Archive for the ‘seafood’ Category

Spaghetti e bottarga

April 4, 2014

ShadRoeBottargaSpaghetti

It was a damp and chilly Friday night, not the kind of weather one would want to sit and watch a baseball game in. Feeling a tad guilty about forsaking the local AA team’s second home game of the season for the warmth of home, I turned my focus dinner.

Since we had skipped our normal Thursday pasta dinner because of the home opener, beloved spouse and I thought a simple spaghetti aglio olio would be perfect a dinner for this Lenten Friday meal.

I was doubly ecstatic. This would give me the opportunity to try my latest experiment in food preservation: Bottarga.

Bottarga is fairly common in the countries that border on the Mediterranean Sea. Usually made out of mullet or tuna roe, it’s used in very thin slices on bread as an appetizer with wine or grated over pasta.

Doing some online research into recipes for shad roe, I had stumbled across an interesting idea: curing the shad roe for use as Bottarga.

I was intrigued.

Much to the chagrin of one of my friends, I hit up the local fish monger for two roe sets. They were large and ripe, weighing almost a half a pound each.
ShadRoeSets

Two shad roe sets, each about a half a pound.

 

 

I made up a light brine solution (1% kosher salt dissolved in water) and soaked the roe sets in it overnight in the refrigerator.

The next day, I took the roe sets out of the brine, patted them dry and then coated them with a little olive oil. I prepared a small pan with a doubled over paper towel topped with a layer of kosher salt. I laid the roe sets down, covered them with a thin layer of salt and set them in the fridge.

Each day, I would check and if/when the paper towel was soaked with the fluids extracted from the roe sets, I would change it. This also gave me the opportunity to flip the sets, always setting them on a bed of salt on fresh paper towel and covered with another thin layer of salt.

ShadRoeSetscured

Salt cured shad roe sets

Once the roe stopped giving up its moisture, I wiped off the excess salt, threaded each piece with some kitchen twine and hung them in the basement to dry for a week.

They lost a total of half their weight by time I took them down, wiped them down with a little more olive oil and put them in a plastic bag and stored them in the ice box.

Tonight, I made my usual version of spaghetti aglio olio, but after I plated my portion, I grated some of the shad roe bottarga over the pasta.

WOW!

ShadRoeBottarga

Shad roe bottarga.

Just what I was looking for! A fresh, briny aroma wafted up out of the pasta bowl. The rich and comforting oil and garlic (and peperoncino) sauce was brightened by a really nice sea shore taste.

Experiment a success!

Oh…and for the investment of less than $20 in materials and about 10 days of time, I created a delicacy that sells for about $90 per ounce. The result was about $675 worth of finished product.

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Memories and taste

April 7, 2013

After I graduated from college, I stayed in the greater St. Louis area for a couple of years. As was our custom, my roommate and I would treat each other to a night out for our birthdays (which happened to be just 10 days apart).

It was around this time that I really started developing my fascination with all things New Orléans: the music and the food especially. So for my birthday, we went to a place called Bobby’s Creole (now gone, I believe).

One of the specials on the blackboard that evening was “BBQ Shrimp.”  I’ve always been a shrimp lover and I’m fond of BBQ. What could be wrong?

When my entrée came out I was just slightly surprised. Instead of a plate, I was delivered a bowl of the sort in which you might be served pasta or a soup.  In the bowl were two of the largest shrimp I had ever seen. (These were probably U10’s meaning there were under 10 shrimp to a pound with an average being about five per pound or each shrimp weighing just over three ounces).

The shrimp were headless, but in the shell. They were also sitting in a clear, mahogany colored sauce and resting on a sediment of what turned out to be herbs and spices. On the side was a plate of crusty baguette.

While not what I had envisioned, I was game to try this dish and I am forever grateful that I did!

The only way to eat the shrimp was to pick them up and peel them with my hands. Once the shells were off, I was free to dip the shrimp in the sauce, nibble a bite and repeat.

The sauce was a butter-laden broth with a rich, herbal flavor and just the right amount of cayenne induced heat.

When the shrimp were gone, the bread was used for sopping up the remaining sauce. EXCELLENT!

A memorable meal with a great friend and a great experience.

