"Weird" Food Series No. 1: OYSTERS
Tis the season for spooky & scary things, often times that includes food. KK and I love food, there's not much we won't eat. With all the different cultural influences I grew up with in Hawaii, it's hard to not love different food. Not the mention the PNW, now one of the hubs of America in the 'foodie' revolution. Theirs so many different foods to try *nom nom nom.
Like anything else "new" people often shy away from "weird" food. We are here to share that these "weird" foods are not scary, I repeat they ARE NOT SCARY. Different preparations of food can change the texture, taste, and experience of them. For example today's post about oysters. *YUM Oysters are capable of being prepared many different ways. Raw, roasted, baked, grilled, fried you name it. The best part, they taste great anyway you make them.
Oysters are *one of our favorite foods. KK and I, have oyster dates and go to a different restaurants all over Portland to eat them. We often eat them raw. Eating them raw often includes lemon, cocktail sauce and some form of heat. The key to eating oysters raw is the type of oyster you are eating. My favorites are the smaller oysters like Kumamoto's or Miyagi's. They are often sweeter and smaller. *I don't prefer to eat the larger oysters raw.
Growing up my family hardly ate raw oysters. For the simple fact that many people don't eat raw food, the potential of sickness. We always grilled our oysters. Leaving them in the shell until they popped open, letting them cook in their juices. Once they opened removing one side of the shell and adding our toppings. Our toppings included soy sauce and Hawaiian chili pepper water. Grilling oysters like this has a roasting effect of them they turn out so yummy. When I eat them now it's nostalgic of my kid days in Hawaii at a family bbq.
Since it's fall here in the PNW and grilling in low 60 degree weather is less than optimal. I opted for roasting our oysters in the oven. Another reason for roasting the oysters is the uncertainty of freshness. No one wants to get sick from seafood. We had Pacific Sunset oysters, they were a little smaller than the palm of my hand.
Set your oven to 450 and roast them for about 8 minuets. I sprinkled a little coarse salt over them for a little more flavor while roasting. Once your shells pop open they are ready. Shuck your oysters with a shucking knife or a butter knife and top off with lemon and some heat. If spicy stuff isn't your jam try adding soy sauce for a salty kick.
Try something new and tell us about it!