Ultimate Oyster Tour: Wilmington, NC

Vintage postcard of Wilmington,  NC. Photographed at Shuckin' Shack.

Somehow, Wilmington, North Carolina, still flies under the radar. From the charming, history-steeped downtown on the west side to the family-friendly beach towns on the east side, the city had me at "Hello." In fact, I was so enamored with the place, I decided to move here. 

How are the oysters? I would put local Stump Sound oysters against the best. Like the city, they fly under the radar and I've never seen them served outside of Southeastern North Carolina. During open season (Oct. - Mar.), Stump Sounds are the oyster of choice in most restaurants. So for this tour, it won't be as much about trying new oysters, but about trying our oysters in new ways. 

We'll start in downtown Wilmington and finish near the beach. Travel times are included. You'll need a car for the second half of the tour.

Let's start with the map:

For you GPSers, here's where we're going:

Dock Street Oyster Bar (12 Dock St.)

Shuckin' Shack (109 Market St.)

Rx Restaurant (421 Castle St.) 

Hieronymus Seafood (5035 Market St.)

Catch (6623 Market St.)

Brasserie du Sol (1908 Eastwood Rd.)

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DOCK STREET OYSTER BAR

12 Dock St.
910.762.2827
www.dockstreetoysterbar.net

Dock Street Oyster Bar
Look for unique oyster appetizers.

Start your tour downtown at a long-time Oyster Stew favorite: Dock Street Oyster Bar. Nestled along the cobblestoned streets of downtown Wilmington, NC, Dock Street Oyster Bar is the kind of place you hope to stumble upon during a wanderlust afternoon. The restaurant was voted "Best Oysters" by a local lifestyle magazine for 13 years in a row! On this stop, grab six oysters on the half shell (either NC Stump Sounds or FL Apalachicolas) and an order of Oyster Imperial, oysters topped with bacon and backfin crab meat. Read more about our earlier visit to Dock Street Oyster Bar. 

Next stop: Shuckin' Shack. Head east on Dock St (away from the Cape Fear River). Turn left onto S. Front St. and then right onto Market St.

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SHUCKIN' SHACK

109 Market St.
910.833.8622
www.pleasureislandoysterbar.com

Shuckin' Shack
Oyster Shooters Menu

A two-minute walk from Dock Street, Shuckin' Shack was recently named "22 Favorite Seafood Dives" by Coastal Living Magazine. It's a cozy, everyone-knows-your-name bar deliberately decorated to feel like it's been around forever. During NC oyster season, oysters on the half shell come from nearby Sneads Ferry. Outside of oyster season, look for Gulf oysters. Order some if you please, but listen up - you're not there for the oysters. Whaaat!? That's right. You're there for its clever selection of oyster shooters. Crowd favorite Bloody Bivalve starts with a freshly shucked oyster, chilled vodka, and bloody mary mix and finishes with Old Bay and a lemon wedge. The Mexican Bullfighter includes tequila, lime juice and hot sauce. And the Whisky Dick is served over ice in a rocks glass.  

Coming soon: Shuckin' Shack franchises.

Next stop: Rx Restaurant and Bar, less than a mile through downtown Wilmington. Head east on Market St. (away from the river). Turn right onto 3rd St. Travel 1/2 mile. Turn left onto Castle St. During the day, it's a nice walk. At night, take a cab.

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RX RESTAURANT AND BAR

421 Castle St.
910.399.3080
www.rxwilmington.com

Rx Restaurant and Bar
Order Bill's Oysters on the Half Shell

Rx Restaurant and Bar, located in a former pharmacy, continually gets rave reviews from critics and customers for fresh, local, inventive food. For your oyster tour, Rx Restaurant is a quick stop for one very special dish: Bill's Oysters on the Half Shell with Jalepeno Vinaigrette and Pippen Apple Sorbet. The sorbet is a just-sweet-enough dollop of icy happiness that is so brilliant, it's shocking. And it gets better, the shells are nestled in a damp salt mixture that accidentially gets into each oyster for a turbo burst of salt flavor. You'll be thankful there are six of them.

