pt 3.... dinner

We used the fresh oysters as an appetizer. It has been a longtime goal of mine to get hubby to like oysters as much as I do.... after 6+ years I finally won!

Grilled Oysters

1/2 doz. fresh oysters- scrub the outside of the shells

2 Tbsp butter (I used Earth Balance)

2 cloves chopped garlic- extra chopped!

 

2-3 splashes hot sauce- I used Habenaro hot sauce

1 tsp tarragon

Put oysters shells on a hot grill. After 2 minutes they should start to open. Take off grill-carefully try not to spill the juices!  Pry open the oysters and scrape them loose.  Return oysters on the half shell to the grill. In a small sauce pan put butter through tarragon on the grill.  Grill for a 2-3 more minutes (depending on size of oysters, and preference).  Rub with butter and enjoy!

Applewood Smoked Salmon and Shrimp
1 lb piece of Scottish Salmon
1/2 lb fresh shrimp
salt and pepper

Soak wood chips in water for 30 minutes.  Fold a large piece of foil in half and place chips in center. Fold edges in (almost like a foil packet), leaving a opening in the top, for smoke to escape.  Carefully move- with help- the grill grates and place directly on flames.  I had to poke holes in the bottom of the foil pack to get the smokiness rolling quickly.  Close grill and give it time to get nice and smokey!

Season salmon with Sea salt and fresh pepper.  Place salmon skin side up on oiled grates.  Cook for 4-5 minutes. Flip and keep grilling until preferred doneness. I like my salmon somewhere between medium rare- medium.  The fish will just start to flake when pushed down.  Meanwhile grill shrimp until pink!  Applewood smoked shrimp are REALLY good- we've never had smoked shrimp before this!

Serve with grilled pineapple slices!!

Black Rice

1 3/4 cup water

1 cup black rice

salt and pepper

We picked this rice up a couple weeks ago at Nadolski's, but we hadn't had time to cook it yet.  It went PERFECT with the salmon, shrimp, and pineapples.  After all my mush rice experiences I took extra time to research cooking methods.  All were relatively the same, and simple enough.  Rinse rice. Bring water, with salt and pepper, to a boil, and then add rice. Cover and put heat on low.  Cook for 35 minutes. Remove rice from heat and let stand, covered, for 10 minutes before fluffing with a fork.  Black rice has a wonderful nutty flavor.  It has high fiber and antioxidant properties, and is a great source of protein!  It took a while to find it- and to remember to look for it! I definitely want to keep it on hand from now on.  Steve and I loved it!!