Aphrodisiacal Foods

May 19, 2018

MEMOIR RECIPES               THE PORT OF CALL

OYSTERS ‘REMICK’

Norman Van Aken, © 2013

This was one of the recipes that caused immense friction in our little Port of Call Kitchen. Not that anyone would actually confront the owner Philip! That would not fly. Philip didn’t do something obvious like a Ramsey and yell. He looked through folks with eyes older than Sicily and no more needed to be said. The courtroom closed. The case over. But a young French chef I otherwise enjoyed working with very much named René scrunched up his face at the idea of the dish. “Hot mayonnaise? Hot f- - - ing mayonnaise?? Only an American could think of something so bad”.... I liked them, but hey... I’m a f——g American! (Excerpted from “No Experience Necessary,The Culinary Odyssey of Chef Norman Van Aken”)

Yield: 2 full sized appetizer portions or more as a snack

12 fresh, raw oysters

1 Cup mayonnaise

¼ Cup Heinz chili sauce

1 Tablespoon Dijon mustard

2 dashes Tabasco, or more to taste

2-3 slices of bacon, cut into 12) 1-inch sections

½ Cup panko bread crumbs

1 Tablespoon Italian parsley leaves, roughly chopped

lemon wedges to garnish

Pre-heat a broiler. Combine the mayonnaise with the chili sauce, Dijon mustard and Tabasco. Set aside. Shuck the oysters and then put the oysters back on the deep side of their shells. Reserve the oyster liquor for another purpose. Spoon the mayonnaise sauce on the oysters into this until nicely coated. Reserve the extra sauce for another time. Place the oysters on a heat proof platter. Top with the bacon slices Cook under the broiler until the bacon is just cooked. Remove and sprinkle the panko bread crumbs on top. Return to the broiler only long enough to toast the bread crumbs.  Remove the oysters from the broiler. Add the chopped parsley leaves over the hot oysters. Serve with the lemon wedges as well as more Tabasco on the side.

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