Fish Friday

HolySmokes · June 2005

It was definitely fish Friday last week;
it started with live oysters egged on the half-shell with DP rub, butter, and cocktail sauce.
[p]then we switched to fresh clams (which should have been steamed; they were a little tough)
[p]and the finale with the scallops and fresh zucchini (DP rubz again, with lots of garlic) was wonderful.
[p]good eats, thanks to the egg!
HolySmokes

Car Wash Mike · June 2005

HolySmokes,
Butter and Raging River is my favorite for both zuchinni and scallops. That stuff is flat out good.[p]Mike

HolySmokes · June 2005

Mike,[p]It's become a staple around here. 4 kids and not one complains about the
food, the rubs, and only occasionally the peppers.[p]congrats on the walk-a-thon!
Dugal

RocketMan · June 2005

HolySmokes,[p]the oysters look great - I've always wanted to try them (and clams on the half shell...) - more details? Time, temp, any smoke?[p]Thanks in advance... Andy

HolySmokes · June 2005

Rocketman,[p]First time I'd tried oysters; they were good.[p]time; until they were done! about 30m @350 direct, as you can see... played with them during the cook, with adding the butter, then sauce after they were warmed up well... I threw in a chunk of guava, some pear... as I remember there was a leftover chunk of mesquite in there too, so... yes, smoke![p]the oysters were actually too large (one as large as your hand), but they cooked up fine, and with the rub, butter, garlic, and sauce and they came out very nicely.[p]HS

thirdeye · June 2005

HolySmokes,[p]Everything looks wonderful. To help out the clams (or mussels too) wait for them to just get warm, add some crushed garlic, count to ten, add chopped tomato & a handful of basil. Toss & splash with wine, cover your wok with foil until they open. Have plenty of french bread ready to soak up the broth.[p]~thirdeye~

HolySmokes · June 2005

thirdeye,
absolutely. sounds great. I'll try your recipe.[p]my problem was this 'wok' has holes in the bottom, which is why I said they should've been steamed. no juice = tough clams.[p]best, HS

thirdeye · June 2005

HolySmokes,[p]After another look at your pictures I see them.... What is that wok designed for?[p]~thirdeye~

HolySmokes · June 2005

thirdeye,[p]it's not a wok so much as a grill-top, used for veggies, etc. which might otherwise slip through a normal grill.[p]I do need a wok for the egg; the good one I have was brought back from China and is sized to fit on top of a cutout 55 gallon drum... i.e. huge.[p]cheers, HS

mad max beyond eggdome · June 2005

HolySmokes,
next time, for the clams. .. .pour some liquid in your wok (white wine is what i use for mussels), then put the clams in a collander in the wok. ..create the steam to open the clams and make them more tender. .worked great for the mussels. ..although you may want to cover them part of the time with some aluminum foil to hold in the steam (don't worry, they'll still pick up the smoke as well). .

Fish Friday

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