Re: oysters on the grill

very creative, Lee

--
Have a great day
"Nonny" <somebody@xxxxxxx> wrote in message
news:DKRAm.21$f64.0@xxxxxxxxxxxxxxx
The subject line is about oysters, but since I also did some
catfish, I'll comment on it as well. During the past few months,
I decided several things. For one, I stopped taking all the
blasted pills that the Dr. had been prescribing for the arthritis,
lungs etc. Secondly, I cut out Happy Hour temporarily, I went on
a diet to drop from 240 to a desired 200 and finally, I decided
I'd see if I could find a decent way to "fry" foods without using
my deep fat fryer.

I'm happy to report that I've reinstated Happy Hour in moderation
and am within 7 pounds of my goal. I admit that moving about
without the arthritis stuff is a royal 'pain,' but IMHO, the Dr.
was chasing side effects of the pills with more pills and it was
time to quit. With the approaching weight goal, I am now working
my way back into eating the good stuff, which includes some of my
non-barbeque favorites like chicken gizzards and livers, fried
oysters, breaded tenderloin sandwiches and fried catfish.
However, I'm into the experimental mode and am working on getting
something I like without quite the load of oil from a fryer.

One of the gadgets I got about a year ago was a very cheap griddle
to set on the racks of my gas grill. It's made of cheap cast
aluminum and is light. I had considered a good cast SS griddle,
but didn't want the weight banging the sink in the house when I
washed it. The tradeoff is that the light weight aluminum one
might lose its heat more quickly when cold meat is placed upon it,
but I can live with that if it means I don't bang up my Kohler
sink in the kitchen. <grin>

At a Kitchen Collection store, about that same time, I bought 2
Lodge cast iron griddle weights. They weigh about 3 pounds each,
are about 8" in diameter and have a coiled wire handle. They're
designed to be heated on a stove or grill and then used to
flatten/press meat being cooked, while cooking it from the top as
well. They're terrific.

I've cooked many a tenderloin on the griddle and have posted about
how good it is for a flattened, boneless, chicken thigh. The
other night, I decided that I'd give it a try with some oysters
and catfish nuggets I got at the Albertson's store that afternoon.

As with the chicken, I mixed up 2 cups of all-purpose flour with 2
packets of dry Italian salad dressing mix. To this, I added a big
tablespoon of granulated garlic and a heaping tablespoon of Kosher
salt. The oysters and catfish were soaked for 3 hours in
buttermilk, then lightly drained and shaken well in the flour mix.

The griddle was preheated on the grill and sprayed liberally with
Pam for grilling. Since the flour mix was dry to the outside, I
also sprayed the oysters and catfish nuggets lightly to just make
the flour transparent. The oysters we get here in Nevada come in
jars out of California and pale in comparison to the much smaller
ones we used to get in NC from the Atlantic ocean. However, any
port in a storm . . .

I placed 3 of the oysters on the griddle and place a preheated
Lodge press on top. After a couple minutes, I removed the weight,
flipped the oysters and let them go another minute or less, until
they began to get stiff. I did the same thing with the catfish-
once it began to get stiff it was onto the newspaper to drain and
cool a tad.

These were served on hogie buns with lettuce and seafood sauce.
That was made using catsup, horseradish and celery salt. The
results were very good. Obviously they were not as good as the
Catfish Parlor's offerings in Austin, for instance, but for low
fat, non-fryer food off an outdoor grill, they were excellent. I
don't think I lost weight that night. <Grin>

--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.





.

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