East Coast treats - Oysters

[p1michaud]

Not really and overland preparation but in the field, you can just eat them raw!

Over the holidays we were fortunate enough to enjoy some local Oysters prepared as follows:

Coarse Sea salt poured in a cookie sheet
Shucked Oysters laying on the salt.
2-3 drops of Tobasco Sauce.
Freshly squeezed lemon juice.
Shredded Mozerella Cheese
Broil untill the chees starts to brown.
Enjoy.

Preparation pictures:

Sorry no pictures from when the came out of the oven, they did not last long enough!

Enjoy,
P

 

[Haggis]

That looks good! We use to do alot of hunting on the Eastern Shore of Maryland and would suck down oysters all day long. We always brought back a couple of bushels of oysters and for the next couple of days we would cook them on the woodstove in the "office" (a '66 International schoolbus) at the sawmill for all the crew. I like putting them on a cookie sheet and baking them until the just crack open then slurp 'em down, and reach for the next batch.:chowtime:

 

[oldcj5guy]

I am jealous.

Very very jealous

 

[rusty_tlc]

Here's a "Left Coast" place to go for oysters.

Tomales Bay


I am so glad somebody had the guts to be the first guy to eat an Oyster.

 

[Lost Canadian]

Mmmmmm. Brings back memories.

 

[p1michaud]

The Cabot Trail.

Mmmmmm. Brings back memories.

That restaurant is on the Cabot Trail is it not? I recall my wife's exact words when we saw the sign: "The rusty anchor, that does not sound too apetizing!". So we settled for the Hungry Sailor!

Cape Breton is a beautiful spot.

 

[Jacket]

:drool:

 

[Desertdude]

Yum yum... really enjoy the oyster


Another fine place for fresh Oysters from the Pacific, We always stop or order online.

Brady's Oysters

 

[DarinM]

Tomales Bay

When I lived in the Bay Area I used to drive up to Tomales Bay to get barbecued oysters. These things are just beyond all reason. The oysters are fairly large and are basted with a fairly tangy, garlicky sauce while they're cooked on the grill. They cook them open - on the half shell. Then they're served with melted butter that has roasted garlic minced up in it. So, so good. And then cold beer, and catch of the day fish special that was still alive when you ordered it... I'm sure I had good reasons for leaving California at the time - I just can't remember them now.

 

[spressomon]

When I lived in the Bay Area I used to drive up to Tomales Bay to get barbecued oysters. These things are just beyond all reason. The oysters are fairly large and are basted with a fairly tangy, garlicky sauce while they're cooked on the grill. They cook them open - on the half shell. Then they're served with melted butter that has roasted garlic minced up in it. So, so good. And then cold beer, and catch of the day fish special that was still alive when you ordered it... I'm sure I had good reasons for leaving California at the time - I just can't remember them now.

Oh yeah...the Olema Farm House Inn (near Point Reyes CA...for those not familiar with the Bay Area of CA) serves up great BBQ oysters too. Scrumdileeicious!

 

[p1michaud]

BBQ Oysters

When I lived in the Bay Area I used to drive up to Tomales Bay to get barbecued oysters.

Hmmm, interesting. I've never had barbecued oysters. I may have to try that out next time. :chef:

 

[greybrick]

Excellent posting. A great traveling food though is smoked oysters...not those ones out of a flat can,
but real large 'rock oysters' poached, home smoked and conserved in some vegetable/olive oil.
Nothing better chopped up and used as a filling for a stellar omelette in the morning.

"Instructions:

Poach oysters in a solution of salt water and white wine for one minute.
Drain and place oysters onto a rack that will fit into a large pan.
The pan should have a tight fitting lid, as the lid will help to hold
the smoke into the pot while smoking. In the bottom of the pan, place
some wood chips that have been soaked in water. The water will help
with generating the smoke. Also throw a handful of dry tea leaves in
with the wood chips. Place the rack on top of the wood chips and
tea leaves. Do not have the rack too close to the wood chips. Place the
oysters onto the rack and put the pan on the heat. Low heat is best.
You want to get the wood and tea to smoke, but not to burst into the
flames. Smoke oysters for about 15 minutes."

If there are any other good oyster smoking recipes please post them.

Don't let the beer drinkers know that real smoked oysters are on board.

.

 

[Super Doody]

Its also a west coast treat. :chowtime: Fresh dice garlic with butter and Tabasco works will too.

Whats the purpose of the salt? Keeping the oysters form tipping over?

 

[p1michaud]

Whats the purpose of the salt? Keeping the oysters form tipping over?

Bingo. Keeps those ymmy juices where they belong, in the shell while cooking. :chef:

 

[Russ in California]

Brought 100 raw Kumomotos on the McGrew Trail Run in July.
Big hit.

For the meteor shower monday night, I got another bunch for the night from my friend and neighbor who owns Humboldt Bay Oyster co. Delightful.
Humboldt Bay also grows the large ones found in a jar in mass quantities.
Fresh cold water oysters are hard to beat.:chowtime: