Saturday, March 26, 2005

Fresh Local Crab & Oysters

My sister-in-law, Jennifer, is visiting this weekend. Yesterday we went for a long walk into town and along the beach. We stopped at the market on the way home and picked up some fresh-boiled crab, local Humboldt Bay oysters, Brio sour dough bread, and Desserts on Us Baklava.

Over Gin Martinis, the oysters were shucked, butter was melted with lots of garlic and a few drops tabasco sauce. Sour dough bread, brushed with butter and garlic, was heated in the oven. The crab was washed, cracked and placed in a large bowl. A bunch of organic California asparagus was roasted in the oven (see previous recipes).

Clay sauteed the oysters in a bit of the butter sauce. To the table went the crab, oysters, steaming hot sour dough, roasted asparagus, extra butter sauce and a bottle of really good Syrah.

We spent the next several hours talking, eating, sipping wine, butter dripping from our fingers, candles flickering in the night.

Small, sweet bites of baklava finished off this simple, fabulous, cozy meal.

No comments: