How To: Shuck an oyster

OYSTER SEASON HAS ARRIVED!

If you don't like raw oysters then you're insane and not my friend this post is not for you...

Oyster season takes place during all the months with an "R", however last year I was baking

this beautiful little bun

in my oven during a majority of that season, so it's been almost a whole year since I've been able to safely enjoy one of these little beauties of the sea.

So in celebration of the season, I thought I'd post with an easy How To: Shuck an oyster

for those of you who are curious, these are Choptank Bay Sweets

Using an oyster knife or another dull knife (or a flathead screwdriver like me), find the back of the oyster, called the hinge

insert your knife into the hinge, breaking the suction seal (this will take a lot of elbow grease, and unless you're like me and don't mind bloody knuckles I recommend wearing a glove of some kind)

 once you've popped it open, run your knife under the oyster to detach it from the shell

a squeeze of lemon, a little mignonette, some cocktail sauce, or as is- slurp and enjoy! 

Happy Oyster Season!

Chipotle Aioli

Aioli is essentially a fancy garlicky mayonnaise used as a dipping sauce for many fried foods. Here is a favorite of mine:

1/2 C mayonnaise
1 canned chipotle chile in adobo
1 clove garlic
1/2 lemon, juiced
pinch of salt

Combine all ingredients in a food processor for about 1 minute. Let sit in the fridge to allow flavors to marry. Serve as a dipping sauce for any fried seafood or fried potato wedges.

Fried Calamari

A crowd-pleasing appetizer, calamari is simple to make and easy to enjoy with any dipping sauce of your choice. 

1 lb whole squid tubes, cleaned and cut into 1 in. rounds

1 C whole fat buttermilk

1 large egg, lightly beaten

Canola Oil for frying

1 C all purpose flour

2 tsp paprika

Kosher salt and fresh ground pepper

Lemon Wedges

toothpicks *these help to maintain the round "O" shape of the calamari, allowing the flour breading to coat evenly*

Mix the egg and the buttermilk with a pinch of salt and marinate the squid rounds for at least 15 minutes (up to 30 min). 

Meanwhile, combine the flour, paprika and 2 T of salt and 1 T of pepper in a shallow baking dish

When the squid is done marinating,  pierce them crosswise with a toothpick to keep the round in an "O" shape. This will ensure that they get evenly floured inside the ring so that they fry evenly and do not collapse when you through them in the oil.

Heat the oil over medium heat, testing the oil for temperature by throwing a few pinches of flour in it (the flour should fry and bubble, but not turn brown for about a minute or so).

Dredge the squid through the flour, ensuring to coat each piece inside and out. Let rest, then repeat (my secret to crispy fried anything)

When the oil is at the right temperature, fry the squid in two batches. Sprinkle with a little more kosher salt when you take them out of the fry oil. Serve with marinara, my favorite Chipotle Aioli or your dipping sauce of choice.

China Bistro Mongolian Beef

I drag Scott to P.F. Chang's just so I can get my fix of this little number right here. I'm so happy to have finally found a recipe comparable enough that I can confidently make it as a substitute. It's so simple and pretty much all of the ingredients can be found in your kitchen! Enjoy!

Mongolian Beef

1 lb flank steak, thinly sliced against the grain- on bias

1/4 C cornstarch

3 tsp canola oil

1/2 tsp grated ginger

1 T minced garlic (3 large cloves)

 1/2 C water
1/2 C soy sauce ( I would use low sodium because the sauce reduces pretty significantly)
1/2 C brown sugar
1/2 tsp red pepper flakes
3 large green onions, chopped into thirds

Pat the slices of steak dry, then dredge them in the cornstarch in a shallow dish. Coat thoroughly then shake off excess cornstarch by placing the steak in a fine mesh sieve. You don't want a heavy coating of cornstarch or your meat won't crisp up nicely (the coating will fall off  and into your sauce, yuck).

Heat half of the oil in your wok or large pan over med- high heat. Add the garlic and ginger and let them cook and become fragrant for about 30 seconds. Add the soy sauce, water, sugar, and red pepper flakes. Cook the sauce for about 2 minutes and then transfer it to a bowl so that you can cook the meat.

Add the rest of the oil to your pan and brown the meat. Pour the sauce back into the pan and allow it to cook down to a thick syrup. Once you've reached the consistency you like, add in the green onions and cook another 30 seconds, keeping the onions green and slightly crisp.  Serve hot, with your favorite kind of rice (you could even try my mom's fried rice) and, as always, enjoy!