Georgia Magazine - October 2017 - 40B
JANE F. GARVEY
suggests six bushels of oysters for
100 people, providing six to 12 per
person. You'll want to serve crusty
French bread with the meal, and
other side dishes could include clam
chowder or seafood gumbo, grits
with cheese and other toppings, peeland-eat shrimp and a green salad.
Lots of melted lemon butter would
be good, too.
Below are a few bonus recipes
for oyster dishes.
Oysters on the half shell at Drift Fish House & Oyster Bar in Marietta
knows the hot fire is getting to any
bacteria in them.
"I like mine [when they have]
popped open and there's still some
salinity in the oyster, but it's obvious
they're cooked through and through."
There's no right or wrong way,
though, Brown says. Just be sure the
oysters are not shriveled up.
An alternative method is using a
cast-iron griddle over a cast-iron pot
containing a cup of water. You need
at least 8 inches between the oysters
and the coals, Brown says. You may
need to put down sand and stack
cinder blocks to achieve the needed
Getting real burlap is key, he
advises, but it's hard to find, and
a burlap tablecloth is not thick
enough. The burlap is soaked so
that the moisture steams the oysters
from the top down.
How many to roast? Brown
Erik Niel of Easy Bistro & Bar
in Chattanooga, Tenn., was a 2016
James Beard Award nominee for Best
Chef Southeast. He likes to serve oysters as simply as possible.
"I love oysters in their natural
state," he says. "It's a God-given gift,
and it's not for me to mess with it that
Here is his recipe for Champagne
6 shallots, brunoise
Boiling salted water, plus iced salted water
1 cup high-quality Champagne vinegar
1/4 cup coarsely ground black pepper
To do a brunoise, peel the shal-
Georgia Grown spotlight recipe
COURTESY GEORGIA DEPT. OF AGRICULTURE
Blue Cheese Deviled Eggs
Courtesy of the Georgia Department of Agriculture
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Sriracha or hot sauce
Salt, to taste
Pepper, to taste
1/4 cup crumbled blue cheese*
2 tablespoons scallions, finely chopped
2-3 strips cooked bacon, finely chopped
In a small saucepan, bring eggs covered in water to
a boil. Turn heat off and put a cover on pot. Let sit for
10 minutes. Run cold water over cooked eggs, cracking
shells to ease peeling.
Peel eggs, cut in half, then remove yolks from the
whites. Reserve cooked egg-white halves.
In a small bowl, combine remainder of ingredients
with yolks. Mix well until smooth. Fill whites with yolk
mixture. *Note: You can substitute pimento cheese for
blue cheese. Yields 12 halves.
Visit Georgia Grown's website, www.georgiagrown.com, for
information about farms and producers throughout our state.
More online at www.georgiamagazine.org