Grilled Oysters with Wasabi Mayo

Grilled Oysters with Wasabi Mayo-1

One charmed fall weekend Jody and I were asked to judge the oyster shucking competition at the annual Wellfleet OysterFest.  A free weekend in Wellfleet.  Close proximity to more straight-from-the-ocean bivalves than I could ever reasonably consider eating.  Bring it on.  Watching pros shuck oysters inspires equal parts terror and admiration.  The goal is to shuck a couple dozen oysters as fast as possible.  Winning times are usually around two minutes – that is, an oyster every five seconds.  Chipped shells, mangled oysters, debris and, oh yes, the occasional splash of blood, are all penalized.  Everyone who competes professionally has a story about watching an inattentive shucker putting the the blade of an oyster knife through a palm or the base of a thumb.   And that’s the rub, isn’t it?  As someone who has shucked a fair number of oysters in his life, I still take a deep breath before I do it and I make damn sure I’m paying attention.  Here’s a tasty alternative: Grilled Oysters with Wasabi Mayonnaise.

As a recent presidential candidate might have said, had he been a cook, which seems doubtful: Grilled oysters self-open.  

Shrimp in a Pouch with Lemon Mayonnaise

Shrimp in a Pouch with Lemon Mayonnaise-1

Curried Cod in Parchment was one of our earliest blog posts.  After fantasizing about visiting Patmos, we thought it might be time to revisit the technique – with Shrimp in a Pouch with Lemon Mayonnaise.

This isn’t a fancy-pants recipe – it’s a remedy for the usual put-something-in-a-pan-then-put-something-else-in-a-pan-now-put-something-else-in-a-pan rut.  You can finish everything before the first half-hour of All Things Considered ends, and that includes whipping up a batch of homemade mayonnaise (the house record for non-professionals is about 2 minutes).  With luck the radio will be playing a story about Congressional budget negotiations while you devein the shrimp.  You can sublimate your feelings, whichever side of the fence you’re on, into the pointed end of a sharp knife.  Pause to pour yourself a glass of albariño.   You deserve it – you’re almost done making dinner.