Video Recipe: Oysters and Champagne

Happy 2009! Oysters have provided humanity with fresh and nutritious protein for thousands of years.  Whether serving in a stew or raw on the half shell, always get them from pristine waters and a reliable purveyor. Apparently they are growing here in Brooklyn once again, but I won't be eating those anytime soon. Remember, no matter where they are from, they are highly perishable. Keep them cool, moist and store according to instructions.  Discard any suspicious ones (opened) immediately. 

In addition to my shipment of 5 dozen oysters packed in ice, I got an special oyster knife, but they are readily available at most housewares stores.  Have a few hand towels nearby, and if you are going to shuck a lot, invest in a glove with steel mesh as a guard. Rinse before shucking and keep them on ice.

My favorite "How to Open an Oyster" Video on YouTube: http://www.youtube.com/watch?v=HTWY0uLw_sU

My favorite Online Source from the Pacific Northwest: www.farm2market.com 

I had great success both times I ordered from them.  I recommend them with confidence but I'm not at all paid in any way to give them a plug.  I just enjoyed the whole experience.

My favorite Champagne and Wines: (your favorite white and sparklers will do just fine)

Gaston Chiquet NV
Moutard Champagne NV
Chateaux Vignol Entre-Deux-Mers

My favorite additions:

Lemon wedges, a french baguette, and great company.  Also, a simple pasta dish to "fill in the corners" as my late father-in-law would say is a great idea.  And, of course, the sauces:

Mignonette Sauce

1 shallot minced
1 tablespoon whole peppercorns, coursely ground or smashed with a pot
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar (or Champagne Vinegar)
1 tablespoon chopped parsley
1/4 teaspoon salt

Mix ingredients.  Let sit 30 minutes before serving with oysters.

Classic Cocktail Sauce

2 tablespoons prepared horseradish
1 cup organic ketchup
1 teaspoon Worcestershire Sauce 

Mix ingredients.  Serve.

END QUOTE:

"I am not tragically colored.... Even in the helter-skelter skirmish that is my life, I have seen that the world is to the strong regardless of a little pigmentation more or less. No, I do not weep at the world—I am too busy sharpening my oyster knife." — Zora Neale Hurston 

Mix ingredients.  Serve.

END QUOTE:

"I am not tragically colored.... Even in the helter-skelter skirmish that is my life, I have seen that the world is to the strong regardless of a little pigmentation more or less. No, I do not weep at the world—I am too busy sharpening my oyster knife." — Zora Neale Hurston 

Comments

[ronnesha]

i love how you make your butter milk chicken im eating some right now