"A" is also for Atlantic, (American) Oysters

Raw Oysters, awaiting introduction to other ingredients

Avocado Puree, Mango Puree and Seasonings

Gosh! ~ And I thought staying seasonal in the “X, Y, Z’” section of the alphabet was going to be tough.  There are fewer food choices in January beginning with the letter “A” than one would think.   But I persevered and decided to cook up some Atlantic Oysters served with both an Avocado and a Mango puree. 

 Atlantic oysters, also known as “Virgin Oysters,” or “American Oysters,” are harvested from the waters along the Eastern Seaboard.  You’re probably most familiar with the “Blue Point,” but depending upon which bay they originate from, you may find oysters in your local market or butcher/seafood shop labeled as Chesapeake, Apalachicola, Cape Cod or Kent Island. 

According to my research, archeologists have found evidence that Native Americans returned to the same locations along the Eastern shore collecting oysters for consumption for 3,000 years! (Really?) 

Okay, I had to check that one out.  3,000 years sounded like a very long time.  And while I enjoyed a high level of elementary, junior and senior high school education within the Palo Alto Unified School District, I don’t recall learning exactly how many years Native Americans occupied lands along the Eastern Shore. 

Yes, 3,000 years is viable.  Evidently it is estimated varied tribes, inhabiting that area, referred to as Woodland Tribes, were there for more than 12,000 years!  Farming and fishing were the methods they used to sustain themselves.  Which brings us back to those Atlantic Oysters and my inclusion of them as seasonal for this time of year.

It is in summer and early autumn when oysters begin spawning or breeding.  During this time they become their fattiest and begin to slow down, reserving their energy.  With the onset of winter and the cooling of the ocean waters, harvesting begins.  So while we can indeed purchase oysters year round, thanks to refrigeration and commercial farming, the winter season happens to be when they are at their tastiest and most naturally abundant.  By the way, the myth of NOT eating oysters in months that do NOT have the letter “R” in them has been debunked.  That old adage came along when people were out collecting oysters on their own for those backyard clambakes.  Does anyone do that anymore, I wonder?

Another interesting fact is during summer spawning, warming waters are also prime time for the emergence of “Red Tides.”  These are large blooms of algae that grow along the shore and are prone to growing toxins.  These toxins are absorbed by all kinds of shellfish, including oysters.  Eating oysters withholding those toxins can of course cause us to ingest them.  However, there are no Red Tides found in our commercial seafood/shellfish farms, so no worries there.    

I understand oysters are not for everyone. But it surprises me how many adults say they don’t care for oysters when they haven’t even tried them!  Of course it’s not always the taste of something we don’t like texture has a lot to do with it.  And let’s be honest, for many of you out there, slurping the slimy raw oyster from the half shell is less than appealing.  But have you tried it?  Truly there’s a natural clean, ocean characteristic to those bivalves, topped with a squeeze of fresh lemon juice and a splash of Tabasco.  Don’t chew, inhale slightly, swallow it down whole then take a swig of Ouzo.  You’ll realize the easy slide of the mollusk with its cool, fresh, saltwater essence chased by the sweet, earthy liquor makes for such an interesting combination, you’ll find you just have to try it again.  Before you know it, you’ve consumed a whole plate of them.  It’s a wonderfully fun experience.  Trust me, millions have. 

So you’re not game to try, or you have and swear raw oysters aren’t for you.  Perhaps you need your oysters dressed for dinner.  Oysters Rockefeller would be an excellent choice.  Yes, this dish was named for the then, 1899, richest man in American, John D. Rockefeller.  The dish was created by Jules Alciatore, the son of chef Antoine Alciatore, owner of Antoine’s in New Orleans.  Oysters on the half shell are topped with a sauce, (the original recipe is a family secret), of spinach puree, a sprinkling of bread crumbs then baked.  No slimy sensation when you eat these.  Only a delectable taste that is hot, crispy and buttery. 

To keep it easy this week, I went middle of the road.  My oysters are dusted with a flour and seasoned breadcrumb mixture then deep fried.  So they’re cooked but not buried in any kind of sauce.  I pushed the envelope a little with “A” is for Avocado, but included an Avocado puree to serve the oysters, as well as a mango puree, just to add another layer of flavor.  I’m stretching here since Avocado season begins in February, (for some varieties), and extends through summer, which is when they are at their best.   

  This week’s recipe offers you a simple dish that can be served as an appetizer or main dish when served with a simple salad and a baguette. 

MANGO PUREE                 Ingredients:  1 fresh mango - peeled and diced or 1-2 cups frozen mango
                                                                     3 Tblsp granulated sugar    
                                                                     1 Tblsp fresh lemon juice + 1 Tblsp fresh lime juice
                                                                      1/4 tsp Kosher salt            1-2 Tblsp water if needed
      Blend all ingredients together in a blender or food processor until smooth.  Season with additional salt if needed.  Cover and set aside until ready to use.

AVOCADO PUREE             Ingredients:  2 ripe avocados - pitted and peeled
                                                                    2 Tblsp sour cream or creme fraiche
                                                                    juice from 1 large lime
                                                                    1/4 tsp ground cumin              salt & pepper to taste
Blend all ingredients together in blender or food processor until smooth.  Cover and set aside.
                              

 

See?  Small, crispy and well seasoned

 

A little Avocado and Mango Puree for dipping

 

FRIED OYSTERS           Ingedients: 1 lb fresh oysters OR 2  8-oz cans oysters - drained
                                                             canola or peanut oil for frying
                                                             1 cup all-purpose flour        1 cup bread crumbs
                                                             1 tsp cayenne pepper    1 tsp paprika    1 clove garlic minced
                                                             2 tsp salt                        4 Tblsp unsalted butter

1) In large shallow pan combine flour, bread crumbs, cayenne, paprika and salt
2) In two batches, dredge half the oysters in the mixture
3) Heat about 1 inch of oil in heavy skillet until hot
4) Using a slotted spoon, remove oysters from flour mixture shaking off excess, and gently drop into skillet of hot oil.  Turn the oysters once, until golden brown - about 5 minutes.
5) Transfer to a paper towel lined plate to absorb oil - Repeat process with remaining batch of oysters
6) In a small saucepot - melt butter and add minced garlic

To Serve arrange fried oysters on one platter or one individual serving plates.  Drizzle melted garlic butter over all oysters.

Using a squeeze bottle or tip of a spoon, create small dollops of the mango and avocado purees on plates.  Serve hot. 

OR you could shmear the purees onto a sandwich roll, load it up with the cooked oysters, a few leaves of Arugula and you have yourself a new kind of Oyster Po’Boy!