Oysters with Mignonette Sauce

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Oysters with Mignonette Sauce

There are two things that our little island of Chincoteague, off the coast of Virginia is known for…Pony Penning, and oysters. Since we are a barrier island next to Atlantic Ocean we have extremely high salinity (salt content) in our water, making for some extra-salty and delicious oysters. They ship them all over, to the fanciest restaurants and oyster bars in the country – and people pay top dollar for them. Chesapeake Bay oysters are also world-renowned, but for their sweetness from the brackish waters (part salt, part fresh) as opposed to the briny saltiness. I find it so interesting that they can taste so different, but still be so delicious in their own way…

I’ve said it before, and I’ll say it again – I’m so thankful to call this little stretch of land between the Chesapeake Bay and the Atlantic Ocean my home. While we have things like clams and blue crabs to look forward to in the summer months, the cooler months is the time for oysters. The rule of thumb is any month that ends in “ember” is the best time to enjoy them.

My best friends aunt has an oyster bed, and dredged up a half a bushel for me on Saturday morning. They are always covered in marsh mud, and require plenty of scrubbing – but they smell of the sea, and to me that’s one of the best smells in the world.

Now, it’s pretty much blasphemy for anything to be served with “Chincoteague Salts” – as they contain so much flavor from the salty brine found inside. But for any other oysters you’ll commonly find a mignonette sauce served with them. It’s a simple vinegar based sauce that usually includes minced shallots, black peppercorns, and fresh herbs.

It’s an extra special appetizer during the Holidays, something that’s easy (provided you have a good fishmonger or husband who is prone to shucking!) and so impressive. If you have access to fresh oysters, even if they aren’t from my neck of the woods, pick up a dozen and give them a try. And if you are lucky to have access to them in abundance (or you are more into cooked renditions of oysters), make sure you check back here in the next week – I have two other oyster recipes coming up that will knock your socks off! 

Oysters with Mignonette Sauce

1 dozen oysters, on the half shell
crushed ice
lemon wedges

For the mignonette:
1/4 cup champagne or white wine vinegar
1 shallot, finely minced
1/2 tsp freshly ground black pepper
1/2 tsp fresh thyme
1/4 tsp kosher salt

For the sauce, combine all ingredients in a small bowl or ramekin. Mix to combine. Let sit for 20 minutes to let the flavors mingle and meld together.

Meanwhile, place the crushed ice in the bottom of a shallow serving dish. Carefully lay the oysters on top of the ice for serving.

Serve the mignonette alongside the oysters with the lemon wedges. Hot sauce and cocktail sauce are also popular condiments.

Buttermilk-Chive Mashed Potatoes

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Buttermilk-Chive Mashed Potatoes

Have you guys started giving any thought to Thanksgiving yet? If not you need to get on it, it’s right around the corner! We usually keep things pretty traditional around here – roasted turkey, stuffing, mashed potatoes, cranberry sauce…you know the routine. But I like to make all those traditional things just a little bit more special on Turkey Day, if I can.

I found myself with some dwindling chives outside and an-almost-gone-container of buttermilk last week when I made my favorite all-beef meatloaf, so I thought I’d mix them into mashed potatoes to make them a little more fancy. The slight tang from the buttermilk and the mild onion flavor from the chives were just perfect in the creamy mashed potatoes – making them delicious enough to eat plain, but not too overpowering that a spot of gravy on them wouldn’t be a welcome addition as well.

I’m hoping to get another couple of Thanksgiving day favorites up before the big day, so keep checking back for more yummy ideas for your Holiday table.

Buttermilk-Chive Mashed Potatoes

2 lbs. russet potatoes, peeled and cut into quarters
2 tsp. kosher salt
1/4 cup buttermilk
2 Tbsp half-and-half
4 Tbsp butter
1/4 cup chives, chopped
freshly ground black pepper

Put the potatoes in a large pot. Add the 2 salt and enough water to cover the potatoes. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Turn off heat, drain well in a colander, and return to hot pan to evaporate some more moisture.

