GODFATHER OYSTERS As I believe many people probably
would end up in the ER if they try to shuck open a bunch of oysters (this might be the reason you’ve never endeavored to buy them at your local fish market), I’ve made things simple. Just clean the hell out of the outer shell (an old toothbrush will work great) before your throw these suckers onto the grill.
INGREDIENTS: 2 dz. oysters from Catalina Offshore Products
1 onion, minced 2 strips of bacon (optional) 1 tbsp. garlic, minced 1 cup arugula 1 tbsp. of apple cider vinegar ¼ Manchego cheese, grated ½ tsp. of smoked sea salt (or plain)
½ tsp. of pepper
INSTRUCTIONS: In a large skillet, add diced bacon
and cook over medium-high heat for about 2 minutes or until bacon starts to brown slightly. Add butter, onions and sauté for about 2 minutes or until onions start to appear translucent. Reduce heat then add garlic, white pepper, vinegar and arugula. Stir well and simmer for 3 minutes. Remove from heat and stir in Manchego, salt and pepper. Check to see if the oysters are alive
by confirming that the shells are tightly closed. Scrub oysters with a stiff brush under running water. Build a charcoal fire for direct
grilling. Place oysters on the grill just over coals (at approximately 450°F) with their deeply curved half-shells facing upward (this will prevent the juices from running out of the oysters). Grill for 3 minutes or until juices start bubbling from the oyster shell. Remove from grill and pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the knife. Top each oyster with a good heaping spoonful of your filling and serve immediately
WINE: 2012 Scarpetta Friulano from Friuli, Italy Oysters are the perfect opportunity to highlight a dry, minerally white wine. Since this dish incorporates bacon, arugula, grated cheese and smoked salt, it makes sense to have a wine with a little more body, some bitterness, which also pairs well with fatty meat like bacon. This to me says Italian white wine all the way and more particularly, a great Friulano from the northern Italian region of Friuli. These wines have characteristic bitter almond skin notes that combine with citrus fruit and minerals on the finish.
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RAGE monthly | NOVEMBER 2013
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