My husband and I love oysters, I mean REALLY love oysters. We can eat two dozen between the two of us without blinking. Maybe that is how I knew we were meant to be together. He loves to cook, is a great dance partner and loves oysters.
I remember hearing a story about when my sister and I were young sitting up at the oyster bar with my dad eating oysters (to the amazement of the other patrons) on a vacation in New Orleans. It is an oyster and seafood addiction that started very young.
So, you can imagine our disappointment this summer and fall when the BP oil spill caused Gulf oysters to be off the menus at local restaurants and weren't available at Quality Seafood. We more than made up for it by frequenting Perla's or Parkside (we've also heard Shuck Shack is really great) and feasting on their oysters. Our pocketbooks are much lighter, but we were comforted by the wonderful brine flavor and fresh horseradish.
We were lucky enough to visit my sister and brother in-law in Olema, California and ate oysters straight out of the ocean. I've never seen Jarred so happy. A Lagunitas in one hand and a bag of oysters in the other. Gulf oysters are generally larger than Pacific oysters and have a cleaner taste than the salty flavor of Pacific oysters. We prefer the brine flavor of Pacific oysters, but we also love Gulf oysters and supporting those hard working fishermen on the Gulf!
Sure, oysters aren't for everyone, but everyone should give it a try. Even our three year old gave it a try and liked them. Just squeeze a little meyer lemon on top or mix a little ketchup and fresh horseradish. Be brave.
Oysters on a Half Shell
1/2 - 1 dozen Gulf oysters per person, Quality Seafood (bring your Go Local Card for 5% off)
oyster shucking knife
ice
fresh horseradish (we had some that my sister made for us)
Meyer lemon wedges, our garden, but you can find South Texas lemons at Wheatsville
Bring a cooler with ice to pick them up and be sure to get a bag of crushed ice when you pick them up.
BE SURE TO FOLLOW THE SAFETY RECOMMENDATIONS INCLUDED WITH YOUR OYSTERS
1. Keep your oysters on ice until you are ready to eat them.
2. Put them in a large bowl with ice and water to clean them. 3. Put a towel in your hand as an extra precaution and use an oyster shucking knife to pry open the oyster at the hinge.
4. Serve on a bed of ice with fresh horseradish and Meyer lemon wedges.
Grilled Oysters
1/2 - 1 dozen Gulf oysters per person, Quality Seafood (bring your Go Local Card for 5% off)
oyster shucking knife
ice
your favorite grilling sauce (we recommend honey and onion flavors, raspberry chipotle or anything with a higher sugar content)
Bring a cooler with ice to pick them up and be sure to get a bag of crushed ice when you pick them up.
BE SURE TO FOLLOW THE SAFETY RECOMMENDATIONS INCLUDED WITH YOUR OYSTERS
1. Keep your oysters on ice until you are ready to eat them.
2. Put them in a large bowl with ice and water to clean them.
3. Heat the grill and when hot, place them directly on the grill.
4. When they open, use gloves or a thick towel to remove them. Break them in half and then baste them with grilling sauce.
5. Put the halves back on the grill until the grilling sauce starts to bubble.
Make sure you use a glove or tongs to take them off the grill!
6. Serve them hot off the grill.
Steamed Spinach with Meyer Lemon
Our favorite way to eat spinach. We go the idea from Monument Cafe in Georgetown.
spinach leaves, cleaned, stems removed and cut into bite-sized pieces, Johnson's Backyard Garden, Austin Farmers' Market on Wednesdays and Saturdays & CSA membership
Meyer lemon, cut into wedges, our garden, South Texas variety available at Wheastville
salt and pepper
olive oil, Texas Olive Ranch, Austin Farmers' Market on Saturdays or order online
1. Heat olive oil over medium heat in a saute pan.
2. Add the spinach leaves and use a wooden spoon to move the leaves around in the pan until they start to wilt.
3. Add a few Tablespoons of water and then cover for a minute or two until the leaves have wilted, but they retain their bright green color.
4. Take out of the pan and place in a bowl and sprinkle with salt and pepper.
5. Serve with a Meyer lemon wedge.
Roasted Potatoes with Carrots and Tomatoes
These are also great with eggs for breakfast the next morning
cherry tomatoes, diced Johnson's Backyard Garden
carrots, diced Johnson's Backyard Garden
thyme and rosemary, our garden
sweet onion, diced
garlic, minced (green garlic available at Milagro Farms at Austin Farmers' Market on Wednesdays and Saturdays)
3-4 Yukon gold, sweet or red potatoes, diced
salt and pepper
olive oil, Texas Olive Ranch
1. Preheat the oven to 375
2. Line a baking sheet with parchment or a silicone baking sheet.
3. In a bowl, add potatoes, carrots, onion, garlic and tomatoes and drizzle with olive oil, add herbs and olive oil.
4. Spread mixture out on the baking sheet.
5. Roast for 30-45 minutes.
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