Finally had our oyster dinner and what a dinner it was!! In the middle of finding how much we were enjoying these little devils, we called the couple who gave us the oysters and they were sitting in our kitchen 5 minutes later eating dinner with us. Man, these were delicious.
The first dish we had was the best of all - it was more of an hors d'oeuvre, was so rich, but oh my so good. I forgot to take a picture, but here's the recipe. Anyone remember VDQ from C2C?? I have no idea how many years ago I got this recipe - will have to go over and see if I can still find her. I made 18 hours bread and we laid oysters on thin slices of the bread and that's it - just gobbled down.
* Exported from MasterCook *
Broiled Oysters with Parmesan and Herbs
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons coarsely chopped fresh oregano
1/8 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil -- plus more for drizzling
2 teaspoons champagne vinegar
2 dozen shucked fresh oysters
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
1. Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
2. Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.
VDQ says this oyster recipe is wonderful!!
Serves 4 as an appetizer
- - - - - - - - - - - - - - - - - - -
Then, we had Corn Pudding with Tabasco Fried Oysters, from C@H, issue #48, pg. 14 - we all loved this method (combining the oysters with Tabasco first) for the oysters, but I have had better corn pudding. The combination is what was so very good tho.
And for you beer connoisseurs, we drank Angelique Dubbel Belgian Ale (Abbey style - whatever that means) - great and one large bottle sure was not enough!
AND, we finished it with Paulie's recipe for sorbet. My son gave me a bottle of champagne for my birthday that turned out to be so sweet, we didn't want to drink it, so I used it yesterday for the sorbet and it was wonderful!!
What an unexpected fun dinner this turned out to be.
P.S. and see the beer glasses??? My Dad got those when he worked for the Oldsmobile dealership in Yakima, WA in the 50s for some promotion the dealership had going. I love them, they are so heavy and clunky and with all the pirates painted on. (He would have loved this dinner also.)
The first dish we had was the best of all - it was more of an hors d'oeuvre, was so rich, but oh my so good. I forgot to take a picture, but here's the recipe. Anyone remember VDQ from C2C?? I have no idea how many years ago I got this recipe - will have to go over and see if I can still find her. I made 18 hours bread and we laid oysters on thin slices of the bread and that's it - just gobbled down.
* Exported from MasterCook *
Broiled Oysters with Parmesan and Herbs
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 teaspoons coarsely chopped fresh thyme leaves
2 teaspoons coarsely chopped fresh oregano
1/8 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil -- plus more for drizzling
2 teaspoons champagne vinegar
2 dozen shucked fresh oysters
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
1. Preheat broiler. Stir herbs, red-pepper flakes, oil, and vinegar in a large bowl. Add oysters, and toss to coat.
2. Transfer oyster mixture to a shallow baking dish. Sprinkle Parmesan over oysters, and season with pepper. Drizzle with oil. Broil until golden brown and bubbling, about 2 minutes. Serve.
VDQ says this oyster recipe is wonderful!!
Serves 4 as an appetizer
- - - - - - - - - - - - - - - - - - -
Then, we had Corn Pudding with Tabasco Fried Oysters, from C@H, issue #48, pg. 14 - we all loved this method (combining the oysters with Tabasco first) for the oysters, but I have had better corn pudding. The combination is what was so very good tho.
And for you beer connoisseurs, we drank Angelique Dubbel Belgian Ale (Abbey style - whatever that means) - great and one large bottle sure was not enough!
AND, we finished it with Paulie's recipe for sorbet. My son gave me a bottle of champagne for my birthday that turned out to be so sweet, we didn't want to drink it, so I used it yesterday for the sorbet and it was wonderful!!
What an unexpected fun dinner this turned out to be.
P.S. and see the beer glasses??? My Dad got those when he worked for the Oldsmobile dealership in Yakima, WA in the 50s for some promotion the dealership had going. I love them, they are so heavy and clunky and with all the pirates painted on. (He would have loved this dinner also.)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com