***

Several years later, acknowledging my growing fascination with New Orléans/Louisiana culture, food and music, my sistCCCookbooker gave me a copy of Terry Thompson’s Cajun – Creole Cooking cookbook for Christmas. In that book was a recipe for “Peppered Shrimp” that struck a familiar chord when I read it.

Sure enough, the first time I made that dish and tasted it my mind flashed back to my meal at Bobby’s Creole in University City, St. Louis County, Missouri. I’d found it! I’d found a way to make that dish I had enjoyed so much.

It should be noted that there was not yet an internet; no Google; no Ask Jeeves, etc. to help with research.

***

When I finally got to New Orleans, it was about a decade or so after my introduction to BBQ (or, more often, Barbeque) Shrimp. My wife and I met my former roommate and his wife in the Crescent City for a long weekend. Of the many places we ate, we had dinner one night at the Chez Helene outpost in the French Quarter.

Chez Helene was a long time, local favorite restaurant that had received some notice as being the inspiration for Chez Louisiane in the Tim Reid/Hugh Wilson TV sitcom Frank’s PlaceIn the wake of the show’s short but very popular run, the French Quarter location was opened in an attempt to capture some of the tourist trade that didn’t want to be bothered to travel to the original location downtown on N. Robertson St.

So it was that we, as “tourists”, wandered into Chez Helene for dinner. Our order was easy for our server…the women ordered the Shrimp Creole, the men the Barbeque Shrimp. The rendition was quite good. Messy and rich, but not as hot as the Shrimp Creole (a fact we still laugh about today).

***

Over the years, I’ve made this dish for company, family or just the two of us. It was once the subject of a friendly dinner competition between a former employer and myself. I’ve also eaten it on subsequent trips to New Orléans (at Mr. B’s Bistro, for one place). The now defunct Penny’s Ribs restaurant here in Trenton had a passable version as a special menu item. It remains a favorite.

It always comes to mind around Mardi Gras, my birthday or when I’m dreaming of or recovering from a trip to New Orléans (as we just recently made over Easter weekend).

For the sake of gentility and ease of consumption, we sometimes prepare this with shelled, deveined shrimp. However, this dish is at its absolute best madewith shell-on and, when available, head-on shrimp. Regardless, good bread to sop up the juice is required. Add a salad and some white wine for a pleasing, if messy, meal.

BBQShrimp

New Orléans style BBQ Shrimp

  • 1 cup of butter
  • 1/2 cup of shrimp stock or bottled clam juice
  • 1/4 cup dry white wine
  • juice of one lemon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 to 1 1/2 teaspoons minced fresh rosemary
  • 1 to 1 1/2 teaspoons minced fresh basil
  • 1 to 1 1/2 teaspoons minced fresh oregano
  • 1 tablespoon fresh ground black pepper (more or less to taste)
  • 1/2 tablespoon of salt
  • 1 teaspoon good smoked paprika
  • 1/2 to 1 teaspoon (or more if you like) cayenne pepper
  • 2 pounds, shell-on (head-on, if available) shrimp. (NOTE: you don’t want anything smaller than “large” shrimp that run about 31 – 35 per pound. You can go as large as you like/can find, but we generally prefer the “jumbo” or “extra jumbo” that are 21 – 25 or 16 – 20 shrimp per pound respectively).

Rinse shrimp under cold running water and set aside to drain.

In a large, wide skillet or heavy dutch oven type pot, melt the butter over medium heat. Add the stock, wine and lemon juice and let come up to a simmer.  Add the herbs and spices, stir and simmer for about 20 minutes. The sauce should turn a lovely mahogany color and give off a very appetizing aroma.

Toss in the shrimp and stir to coat with the sauce. Let cook for 10 – 12 minutes over medium heat until all the shrimp have turned a lovely pink and have curled slightly.  Spoon into bowls with some of the sauce. Serve with good, crusty bread, a salad and some of the white wine.

Serves 2 – 4 people.

It’s a spring thing

March 23, 2013

It's a spring thing

The local fish monger had shad fillets and roe sets today. Just what I wanted for dinner.

I melted a couple of tablespoons of sweet butter in a large skillet with an equal amount of olive oil. When it got hot, I placed the shad fillet in the skillet skin side down. I had already salted and peppered the fillet.

