My
parents used to say, “No seafood unless the month has an ‘R’ in it.”
That meant we could eat shellfish or seafood only from September through April.
Unless we
were at the Cape (Cod, that is), in which case all rules were broken, because
it came right our of the sea that day. We knew it was fresh.
The rule – a widespread folk-tradition – had to do with refrigerated
transport, the difficulty of getting seafood safely from docks to cities
without spoiling. It was most urgently applied to slurping raw shellfish. If
you have ever had a bad clam/oyster/mussel, you would definitely follow this
advice.
{Apologies
to my friends in the Southern Hemisphere, you will need to figure this out on
your own. . Anybody Down Under have an adage at works?}
This rule
is not related to the seacoast snobbery that I mentioned once before –
“Don’t eat fish or seafood unless you can see or hear or smell the
ocean.” That just comes from coastal residents who want to make you feel
diminished for living in the hinterlands.
These
days, with good refrigerated transportation, it is easy to get great fish and
seafood any time of year. Like this morning, for instance, when I wanted to
test an old recipe (possibly Australian?) for Oysters Kilpatrick. There are many recipes out there – and some call them Kirkpatrick. As time has passed, the recipes have gotten more and more complicated, adding ketchup, hot sauce and so on. I kept these simple, and used the old name. Don’t use a smoky bacon, as it will obscure the delicate taste of the oysters.
Off I
went to the market and asked for the largest, plumpest oysters in their shells.
The fishmonger gave me the “restaurant quality” specimens that he
keeps in the cooler. He knew I was serious about this.
These are
beautiful oysters and we are really excited to try this very simple recipe.
The nice
thing about cooking oysters is that they require so little to make them
extraordinary; in this instance, a drizzle of Worcestershire sauce, some diced
bacon (or pancetta) and a broiler.
Even
though there are eight “R” months in each year, when I was young, we only
had oysters on one special day each year – New Year’s Eve.
For that
special night every year, Mom made oyster bisque for our evening buffet. I will
be making it this New Year’s here in Tucson, and look forward to sharing that
family recipe with you as we get ready for 2015.
Oysters
Kilpatrick
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john | heneedsfood
November 1, 2014 at 8:40 pmI have a bit of a soft spot for a classic kilpatrick. Oyster purists turn up their nose at anything other than au naturel, but the clean and sharp flavours of kilpatrick really work for me. Not sure that it's Australian. I'd think maybe English?
During my apprenticeship I churned out dozen upon dozen of these. Now I have the urge to pick up some oysters today!
Cocoa & Lavender
November 1, 2014 at 10:13 pmYou know, John, when we started on these oysters we thought they were British, too, but the recipes I found were so convoluted that I just prefer to thing you all invented them Down Under! Does your recipe differ much from this one?
Kirsten Honeyman
November 2, 2014 at 7:18 pmNow, even I would eat oysters prepared this way! I sadly have a texture problem with oysters, sushi, snails, etc. No can do. Especially sad since I grew up in New Orleans surrounded by people happily slurping oysters. I'll eat a fried oyster po-boy, however. So, I think the broiling or grilling would save the day with this recipe. I'll have to give it a try! Thanks!!
Cocoa & Lavender
November 2, 2014 at 8:21 pmThanks, Kirsten. I have had a few raw oysters in my life (peer pressure, you know) but I would just assume have the Rockefeller, Kilpatrick, or grilled variety we had in NOLA.
Ahu Shahrabani
November 2, 2014 at 11:55 pmI love this! The folklore and the 'rules' people put out are so hilarious and I love hearing them. Don't eat seafood unless you can hear or see the sea…. good thing I have an 'ocean sounds' track on my iPod! As always, beautiful recipe that I'm sure tastes amazing any month of the year 🙂
Cocoa & Lavender
November 3, 2014 at 1:04 amI love the ocean sounds on your iPod! That is brilliant, Ahu! xo
Susan Manfull
November 3, 2014 at 12:08 amThis looks so simple and yet so elegant! Shucking them may be the toughest part! Your presentation is beautiful ,too. (I suppose, having a few of those dishes myself, I am already off to a good start!) Wonderful post!
