“A satisfied customer-we should have him stuffed!” Basil Fawlty

Did some interesting things this past weekend, so it’s time to share! Steak yes but grilled oysters too!

Saturday night the trolls were out. My lady and I decided to spurge. I have long wanted to grill oysters on my #biggreenegg and this was the night. Not having time to take advantage of #StLawrencemarket, we took advantage of the seafood bar at Loblaws. Not the greatest selection in the world I must say. I don’t think shellfish is their highest priority but since we were grilling them we took the plunge on 6 after pointing out the cracked and opened ones to the fish lady. I made a #Guinnessrarebit sauce to meld with the fishy wonders.  Guinness, cheddar, Dijon, and a little Worcestershire’s combined with a roux to thicken. Vicky shucked and I coated and then introduced them to the #BGE. A little Irish on the tongue!

We accompanied the #Hors D’Oeuvre, well actually we served it with the main of grilled steak, mushrooms and a warm beet salad. The salad included the beet tops and stems, pecans, and #chèvre dressed in tarragon Dijon vinaigrette. Check the shot! There was a food coma shortly after the meal. No trolls means happy chefs!

I definitely will be introducing Guinness into more meals but it’s hard sharing the bottle. It’s so nice straight out of the glass!

Be well and eat well!

Scott

Guinness Good!

Guinness Good!

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