I spooned some of the butter/oil over the top of the fillet and, after two minutes on the stove top, I placed the skillet in a pre-heated, 350 degree oven.

For the roe set, I had soaked them for an hour or so in some cool water with a hit of fresh squeezed lemon juice. Then I rinsed the set and patted it dry.

I gently separated the sacks and dusted them with some flour seasoned with white pepper and salt.

I heated up some bacon fat in small skillet over medium low heat and placed the roe set into the fat.

Meanwhile, I pulled the pan with the fillet out of the over and set it back on the stove top over medium heat. I let it cook for a couple of minutes and then poured in about 3 ounces of white wine. Turning the flame up to medium high, I let the wine reduce by half. Then I added a couple more tablespoons of butter and a few ounces of heavy cream. I removed the fish to a plate and kept it warm while continuing to sitr and reduce the wine/butter/cream mixture.

The roe set I turned over just as it was crisping up…about three minutes. I let the roe continue to cook for another three minutes or so and then removed from the heat.

As the sauce thickened, I added some finely chopped parsely, tasted for seasoning and salted and peppered as needed.

I napped the fillet with the sauce and sprinkled on more chopped parsely.

The roe set I placed on the side of the plate with the fillet. I had a small sprig of bronze fennel I got out of the garden that I minced up and sprinkled over the top of the roe.

As an accompaniment, I sauteed some oyster mushrooms and put them on the plate as well.

Spring had sprung!

Crawfish Monica

February 8, 2013
Crawfish Monica with sweet pepper garnish

Crawfish Monica with sweet pepper garnish

If you know me, you know that Thursday is “pasta night.”  There is little variation from that. It was the way it was as I was coming up and it is the way I prefer it now.

Unfortunately, every 1st and 3rd Thursday is also city council night. As such, I am often attending the meeting, which starts at 5;30 pm, and that throws dinner off schedule.

Last night, cold, damp, grey, was a council night. And a pasta night.

It was also the Thursday before Mardi Gras and just a few days after the Superbowl played in the Superdome, so I was especially attuned to New Orleans food inspirations.

In discussing dinner early in the day, I teasingly tossed out the idea of having Crawfish Monica for dinner. While we had everything we needed on hand (including the crawfish tailmeat), the evening’s schedule wasn’t condusive to an involved dinner prep.

We decided that pasta e fagioli would pass muster for Thursday night’s dinner. It could be slow simmered sans pasta until I was on my way home from city hall.

But the crawfish monica stuck in my mind.

With the threatened Snow-easter scheduled to come in overnight, we were prepared to batten down the hatches, have an adult beverage or two, build a fire and enjoy a relaxing dinner.

Crawfish Monica seemed to fit the bill.

It’s a rich dish. Fortunately, it is also satisfying so you don’t need to consume tons.

The dish screams NOLA! It is comforting and slightly decadent.  And it let afforded me the opportunity to have pasta two nights in a row.

Here’s a version of the dish from Emeril Lagasse and found on the Go Nola website.

Crawfish Monica

  • 1 pound linguine or fettucine
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup dry white wine2 cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 pound crawfish tails*
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup grated Parmesan

Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serves 6 – 8

*What? You don’t have crawfish tailmeat in the freezer? Why not? Check the frozen seafood section of your favorite supermarket or fish monger. You can order it online from Cajun Grocer. I know, it is not cheap. Splurge and get a couple of pounds to keep in the freezer. You never know when you might want to make some crawfish etoufee or crawfish cheesebread (a recipe I’ll get around to posting someday).  And if you can’t find the crawfish tailmeat or don’t want to order it, use the small “salad” shrimp that are readily available in the grocery store.

Just remember to rename the dish, SHRIMP Monica.

Spaghetti with crabs

March 29, 2012

Spaghetti con i granchi

I admit it. It doesn’t take much to plant an idea in my head. Sometimes this is a good thing; sometimes not.

When a friend reported that a local fishmonger had blue claw crabs in, I didn’t give it much thought. Instead, I started thinking ahead to when the softshells become available.  Then the friend lightly chastised for passing up the seasonal pleasure of blue crabs and I redirected my thoughts.  “What about spaghetti with crabs?”

