Weekend with the Michies..
Oysters have never been high on my list for seafood and “raw” seafood for sure. But, this past weekend our son Paul with Brooke, Milo, Donovan and little Ellie (dog) came to visit Gran and Papa G for the weekend and their friends the Hatleys came also with their daughters.
So, what was the plan for food? Well the guys went to the seafood market and came back with blue crab, shrimp, corn, potatoes, mushrooms (all for crab/shrimp boil) and Paul had some fresh oysters. Since I was out of horseradish (I had a tiny bit) Paul suggested a mignonette sauce and I had all the ingredients for making up some pretty quickly.
What’s a mignonette sauce you say? well it is a condiment made with minced shallots, cracked pepper and vinegar (I used two types) and traditionally served with raw oysters. We also served it along with the shrimp and crab and lots of clarified butter. But, first we used it on the oysters.
I actually ate one (1) oyster with the mignonette and the briny liquid of the oyster atop a saltine cracker. It was delicious and I probably could have eaten another one but it is more fun to watch the guys sit there and crack open one after another.
The weekend consisted of a lot of cooking, eating, drinking (made watermelon mojitos) and swimming. The Hatley girls had their mermaid fins (see pics below) which added to our “sea scape” around the pool. I have to say, we have never had mermaids in our pool.
Summer in this house is all about cooking outside and enjoying the pool. What’s on the menu next? Not sure but it will be something fun and delicious I’m sure.
BLAST FROM THE PAST: This Spicy Sesame Tuna Bowl is another great summer recipe.
Pretty simple ingredients.
Here’s my token oyster. Put anything on a saltine cracker and I’d probably eat it.
Loading up the seafood tower.
Papa G couldn’t pick out the crab fast enough for Donovan as Milo was ready for a bite too.
Our little mermaids for the weekend Bianca and Ava. You should have seen them swim.
- 1/2 c. shallot, finely minced
- 1/4 c. rice3 wine vinegar
- 1/4 c. red wine vinegar
- 1/8 tsp. sugar
- 1/8 tsp. salt
- 1 1/4 tsp. freshly ground coarse peppercorns