ginger ale

 Grilled Oysters with Asian Pepper Relish

Summer Vacation. Grilled Oysters. See, now you're smiling.

Well I am smiling too, because part of my summer vacation will be spent in Norway. In fact I am probably halfway there as you read this. At least in my mind. Because so much of summer lives in my mind. Yours too I bet. I am talking about the summers of our youth. They can be magical for all sorts of reasons. Even the torment of youth seems sweeter when lived out in the summer months.

Well I have asked a talented crew of bloggers to stop by while I am away and tell you a bit about the summers from their childhoods. I can guarantee you delicious stories. So please pop in here regularly and learn just a little bit more about some of the folks out there. I bet in the process you learn a little something about yourself too.

Of course I can't ask all these people to open up and share unless I am willing to do it also. So I'll start the series off with some memories from my youthful summers in Michigan. These were the summers when I was just beginning to find my life and my place in the world. I have probably mentioned some of this before. But when I was a kid I was painfully shy, stick thin and tough as nails. Not a great combination if your main goal in life is enjoying the summer with other kids. You quickly learn that swimming pools and tennis courts fall behind enemy lines. Day camp is deadly. Even the street in front of your house is a battlefield.

Sippity Sup Continues »

Spicy Grilled Oysters with Asian Pepper Relish

Grilled Oysters
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 3 T unsalted butter
  • 0.5 t red pepper flakes
  • 1 T shallot
  • 1 T fresh ginger
  • 1 red bell pepper
  • 1 T mango chutney
  • 2 t soy sauce
  • 2 T lemon juice
  • 2 t parsley
  • 12 oysters

Directions

Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, pile them on one side to create 2 zones, for direct and indirect heat. The oysters will be cooked over the indirect side. (if roasting, preheat oven to 450F.)

In a skillet over medium heat, melt the butter with the red pepper flakes, shallot and ginger. Cook for 4 to 5 minutes until fragrant but do not brown. Add the minced bell pepper, mango chutney, soy sauce, lemon juice and oyster liquor. Cook until the liquid is bubbly and reduced, 3 to 4 minutes. Remove from heat and mix in the parsley.

Spoon the mixture over the oysters; each oyster will take 1 to 3 teaspoons of topping according to size.

Grill on the grates and over indirect heat, covered for 5 to 10 minutes. If using the oven, 7 to 10 minutes. The oysters are done when the edges have curled up and the topping is bubbly. Serve warm on a bed of kosher or rock salt to keep the juices from tipping out of the shell.

Notes:

makes 12

Source: Adapted from CookThink
sloe gin cocktail

It’s my Birthday! Yep, today is the day. November 11th. Eleven/Eleven!

Don’t ask how old I am though, not that I wouldn’t tell you; it’s just that I have not quite decided how old I am going to be this year. I used 32 for way too many years. I can’t really get away with that one anymore. So I gotta think of a new age. Once I decide you’ll be the first to know. I promise.

In the meantime what are we going to do to celebrate? I am not really a “gifts” kind of person. Presents always make me uncomfortable, in an “I’m not worthy kind of way”. It’s always excruciating, even when I love the present, because I always manage to come across as ungrateful. I can be such a prickly bastard. I don’t know why. In actuality I have never been given a gift I did not love whole-heartedly. I just have trouble expressing it in any other way than an “I’m not worthy” kind of way.

It’s kind of like that scene in the movie Harold and Maude. Harold gives Maude a lovely token of his love and she flings it into the bay as Harold watches in astonishment. She then sighs contentedly and says, to Harold’s confusion– “so I’ll always know where it!” It’s not that she didn’t love her present, it’s just the emotions of the moment overwhelmed her, and she acted unconventionally. Well, I am kind of like Maude, only younger and not as good looking… so don’t make any jokes, ‘cuz I’ve heard ‘em all before!

Sippity Sup Continues »

The Scorpio Cocktail

scorpio the cocktail
Prep time: 5
Yield:1 ()

Ingredients:

  • 3 oz ginger ale
  • 2 t fresh lemon juice
  • 0.25 t freshly grated ginger
  • 0 ice cubes
  • 0 lemon-peel twist for garnish
  • 4 oz plymouth sloe gin

Directions

Mix the sloe gin, ginger ale, lemon juice, ginger, and ice cubes in a cocktail shaker. Strain into two ice-filled glasses. Garnish with lemon-peel twist.

Notes:

serves 2 Source: Adapted from Martha Stewart Living