So, off to the market I went to fetch four nice “jimmies” (male crabs) to toss into the sauce for tonight’s pasta.

Spaghetti with crabs

(spaghetti con i granchi)

  • 3 or 4 tablespoons olive oil
  • 4 cloves of garlic, peeled, smashed and chopped fine
  • 1/2 tsp (or more to taste) red pepper flakes
  • 2 tbs chopped, fresh flat leaf parsley
  • 28 ounce can of crushed, italian tomatoes
  • 1/2 cup dry white wine
  • 4 live blue crabs
  • 1 pound thick spaghetti
  • optional any fresh or dried herbs you like in your “gravy” (oregano, basil, thyme)

Heat enough oil to cover the bottom of a large pan over medium heat until it starts to shimmer. Add the garlic and stir until it just starts to show some color (1 to 2 minutes). Add red pepper flakes and stir. Add tomatoes and parsley. Rinse tomato can with white wine and add wine to pot. Stir and let come to a simmer. Toss the crabs into the sauce, stir, gently and let the pot come to a boil. Reduce heat and let sauce sit at a slow simmer until the crabs turn red (30 – 45 minutes).

Meanwhile, bring a pot of water to boil, salt it and cook the pasta per package instructions so it is al dente and ready to go when the sauce is ready.

Pull the crabs from the sauce and set aside in a bowl. Cover to keep warm.

Drain the pasta and add to the sauce pot. Toss. Serve. (Note: as a rule, Italian do NOT use grated cheese with seafood pastas. Try some fresh ground black pepper instead).

The crabs can be picked of their meat as a second course.

Serve with a salad, some bread and more wine and you’ve got a nice meal for four.

Baked oysters and andouille sausage

February 22, 2011

We made an oyster run to Bivalve, NJ last week and came back with three boxes (100 oysters in each) to divvy up among friends and family.

Friday, I was down to the end of the haul…maybe two, two and half dozen left.  I needed to use the shellfish up and I didn’t have a lot of time or energy to put into a fancy preparation.  Drawing upon hours of viewing the “dump and stir” shows on the Food Network, I hit upon the following for a nice little starter.

I took some generic, grocery store “andouille” style sausage and sliced on the angle about ¼ inch thick.  I laid the slices in a layer on the bottom of an individual sized casserole dish. 

Over this, I spread a layer of shucked oysters.

The oysters were covered with a generous layer of seasoned bread crumbs and dotted with butter.

Topping the casserole with a handful of grated mozzarella and provolone cheese, I put the cover on the dish and put it in a 375 degree oven for about 15 minutes (until the cheese had melted and was bubbly).

I removed the cover from the casserole,  set it back in the oven for about five minutes, just until the cheese started to brown and then pulled it out.

Done!

Making this with parmigiano reggiano cheese mixed into the bread crumbs instead of smothering the dish with the gloppy mozzarella/provolone mixture would be a refinement. 

 Either way, it’s a good way to use up those mollusks.

Seafood on the grill

July 2, 2010

The 4th of July weekend is staring us full in the face.  Across the land people are planning their picnics and cookouts.

While others may be thinking about chicken, pork, or beef for the grill I’m still in the throes of a seafood obsession.   For those of us located near the coast and a ready supply of fin and shell fish, there are many easy and tasty ways to prepare seafood on the grill.

I’ve already written about charbroiled oysters.

Off the grill and ready to serve

But that is just the beginning.

Many enjoy clams either raw on the half shell or steamed during their summertime picnics.  Why not take some of those well scrubbed steamers and pop them on a hot grill just until they open (approximately 5 minutes, depending upon size).  Put a half dozen or so in a shallow bowl and serve with your favorite hot sauce, some melted butter and or a squeeze of lemon.  Don’t forget the bread to sop up the juices that have collected in the bowl.

Crabs are another summer season delight, but preparing and then picking a bunch of blue claws can be tedious.  Why not grill up a soft-shell or two instead?

Readily available in most seafood markets, soft shells are easily cleaned: snip off the “face” by making a shallow triangular cut spanning the eyes and mouth; remove the apron from the underside; and lift the points of the top shell and remove the lungs from either side of the crab.  That’s all there is to it, but if you want to view a video on the procedure check here. If you are squeamish or unsure about this ask your fishmonger to clean them for you.