Next stop: Hieronymus Seafood Restaurant and Oyster Bar. Hop in the car. Head west on Castle Street and take a quick right onto 3rd Street. Travel 1/2 mile and turn right onto Market Street. Drive four miles up the heavily congested Market Street.

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HIERONYMUS SEAFOOD RESTAURANT AND OYSTER BAR

5035 Market St.
910.392.6313
www.hieronymusseafood.com

Hieronymus Seafood Restaurant and Oyster Bar
Order steamed Stump Sound Oysters.

Hieronymus Seafood Restaurant and Oyster Bar was started in 1980 by one of the Hieronymus brothers, mainstays on the Wilmington seafood scene. The restaurant is one of several stops on the tour where you'll be asking, "Are you sure I'm in the right place?" Yes. Park in the back, ignore the cars whizzing by, pop your head into the oyster bar at the front of the house, and head straight for the fire. The daily oyster menu features Stump Sounds alongside lesser known local oysters such as Topsail Sound Salties. This is the place to order a half peck of steamed Stump Sound oyster clusters. 

Next stop: Catch. Head back to the car. Turn left (if you can.) Stay on Market Street until the next stop.

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CATCH

6623 Market Street

910.799.3847

www.catchwilmington.com

Catch Restaurant

Keep an eye out or you may miss the small storefront for Catch restaurant. (It's next to Leisure World.) Chef/Owner Keith Rhodes is the closest thing Wilmington's got to a celebrity chef. Rhodes, a semi-finalist for the James Beard Southeast Best Chef award in 2011, and the winner of Best Chef Southeast 2011, appeared as a contestant on Bravo TV's "Celebrity Chef" and hobknobbed with actress Gwenyth Paltrow when she was in town shooting "Iron Man 3." Locally, he's known for encouraging and supporting area chefs and restaurants - and that extends to the oyster farmers. Order a plate of Harkers Island or Lockwood Folly oysters plucked from nearby NC waters. Reservations are recommended.

Onto the final stop: Brasserie du Sol. Turn right onto Market Street.  Turn left onto Eastwood Road. Drive about 3 miles. Turn right onto Southerland Ave. Brasserie will be on the right.

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BRASSERIE DU SOLEIL

1908 Eastwood Road

910.256.2226

www.brasseriedusoleil.com

The final stop on the Wilmington Oyster Tour ends just before the drawbridge to Wrightsville Beach, an easy 10-minute drive from Catch. My go-to, always-get-a-good-meal restaurant in Wilmington is Brasserie Du Sol. Chef Engel does the best job in town sourcing both out-of-state and unknown local oysters (such as Elmore Bays) on a revolving oyster raw bar menu that's available only during dinner. Join the upscale local scene at the bar and order the day's featured oysters WITH ... a side of the pomme frites. Dip them in mayo. You're welcome.

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Have fun! I'd love to hear about your tour: email me at kim@harborislandoyster.com or tweet me @OysterBuzz.

This is Where I Belong

Ever since I read Shucked: Life on a New England Oyster Farm by Erin Byers Murray, I've daydreamed about running away to work on an oyster farm. Pushing myself physically and mentally surrounded by what I love - oysters and the water - it's my happy place.

So it's not surprising that when I watched Oyster Farming in a Changing World, a feature documentary about the 160-year-old oyster farming industry in Willapa Bay, Wash., I got taken to church. Halleluia. (I was also reminded how damn hard it is to get an oyster from babyhood to your restaurant plate.  Three bucks an oyster is a bargain. No complaints.)

Anyway, back to the movie. Keith A. Cox, a Los Angeles-based filmmaker, is the writer, director, cameraman, editor and marketing department for this incredible film that you simply have to see. I've watched other oyster documentaries, but what makes this one special is that Keith gets it. He gets the heart. He gets the grit. He gets the determination. Most importantly, he gets the pure joy of oyster farmers. He lets the oystermen and women tell their own stories:

"The work is hard. The hours are long. But the life it makes for you is unequaled," says one. Says another, "It's a life I chose."  How many of us can really say that?

