Warm Up and Slim Down with Soup – Elegant Oyster Soup

It’s that time of your for soup – try this one – Elegant Oyster Soup!

Ingredients ScreenHunter_298 Jan. 24 16.49

Original recipe makes 6 servings

  • 2 tablespoons butter
  • 1/2 cup carrot, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/cup celery, finely chopped
  • ½ cup button mushrooms, chopped
  • ½ cup butter (or lower calorie whipped butter or margarine substitute)
  • ¼ cup all-purpose flour
  • 1 quart chicken broth
  • 1 (14 ounce) can artichoke hearts, drained
  • 1 bay leaf
  • ¾ tsp salt
  • ½ tsp cayenne pepperIMG_8130
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp dried sage
  • 1 cup heavy cream (or fat-free half ‘n half)
  • 12 shucked oysters and juice

 PREP 15 mins; COOK 45 mins; READY IN 1 hr


  1. Chop all vegetables with Ulu Knife as noted for recipeIMG_8902
  2. In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  3. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  4. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  5. Shuck your oysters (hint try one of Gonzo’s oyster knives and shucking board)
  6. Whisk in cream and add oysters; bring to a simmer, but do not boil.



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 https://twitter.com/halgonzalesjr/ and/or Facebook at https://www.facebook.com/halgonzalesjr. 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

Make Your Own Oyster Po’ Boys!

IMG_8902Fried Oysters Po’ Boys… Mmm! Mmm! Good!ScreenHunter_120 Nov. 18 17.31

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.