In a small saucepan over medium heat, combine the buttermilk, half-and-half, and butter. Heat until just warm and set aside.

Using a potato masher, ricer, or the lowest speed on your stand mixer to mash the potatoes well. Slowly add in the buttermilk mixture, continuing to mash and combine until the potatoes are smooth and creamy. Stir in the chives and season with salt and pepper. Transfer the potatoes to serving bowl and serve immediately.

This serves 4, but can easily be doubled or tripled to accommodate a larger crowd.

Antipasto Chèvre Spread

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Antipasto Chèvre Spread

This weekend I took a trip to Annapolis to meet one of my oldest girlfriends, and go to a Giada book signing (more on that next week!). Afterwards, I couldn’t resist a trip to Whole Foods and Trader Joe’s to stock up on goodies. My stockpile here had dwindled over the last couple months. It happened to be a Saturday – so there were all kinds of tasty treats to try and sample…

One of which was this absolutely delicious goat cheese spread. I’m embarrassed to admit that I kept circling the floor to get another taste until all the Melba toasts were gone. At that point I realized I had a problem, and put a tub of the fresh goat cheese in my cart. I’d not really tried it before, always was too scared – thinking it would be too funky for my taste. I couldn’t have been more wrong! Creamy deliciousness, with just a hint of a sharp bite. I picked up some tapanade and chopped roasted tomatoes from the olive bar to mix into it – just like they’d done at Whole Foods. I also added some roasted red peppers that I’d chopped up in as well, just to make it a little more antipasto-ish. And, that was a good call on my part.

We gobbled it up on Sunday afternoon as our football munchie, and both couldn’t get over how delicious it was. This is one I’ll be making again and again…for Holiday parties, for friends who stop by for an impromptu visit, or just for me – just because. I’m also looking forward to trying it in some recipes too. Like maybe stuffing into a chicken breast and then roasting? It’s definitely my new favorite thing, and I know it will be one of yours as well. Enjoy!

Antipasto Chèvre Spread

6 oz goat cheese
1/4 cup olive tapanade
1/4 cup roasted tomatoes, chopped
1/4 cup roasted red peppers, chopped

Combine all ingredients in a small bowl and gently mix to combine, trying to maintain some chunkiness in the cheese. Place in small serving bowl and serve with Melba toasts or crackers.

Will keep in refrigerator up to 3 days

Black Bean & Cheese Nachos

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Easy Black Bean & Cheese Nacos

Well, things are well under way in the back to school front here at our house. Andrew started kindergarten this year, and is gone all day long – not returning home until 3 in the afternoon. Which, is a long day for a kindergartner if you ask me…it was just a half day when I went to school!

At any rate, my little man gets home and is hungry for a snack. And to buy myself some time to get dinner started, I’m always happy to oblige. I usually always have the ingredients for these quick and easy nachos on hand, and the boys always love them. Cheese is something our family can never get enough of – so I use two varieties in these nachos. A cheddar for that cheesy flavor, paired with a Monterey Jack for a nice cheesy gooeyness.  And with the addition of black beans and a good veggie-hearty salsa, it’s a choice you can feel good about. Calcium, protein – two things my little ones need plenty of!

Supporting local dairy farmers is something I’m passionate about. Whether it’s the little independent dairy in my small town, or by looking for the Real Seal logo on dairy products when I’m shopping at the supermarket – I know that I’m supporting American cows, and that makes me smile. I can’t help but love those California cow commercials, can you? Get, get on the floor…

Black Bean & Cheese Nachos

4 cups tortilla chips
2/3 cup salsa
1 cup black beans, rinsed and drained
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese

Preheat oven to 450 degrees. Line a baking pan with aluminum foil (for easy cleanup).

Place tortilla chips onto baking pan in a single even layer. Using a spoon, evenly distribute salsa over tortilla chips. Sprinkle evenly with black beans and cheese.

Bake for about 3 minutes, until cheese melts and is bubbly. Serve immediately.

Source: inspired by my friend Lynn

Disclaimer: This post is sponsored by the good folks at Real Seal, and as always all thoughts are my own.