Cape Cod Rock Hopper

Oysters, a Shooter and a Cocktail

        It was kind of funny as I opened today's CapeCodToday News blog and what do I read see is all about Shellfish and Wine, as my feature this month is oysters. Both my Mother and Dad loved fresh seafood, any and all kinds, whether fish or shellfish and we had it as regularly as we could. Needless to say when we would come to the Cape Mom would have a hey day going to the fish market every couple of days to get something fresh for dinner. Then we had those friends who would keep us stocked with Strippers and Blues that they had caught earlier in the year and now offered some of their bounty to us. This is were I learned some of my love for being in the kitchen as Mom would let me help her whenever it was possible, and the older I got the more she let me do. Mom would do everything from baking fish, to frying it, (never in deep fat, just in light butter almost more of a saute), or putting it in a strew or easy soup. And Dad on the other hand would grill fish whenever he could, fish fillets or some nice fish steaks. Of all the fish my favorite was the Swordfish tails that Dad would do on the grill with just a little bit of lemon and butter, major yum.
    Mom was also not afraid to work with shellfish, from steaming clams and mussels to sauteing scallops, or making an oyster stew that was to die for. Dad and my favorite thing to add to the oyster stew was good old fashion Trenton Oyster Crackers, I believe the actual name is Original Trenton Crackers. Those little odd pillow shaped crackers that you had to take two in your hand and  squeeze together to get to break. We never used those other round disc thinks that were thin and went soggy faster then anything. It had to be OTC or nothing, a spat of butter and some black pepper. Wow this is making my mouth water really really bad.
    The last two things are kind of funny, in that as much as my Dad loved fish and every kind of shellfish and crustacean known to the east and west coast man, he never could do the raw thing. However my Mother did, and from her I found my love for raw Oysters and raw clams and we would share some treats before dinner when we would go out on those rare occasions to eat. Now to top it all off my wife will does not eat oysters at all, nor any raw shellfish, but will eat them cooked about any way you can serve it.
    Last thought, It is times like this in remembering these small things that I miss my Mother the most. She has been gone now for 21 years, taken by cancer at the age of 57. Mom and I had many many special moments in the kitchen, and she taught me how to enjoy cooking. I just wish I would have written more things down, or pushed to get her recipes after she died. But who knows where they all went, some to my sister, but not sure from there. Point is, if your Grandmother or Mother is still living and you shared this bond with her,, male or female you be, sit down with them and go over recipes, write them down, make copies, so when the time comes, you can remember them with memories that will last for generations to come.
    Someone please keep the lamp in the light house lit so I can find my way home, through any storm that may impede my journey, may it burn ever so brightly. Till that day, when you can enjoy seem memories of Old Cape Cod.

    Recipe of the week is gonna a a two-fer. One is a standard recipe for the featured food of the month, the second fits my want to just be fun and find something that is out of the norm. So Shot the first drink, then sip the second, or in whatever order you wish. But as usual do it responsibly.

    Recipe #1: Oyster Shooter

•         1                     Whole Oyster
•         1/2     oz        Tequila (Gold)
•         1/2    oz        Tomato juice
•         1    splash    Tabasco

            Place Oyster in bottom of shooter, then the tequila, followed by the tomato juice (fill rest of shot glass), then top of with Tabasco

    Recipe #2; Oyster Bay Cocktail

•         1    tsp        Anisette
•         1    oz        dark rum
•         3/4    oz    lime juice
•         1    oz        grapefruit juice
•         1    oz        papaya juice
•         1    oz        pineapple juice
•         2    oz        mango juice
•         1/2    oz    sugar syrup

            Add all ingredients into an iced or cold shaker and shake well. Strain into an ice filled Highball glass and garnish with fruit.