Marinduque Mainland from Tres Reyes Islands

Marinduque Mainland from Tres Reyes Islands
View of Marinduque Mainland from Tres Reyes Islands-Click on photo to link to Chateau Du Mer

WELCOME TO MY SITE AND HAVE A GOOD DAY

If this is your first time in this site, welcome. It has been my dream that my province, Marinduque, Philippines becomes a world tourist destination not only during Easter Week but also whole year round. You can help me achieve my dream by telling your friends about this site. The photo above is your own private beach at The Chateau Du Mer Beach Resort. The sand is not as white as Boracay, but it is only a few steps from your front yard and away from the mayhem and crowds of Boracay. Please do not forget to read the latest national, international, and technology news in this site . I have posted some of my favorite Filipino and American dishes and recipes on this site also. Some of the photos and videos on this site, I do not own. However, I have no intention on infringement of your copyrights. Cheers!

Wednesday, September 3, 2014

Feasting on Fresh Pacific Oysters

This article with more information was first published on my HubPages account on 8/23/14.

Yesterday while I was shopping for groceries in Food Max, my eyes bulged with excitement when I saw 2 dozen of live fresh oysters. I was not intending to buy it, because it was not in my budget, but I thought it is time to celebrate the final closing of my home refinancing loan which will save me about $160 from my monthly mortgage payment beginning next month. The 24 live oysters( 12 medium and 12 large sizes)cost me $19.99. This is still cheap if you compare eating oysters in Red Lobster or in any seafood restaurant here in Northern California. The 12 large Oysters I baked in the oven at 350F for only 15 minutes. Do not over baked as the oysters will get dry. Shut off the oven as soon as the shells begin to open. Serve the baked oysters with a twist of lemon and Tabasco sauce. Serve with fresh steamed corn on the cub and a glass of white wine(chardonnay). Yum, Yum, Yum!

The species I purchased were the Pacific oysters farmed in the area near the Point Reyes National Park, North of San Francisco and South of Bodega Bay. These large oysters are sweet and meaty, but not as delicious as the Philippine variety that I am used to. These large oysters are a mouthful for eating raw, but they are perfect for grilling and baking!


The other 12 medium size I made into Oyster Rockefeller from my wife's collection of recipes as follows:

6 oz shredded sharp cheddar
12 fresh, live medium oysters
1 box frozen chopped spinach
1/8 cup bread crumbs
1/4 cup chopped green onions
1/4 teaspoon garlic salt
1 dash hot pepper sauce( Tabasco or El Tapatio brand))
1/2 bar salted butter( margarine or Australian can butter will do)
2 cups Rock salt for presentation only

Clean oysters with warm water., Broil on High or boil until shells open. Do not over cooked.. Remove from oven or pot and cool oysters. When cooled break the top shell off of each oyster. Chopped oysters 1/2 cm.

Chopped the thawed spinach, bread crumbs, and green onions. Sauteed in butter or margarine until spinach is cooked. Add the salt and hot sauce to your taste, .

Arrange the oysters in their half shells on a pan with Rock salt. Spoon some of the spinach mixture on each oyster half shell. Add bread crumbs and Cheddar cheese on top. Broil for about 10 minutes until bread crumbs turn brown and the cheese melts..Served with garlic bread and chardonnay.

* My wife's other variation of this recipe is to use bacon chips instead of the cheddar cheese

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