Once cleaned and ready to cook, pre-heat your grill.  Brush your crabs with a mixture of olive oil and herbs or softened butter mixed with garlic and herbs and place on the hot grill.  Cook about 4 minutes and then carefully flip and cook another 4 minutes or so.  Remove from grill and serve.  You can eat these as is, dress with tartar or cocktail sauce, serve alongside a fruit and chili pepper salsa or use them in a sandwich.

Crab cakes and soft shell right off the grill

If you’re a crab lover who is not interested in eating the whole beast, make your favorite crab cake recipe and grill them over medium heat instead of frying them.

Calamari lovers can also bypass the frying pan and grill the little critters.  I’ve not tried this yet, but rest assured I will have done it before the summer is out.

 Of course, shrimp can be grilled up for a tasty treat.  One of our favorites is to toss cleaned and peeled jumbo (21-25 per pound) un-cooked shrimp with some olive oil, salt, pepper and a splash of Tabasco brand chipotle pepper sauce. Skewer them and place on a medium hot grill for 6 to 8 minutes, turning halfway through. Remove from heat, dress with a little squeeze of fresh lime juice and serve.  (Black beans and yellow rice are a perfect accompaniment).

 Even the venerable lobster can be prepared on the grill.

  1. Parboil two lobsters, 1 ½ to 2 pounds each in a large pot containing about two gallons of boiling water for about six minutes.
  2. Remove from pot and drain.
  3. Place lobster upside down on cutting board.  Starting from the tail and working towards the head, cut the lobster in half.
  4. Cut a slit in the claw on the side of the shell that will face up during cooking.
  5. Place lobsters shell side down on a grill pre-heated to medium.
  6. Baste lobsters with melted butter or oil.  You can flavor either of these with herbs and spices of your choosing.
  7. When meat at the thickest part of the tail is white and opaque, lobster is done (about 10 minutes).
  8. Remove from grill and enjoy.

Fin fish fans need not feel left out.  Your favorites can be cooked on the grill, too. 

  1. Soak a cedar plank in water for an hour or so.
  2. Lightly oil the top side of the plank and place a piece of salmon filet on it, skin side down.
  3. Salt and pepper the fish lightly, add a pat of butter.
  4. Put the plank on a pre-heated grill. (Medium heat).
  5. Cook until the fish flakes easily and is just turning opaque at the thickest part.

 If you are lucky enough to find a really nice piece of high grade tuna steak at least an inch thick, you can grill it directly on the grill just like a small sirloin or large filet.

  1. Rinse and dry the tuna thoroughly.
  2. Rub with a little olive oil.
  3. Season with salt, pepper and a sprinkling of finely chopped fresh herbs (Italian parsley, oregano and/or thyme are good).
  4. Place on a well oiled grill over high heat for two to three minutes depending upon thickness of the steak. (Check the sides of the fish, it will lighten in color as it cooks and you will want to flip it when it has cooked about 1/3rd of the way through)
  5. Flip fish and cook another two minutes.  Remove from grill and serve.

 This will give you a rare to medium rare piece of fish.  If you insist on cooking it through, leave it on the grill for another minute to a minute and a half.  But no longer!

Grilled tuna steak

 Show a streak of independence and try some seafood on the grill this 4th of July weekend.

Oysters “R” good

June 29, 2010

I’ve written about oysters here before.

I am incredibly fond of these mollusks and the seemingly infinite ways they can be prepared and served. My travels have allowed me to sample these delicacies in some of the most interesting places. From the Olde Stand Bar and Restaurant in Waterford, Ireland where they were paired with a pint of freshly drawn Guinness to a sampler platter at the Oyster Bar in New York’s Grand Central Station, I‘ve been fortunate to indulge my fondness on both sides of the Atlantic. It is probably not a coincidence that two of my favorite areas of this country are known for their oysters: the Chesapeake Bay and the Louisiana Gulf Coast.

