With my wife flying back home, I went out to do the shopping so we would not have to tomorrow. And to my amazement they Oysters had come in on the truck yesterday. Well what is a chef to do? Purchase oysters of course. darn lucky I did, her plane is being delayed and so she won't get in til after 8 PM tonight.
I washed the buggers off to get the sand out and the tagalongs off the outer shell.
![[Image: oysters.jpg]](http://www.horsehelmets.com/blogpics/oysters/oysters.jpg)
Oysters on ICE, so much potential, what shall I do with them. Have them raw on the half shell of course! So I prepare to do the deed to the oysters, dispatching them quickly from living creature, to human food!
![[Image: 1stvictim.jpg]](http://www.horsehelmets.com/blogpics/oysters/1stvictim.jpg)
I like a heavy blade, sharp pointed, angle ground oyster knife with a big full tang handle. If I was going through these in the commercial kitchen I would put on the glove cause I would have about 200 to do. But at home with six of them. I think I can manage not to lop off a finger.
![[Image: insert.jpg]](http://www.horsehelmets.com/blogpics/oysters/insert.jpg)
This oyster is about to become food! Really really fresh food.
![[Image: open.jpg]](http://www.horsehelmets.com/blogpics/oysters/open.jpg)
Since the wife's plane is delayed, I will sit down to a little snack and hold dinner til she gets home. So I will need a TsingTao as it is an excellent beer with oysters. Plus some real nice Queen olives I picked up. That Santa Barbara Olive Company sure makes a nice product. Then my own cocktail sauce, based on Chili Sauce and Wasabi, and a few lemons. That ought to hold us til dinner time!
![[Image: trayed.jpg]](http://www.horsehelmets.com/blogpics/oysters/trayed.jpg)
Ah that should really go down nicely. Is there anything better then a fresh shucked oyster?
![[Image: mmmmmgood.jpg]](http://www.horsehelmets.com/blogpics/oysters/mmmmmgood.jpg)
Should have purchased a dozen. But portion control is real important in keeping the weight off. You can eat anything, you just can not eat an unlimited amount of everything.
'til we speak again, when your cruising the supermarket next, pick up something that will make a real interesting snack. You will enjoy the eating!
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA
I washed the buggers off to get the sand out and the tagalongs off the outer shell.
Oysters on ICE, so much potential, what shall I do with them. Have them raw on the half shell of course! So I prepare to do the deed to the oysters, dispatching them quickly from living creature, to human food!
I like a heavy blade, sharp pointed, angle ground oyster knife with a big full tang handle. If I was going through these in the commercial kitchen I would put on the glove cause I would have about 200 to do. But at home with six of them. I think I can manage not to lop off a finger.
This oyster is about to become food! Really really fresh food.
Since the wife's plane is delayed, I will sit down to a little snack and hold dinner til she gets home. So I will need a TsingTao as it is an excellent beer with oysters. Plus some real nice Queen olives I picked up. That Santa Barbara Olive Company sure makes a nice product. Then my own cocktail sauce, based on Chili Sauce and Wasabi, and a few lemons. That ought to hold us til dinner time!
Ah that should really go down nicely. Is there anything better then a fresh shucked oyster?
Should have purchased a dozen. But portion control is real important in keeping the weight off. You can eat anything, you just can not eat an unlimited amount of everything.
'til we speak again, when your cruising the supermarket next, pick up something that will make a real interesting snack. You will enjoy the eating!
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA
Chef de Cuisine
The Cowboy and The Rose Catering
USMC Sgt 1979-1985
The Cowboy and The Rose Catering
USMC Sgt 1979-1985