Saturday, September 20, 2008

Seminole Saturday

Mark has had a hankering for Oysters Rockefeller. I keep putting it off. First you have to go to a special store to get the oysters. (yes, truly, I am *that* lazy). Then you have to keep them on ice (or simply put them in the fridge...again...excuses, excuses). Then you have to make the creamed spinach and grate the cheese -- ok see the recipe below. Then you have your husband ask 1) do you know how to open these things? and then 2) what is THAT??? (looking at my oyster knife that I stole years ago from my parents house).

I've been shucking oysters since I was a wee girl and really challenge anyone (maybe not my brother) to do it faster or better than I. My knife (you can't use those wimpy looking things they sell these days) is a relic and is the only tool I'll use. The end result - clean, fresh oysters cooked nicely on the grill to start off the Seminoles game Saturday night.
Let me tell you -- this are OH MY GOD good. Do yourself a favor (and if you don't it won't be my fault because I warned you) get two dozen oysters and double the recipe.

Creamed Spinach

1 pkg Green Giant Frozen Creamed Spinach - Cooked
3 TB Heavy Cream
3 TB (maybe more...I'm not sure) Parmesan Cheese
A couple of heavy dashes of Cayenne Pepper

Oysters Rockefeller

12 Oysters - Shucked, rinsed and detached (I'm sure there's another term for that)

Pile the spinach mixture on each oyster in the shell. Top with additional parmesan cheese. Place on outside grill (set on high) until the mixture is bubbly and you can kind of see the oyster curling up a bit (it's done then). CAREFULLY - remove with tongs avoiding losing one (rolling my eyes) in between the grates of the grill.

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