The Chesapeake Bay Oyster Cookbook by Schmidt Whitey

Author:Schmidt, Whitey [Schmidt, Whitey]
Language: eng
Format: azw3
Tags: Cooking / General [CKB000000]
ISBN: 9780990783367
Publisher: Secant Publishing LLC
Published: 2014-12-12T16:00:00+00:00

When the fire is out, munch slowly with a certain quiet dignity and ceremony which will accentuate the rum taste and aroma.

—FROM CHESAPEAKE FACT, FICTION, FUN BY FAY AND FRED TILP, 1988, HERITAGE BOOKS, INC.

Scott and Paige Yoder of Hummelstown, Pennsylvania, took advantage of the 2002 Chincoteague Oyster Festival to tie the knot. You can tell from the sign overhead that they’ve apparently gotten a little lost on their way to the “married fried oysters” stand.

SCALDED OYSTERS

There are not many recipes as easy as this one. And there are not many as good tasting. I want you to try’em tonight!

24 oysters in shells

2 sticks butter

½ teaspoon seafood seasoning

Tabasco sauce

lemons

Scrub the oyster shells with a wire brush under cold running water. Fill a large kettle with water and bring it to a boil. Lower the oysters into the boiling water in a wire basket and return the water to a boil. Cook until the shells open. Remove the oysters from the water and allow them to cool until you can touch the shells. Remove and discard the flat shell and serve the oysters on the deep shell.

Melt the butter and mix in the seafood seasoning. Serve the oysters with the seasoned butter, Tabasco sauce, and freshly cut lemons.

Serves 4.

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