Baked Oysters

[Karangi Dude]

Oysters, Kilpatrick, Bechamel, Brie & Chives and Burnt Butter with Sage

Shuck fresh Oysters

Kilpatrick;
fresh smoked bacon and Worchestire sauce and freshly ground pepper.

Bechamel;
make fresh bechamel sauce and add your own flavor eg: cheese or mustard.

Brie;
slices of brie and sprinkle with diced chives.

Burnt Butter with Sage;
make fresh sage butter and drizzle with a little lime juice.

Cook in the WFO until juices start to bubble about 2 to 3 mins.
Temperature: Hearth; 380c Walls; 410c cook quickly to retain freshness and NOT dry out the oysters.

Served with small salad of greens and toasted seasoned Turkish bread with a drizzle of olive oil.

[GianniFocaccia]

Thanks Doug, for teasing us with the mouth-watering, tantalizingly scrumptious-looking hors'd'oeuvres and dinners!! It's gonna be a tough act to follow, the oven-use and documentation. Its obvious you figured out your oven's characteristics real quick.
John

[Karangi Dude]

John,
No act to follow!!
Just showing what is possible.
John I must admit I have been around the kitchen for many years, cooking has always been a passion of mine or should I say eating good food is a passion of mine (which ever)
Sometimes I think having good food to eat is just an excuse for drinking wine (you can't eat good food whithout drinking good wine) well that's what I tell my Wife.

[GianniFocaccia]

Sometimes I think having good food to eat is just an excuse for drinking wine

Ha! I knew it! (Must have been the wine glass in each of the backgroundseseses of your food shots)

I'm with ya Doug. I am very fond of the California grape, and in the words of the delightful Julia Child:

"I love cooking with wine—sometimes I even put it in the food.”

We are indeed among the lucky men, not only to have come to enjoy the best gifts from the Earth, but to have the understanding wives we have.

[Les]

Dude,

You need to start a PDF cook book linked to your post. You have been posting some pretty good food (a few scary ones as well )These look awesome! Thanks for sharing!!

[Karangi Dude]

Thanks Les,

I have been asked before to maybe do a WFO cook book but at this stage I just like to share what I have.
Tell me what scares you the most? the ingredients? the challege to cook it or maybe the finished dish?

[david s]

What a great idea, I must try it. It reminds me of a time over 30 years ago when I spent a week on an uninhabited island in the Whitsundays with my wife and daughters (aged 3 and 5 at the time). We took a little food but lived mostly off what we caught. What I liked best were the freshly harvested oysters cooked over the campfire.

[Les]

Originally Posted by Karangi Dude

Tell me what scares you the most? maybe the finished dish?

Dude,

That would be it. I totally understand diets vary A LOT around the orb. There is NO WAY I will eat a spider, cricket, or dog. With that said, I love pork. Didn't you post a pic with a pig in the oven with it's head on? Can't go there.

[Karangi Dude]

Sorry Les not guilty,

You must have mistaken me with someone else.
I am with you I don'y eat any of that crap I like real food.

Les, check out my thread What's Cooking at Karangi Kitchen with the link below.