Recipes for the love of oysters

Published 1:02 am Saturday, March 5, 2016

Although I think I see spring in the future, oyster season is still here and I do love my oysters—all ways.

My husband spent three weeks in the hospital in January in North Carolina and watched a lot of television, including some cooking shows. He presented me with this recipe called Dirty South Clams. I thought it would work well with oysters, too.

oysters-brennans-II oysters

Dirty South Oysters

The oysters should be placed on a half shell on a cookie sheet. Then a small amount of cooked collards, topped with a slice of bacon (Benton’s is best or some other tasty bacon), a dab of your favorite BBQ sauce (I used Sriracha), some shredded fontina cheese and a few slivers of parmesan. Bake about eight minutes at 350°.

A couple of weeks ago we were in New Orleans for a conference and we walked to the newly reopened Brennan’s for lunch. Brennan’s has been a New Orleans institution on Royal Street since the 1950s. We favor another Brennan restaurant, Commander’s Palace, and hadn’t been to Brennan’s in years. But the recent renovation and changes encouraged us to visit again. And we had to have the oysters for a starter.


Roasted Oysters a la Brennan’s ‘16

Place the oysters on the half shell on a cookie sheet. Top each oyster with a sprinkle of chipotle powder and then add a tablespoon of Manchego cheese over each oyster. Spread some panko bread crumbs over all oysters and bake for 8 minutes at 400 degrees. So easy and so delicious.

We were in Wilmington last week and had dinner at Rx, a restaurant that was opened in an old neighborhood drug store where I used to take my kids for a hot dog at the counter for lunch. It was Hall’s Drug Store back then—-probably for 50 or 75 years. Alex Hall still owns it but he is a lawyer, not a pharmacist. So for the last few years it has been a successful local hangout with locally sourced food.

We like their raw oysters, served that night with a jalapeño mignonette. I might add that I almost always have their shrimp and grits which are always done slightly different.


Classic Mignonette

Makes ½ cup

¼ cup red wine vinegar

1 tablespoon minced shallot

¼ teaspoon freshly ground black pepper

(add a tablespoon of minced jalapeño)

Stir the ingredients together in a small bowl. Then drizzle over 12 freshly shucked oysters placed on a plate covered with a layer of crushed ice.

So before the “R” months end start cooking or eat them raw.