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A LABOR OF LOVE

Keith spent FOUR YEARS capturing the people, places and history in Willapa Bay, where Keith was born and raised. Keith tells us that this project was an opportunity to give back to the community that raised him. He comes from a newspaper family that spent their lives recording and preserving the area history. Oyster Farming in a Changing World is Keith's way to continue his family legacy and preserve Willapa Bay's history.

The official project description:
This documentary reveals the life cycle of the oyster and the labor needed to propagate, cultivate, harvest and process this shellfish, as well as focuses on the challenges and triumphs of the oyster industry. Driven by a passionate group of growers, devoted to keeping their industry sustainable, viable and protected, the series promotes the essential nature of a healthy and thriving environment and economy.

!!!!!!BIG NEWS: Keith just let us know that from now until the end of the year, you can watch the movie FOR FREE.  Here's the link: https://vimeo.com/77769466.  Pop some corn, get comfy, and get inspired.!!!!!!!!

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BORN IN JAPAN, RAISED IN THE STATES

Because producing a beautiful feature length film wasn't enough, Keith also used the footage to create several shorter documentaries. "Importing Japanese Seed" is one of those films close to Keith's heart "because all the old films used in this doc, were old family films I tracked down and had transferred to video as a chance to preserve the history of the films, and to tell this historically significant story," he recalls. 

Starting in the late 1930s and continuing for decades, Pacific oyster spat were imported to Willipa Bay from Matshushima Bay, Japan, in old wooden crates previously used to store sake. The crates, packed to the brim with baby oysters, were stacked jenga style on cargo boats.  Twice a day, the baby oysters were sprayed with ocean water to keep them alive during the two-week journey across the Pacific. Here's their story:

Importing Japanese Oyster Seed from Stony Point Pictures on Vimeo.

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A LOOK BEHIND THE CURTAIN

Cox shows the Willipa Bay oyster industry from every angle, including underwater.  Here's raw footage of his underwater cam capturing the dredging process.  Super cool. (I'm such an oyster nerd.)

Oyster Dredging (UNDERWATER) from Stony Point Pictures on Vimeo.

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HARD SELL. BUY IT. BUY IT!

I can't say enough about this movie. Treat yourself. The Willipa Bay Oysters Preservation Edition DVD includes the featured movie, a 7-episode series titled "Willapa Bay Oysters," more than five hours of extra footage, interviews with oystermen, and a 50-page book full of photographs.

As a special bonus to the readers of Oyster Stew, Keith Cox will autograph the DVD set box. In the comments field of Paypal, just tell him that Oyster Stew sent you and let him know who you would like the DVD set to be dedicated to.  Christmas present!!! Thanks Keith! 


"Preservation Edition" Blu-ray+DVD+Book from Stony Point Pictures on Vimeo.

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ONE MORE THING ...

The end of the movie is inspiring.  I promise you'll want to jump ship and run away to your own oyster farm.  It concludes with an original song called "This is Where I Belong," written and produced by Larry Marciano. It's lovely. I just added it to my iPod. Download the song at iTunes.

"This is Where I Belong" Music Video from Stony Point Pictures on Vimeo.

Season Three: Oyster State Stew

Wild oysters on the North Carolina Coast. Oct. 2014

Oyster season opens this week on the North Carolina Coast ... and so does Season Three of Oyster Stew.

Virginia announced plans for a
Virginia Oyster Trail.
Photo from virginiaoystertrail.com

It was a big year for oysters: Oysters grown in Hawaii went to market for the first time in more than a generation. Former President Bill Clinton dropped by the Harbor School to see the Billion Oyster Project up close. Virginia unveiled plans for The Virginia Oyster Trail. Scientists are continuing to find new medical uses for oysters. And mainstream media is catching on to the connection between restoring oyster beds and mitigating storm damage.

The biggest oyster story of the year was the battle all the way to the Supreme Court to save Drakes Bay Oyster Company. For fans of Drakes Bay oysters, it's been a heartbreaking end. In a recently announced settlement with the government, employees will receive relocation and reemployment assistance. It turns out the Lunny family isn't out of the oyster business - they've recently announced plans to stay in town and open Drakes Oyster House. Drakes Bay oysters will still be available through the end of 2014, so catch one if you can.