Cocoa & Lavender
November 3, 2014 at 1:05 amSusan, I actually get really good and pretty fast at shucking when I made these. It wasn't was hard as I thought it would be. They do look pretty on "our" plates! I am glad there were some without cups and saucers for me to bring to Tucson! xo
Lizzy (Good Things)
November 3, 2014 at 7:09 amDavid, is there anything better than oysters kilpatrick? I think not! Your recipe looks superb…. I have not heard the term ice cream salt. My recipe is not dissimilar, though I do add a tiny little bit of butter… http://www.bizzylizzysgoodthings.com/home/on-oysters-a-visit-to-wapengo-rocks-certified-organic-oysters-and-some-retro-recipes You might enjoy this post, which includes my visit to an award winning oyster farmer.
Cocoa & Lavender
November 3, 2014 at 2:15 pmLiz – when I read your post on oysters, I wish I had actually paid attention to the recipe. I am going to try yours with some butter! I think ice cream salt is merely rock salt, but packaged to be more costly to the consumer!
Andrea_TheKitchenLioness
November 3, 2014 at 8:58 amDear David, although I know about the "R" rule, around here, it was only used in the context ot whether it was safe to eat mussels or not, not those lovely, plump oysters that you used. Actually, I have never prepared oysters in my life although I have enjoyed them on occasion – this dish looks like such a treat. I am sure I would adore this! Next time I see oysters at the fishmongers, I will think of your recipe!
Noch einen guten Start in die Woche & liebe Grüße,
Andrea
Cocoa & Lavender
November 3, 2014 at 2:16 pmMussels were definitely included in our "no seafood" rule, Andrea! Pretty much anything that had a shell was off limits. Happy Monday!
Cheri Savory Spoon
November 3, 2014 at 12:59 pmHi David, I adore oysters though have a hard time, trying to shuck them. Love the way you treated them here, so nice and simple.
Cocoa & Lavender
November 3, 2014 at 2:17 pmThanks, Cheri – do you have a hard time finding good oysters in Phoenix?
Karen (Back Road Journal)
November 4, 2014 at 2:56 pmI'm not an oyster eater but my husband loves them. We even have a large progressional oyster opener that we had to bring with us when we moved to New England. Love your presentation and beautiful plate.
Cocoa & Lavender
November 4, 2014 at 6:05 pmWow – I would love to see your oyster opener, Karen! Thanks for your nice comment, especially since you are not an oyster fan!
Unknown
November 5, 2014 at 3:53 amThese are lovely! John would absolutely love these!
Cocoa & Lavender
November 5, 2014 at 4:27 amThanks, Susan! I hope you both get to try them! (And use the same dishes…)
Nuts about food
November 5, 2014 at 11:45 amThose look incredible… unfortunately I have had a bad clam/oyster/sea urchin in my day and the result is that the few times since that I had oysters (even the freshest) I got really sick. Not sure if I developed a temporary intollerance or if it is there to stay. It has been years now and although I adore oysters, I haven't had the guts to give them another try since the last couple of attempts were a disaster.
Cocoa & Lavender
November 5, 2014 at 1:42 pmThat is so sad, Fiona – but I really get it. I have a close friend who is allergic to bivalves – perhaps you are, as well. Thanks for the nice comment even though you can't eat them!
Colette (Coco)
November 5, 2014 at 8:32 pmD, I am not an fan of oysters, but this plate looks so delicious, I just might have one or two!
Actually, my hubby's loves them. So I will make this for his bday. Thanks! xo
Cocoa & Lavender
November 5, 2014 at 9:49 pmColette – I am finding that a lot of my friends don't like oysters! Who knew? You are a good loving partner to make these for Shawn on his birthday… 🙂
Valentina
November 7, 2014 at 1:01 pmScrumptious! The bacon puts them over the top!
Cocoa & Lavender
November 7, 2014 at 1:50 pmValentina – what isn't made better by bacon? Thanks!
Anonymous
November 8, 2014 at 5:32 amSimply damn delicious oyster!!!
bacon made everything taste better….
Cocoa & Lavender
November 8, 2014 at 5:47 amThanks, Dedy! I always envy all the fresh seafood you get so easily there. Maybe someday I will come there and cook with you!
Annie @ Simplewanderlust
November 13, 2014 at 11:40 pmOh my goodness David this looks delicious!
Cocoa & Lavender
November 14, 2014 at 3:36 pmThanks, Annie! Glad you stopped by!