HG has never been enthusiastic about most cooked oyster dishes. Yes, there are exceptions: Fabulous oyster pan roast at New York’s Grand Central Oyster Bar (Is it still operating?); fried oyster po’ boys in New Orleans. Don’t like Oysters Rockefeller and think San Francisco’s Hangtown Fry is overrated. HG’s preference is for chilled, freshly shucked Prince Edward Island oysters: Malpeque Choice, Red Head, Savage Harbor, Rollo Bay. Nothing added. Just briny heaven at 75 cents (US) each. But, last night, Gifted Daughter Lesley R. made a startling dish of stove top hot oysters. HG is a convert and can eat this dish every night. Lesley used HG/BSK’s cast iron oyster pan (It has 12 indentations to house a dozen oysters). Son in law Massimo R. shucked deftly 13 Red Heads (One raw specimen was saved for HG as a special treat and the remaining dozen went into the pan). Lesley made a miso butter mix (White miso, lime juice, butter, sriracha). These topped the oysters, The mix melted as the oysters cooked into succulence. Oysters were removed with tongs. “Fabulous” is an understatement. Baguette soaked up the savory juices in the pan. Wow!!
For many years I have relished your comments that I discovered looking up the lost love of Christ Cella. My father worked at 100 Park and my youth centered around Mid-town. Your recollections are quite familiar and I very much enjoy the glow from your enjoyment of life and family. You are doing The Lord’s Work and I felt I should, with shameful tardiness, thank you for it.7
Thank you for your kind words. Yes, I share your love for the sadly departed Christ Cella.
Thanks for those very kind words. And, have a happy and healthy 2022.