Frying Oysters

I do enjoy eating raw oysters on the half-shell but I admit, I'll pay someone else to shuck them. However, one can enjoy oysters in other ways and frying them up has to be one of the tastier alternatives.

The neighborhood Asian market always sells tubs of shucked oyster meat and from reading the label, this batch came from Washington state and I was pleased to see a "best before" stamp on the tub.

What ya get here today are fried oysters as an appetizer and then in the form of a sandwich. My craving for fried oysters was ignited by a "caesar salad with spicy fried oysters" dish.

The origins of the dish are bounced around between Kincaid's in Washington, DC, Louis's in South Carolina or Magnolia in Durham, NC. All three eateries are owned/operated by James Beard Award winners so it appears even the top dogs in food-dom seem to borrow ideas from each other!

The recipe calls for some Casear salad dressing but my gut was telling me "tartar sauce...yeah-yeah, go make some tartar sauce". I have a wonderful homemade tartar sauce from last year. It's easy, contains usual pantry items and tastes great.

Both dishes are simple...you'll need some hearts of Romaine lettuce, oyster meat, your favourite tartar sauce, a good toasted bun and some flour and spices.

My frying method uses the Greek taverna method of frying seafood by using a simple seasoned flour mix, then dunking in ice cold water and finally into the hot oil. The result is a thin breading where you actually see what you're eating and the crispyness is akin to a tempura.

Fried Oysters

1lb. oyster meat, cut into bite-sized pieces
1 cup all-purpose flour
1/3 cup corn flour
1 Tbsp. Old Bay Seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. smoked hot paprika
bowl of ice-cold water
sunflower oil for frying

1. Rinse and pat dry your oyster meat and then cut them up into bite sized pieces (my oyster was huge).
2. In a large bowl, mix the flour and seasonings with a fork and taste and adjust seasoning.
3. Pre-heat your oil until you get an approx temp. of 360F or drop a small piece of oyster (when it floats and starts frying, you're ready).
4. Set up your frying station from left to right, starting from your oysters, flour mixture, ice water and frying oil.
5. Dredge your oysters in the flour, then quickly dunk in the ice water and then carefully drop into the fryer.
6. Fry in batches for 2-3 minutes and reserve on a paper-towel covered plate.
7. Serve as an appetizer with some Romaine hearts of lettuce or in a toasted bun with some lettuce. Both dishes contain tartar sauce.

BBQ Spaghetti

I'm always amazed when parallels, cooking coincidences and similar ingredients arise out of two different, unrelated cuisines.

I discovered such a parallel recently after watching a newly introduced series on the Food Network called Down Home With the Neelys.

The Neelys run two family businesses in Tennessee and they are famous for their ribs and other southern US delights. The Neelys were first introduced to the TV world when they appeared alongside Paula Deen in one of her own shows.

I caught an episode where they made what they called a BBQ Spaghetti. From the ingredients listing, it's obvious as to where the name came from....the BBQ sauce.

You're probably wondering...WTF...where's the parallel (here we go...chillax). My dad loves spaghetti and meat sauce. My dad also likes practically all of his food spicy (hot).

Since my dad finds even the most ornate sauce to be bland due to his spicy tastes, he would crank up the heat and flavours to make his own BBQ Spaghetti. This pasta is for those that like it spicy.

When one eats a forkful of this spaghetti, you taste the smoky Chipotle, the hint of hickory from the BBQ sauce, a twinge of lemon peel and a warm, garlic flavour that's rounded out by a nice, sneak up and say, "BOO" kinda heat.

You may use The Neely's approach or try my dad's. All you need is some decent BBQ sauce, a homemade Bolognese sauce and some chopped vegetables and everyday condiments to make this zesty, party in your mouth kinda spaghetti.

BBQ Spaghetti
(for 4)

1 medium onion, diced
1 cubanelle pepper, cut into thin slices
1/3 cup olive oil
1 wide strip of lemon peel, thinly sliced
1 whole chili, minced
3 cloves of garlic, finely chopped
(+ 3 more cloves, reserved for the end)
2 Chipotle peppers in Adobo, minced
Approx. 3 ladles of meat sauce
1/2 cup good BBQ Sauce (Bulls Eye) 1/4 cup Ketchup
1 Tbsp. dry oregano
Hot sauce
Squeeze of lemon juice
Grated Parmesan or Romano
salt & pepper (if needed)

1. In a large pot, get your water boiling and and that point, generously salt and boil your spaghetti according to package's instructions.
2. In a large skillet over medium heat, add your onions, 3 minced cloves of garlic, green pepper, chili, Chipotle peppers, lemon peel and saute while stirring for about 5 minutes for the veggies to soften.
3. Now add your meat sauce and stir over medium heat to warm through. Now add your BBQ sauce and ketchup and stir to warm through.
4. Use this moment to adjust the taste of the sauce to your liking. If you'd like it more bold, ad some more BBQ sauce. Like it sweeter, add a little ketchup. Like it spicier? Add a few drops of hot sauce. Is the sauce too sweet? Give it a squeeze of some lemon juice.
5. When your pasta is cooked, drain and add the spaghetti to your BBQ meat sauce. While tossing the pasta and the sauce, add your dried oregano and remaining 3 cloves of minced garlic and toss until the spaghetti is coated with the sauce.
6. Serve with grated Parmesan or Romano cheese.