Category General

Parties That Cook’s Summer Recipe: Barbequed Oysters on the Half Shell

1 comment By The Kitchen Whisperer Filed in Entertaining, General, Menus & Recipes Tagged with bbq, cake music, drakes bay family farms, guiness, irish pub, oyster recipe, Oysters, oysters on the half shell May 13th, 2010 @ 2:12 pm

Oh yes, you know it’s that time of year again. Summer is fast approaching and that means tons of great summer festivals, especially here in San Francisco. SF Oyster Fest is this Saturday, May 15th and it’s sure to be an awesome affair with oysters from Drakes Bay Family Farms and ice cold Guiness from O’Reilly’s Irish Pub to the tunes of Cake and more. Can’t make it this Saturday? Host your own mini oyster fest in your backyard with this lip-smacking oyster recipe!

Barbequed Oysters on the Half Shell
Ingredients
Relish:
1/4 cup extra-virgin olive oil
2 teaspoons lemon zest, preferably Meyer lemon
2 Tablespoons chopped flat-leaf parsley
1 teaspoon fresh minced oregano
2 shallots, minced
1 Tablespoon lemon juice, preferably Meyer lemon
5 green olives, such as Picholine, pitted and finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Canola oil for grill
24 oysters, scrubbed

Method/Steps
Prepare Relish: In a medium bowl, whisk together olive oil, lemon zest, parsley, oregano, shallots, lemon juice, olives, salt and pepper. Set aside.

Grill Oysters: Heat an outdoor grill or indoor ridged grill to very hot. If using an indoor ridged grill, brush the grill with canola oil. Place whole oysters, flat side up, on the grill and grill until oyster shells open, about 5-7 minutes. Discard any oysters that do not open. Once the oysters have cooled slightly, use an oyster knife to detach the oyster meat from flat shell, discarding top shell, and leaving the meat in the bottom, rounded shell. Add 1-2 teaspoons of relish to each. Return to the grill and heat through (1 more minute), or until hot.

Serve: Transfer oysters to a serving platter, garnish the platter with lemon and herbs and serve immediately.
Serves 24.

Recipe created by Parties That Cook®

Going Deeper Underground: Secret Supper Clubs and Guerrilla Dining

0 comments By The Kitchen Whisperer Filed in General Tagged with guerrilla dining, nomadic restaurant, pop up restaurant, supper club, underground May 11th, 2010 @ 1:43 pm

You may have read our blog The Secret Garden: Underground Food Markets back in April, and we are back this month with some top-secret underground supper clubs to share.

Would you be surprised to find that secret supper clubs are not all about the food? While some may brush off private clubs like The Rabbit Hole in Chicago as purely a posh foodie wonderland where you can’t get in unless you know the right people, Bay Area chefs are returning the speakeasy restaurant to its roots and going guerrilla.

Here it’s not so much about the elite few who have the right connections to partake, but a “locale driven dining experience” that considers bringing people together for great food, art and music in constantly changing venues its primary focus. Some even make sure a portion of all proceeds go to charity, like graffEats Guerrilla Dining – “A Charitable Nomadic Restaurant.” In fact, nomadic, sustainable and local seem to be the primary themes for most of the guerrilla restaurants in the Bay Area, like Radio Africa & Kitchen, a nomadic restaurant inspired by “old world recipes of Mediterranean and Red Sea countries.” Ready to see what all the hype is about? graffEats, Radio Africa & Kitchen and Canvas Underground all join forces for an all-star six-course meal paired with Phelps Creek wine on Wednesday, May 26th. Reserve your place at http://bit.ly/battlechef. All three underground supper clubs are also a part of The Ghet, a dinner party network that provides an online community for nomadic food adventurers to connect in cities around the world.

The phenomenon has clearly spread – take Clandestino, in Chicago, for example. Founder Efrain Cuevas first learned of the idea in San Francisco and took it back to his hometown of Chicago to create a wandering restaurant that releases him from the limitations of a traditional restaurant. Cuevas is all about sharing the food experiences, making it a great learning environment with volunteers helping out in the kitchen and in the front of the house. Clandestino is one of the more open underground supper clubs in Chicago, but dinners sell out quickly so you might want to subscribe to their mailing list for exclusive invitations. Bon appétit!

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