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FED UP FRENCH

Laser Engraved Oyster Shells from the Gillardeau Oyster Farm
Photo from RFI, English

I'm following a story out of France that could have big implications for oyster farmers everywhere.  The world famous Gillardeau oyster farm is sick of distributors and restaurants ripping off their brand and selling fake Gillardeau oysters like a knockoff Kate Spade bag in Chinatown. The Gillardeau's have multi-million franc plans to engrave their logo on oyster shells.  Manifique! I wish everyone would do it.  It would surely cut down on all the counterfeits served, on purpose or not, in American restaurants. Stay tuned.

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TAKING IT COAST TO COAST 

2015 Oyster Trailblazer Calendar

Here's a quick look at what's been happening in some coastal states.

Alabamians. Looking for a holiday gift for your favorite oyster eater? Consider purchasing the 2015 Oyster Trailblazer Calendar - all proceeds benefit the oyster gardening program and education.

Delawareans. I hope all sides can find a way to give aquaculture a shot. No one wants a factory in their backyard, but commercial farms do not have to be round-the-clock operations and a marine eyesore. In the right setting, oyster cages become part of the landscape - like sailboats and buoys.

Apalachicola Oysters

Floridians. What can I say? We're pulling for you. Hoping you find a viable solution for the oystermen and the environmentalists (aren't they one in the same?) as you work to find the right plan for the Apalachicola Bay.

Hawaiians.  So excited about the first oysters in a generation to be grown in Hawaii in ancient fish ponds. How do they taste? Word is that they have large notes of algae and seaweed.

Mainers. You Mainiacs have it going on ... and everyone is starting to notice. No state, in my opinion, has a more exciting oyster industry at the moment. With a high concentration of successful women-owned oyster farms, oyster bars that frequently make the Top 10 lists, and consistently outstanding oysters ... you have earned bragging rights for 2014.

Photo from Marylander.gov

Marylanders. Two thumbs up for the 1,000 waterfront property owners who volunteer for the Marylanders Grow Oysters program, including the inmates who make the oyster cages. After all, isn't that what oysters teach us - that we're all in this together?

New Jerseyans. Bravo for growing your commercial oyster industry, but please make sure to keep plenty of room for your boutique oysters ... Cape Shore Salts in Cape May are a gift from the oyster gods.

North Carolinians.  It looks like years spent building up reefs and limiting the daily amount of oysters commercial and recreational oystermen can harvest is starting to pay off. Early reports from the inlets indicate a good crop despite less than ideal weather.

Photo from SCDNR

Oregonians & Washingtonians.  My sincere condolences for your baby oyster massacre. Ocean acidification is a real thing and you've got real issues on your hands. Fingers crossed for a rebound in native Olympia oysters, and some funding to help the current industry.

South Carolinians.  You know I love your oysters - from Brunswick down to Beaufort - but you really need to pick up the pace on recycling oyster shells. DNR says residents and business only recycle 50% of the oyster shells they need to make new beds and build new ones. Encourage your favorite SC eatery to recycle their shells. Here's more info about the SC DNR Oyster Recycling and Restoration Program.

Virginians. Nice work on the Virginia Oyster Trail, a formal network of oyster farms and restaurants. The trail is a clever effort to attract oyster tourists to the state. We'll be keeping an eye on your progress.

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Now we're all caught up on what's been happening during the break. It's going to be a great oyster season. I'll see you here each week (more or less). As always, I love to hear from you at kim@harborislandoyster.com. Cheers!

An Oyster Stout Shout Out

Vintage Guinness Ad for Oysters and Beer

Have you noticed oyster stouts popping up on bar menus?  The oyster craze shows no signs of slowing … and oyster stouts are what's trending now.

