View Full Version : Oyster Season is here. Lead in your Pencil?
Burchbeer
10-05-2006, 07:18 PM
I hear the waterman are bringing up limits of Oysters!
I am glad for them too.
I shuck a tray of 24 +/- oysters on the half shell, put a dab of minced garlic on each oyster, place a piece of pre cooked bacon on top of the garlic, place a piece of cheese (your preference) on top of the bacon, put the tray of oysters into the broiler for 5 mins until the oyster is curled and cheese melts all over everthing.
I take them out, turn off the lights, sip wine, get naked, and then...................................... well. you know.
Whats in your broiler? Or, whats your Oyster recipes?
DB
Antman40
10-05-2006, 07:24 PM
Avg down this way is about 5-6 bushel....tonging.
Keep them ES Boyz on the ES this year and we might do alright.
as far as a recipe...come on man...eat em raw!
Tony
Burchbeer
10-05-2006, 07:28 PM
oh I do, I do, I do.
Headed to Lewes next weekend Tog fishin.
I bushel middle nx and 1 bushel Oysters. Plus other shtuff too.
Raw steamed and on the grill is how we will eat them.
I love Fall!
JB Crabs
10-05-2006, 09:36 PM
Dave, Have you ever checked this site?
Oysters are in!
John
http://www.saltfish.net/cgi-bin/discus/discus.cgi?pg=topics
Lone Ranger
10-05-2006, 09:59 PM
burchbeer originally wrote:
I hear the waterman are bringing up limits of Oysters!
I am glad for them too.
I shuck a tray of 24 +/- oysters on the half shell, put a dab of minced garlic on each oyster, place a piece of pre cooked bacon on top of the garlic, place a piece of cheese (your preference) on top of the bacon, put the tray of oysters into the broiler for 5 mins until the oyster is curled and cheese melts all over everthing.
I take them out, turn off the lights, sip wine, get naked, and then...................................... well. you know.
Whats in your broiler? Or, whats your Oyster recipes?
DB
Dave,You da Man![grin][grin]Sounds good to me!!
Capt. Dale
10-06-2006, 09:29 AM
Davy
I've got led in the pencil but no one to write to [grin]
Where bouts in Shady Side are you getting them? Woodfields?
Good luck with the tog next week.
fredjr
10-06-2006, 09:47 AM
shuck oysters, leave on the half shell
1) cook bacon in frying pan... put bacon off to the side and crumple into little pieces. Save Bacon oil in pan for now.
2) Dice Vadali or sweet OSI onions...Drain most of the bacon oil out of the pan (accept a little) sweat down the diced onions.. (don't over cook, just soften them up on med heat)
3) Add finely diced garlic to the onions (I actually used the already chopped garlic in the jar) remember med heat.. your not frying anything just softening.
Add olive oil if needed...
4) Add chopped Jalapeno peppers
5) Add some a nice chunk of butter....
6) Add the chopped bacon
Place half shelled raw oysters on the grill spoon salsa over the oyster, close lid and cook for a few minutes...
Good Stuff..
tomytek
10-06-2006, 10:21 AM
You can't go wrong with a squeeze of lemon and a dash of tabasco.
Butthead
10-06-2006, 12:05 PM
Dale...My next door neighbor is supposed to start tonging next week.
I'll post a price, but he's thinking around $35.00 a bushel for uncleaned oysters. I've already ordered his first bushel[grin]
Water_boy
10-06-2006, 12:36 PM
My neighbor made some fried oysters last year that blew my mind (and waste line). I've thought about buying a set of tongs, doesn't look too difficult, does anyone here catch their own? If I could find somewhere to buy them at $35 per bushel that would work too I guess.
Fat Jimmy
10-06-2006, 01:42 PM
Butthead originally wrote:
Dale...My next door neighbor is supposed to start tonging next week.
I'll post a price, but he's thinking around $35.00 a bushel for uncleaned oysters. I've already ordered his first bushel[grin]
I think i'll go over and introduce myself to your neighbor on Sunday and order bushel's # 2,3, and 4! My brother paid 58 for a 'bushel' box of LA oysters up this way last Saturday and we wern't too happy with what we got.
Burchbeer
10-06-2006, 05:48 PM
$35/bu is good.
Ill pick up mine at Harris' on KI Thursday morning.
They are usually decent.
Captn Dale,
Since the fire at Woodfields, I didnt know if they were open again. Are they?
Bob Evans may have them, but I cant buy Oysters from most folks at 0900am in the morning. I can on KI.
We will all sip and slurp at SFIV. I hope.
Rod,
Will your source sell by the peck? Doz?
