Oyster recipe

Mark Backer

My sister in law is craving oysters (don't ask) and was wondering if there are any tried and true recipes for the egg. Her husband has an egg too, but she's too scared to post out here. She's neither computer savvy nor messageboard aware. I'm pretty sure she'd type in caps. [p]Anyway, if anybody's got a good one for me, I'd appreciate it. [p]Sincerely,
someone who posts all too frequently for just having an Egg for a month.[p]

Unknown

Mark Backer,
I can only get oysters here in central PA during months containing an "r". However, when I can get 'em, I marinate the shucked oysters in garlic, olive oil, pepper, lemon, herbes de provence, and a little dijon mustard. I roast them indirect over a drip pan in which I put about an inch of water. To keep them from falling through the grid, I use a fish/vegetable thingie with holes, but I don't lay the oysters on the metal. I line the metal with sprigs of fresh rosemary, and lay the tender little guys on that. Low and slow with some fruitwood added to the lump results in brown, tender, juicy smoked oysters. The bad part is that they're pretty damn small, and all your effort is gone in about 10 minutes! But it's worth it.

Mark Backer

Gretl Collins,[p]I thought you weren't supposed to eat oysters in months with R in it? Is the opposite true?

Chef Wil

Mark Backer,
to help clear up confusion, oysters can be eaten year round, R or not. Its a coincidence that the hot summer months have no R's in them. Oysters are at there best during cold winter months hence oyster season. Oysters harvested during the summer are usually what is called milky, not much muscle on the oyster and very bland flavor. Oysters harvested during the winter have a more meaty texture and have a saltier taste. If an oyster is not good on August 31st then why would it be good September 1st? Just wondering.........hehehe

Bobby-Q

Mark Backer,
Actually there is a funky little bacteria responsible for the summer disappearance of oysters from the shelves. Vibrio vulnificus. It proliferates in warm weather and is present in large quantities in Gulf seafood, especially filter feeders. It's a natural bacteria, not even the result of pollution or anything. It also loves people and can enter through broken skin, so if you have any open wounds, don't swim in the gulf during the summer.[p]It involves the usual cast of characters for a food borne illness, Stomach cramps, vomitting, green apple quick step, and shock which can lead to death if untreated.[p]The above applies mainly to children, the elderly, and people with reduced immune conditions (liver problems, AIDS, etc.) and that is why you won't see any gulf oysters during the summer.

Bobby-Q

Chef Wil,
See below or above or wherever the posts show regarding Gulf oysters.

Mark Backer

Bobby-Q,[p]Thanks Bobby-q. That was clear, concise, (I assume) accurate, and easy for me to understand. Plus, green apple quick step made me laugh out loud. [p]Thanks for the 411 and we'll see them oysters in 32 days.

Wise One

Chef Wil, you are correct but there are actually several reasons while the old wives' tale (why do old wives tell these tales - usually I have heard them from old husbands)of not eating oysters in months without an "r". As you stated, May, June, July and August are really hot. In days before mechanical cooling, oysters would spoil more quickly in those months than in the cooler months. Also, those months are the months in which more breeding takes place (yes, oysters have a sex life - not much of one but they do have one) and by allowing the oysters to breed unmolested, it insure more oysters for next season. At least that is what an old husband (who was an oysterman) told me.

BluesnBBQ

My favorite oyster recipe is raw oysters on the half shell with horseradish, hot sauce and fresh lemon. But I do want to try cooking some on the egg someday.

Smokin Joe

Mark Backer,
My favorite "grilled" oyster recipie is perty simple...
1. Shuck oysters, release the oyster from the shell and keep them in the bottom shell with whatever natural juices remain
2. melt butter & garlic seperately and have some herbs de provence and fresh grated parmesean cheese ready to add (I keep them in seperate containers)
3. fire up ole eggy to 400* and put on your oysters direct
4. laddle on the butter/garlic mixture - don't worry if your sloppy putting it on the oysters cause flare ups are good (for the oysters-not your arm hair)
5. sprinkle on the herbs de provence and the grated cheese and grill for about 5 minutes[p]This leaves them warm, but not cooked through and very suculent (not sure how to spell that...) Joe[p]PS: If you want the origional grilled oyster, the next time you are in the New Orleans area have dinner at Draggo in Metarie. The best grilled oysters I've eaten.