First things first: I didn't know that oyster stouts were actually brewed with oysters. I thought it was a clever name, piggybacking on the resurgence of oysters. Nope. As it turns out, most oyster stouts are either brewed with oyster shells or steeped with an oyster meat teabag. (In my defense, a few beers call themselves oyster stouts [Marston's] but aren't made with oysters. They just taste good WITH oysters.)

So back to oyster stouts. Why in the hell would someone brew beer with oysters? 

It started like the old Reese's Peanut Butter Cups commercials: "Your chocolate got in my peanut butter. No, your peanut butter got in my chocolate." (Please stop and watch this classic commercial. You may pee your pants a little.)

Back, back in the day, shucked oysters were served in every tavern like a bowl of peanuts and stout was the beer of choice. Pop in an oyster. Sip stout. Repeat. They just seemed to work.

The first formal oyster stout is believed to have been brewed in New Zealand in 1929, though I can't find any real evidence of it. (Kids, if you are writing a research paper on oyster stouts, do not use this post as a resource.) A few breweries in Australia, Ireland and the UK rolled out their own oyster stout. Then, as trends go, stout was replaced with pale ales and oysters found themselves out of favor. Bye, bye oyster stout.

Thank goodness trends come back around (watch the Reese's '80s video again). Oyster stouts are baaaaacccccck. Microbrewers are teaming up with the biggest names in the oyster business (Hama Hama, Hog Island, John Dory) to create new award-winning stouts. Here's a few to try:

• The folks at Flying Dog Brewery in Frederick, MD, aren't messing around with their oyster brew. They toss in whole Rappahannock River Oysters into their Pearl Necklace Oyster Stout near the end of the boil, according to head brewer, Ben Clark. As if the lure of brewed Rapps aren't enough, a portion of the proceeds from the sale of Pearl Necklace benefits the Oyster Recovery Partnership, which helps restore oysters in the Chesapeake Bay. 

• Upright Brewery in Portland, OR, tries to do one better, using both oyster liquor and whole oysters from Hama Hama Oyster Company. Oyster Stout (no marketing gimmicks at this brewery) was a 2012 World Beer Cup Bronze medal winner. Special bonus: On the last Friday of each month, Oyster Social, a mobile oyster raw bar, sets up shop in the tasting room at the brewery. 
• HenHouse Brewing Company in Petaluma, CA, brews its stout with oyster shells from our friends at Hog Island Oyster Co. The shells are bagged, thrown into a vat, and boiled for a half hour to leach out the minerals. Brewers then fish out the shells. For now, HenHouse Oyster Stout is only a West Coast thing. (Psst.: Sources say that retired Marooned on Hog Island from 21st Amendment Brewery in San Fran may show up again in a year or two.)
• John Dory Oyster Stout from Sixpoint Brewery in Brooklyn is made exclusively for The John Dory Oyster Bar in NYC. Yep, there's only one spot to enjoy the brew. 
• A microbrewer from Charleston, SC, is getting props for brewing a stellar oyster stout. Coast Brewing Company brews a seasonal Bulls Bay Oyster Stout using local oysters from Jeff and Carrie Spahr at Charleston Oyster Co. The stout is available at the brewery as well as at Charleston-area bars and restaurants.
• Ireland has jumped on the oyster stout bandwagon as well. Notably, the Porterhouse Brewing Company in Dublin, Ireland, gets rave reviews. Fresh oysters are shucked directly into the conditioning tanks. Surely, someone fishes them out …??

Absent from this list is Island Creek Oyster Stout from Boston's Harpoon Brewery & Beer Hall, an early marquis entrant into the oyster stout market. The beer has been retired and there are no current plans to bring it back.

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BTW, if you find an oyster-like substance in your beer, it could be a "beer oyster," which isn't an oyster at all … and really gross. The kids at TYWKIWDBI blog write a first hand, really *explicit* account of a beer oyster. Don't say I didn't warn you.

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Photo from Upright Brewing

Cheers to a dozen oysters on the half shell and a cold oyster stout!

You foam within our glasses, you lusty golden brew,
Whoever imbibes takes fire from you.
The young and the old sing your praises,
Here's to beer,
Here's to cheer,
Here's to beer!

