Originally Posted by Inmem58:
Not a fan of "heated" oysters, I prefer them very cold on a half shell with cocktail sauce mixed with horseradish and lemon.
I'm not a big fan of seafood but my wife makes a dish her mom always cooks. It's oysters and mussels with Spanish chorizo in a soup with greens peppers garlic and other stuff I don't even know. She cooks it in a copper hinged steam she brought over from Phil's it was her grandmas. It is delish.
Strangest thing the was i was watching cooking with Ming and he had a famous chef on named Jasper and he had a dish very near to this just not as many vegi. He also used a copper hinged steamer but smaller. Must be the Spanish influence as he said it was from Spain or somewhere in S. America can't remember. Ming also showed proper way like my wife taught me to eat the steamed oyster and mussels dig out you first oyster Haffner opened like a hinge and use it to grab the rest. Also break out a mussel she'll to use as spoon for the broth. [Reply]
I had something very similar, only I used Cobblestone Brooklyn Rye and it was all deli ham. Sprinkled on some grated mixed cheese and popped in the toaster oven.
Originally Posted by srvy:
I'm not a big fan of seafood but my wife makes a dish her mom always cooks. It's oysters and mussels with Spanish chorizo in a soup with greens peppers garlic and other stuff I don't even know. She cooks it in a copper hinged steam she brought over from Phil's it was her grandmas. It is delish.
Strangest thing the was i was watching cooking with Ming and he had a famous chef on named Jasper and he had a dish very near to this just not as many vegi. He also used a copper hinged steamer but smaller. Must be the Spanish influence as he said it was from Spain or somewhere in S. America can't remember. Ming also showed proper way like my wife taught me to eat the steamed oyster and mussels dig out you first oyster Haffner opened like a hinge and use it to grab the rest. Also break out a mussel she'll to use as spoon for the broth.
I'm pretty sure I can tolerate heated oysters in something you're explaining. My mom makes oyster stuffing and it's not too shabby. I'll have research that dish, it actually sounds good. Thanks for sharing man. [Reply]
Originally Posted by Inmem58:
I'm pretty sure I can tolerate heated oysters in something you're explaining. My mom makes oyster stuffing and it's not too shabby. I'll have research that dish, it actually sounds good. Thanks for sharing man.
All the steak posts reminds me I have some New York strip steaks I need to cook. I picked them up for Valentines day at $3.99 for 8 oz and ended up making something else. [Reply]
Originally Posted by srvy:
Right down my alley buzz looks good. I need to make some fried apples that was a staple growing up mom always made that it seemed.
Funny, I talked to my mom Sunday and told her I made them and hadn't had them since she made them 25 some years ago. [Reply]
Originally Posted by Buzz:
All the steak posts reminds me I have some New York strip steaks I need to cook. I picked them up for Valentines day at $3.99 for 8 oz and ended up making something else.
I dig New York Strip steaks. Less fat than a Ribeye and quite a bit cheaper when on sale. They cook up nice! [Reply]
Originally Posted by Fire Me Boy!:
I'll bet you'd like chargrilled oysters.
Hmm I'm not sure about that, but I'll be more than willing to try them. I learned real quick from my grandpa that if you enjoy cooking you must be willing to try everything. [Reply]
Not sure what this really is, but it was called "Mariposa Jalisco" at Real Jalisco last night. It's marinated pork topped with tomatillo sauce and other stuff. Really, really good. Excellent flavor in this dish from just the meat alone.
