Discover Your Pearl!

Posted on November 22, 2014 by Hal "Gonzo" Gonzales, Jr.

What makes an oyster knife invaluable to the oyster shucker? The grip, the fit, durability, sharpness and thickness of the blade, and the ease of shucking the oyster.

Who would love unique, one-of-a-kind oyster knife? You know who they are. Don’t wait until Black Friday! Click on Gonzo’s knives to see the full display of Galveston, Low Country, and the original New Orleans Shucker. They make great gifts for family members and friends. TIP of the Week: If you use a shucking board, you may have a safer shucking experience and probably save yourself a trip to the ER. Also, think of a project to recycle your oyster shells. ‘Tis the season!

Make Your Own Oyster Po’ Boys!

Posted on November 18, 2014 by Hal "Gonzo" Gonzales, Jr.

Fried Oysters Po’ Boys… Mmm! Mmm! Good!

Start by shucking your own fresh oysters. Use 6 large shucked oysters; 1 1/2 pints stout, preferably Guinness; 1/2 cup all-purpose flour; 1 pinch seafood seasoning, such as Old Bay; 1 pinch salt 1 pinch ground black pepper; and Vegetable or canola oil, for frying.

Marinate the oysters in the beer for 30 minutes or more.

Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Use your favorite French bread, cut in half; top with lettuce, tomato, and your favorite red or remoulade sauce.

Bon Apetit!

For information about the oyster shucking knives and oyster shucking boards click on underlined link or contact 51gonzo46@gmail.com.

Raw Oyster Toppers!

Posted on November 8, 2014 by Hal "Gonzo" Gonzales, Jr.

Here are some excellent examples of toppers for your fresh oysters. Share your favorite topper.

Simple Tabasco Sauce. 1 dozen oysters in the shell, crushed ice, TABASCO® brand Original Red Sauce, and lemon wedges.

Oysters and Sausage. Fresh oysters with chorizo for a multi-sensory experience. She mixes the spicy sausage with lemon zest, candied ginger and hazelnut oil for a topping that is meaty, sweet and bright to contrast with the oyster’s delicate, briny flavor.

Oyster Omelette. The omelette, which has bacon, three eggs, and, of course, fresh oysters.

Simple Jalapeno Topper. A simple slice of jalapena pepper on top of your favorite oyster.

Barbecue Oyster Sauce. Oysters with lemon, Tabasco, Worcestershire sauce, and with a little vodka. Also very nice with a drop of good, tart, Barbecue sauce.

Mignonette sauce. Just cracked pepper, finely minced shallot and champagne or red wine vinegar.

Tomato & Basil Salsa. Cut a tomato into quarters and use a knife or a teaspoon to remove the seeds. Chop the flesh into ½ inch pieces. Combine the tomato, finely chopped cucumber, finely shredded fresh basil and a little extra virgin olive oil. Click here to see more toppers!

Try Oyster and Pecan Stuffing for Thanksgiving!

Posted on November 1, 2014 by Hal "Gonzo" Gonzales, Jr.

It’s that time of year to create your favorite stuffing. At our house, our favorite is Tony Chachere’s baked Oyster Pecan Stuffing! Bam!

Directions:

In a medium saucepan over medium heat, heat the butter until it bubbles. Add the onion, green onion, thyme, oregano, and cayenne. Cook until the onions turn translucent.
Shuck the oysters and save the juice reserving 1 cup of the liquor(oyster water). Set aside.
Add the vermouth and bring it to a boil. Lower the heat a little and add the oysters. Poach for about three minutes, or until the oysters curl at the edges. Lower the heat to the lowest setting.
Add the oyster water (up to 1/2 cup) and the French bread cubes. Stir to soak the bread cubes with liquid. If the oysters break up a bit as you do this, that’s okay. Let the mixture return to a simmer and hold there for about three minutes.
Add the parsley and the chopped pecans. Toss to evenly distribute them in the mixture. It should be fairly loose and wet; tighten it up to a stiff mixture with the bread crumbs, and transfer it to a baking dish.
Just before serving, bake, covered, in a 350-degree oven until warm all the way through. Then bake another few minutes uncovered to get a bit of a crust on top. Serves six to eight.

– Click here to see ingredients!>

Octoberfest or OysterFest?

Posted on October 27, 2014 by Hal "Gonzo" Gonzales, Jr.

Our legendary Oysterfest was back by popular demand. An oyster festival is a food festival centered on the oyster. With this in mind it’s never to late to create your own celebration. Invite friends and family, broadcast your favorite football game on the big screen, and most importantly, the create the food feast every one will enjoy. Of course, the main attraction is the almighty oyster, serve it steamed and raw on the half shell, followed by shrimp and crab boil, and your favorite crispy, jalapeno hush puppies! I hope you enjoy your day like we did!