We recently made a long-overdue return to New Orleans (our first post-Katrina) with friends Mark and Susan. From the time we booked the trip, Mark and I engaged in an ongoing dialogue about oysters. Foremost of the subtopics was the history of arguably the most famous of preparations, Oysters Rockefeller.
As the story goes, the recipe dates from 1899 when it was created at Antoine’s in New Orleans by Jules Alciatore, son of the restaurant’s namesake founder. Jules sought to substitute local oysters for the harder to get and falling out of favor French snails used in the dish escargot bourguignon. He developed a secret recipe for a green sauce that was placed on top of oysters on the half shell, broiled and served. According to legend the name came from the exclamation of a very pleased diner who, upon being served the dish, stated, “Why this is as rich as Rockefeller!

There are innumerable variations of the recipe today. Contrary to the original, many contain spinach.

While in New Orleans, we took one of our lunches at Antoine’s and ordered the oysters 1-1-1. This consisted of one each of oysters Rockefeller, Bienville, and Thermidor. The Thermidor was, for my palate, a throwaway. It consisted of an oyster topped with a mild tomato based sauce (think Heinz Chili Sauce) and a small piece of bacon cooked under the broiler.

Oysters 3 ways

Oysters Bienville is my favorite of the elaborate broiled oyster preparations and consists of a shrimp sauce baked atop an oyster on the half shell. Its creation is credited to Arnaud’s restaurant, another culinary landmark in the French Quarter. This dish finds its way into most of my New Year’s Eve celebration menus.  The version served at Antoine’s was all right…but in all modesty, I think mine are superior.

The Oysters Rockefeller at Antoine’s were ok. I’ve had better…perhaps not as authentic, but better elsewhere. It is still cool that we had the opportunity to try them where they were created.

Fortunately, our trip occurred prior to the full effects of the oil spill disaster in the gulf hit the seafood providers and oysters were plentiful during our visit. This enabled me to savor oysters every day we were in town. In contrast to the elaborate preparations described above, I took the bulk of my oysters in the simpler, chaRbroiled style.

Originating at Drago’s restaurant in the New Orleans suburb of Metairie, Charbroiled Oysters takes many versions

Charbroiled oysters, Acme Oyster House, New Orleans, LA

based on the simple theme of oysters on the half shell topped with a mixture of butter, cheese and seasonings then grilled over an open flame. I ate these at the Acme Oyster House, Oceana Grill, and Felix’s Restaurant and Oyster Bar and they were all slightly different but quite good. I also tried them at the Royal House in the French Quarter and they were rather disappointing.

I have made oysters in this style myself, most notably at a small gathering three years ago when our then 9 month old

Jackson observes the preparation of charbroiled oysters, March 2007.

 puppy decided to attempt to get one off of the grill as it cooked.

Over this past Memorial Day weekend, just a few days after our return from New Orleans and still jonesing for the buttery/cheesey oysters, I made up a dozen of them as part of my dinner one night.

In addition, this past Saturday*, I served up 80 of them for a small gathering we had in honor of some out of town visitors.

On Friday morning, Mark and I ran down to Bivalve to pick up a box of the large oysters. While in the office, we got to discussing oyster preparations. The manager of the packinghouse is fond of Oysters Rockefeller. He likes to make up large batches of the topping, portion it out and freeze it for future use.

I told him about the chaRbroiled oysters and briefly described how I make them.

We graciously accepted his copy of “the original recipe from New Orleans” along with the box of oysters and were on our way.

Upon returning to Trenton, I faxed him back the instructions for my version of ChaRbroiled Oysters. I don’t claim it is original or authentic. However, my guests Saturday night would apparently testify that they are tasty.

Charbroiled Oysters

  • 36 oysters on the half shell
  • 1 cup (2 sticks) of butter
  • 1/2 cup grated parmagiano reggiano cheese
  • 1/2 cup grated pecorino romano cheese

Heat the grill to medium-high heat

Soften butter and in a small bowl, mix in the grated cheeses.

Spoon some of teh butter/cheese mixture onto each oyster.  Place on the grill.  Grill until the oysters are hot, bubbly, and puffed.  About 8 Minutes.  YIELD: 6 servings. 

Be sure to serve with lots of crusty bread for sopping up the sauce and juices.

*While it is traditional to only purchase/order oysters in months containing an “R” in them, that was more a practicle matter before mechanical refrigeration.  It is true that oysters spawn in the warmer months and may be more flabby then in the winter, but you couldn’t prove it by the box of 80 we just consumed.