So somebody asked what I did with the oysters and flounder (although I'm still not totally certain that's what is was...). What I did with the oysters was to bully Phil into opening them (there were 10), and putting them on plates. We had slices of lemon and Tabasco sauce to put on them, and a baguette to sop up the brine left in the shell. It was lovely. Pecharmant red wine with it. (yes, yes, you're supposed to drink white wine with things like this, preferably very dry white...however, we mostly drink very dry red with EVERYTHING!)
I dredged the flounder in flour (after I'd salted and peppered it), and sauteed it in butter (the wonderful stuff I get over here), and EVOO (as Rachel Ray has labeled Extra Virgin Olive Oil). And that was all. We had a green salad. Aioli out of a jar on it (and the aioli you can get in the supermarket here is WONDERFUL, as is the tartar sauce and the mayonnaise, which makes Hellman's look like amateurs...it is almost the same as making it from scratch), and it was great.
Lillie
Thanks for the oyster/flounder-or-whatever info. I love reading about your food. Every time I go to the kitchen and get something that isn't on my diet to eat or drink.
ReplyDeleteHey, oysters are on your diet. So is flounder. I trust that wine is, too, so there you are...
ReplyDeleteAnd another thing, over here NOBODY has butter on bread, except at breakfast. There go most of the calories...
ReplyDelete