Thursday, April 7, 2011

Oy Vey. Oysters!

While at the Blessing of the Fleet this past weekend, we went for drinks and dinner at at Skippers.  Our experience there was less than stellar. We ordered a couple of dozen raw oysters and were very disappointed, they were minuscule and not much flavor.  For almost $30.00 dollars we were not happy customers.  Not to mention bad service and they were out of basics like rolled silverware, lemons, and horseradish. I hate to spend good money for something I know I can do at home so much better and cheaper, don't you?   After finishing our drinks and oysters, we decided to move on....luckily we found the Chicken Shack. 

Doesn't sound like much but it was small, spotlessly clean and the service was fantastic.  I ordered the shrimp platter, 15 huge shrimp with two sides.  Joe ordered the special a bar-b-que sandwich with 2 sides.  All of this for less than $20!  It was delicious, affordable and we enjoyed meeting the folks who ran the place and the other diners.  The dining room probably seats 12 and there are picnic tables outside.  I believe most of the their business is take away.  This is one of those places if you lived near it you would be there a couple of times a week. Lucky are the residents of Darien!

The terrible oysters at Skippers reminded me of a dinner I have been meaning to show and tell at ForesterFeasts.  The above oysters I cooked a few weeks ago, they were awesome. 

Fried Oysters Rockefeller

1 pint of freshly schucked oysters
1 Egg, slightly beaten
1 cup of Panko Bread Crumbs
Oil for frying (I used canola)

Dry the oysters with paper toweling. Dip in the egg wash and roll in the breadcrumbs. Fry at approx. 350 degrees until golden brown and delicious.

Creamed Spinach

1 lb. Fresh Spinach
1tsp Olive Oil
1tsp Butter
2-3 Tbl Cream Cheese
¼ Cup Fresh Grated Parmigiana Reggiano Cheese
3-4 Grating of Nutmeg
Salt & Pepper to taste

In a large saut√© pan heat oil and butter until just smoking. Add ½ of spinach sprinkle with s & p, cook until wilted. Add ½ of cream cheese and parm stir until mixed. Add the other ½ of spinach cook until wilted and add remaining cheese and nutmeg. Adjust s&p if necessary. If mixture is too thick for your taste add a splash of cream of milk until your consistency is reached. Serve immediately.
1 Loaf of Fresh Crusty Bread
Slice on the diagonal and toast or grill. 
 Place a teaspoon or so of the spinach mixture on your toasted bread and top with a hot oyster.  Enjoy!

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