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Discussion in 'Professional Chefs' started by kuan, Jun 20, 2005.
Oysters and Sriracha hot sauce.
Can't get enough of it!
Mmmm... sounds yummy. Can you get good ones in Ft. Wayne?
Haha! Actually yes. Oddly enough, I found a Chinese Buffet with raw oysters. I asked to see the tags and there they were. Flown in live. It's $10.00 on weekends so I sit down and eat my 12 oysters and I'm happy as a clam.
I discovered my favourite way to eat raw oysters this winter: add a sliver of raw chioga beet to the classic lemon, black pepper seasoning. Slice the beet on your benriner or mandolin, then take maybe a quarter of the slice. Man, the little earthy crunch of the beet goes SO well with the texture and flavour of oysters. I'm salivating just thinking about it. :lips:
I'm responding to the original post, my family has eaten oysters with "the chili sauce with the rooster and green top" for years. Except we BBQ the oysters.
Here's the low down:
I love eating the cute, tiny raw oysters but you can get a bargain on a large bag. In Seattle I used to shop at the Pike Place Market and get a dozen for 3.99. Anyways, these are large and not that great for eating raw as you can choke on these monsters. We just scrubbed them outside and grilled them on a super hot grill. This is a bit of an assembly line dinner so gather friends and beer.
2-3 dozen oysters
lime and lemon wedges
Red rooster, green top hot sauce
sliced green onions
salt and pepper
1. Place oysters on hot grill and cook unitl they pop open and you burn your legs form the exploding juices.
2. After they pop, 2-5 mins. they are easy to open but use a towel cuz their hot, squeeze lime, add hot sauce and green onions and swallow whole, careful not to burn lips on hot shell, the chase with cold beer Ahh!!
After oysters are cooked the fire has died down enough to grill all the other goodies you have prepared. I miss my deck.
I can't find that technique in my Larousse!
mangilao-been there! barbequed that! oh, the memories!
y'all are killing me with this oyster stuff. never tried the rooster sauce before; i prefer mine right out' the water, small, delicate, free of sin and unsuspecting....but that doesnt mean i wont try giving them a nice hot sauce bath.
we get the large chuckanut bay oyster creek oysters 40.00$ the burlap sack. the only way to do those big hummers is to Q'em.
Burning yourself with oyster juice is not a technique it is an ART!!! Ha! Ha! I wish I had a deck and a BBQ grill, gotta get on the hubby to help me haul one up to the balcony, I sure do miss the islands.
I had a guest tell be about something called a "Hot Shot" whichis the oysters still in their shell (post shucked) add a little bit of siracha and then pour vodka into the shells with the oyster and hot sauce and down it that way.
It's mighty yummy.
I took Pike Place for granted!!! I'm now in California farm country -- great vegies, but I have to drive quite a way to get good bivalves!!!
LOL about exploding juices and legs.... The fun of being a masochistic chef!
Kuan, I can get steamed green-lipped mussels at my local Chinese buffet, but I'd prefer the oysters. :lips:
Nothing makes me hungry like reading through a few chef talk threads... except maybe that one where they talked about their worst food experiences.
I've never been brave enough to try the slimy variety of shellfish, but your recipes have piqued my curiosity. Perhaps I shall conduct some taste research in the near future with the aforementioned red-rooster green-top.
I remember the Seattle oyster experience...
We lived on Bainbridge Island and could gather our own along the edges of the Sound. We'd put them on the grill; as soon as they opened, we'd take a turkey baster and squirt a mixture of garlic and heavy cream inside.
Let them go another three or four minutes and...SLURRRRRRRRP! :bounce:
Really miss those days.