DB
Capt. Dale
10-06-2006, 07:51 PM
Rod: Sounds good to me Count me in for next weekend if he starts. Thanks
Dave: Woodfields is open for business
Guys,
Oyster season is a heart breaker for me. The reason is is because I love oysters but I hate the idea of them being taken out of our bay.
What's an oyster lover like myself to do???
- Dae
POLECAT
10-06-2006, 10:15 PM
Dae,
You could resign yourself to eat only Blue Point oysters. That would satisfy your hunger and ease your conscience regarding the Ches. Bay.
Butcher
10-06-2006, 11:38 PM
(I shuck a tray of 24 +/- oysters on the half shell, put a dab of minced garlic on each oyster, place a piece of pre cooked bacon on top of the garlic, place a piece of cheese (your preference) on top of the bacon, put the tray of oysters into the broiler for 5 mins until the oyster is curled and cheese melts all over everthing.
I take them out, turn off the lights, sip wine, get naked, and then...................................... well. you know. )
Dave, Hey I tried your suggestion above and everything was going fine and the Manager of the Restaurant threatened to call the police, guess I'll try one of the West River places next time.
Thanks anyhow,
Butch
[/Q]
Lone Ranger
10-07-2006, 07:23 AM
Butcher originally wrote:
(I shuck a tray of 24 +/- oysters on the half shell, put a dab of minced garlic on each oyster, place a piece of pre cooked bacon on top of the garlic, place a piece of cheese (your preference) on top of the bacon, put the tray of oysters into the broiler for 5 mins until the oyster is curled and cheese melts all over everthing.
I take them out, turn off the lights, sip wine, get naked, and then...................................... well. you know. )
Dave, Hey I tried your suggestion above and everything was going fine and the Manager of the Restaurant threatened to call the police, guess I'll try one of the West River places next time.
Thanks anyhow,
Butch
[/Q]LMAO!![smile]
Burchbeer
10-07-2006, 08:27 AM
Fellas,
You may not be ready for that last part about turning the lights
down, sipping wine and all that.
Try the oysters as described and see what you think.
That last part is for home use only.
Good Luck!
fisheyed
10-07-2006, 01:10 PM
of course a good cold oyster on the half shell with a horseradish and tobasco is tops but for something nice I make rockefeller
1) Before shucking cook bacon up to a lb
2) Steam spinach, I use the frozen kind
3) In a seasoned pan soften celery and onion.
4) mix celery onion and spinach
5) shuck as as many oysters as will fit on a tray lined with rock salt
6) place a little mixture on top of each oyster
7) mix 2tbls melter butter with bread crumbs and place on top of mixture
8) crumble bacon on top
9) bake in preheated oven at 450 for 10 min or untill bread crumb just turn brownand edges of oyster are done
this may sound complicated but the bacon and mix will last a good while in the fridge. good over the holidays and is easy once you get the hang of it.
Fot a heart attack I like to take a pot of butter and but it on the grill then just shuck oysters into in and fork out once a little cooked, easy to do if they are a little opened from the grill. Good with beer
Burchbeer
10-07-2006, 02:48 PM
Fisheyed,
I like that last one. Ill do that with O's and C's next weekend in Lewes. I love EASY.
Shuck a tray and leave on the half-shell
Add a fingernail-sized pat of butter
Add a drop of hot sauce of your choice
Top with a pinch of high quality fresh ground Parmesan cheese
Broil till curled and butter/Parmesan melted
Enjoy with your favorite cold malt beverage. Or two.
Foy
Ravens16
10-07-2006, 06:53 PM
Picked up 1/2 peck last night.
No need to cook, man that Chesapeake Bay water is salty!
Very tasty[smile]
If you haven't indulged yet this year, you don't know what your missing!
Support your local watermen!
fisheyed
10-08-2006, 01:13 AM
had some fried and on the half shell tonight along with quite a few beers. Really good perfect for this weather
Fat Jimmy
10-09-2006, 08:33 AM
We stopped on the way home yesterday at a truck on RT 4 and got 5 dozen Choptank oysters. Very, very plump, juicy and salty enough to slurp naked. I did throw some in the steamer on top of the crabs for the last 10 minutes and they came out very good as well.
There was an article in our paper up here yesterday about how nice the oysters are that they are getting over on the ES and the guys going out have been getting there limits. It seems that the big rains we got in June lowered the salinity enough to save them from disease. So- get out there and support your local waterman and shuck, slurp and chase the ole lady around the bedroom! [wink] FJ
chillinmonster
10-10-2006, 11:12 AM
SLURP!!! Litel rock salt and off to the belly...