So, it’s time to split them out into silos with the next larger screen on the bottom.  This should be the final time of splitting them out.   Although they’re larger now, you still need to be very easy with them because they can slip out and be lost forever by washing out into the river.     

While in the process of splitting we lucked out as our good friend, Jack, showed up and wanted to pitch in.  He’s always good for laughs, too!    Thanks, Jack!!   (posted by Cindy)

For the slightly more adventurous, try this one, gleaned from our contemporaries at the Hog Island Oyster Company, located 49 miles from San Francisco on Tomales Bay.

Oyster Shooters with Tequila and Lime

The Hog Island Oyster Lover’s Cookbook
Jairemarie Pomo
© 2007 Ten Speed Press

Ingredients:

• 3-4’ long Eastern oysters on the half shell, on a bed of crushed ice.
• Tabasco sauce.
• Tequila.
• Limes.
• Fresh horseradish root, grated.

Preparation:

For each shooter, put an oyster into a shot glass and add one of the following: a few shakes of Tabasco sauce, a splash of tequila, a squeeze of a quartered lime, or 1/4 to 1/2 teaspoon freshly grated horseradish. Shoot!

[My note: Don’t be shy experimenting. The tequila, lime, and dash of Tabasco is killer…]

Prepare a nice, hot charcoal fire. I always use a natural charcoal and not briquettes because they burn hotter and are petrochemical free, unlike Kingsford or equivalent briquettes. If the latter are all that is available to you, make sure that they are covered completely with a gray ash before grilling the oysters. This helps to insure that all the chemicals have burned off before you begin cooking. Alternatively for you gas grillers, stoke the burners up to high and let ‘er rip!

Buy as many oysters as you think your guests will eat (4-6 is usually a good number) and give the shell a quick rinse and scrub. This won’t help the insides at all but it’ll make them look pretty. Place the oyster, shell and all, on the grill top, cup side down. An oyster has two distinct sides, a flat and a cup side; the cup holds the meat and the flat side is the lid. You want the lid to be on the top, so that as they cook and the lid pops open, the oysters and juice stay in their nice little cups. Keep the oysters on the heat until they have opened, then remove them to a serving plate or tray, being careful not to burn yourself on the hot shell, inside steam, or boiling hot liquor. With a blunt knife, take the flat shell off and run the blade under the oyster to loosen it from the cup. At this point they are ready to eat, either as is or with your favorite dipping sauces (mine is a rich garlic butter).

Servings: 4
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Ingredients:

• 1/3 cup Paula Deen Vidalia Onion Peach Grilling Marinade. [My note: Your favorite marinade will work equally as well, if this is not available to you.]
• 1 tablespoon sour cream.
• 12 freshly shucked oysters.
• 1/2 cup all-purpose flour.
• 2 large eggs.
• 3 tablespoons Paula Deen Hot Sauce. [My note: Same as before.]
• 1 cup panko (Japanese bread crumb).
• 2 cups peanut or canola oil.
• Kosher salt.

Preparation:

For the dipping sauce: In a small bowl, combine the Vidalia Onion Peach Grilling Marinade and sour cream. Mix well and set aside.

In a small bowl, place the flour. In a second small bowl, whisk the egg and 3 tablespoons of the hot sauce. In a third small bowl, place the panko. Dredge the oysters in the flour shaking off any excess. Dip the flour-dredged oysters in the egg mixture. Shake off any excess and roll oysters in the panko being sure to completely coat. Place on a baking sheet and place in the refrigerator while oil comes to temperature.

In a heavy skillet, heat oil to 325 degrees. Add the breaded oysters and fry until golden brown, about 1-2 minutes. Drain on paper towels and immediately sprinkle with kosher salt. Serve warm with the spicy dipping sauce.

Ingredients:

• 1 quart of shucked oysters. If you’re shucking them yourself, reserve the liquor (liquid) because you’ll need 2 cups for the stew. If buying them from your local seafood market, make sure that they include the liquid with your order.
• 2 cups of heavy cream. You can certainly tone this down and make it with either light cream or a combination of heavy cream and milk, to taste. The more diluted the more it resembles oyster soup, but your stomach and heart doctor may applaud you for this.
• 4 tablespoons butter. I really prefer Kerrygold Irish butter for its yellowy color and rich flavor. If this is not available to you, any high-quality butter will do. Please do not use margarine! You already have oysters and heavy cream to contend with. I doubt a supposedly lower-fat alternative will do you any good, and it certainly won’t make the stew jump for joy…
• Celery salt, to taste. Better to add a little at a time.
• Ground black pepper, to taste.

Preparation:

In a 2-quart (or larger) saucepan, bring 1 cup of the oyster liquor to a boil and cook for 5 minutes, skimming the foam off the top. Turn the heat down to medium and add the cream, butter, celery salt, and pepper. Keep hot but not boiling, stirring occasionally.

In a second saucepan, add the remaining liquor and the oyster meat. Cook on a medium heat until the edge of the oysters begin to curl and the middle becomes translucent, about 5-7 minutes. Strain the liquid from the oysters and discard. Place the cooked oysters into the cream broth, stir, and serve immediately.