In Virginia, oysters can be found off the Atlantic Coast, across the Chesapeake Bay, and in the Bay’s tributaries. Where an oyster lives determines a few things; much like wine grapes, the terroir, or environment, effects flavor. Seaside oysters, growing right on the ocean, are saltier, generally, than oysters up a river, like the Rappahannock. Oysters from on or near the Bay can have a salt level someplace in between.
Because oysters do take on the flavor of where they live, they are typically classified by their place name: on restaurant menus and at fishmongers, you will see names like Lynnhaven, Chincoteague, James River, Rappahannock and York River. Also, their location causes things like saline, mineral and nutritional values to vary; check with restaurant waitstaff or a fishmonger for oyster-specific guidelines.
Oysters are enjoyed in many ways, including as Oysters Rockefeller, an 1899 creation of Jules Alciatore of Antoine’s restaurant in New Orleans. Because of the rich nature of the dish, is was named after one of the era’s One Percent: John D. Rockefeller. Traditional components include oysters on the half-shell topped with a creamy sauce including the addition of chopped spinach, sprinkled with bread crumbs, then baked. - OYSTERS VIRGINIA Paste Ingredients 3 cloves garlic, peeled
2 spring onions, white and green arts
2 tablespoons freshly grated parmesan cheese
2 teaspoons fresh lemon juice
1 cup arugula
1/2 cup flat-leaf parsley, stems removed
1/2 cup olive oil
1/4 cup roasted, unsalted Virginia peanuts
1/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
2 slices Virginia ham, chopped Paste Method In a food processor, combine all ingredients and process until a coarse paste is formed. Fold in chopped pieces of Virginia ham. Oysters Ingredients 24 oysters in shell
1 teaspoon-plus prepared paste
1/4 cup fine dry bread crumbs
24 thin 1-inch square slices Virginia cheddar or other firm or semi-firm cheese
Rock salt Oyster Method Heat oven to 450F. On a baking pan add rock salt; open oysters and place on rock salt to steady them. Place a heaping teaspoon of the paste on top of each oyster and sprinkle with bread crumbs. Cook for about 10 to 15 minutes, or until top starts to become golden; add a slice of cheese to each oyster and bake an additional minute or so until cheese browns and melts. Serve with lemon wedges. - Suggested wine pairing: Veritas Vineyard and Winery (Virginia) Sauvignon Blanc 2011. Elements of this wine work well with the minerality of the arugula and oysters, while others accent the bright notes of the parsley, salty qualities of the ham and nutty aspects of the cheese; it balances all the flavors well and carries through with plenty of pop. - Information, including recipe and wine pairing, appeared in the Jan. 25, 2012 Virginia Wine Lover magazine e-newsletter; sign up to receive the newsletter free for my weekly food and wine picks and more.
Comments