- "The Bartered Bride"

Fresh, Funky, and Foolhardy Oyster Recipes

I like my oysters straight from the sea. But I've noticed a bounty of unusual recipes lately starring oysters in some surprising dishes. Heck, Oysters Rockefeller was a shot in the dark … maybe one of these will someday be a classic. 

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OYSTER NACHOS

Oyster Nachos and Oysters Supreme, Ouzts' Too Oyster Bar
Photo: Florida Sportman

I tweeted (@OysterBuzz) about these oyster nachos awhile back. It's so outrageous it has to be tasted at least once. Ouzts' Too Oyster Bar in Crawfordville, Florida, is known locally for fresh shucked oysters. In addition to oyster shooters, they have two other oyster dishes on the menu: Oyster Nachos and Oysters Supreme. Here's the recipe as Tommy Thompson at Florida Sportsman wrote:

Oysters Supreme/Oysters Nachos

Arrange a dozen or so small or medium shucked oysters (save the large ones to eat raw!) on a microwaveable plate or platter. Take care to free the oyster from the bottom shell when you’re shucking as that makes eating easier. Put about a half-teaspoon of butter on each oyster, and then add either a teaspoon of chopped cooked bacon or a slice of pickled jalapeño pepper. Top with some shredded cheddar cheese and microwave on high power for 2 to 4 minutes, depending on how well done you like your oysters. Serve with cold beer—of course!

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OYSTER CATSUP

In the late 1800s, oysters were everywhere. Rich or poor, everyone ate them. The 1887 White House Cookbook has dozens of recipes for oyster stews, casseroles, and more. Oyster catsup always stuck out at me for its originality. Here's the recipe exactly as it appears in the cookbook:

One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar.

Procure the oysters very fresh and open sufficient to fill a pint measure; save the liquor and scald the oysters in it with the sherry; strain the oysters and chop them fine with the salt, cayenne and mace, until reduced to a pulp; then add it to the liquor in which they were scalded; boil it again five minutes and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely. The corks should be sealed.

Find more White House oyster recipes from 1887 at www.harborislandoyster.com.

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OYSTERS TOPPED WITH PASSION FRUIT CAVIAR

Fruit Juice Caviar
Photo: Lexie's Kitchen

We've talked about flavor pairings before (kiwi and oysters were a delicious treat). Paste Magazine took it one step further and suggests oysters topped with passion fruit caviar. The inventive food blogger, Lexie, from Lexie's Kitchen gives us the 4-1-1 to make passion fruit "caviar."

Ingredients:
1/2 c vegetable oil
1/3 c passion fruit juice puree
1/4 t agar agar powder

Directions: 
Chill the vegetable oil in a tall glass. Mix passion fruit juice and agar agar in saucepan and bring to boil. Simmer for 2 minutes or until agar dissolves. Let agar/juice mixture cool for 5 minutes. Fill a straw with the cooled mixture and let droplets of it fall from the straw, one at a time, into the cold oil. The caviar pearls will form on contact with the oil. Strain the caviar out of the glass and rinse with water. Until you’re ready to use them, store them in water. When you’re ready to top your oysters with the caviar, simply take them out of the water and place them on a paper towel. Pat them dry and top your oysters. Note: Agar agar powder is available at Amazon.com and in Asian grocery stores.

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OYSTER STUFFING CAKES

Move over blue crabs … oyster cakes are in the house. I found this recipe by chef Peter Woods in The New York Times:

INGREDIENTS:

Oyster Stuffing Cake
Photo: Jay Paul for The New York Times

1 pint freshly shucked Eastern (virginica) oysters and their liquor, finely chopped. 
12 oz stale bread cut into 1/2 inch cubes
3 oz (1/3 c) freshly grated Parmesan
1 stick unsalted butter
3 slices bacon, chopped
4 stalks celery, chopped
1 onion, chopped
1 1/2 cups chicken stock, plus extra for binding
2T fresh oregano, chopped fine
2T fresh thyme, chopped fine
6 fresh sage leaves, minced
2t ground coriander
course salt
black pepper
canola oil

DIRECTIONS:
1. In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
2. In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3-5 min., until fat has rendered and bacon is cooked through but not crisp.
3. Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 min. Add herbs and coriander, mix well and turn off heat.
4. Add vegetable mixture to bread mixture in bowls. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
5. When ready to cook, form chilled mixture into 3 1/2 oz patties, about the size of a clementine. Let patties come to cool room temp. Heat oil in a skillet and working in batches pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot. 

