Oysters Baked in Clam Shells

This recipe is a kinda-sorta version of Oysters Rockafeller, but I don’t call it that to avoid the historical baggage that comes with the original version, which is extensive and the source of foodie-feuding. It can be made with oysters from a jar to avoid all the shucking. As a matter of fact, it was designed for that especially.
It’s also an important side bar to say that I already have a collection of actual clam shells that have been thoroughly cleaned (2-3 dozen half-shells). Most people don’t have that collection, so, some sort of small, and preferably shallow vessel will work, small custard cups (glass of course) might work well. Of course, if you have oysters in their shells at your disposal, then you are set. You will need to adjust proportions accordingly.

Do not drain the oysters, you will need the oyster liquor.

Saute one medium onion diced in butter with 3-4 cloves of garlic minced

Combine in a LARGE bowl
1 quart oysters and their liquor
½ cup bread crumbs (I like the pre-seasoned kind)
2 eggs beaten
1 cup grated Parmesan cheese
½ pound cooked bacon chopped (the ½ pound is the pre-cooked weight)
3 cups chopped baby spinach
½ cup chopped fresh parsley
Tabasco sauce to taste

The mixture should be fairly wet and loose, but not runny. Natural variations in oysters liquid content may mean that you have to adjust the bread crumb volume.

Pre heat oven to 425 degrees
spray 24-36 ½ clam shells with pancoat and arrange them on a cookie sheet. You can use crumpled aluminum foil to keep them upright, or the more traditional bed of rock salt. The foil is less hassle.

Place at least one oyster in each clam shell along with an appropriate amount of the breading mixture. Bake until deep brown, but no black crust appears on top.

Curried Butternut Squash Coconut Bisque

1 med. Butternut squash peeled seeded and cut into chunks

1 med. Onion cut into chunks

1 med potato, peeled and cut into chunks

¼ (more or less) cup olive oil

½ tsp ground ginger

3 cloves garlic chopped fine

¼ tsp white pepper

1 tbsp onion powder

1 tsp salt

1-2 Tbsp madras curry powder (depending on how hot you want it)

Combine the above in a heavy bottom pan over med-high heat until onions begin to clarify and a bit of brown crust appears on the bottom of the pan.

Deglaze the pan with 1½ cups unsalted vegetable stock. Then add enough stock to cover the vegetables and simmer until the they are tender. Taste for seasoning. The stock should seem a little too spicy (the coconut milk and cream will cool it down considerably).

Remove all vegetables and a bit of the stock and liquefy in a blender, or use an immersion blender to smooth the soup.

Add:

 1 can coconut milk and 1/3 cup light cream (for vegan version substitute the cream from another can of coconut milk for the cream)

Pinch of cardamom (opt)

Return soup to a simmer. Serve hot. Garnish with dried dill weed.

You can make this soup with pumpkin, or sweet potatoes as well, but the squash gives a better consistency. As with many soups, it will get better after a day in the refrigerator and a re-heating.

What is this?

Let's get this straight right off, I don't care about your health. I don't care about your dietary proclivities. The food featured in this blog is here because I think it's good. Sometimes, I'll put up a vegan, glutten-free, raw, kosher, paleo, or whatever recipe (Lord how I hate the word recipe, but that's another rant) I post food I have cooked, eaten, and liked well enough to take the time to post it here. That's it, except for cocktails. I'll post cocktail recipes too, and they will be good.

Every once in a while, You'll find some random food or drink rambling as well. Perhaps you'll find it entertaining.