Food & Drink
I'm Chris - or Christopher - or Mr. Dean - or Master Christopher - or just plain Sir. I'm a self-professed foodie. I love to cook and I take great pleasure in all things edible. My husband and I are relatively new to Portland, Oregon and are enjoying our culinary explorations of the area!
Food is NOT just fuel!
Food is NOT just fuel!
Wednesday, August 17, 2011
Yesterday at the market I saw these AMAZINGLY HUGE oysters - they were fresh and local, so I couldn't resist. I asked for 8, and the lovely woman behind the counter said "okay, but you'll have to give me a minute to get them." She had to go in the back to get them - they could only fit 4 at a time in the ice display, I kid you they were huge. She gave me to big bags, each had 4 oysters. Every one of them was at least the entire size of one of my hands - a couple were even bigger. I was in oyster heaven! As I was taking the bags the woman behind the counter said "these are great on the grill." I paused and thought "really?" But so as not to appear like she had some knowledge that I didn't, I simply said "yep! Can't wait!" On the grill?? Really?? I was intrigued!
I still wanted to open one up and eat it raw. Come on, it's freakin' huge. So I scrubbed them clean, and keith stood eagerly nearby while I shucked two - one for each of us. That slimy little fucker was massive. Not ideal for raw consumption, just too big. But we did it anyway. I threw on a little red wine vinegar and a couple of dashes of hot sauce and down it went. VERY briny and of the sea, almost a little too much. But still, great intensity of flavor. So the decision was made - the rest would be grilled. I looked up a few recipes and just decided to go simple. 8 - 10 minutes on a HOT grill, covered, until they start to pop open. Then shuck them as necessary (I still had to fight a couple of them), add a small pad of butter to each, and for me also a few dashes of hot sauce.
The grilling was awesome - not for the oysters, but for me. They were steaming/boiling in their own shells. Poor guys. Oh well, they tasted great! I'm higher on the food chain, so whatever. :) I ripped off the top shell of each and severed the muscle attaching each oyster to the shell. The shells stayed hot pretty long, so the butter melted easily. I also added just a dash of garlic salt to each because I felt the need. They were great - still very briny, but deliciously so. A great appetizer, if I do say so myself!