Makes 12 patties.

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WATERMELON MARGARITA OYSTER SHOOTERS

Vodka oyster shooters. Snooze. Watermelon Margartia Oyster Shooters? Hello! Chef Ben Pollinger at Oceana Restaurant in NYC creates oyster shooters that make you want to dance. Thanks to Food Republic for the recipes.

Place freshly shucked oysters in the bottom of a tall shot glass. You choose how many.

Watermelon Margarita:

• 1 oz. fresh watermelon juice, or muddled chunks of watermelon
• 3/4 oz. tequila
• 1/4 oz. Cointreau
• 1/2 oz. lime juice
• garnished with pickled watermelon rind

Bellini:

• 3/4 oz. white peach purée
• 1/4 oz. lemon juice
• 1/4 oz. Thai chili simple syrup
• 1/4 oz. white rum
• Float of sparkling wine

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OYSTER AND MUSHROOM TAPAS

The Cooking Channel has become a dumping ground for weird cooking shows that would never make it in the Big Leagues, but has the draw of watching a bad car wreck in slow motion. As a result, it's also a mecca for unusual recipes made with just about anything. This recipe from Graham Quayle looks good enough to actually eat.

Oyster and Mushroom Tapas
Photo: Cooking Channel

Ingredients:
4 oysters
4 pieces thinly sliced shiitake mushrooms
1 green onion, thinly sliced
1t peanut oil
2 oz soy sauce

Directions:
Place oysters on grill until shell opens. Remove top shell and place a piece of shiitake mushroom and green onion on oysters. Heat the peanut oil, then add soy sauce. Pour oil/soy sauce liquid over oysters for a sizzling effect.

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CRISPY OYSTERS ON YUCCA ROOT CHIPS

Crispy Oysters on Yucca Root Chips
Photo: Food Network

I am not a fan of fried oysters. I've eaten famous fried oysters across the South, and I just can't warm up to them. But, yet, these fried oysters on yucca root chips with harbanero honey aioli sound intriguing. Chef Alma Alcocer-Thomas from Jeffrey's Restaurant in Austin, Tex., may just change my mind. 


INGREDIENTS:
Habanero Honey Aioli
2T Dijon Mustard
2T honey
1/2 c washed and chopped cilantro leaves
1 habanero chile, seeded and chopped
1T lemon juice
4 egg yolks
1c salad oil
1/2t salt

Yucca Root Chips
1 large yucca root, peeled and thinly sliced
soybean oil
1/2c fine sea salt
4 lemons, zested

Crispy Oysters
1c buttermilk
1c all purpose flour
20 fresh plump oysters
1/2c pico de gallo

DIRECTIONS:

In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.

Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.

Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper. 

To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.

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FLOUNDER FILLETS WITH LEEK AND OYSTER CRUST

What's going to be the new umami flavor this year? Oyster liquor. From our friends in New Zealand at The Great Food Race comes a heightened appreciation for oyster juice. (The recipe calls for using oyster liquor, cream and lemon to moistened the crumb and oyster stuffing.) Hoping to see more recipes starring oyster liquor. Click here for the full recipe. 

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OYSTER OMELETTE

Photo: Taiwan Duck

Got the late night munchies in Taiwan? Oyster omelets are on every street corner. These omelets aren't new, but to my American's senses, it is funky. Ingredients include ketchup, peanut butter, plum powder, eggs, sweet potato flour, fish sauce - and oysters. 

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Bravo chefs! Keep the innovation going. I truly believe that everyone can like oysters and adding new flavors can only help widen the appeal. Have a recipe for a weird or unusual oyster dish? Please let me know at kim[at]harborislandoyster[dot]com.