large mixing bowl.
Oven Roasted Breakfast Potatoes

Add olive oil to bowl with potatoes.

Add oil.

Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Add fresh thyme.

Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.

Oven roasted potatoes, final.

My Opinion
Like I said above, filing, delicious and worth that extra little bit of effort for a great post holiday breakfast.