Good (tasting) Friday

Perfect, breezy spring weather arrived in time for my annual backyard Good Friday seafood boil.  In addition to the usual boiled crabs, crawfish, corn, potatoes, and corn/shrimp/crab bisque, my brother arrived with a sack of raw oysters.  Is there anything better than freshly shucked oysters, eaten outdoors on a beautiful spring day, with a cold Abita Jockamo IPA?

Yes, indeed, there is something exponentially better:  char-grilled oysters.  Oysters on the halfshell, liberally basted with a mixture of buttery oil, black pepper, white pepper, garlic, parsley, and grated parmesan cheese, set atop a hot charcoal fire and roasted until bubbly.

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