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
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Carbonara


We’ve put off trying this recipe for a while because it seemed complicated. That couldn’t be further from the truth! It was really very easy, though a bit temperamental. The original post cites Rachel Ray as the original creator as published in Woman’s Day magazine.

Ingredients:
1 box spaghetti (about a pound)
1/4 cup extra virgin olive oil
1/4 lb pancetta, roughly chopped (we ended up using about 3 ounces because that’s what came in the package)
1 teaspoon red pepper flakes
5 to 6 garlic cloves, minced
1/2 cup dry white wine (we used a pinot grigio)
3 large egg yolks
freshly grated Romano cheese (optional, but J swears it’s better with the cheese. Parmesan works too in a pinch)
salt and freshly ground black pepper, to taste (you’ll want to use more pepper than salt!)

Directions:
Boil the pasta according to the package directions in salted water. (You will need to reserve at least a cup of the pasta water for use later in the recipe!) While the pasta is boiling, heat a large skillet over medium heat (you;ll be adding the pasta to the skillet). Add the olive oil and pancetta to the warmed skillet. Brown  the pancetta for about two minutes. Add the garlic and red pepper flakes and cook for up to three more minutes (remove or turn down the heat if the pancetta starts to burn). Add the wine and deglaze the pan. In a separate  bowl, beat the egg yolks and add 1/2 cup of the pasta water. According to the original recipe, adding the pasta water to the yolks tempers them so they don’t scramble. If you haven’t already drained the pasta, do so now. Add the cooked pasta to the skillet. Pour the egg mixture over the pasta. Toss to coat the pasta. Don’t cook the egg! Remove from heat. Add cheese, pepper and salt. Continue tossing the pasta until the egg mixture thickens and the pasta absorbs most of it. Serve immediately with extra cheese.

My opinion:
Salty and creamy, this is the perfect dinner for a fall evening. If you find the dish too salty, cut back on the added salt at the end. When reheating, make sure to use a little olive oil or reheat by covering the bottom of a pan with chicken stock or broth and adding the pasta. Otherwise, it dries out.