Jan 292018
 

Now is a great time for oysters. This past Friday, I opened my first oysters here in Arkansas. I have ordered fresh oysters in the shell to see how the supplier is. Hopefully, the supply will be good and I will be doing this more often. Here is a sauce from Frank Davis for raw oysters.

1/4 cup Melted Butter

1/4 cup Extra-Virgin Olive Oil

1 tablespoon Garlic, minced

1 teaspoon Flat-Leaf Parsley, minced

1 tablespoon fresh-squeezed Lemon Juice

2 hearty dashes of Hot Sauce

1/4 cup Pecorino-Romano Cheese

In a small saucepan, mix all the ingredients except the Romano together and bring the mixture up to just short of boiling. Then reduce the fire to low and gently simmer the mix, stirring continuously with a wooden spoon, for about 3 minutes. When you’re ready t eat, shuck your oysters and drizzle about a teaspoon of the sauce over each, with a little cheese, just before you pop them in your mouth! Oh, Momma!

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.