Hello Great Cookies!!!!!!! And Happy Thursday To You!!!!!!!!
I had some wonderful local oysters on hand today and decided, (with Admiral David Farragut in mind, from an ancient yet ever impressive era), that "Damn The Torpedos, Full Steam Ahead" as far as today's rainy, cold and supposedly "dreary-ass" weather!
We bring our own sunshine in this great world, right? And so I was out grilling eggplant, drinking a Portuguese white fantastic blend, and smoking oysters!
Granted it's damn hard for me to eat any oysters other than RAW. (The same with clams). BUT, today, I did want to cook in the rain!
And so it goes...
Oysters went onto my tiny little Brinkmann gas mini "thing" (also from an ancient era, but wow have I done lots upon that thing) and on high heat for 15 minutes, and just to crack them barely open, and with some flavor, faintly, of smoke.
Pistachio shells were the "smoking chips."
I grilled sliced eggplant discs/pancakes/slices-whatever you wish to call them...
I chopped up the eggplant, and raw tomato, green pepper, and elephant garlic. Dried oregano went in, as did olive oil and apple cider vinegar.
This is a Greek "melitzanosalata" (eggplant salad) that is usually then pureed into a brown dip; but I like to do it chopped instead, for color, texture and flavor...
The largest oyster was the most succulent, and the smallest was the closest to "shrivelly," (hence me preferring them raw although all were still tasty), and so I scooped out that meat/oyster from each shell...
And stuffed some salad mixture into each shell, and then placed a smoked oyster atop each one and then added chopped chives (as I needed to use up some) and then olive oil and sea salt before sitting down...
This REALLY was beautiful!
I love RAW anything the most. (Clams, beef, sea urchin, oysters, you name it). BUT, if needing to COOK oysters, I'd do it this way and yet again!
A happy twist to this rainy and cold day!
Now on to some writing tasks!
Thanks tons for sharing in my meal!
Make your Thursday tremendous!
Cheers! - Leah
Edited by Leah Elisheva - 6/5/14 at 2:15pm