Aw Shucks! Oysters for Valentine’s Day!

Valentine’s Day and oysters go hand in hand! Try this incredible recipe for a yummy treat for your “special” someone.  Did you know oysters are traditionally known as an aphrodisiac?

ScreenHunter_320 Feb. 12 09.39Steamed Oysters with Tangerine Peel SauceScreenHunter_324 Feb. 12 10.19

  • Preparation time: 25 minutes
  • Slow cooking time: 25 minutes
  • 24 oysters
  • 1/2 oz. dried tangerine peel
  • 2 dried sour plums
  • 1 teaspoon minced ginger
  • 2 teaspoons light soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 teaspoon sugar
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 5 or 6 kumquats and cilantro for garnish


  • Clean and shuck the oysters and arrange them on the half shell on two round platters that can fit in two steamers. Be sure to retain as much of the oyster liquor in the half shell as possible during shucking. Keep the oysters refrigerated until ready to steam.
  • Gently simmer the tangerine peel, dried sour plums, minced ginger, soy sauce, wine, sugar and water in a small 1-quart saucepan. Cook for about 15 minutes then cool slightly. Take the sour plum out and scrape the pulp off the pit then set aside. Take the tangerine peel out and mince it into a paste. Return both the sour plum pulp and tangerine peel paste to the liquid. Finally add the vegetable oil to the sauce and keep warm over very low heat. Alternatively you can use a blender to make the sauce being careful to maintain a rough consistency.
  • When ready to serve steam the oysters over boiling water for about three minutes. Do not overcook the oysters. Then cover the oysters with about half teaspoonful of the sauce. Garnish each oyster with a slice of kumquat and a small cilantro leaf. Serve immediately.

How Knives Are Made…Knife-Making 101!

Knife-Making 101!  Some of you have been wondering just how I make my knives.  The process will vary depending on the type of knife I am creating.  Some blades are designed, constructed, and cut from steel ,while others knives are generated using manufactured blades. The handles are created from different types of wood, cut, shaped, glued, secured with brass, sanded, stained, and protected with polyeurathane. The handle grips shapes are molded depending on the use of the knife. See the entire design process on the webpage, How Knives Are Made – click here!  See the finished products: Oyster Knives, Hunting Knives, Railroad Spike Oyster Knives, and Ulu Knives.

Love Bacon? Try Oysters Kilpatrick!

Do you love bacon? Then you have to try this quick and easy recipe for oysters Kilpatrick!ScreenHunter_280 Jan. 11 13.32


  • 6 fresh oysters, shucked, shells and juices reserved
  • Panko crumbs
  • 2 rashers streaky bacon, rind removed, finely chopped
  • ½ tsp Tabasco
  • 1 tsp Worcestershire sauce
  • 1 tbsp butter

Preparation method

  • For the oysters Kilpatrick, fry the chopped bacon over a medium-low heat until the fat begins to melt and the bacon is IMG_8899golden-brown.
  • Add the Panko crumbs into frying pan and mix with the bacon until thoroughly combined. Transfer half the crumbs to a small mixing bowl.
  • Add the Tabasco and Worcestershire sauce to the remaining crumbs in the frying pan. Mix until the crumbs come together.
  • Place the oyster shells onto the baking tray. Place teaspoonfuls of the Tabasco crumb mixture onto each empty oyster shell and top with a cooked oyster.
  • Sprinkle the oysters Kilpatrick liberally with the reserved bacon and Panko crumbs. Dot each oyster with ½ teaspoon of butter.
  • Place the baking tray with all six oysters under a hot grill for 1-2 minutes until golden brown and bubbling.
  • Place the oysters on a serving dish that has been liberally sprinkled with salt and serve immediately.

Gonzo’s Fried Oysters

ScreenHunter_268 Jan. 02 11.04Try fried oysters Gonzo-style. Simple, easy to make, and delicious!

  • Prepare oysters by carefully shucking a dozen using oyster shucking knife and shucking board.
  • Heat deep fryer to 375 degrees F (190 degrees C).
  • Combine flour, Tony Chachere’s Creole Seasoning (or see list of spices below for your own seasoning mix), salt and black pepper.  Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
  • Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.


  • 1 cup buttermilk
  • 1 tablespoon Essence, plus 1 tablespoon
  • 16 freshly shucked oysters, about 1 pint, drainedIMG_8902
  • 1/2 cup masa harina
  • 1/2 cup  all-purpose flour
  • 4 cups vegetable oil, for frying
  • 2 tablespoons of Tony Chachere’s Creole Seasoning or to taste.

Other option – switch out Chachere’s seasoning for these ingredients:

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1  tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Now on Twitter and Facebook!

ScreenHunter_231 Dec. 24 15.10Social media helps us spread the word on oysters and more! Join me on Twitter @halgonzalesjr or and/or Facebook at Follow us and LIKE us! Glad to have you join us!

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Happy Holidays From Our Home to Yours!

 Best Wishes for a Wonderful Holiday Season and a Happy New Year!

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What Is the Oyster R-Month Rule?

Don’t worry, you can now eat oysters all year long.An employee of the Hollywood Oyster company in Maryland pulls oysters out of the water.

Kit Waskom Pollard, a writer for The Baltimore Sun, gathered information on this topic. One of the more well-known, but less understood, rules about oysters says that they should be eaten only during months that have an “R,” so from May to August, they should be off the menu. This guideline goes back hundreds of years and is rooted in lack of reliable refrigeration and a need to allow oysters to reproduce during the summer months. When oysters reproduce, they become weak and may be susceptible to disease.
Today, thanks to modern refrigeration and the development of new breeds of oysters that do not reproduce in the summer, oysters are fine to eat any time. “The thing we spend most of our time educating on is that with farmed oysters, you can eat them year-round,” says Tal Petty, who harvests the Sweet Baby Jesus oyster at his St. Mary’s County farm, Hollywood Oyster.

“First, they’re not sitting on a boat in the sun for hours on end,” he says. “And two, we grow triploid oysters — hybrids. They don’t have sex in the summer, which means their meat is firm throughout the season.”

The Maryland Department of Natural Resources has a campaign to get diners past the R rule: “New aquaculture technology, strict harvesting standards and modern refrigeration have debunked this myth and made our Chesapeake delicacy enjoyable year-round!”

Source: June 10, 2014|By Kit Waskom Pollard, For The Baltimore Sun