Raw Oysters with Shooting Point Salts or Nassawadox Salts
Why not keep it simple? One of the best things about eating oysters is the thrill of slurping something raw in its pure form. We offer two distinct oysters so trying a dozen of each on a plate makes for a wonderful conversation!
These are our triploid oysters in early August, full of meat! Fat as butter!
Oysters Rockefeller a la Houseboat
The Walker boys have been gunning on Revels Island since you could sell barrels of ducks. You can see our Shooting Point Salt farm from the creek where we spend the night. The Revels Island Hunt Club now consists of Tom and Wades houseboat and an ever-changing cast of local characters who shoot almost as well as they eat. I consider myself lucky to be an occasional guest as this was prepared one night.
50 Shooting Point Salts opened and detached from the cup side of the shell.
2 cups of freshly shaved pressed Asiago cheese Mezzano if possible
1 bag of fresh or one package of frozen spinach cooked and drained
1 cup heavy cream
1 stick salted butter
1 pound of the best bacon you can find
1 bottle of Grey Goose Vodka (1/2 cup for the recipe and the rest for the boat)
Cook the bacon in the oven on a cookie sheet with broiler
While the bacon is cooking...
- Cook and drain the spinach, chop it up
- Mix the butter, cream and a 1/4 cup of vodka in the same pan you used for the spinach and mix in the spinach
- Remove and drain the bacon from the oven and wipe down the cookie sheet, pour a bit of the bacon grease over the Chesapeake Bay Retrievers dinner as hopefully they earned it
- Spoon the spinach cream and butter mixture over the oysters placed on the cookie sheet, apply cut bacon, and asiago cheese. With thumb over the end of the bottle put a splash of Grey Goose on oysters. Remove thumb and make your friends a drink.
Cook in the oven with the broiler until the asiago is bubbling and brown. 5-6 minutes