Addiction's blog: "Food Pr0n"

Yeah... this rocks...

(Serves 4)

12 whole oysters, washed, shucked, and sitting on the half-shell.

2 cups coarse breadcrumbs

1 Cup Ginger Ale

2 TBSP Minced Garlic

Black Pepper to taste

2 TBSP Chili Sauce

1/2 cup of cream

1/2 stick room temperature butter

1 cup shredded cheese (Jack, Mozzarella, or American)

Lots of rock salt

Enough Angel Hair pasta (uncooked) for 4 people

1 cup water, 1 cup milk

2 TBSP Flour

2 TBSP butter

1 TBSP minced garlic

1 TBSP Italian seasoning

1 Medium Eggplant

3 Medium Tomatoes, seeded and chopped

2 TBSP Minced fresh Basil

1 TBSP Minced fresh rosemary

1 Cup Shredded Mozzarella Cheese

2 TBSP Shredded Parmesan Cheese

Olive Oil

Make sure you thoroughly scrub your oysters with a nylon prush before shucking them. This removes the mud and debris that is naturally part of a fresh oyster. CAREFULLY use an oyster knife to open them. (Please do not use a kitchen knife.... this is a wonderful way to lose the use of your hand)

In a bowl, place the breadcrumbs and ginger ale. Let that sit for about 5 minutes, stirring occasionally so it all softens.

Place each half-shelled oyster on a baking sheet that has been covered in a rock salt bed. (This stabilizes them and keeps them from tipping). The breadcrumbs should now be very soft.

Add the butter and seasonings, stirring the mixture thoroughly to make sure it is all blended. Then add the chili sauce and cream, stirring again.

Place about 1 1/2 tsp of the mixture on top of each oyster. There should be just enough to cover the oyster meat in a thin layer.

Cover each oyster with shredded cheese.

Turn oven to 450* and place the oysters in immediately. (Do not preheat)

Bake about 10 minutes, or until the cheese melts on top.

Place the milk, water, and butter in a sauce pan on high, bringing it to a boil.

Add the garlic, flour, and italian seasoning, whisking quickly to prevent lumps.

Add the pasta and turn the heat down to medium. Allow it to boil on medium for about 4 - 5 minutes.

Turn off the heat, but leave the pan there, stirring frequently. The sauce will thicken as it cools.

Peel your eggplant and slice it into 1/4" thick slices.

Brush each side of the slices thoroughly with olive oil, then place the slices on a broiler pan.

Using a knife or a fork, score each slice several times down the center, making sure to leave grooves in it.

Place a bit of chopped tomatoes on each slice, then add the basil, rosemary, and a bit of the cheese mixture.

Broil 6" from the heat until the eggplant is tender and the cheese is melted. (About 6 minutes or so)

Let cool enough that the cheese is not running, then cut each slice in half.

MAKE IT PRETTY!:

In the center of the plate, place the pasta.

Take 3 half-slices of the eggplant bruschetta and place them around the pasta. (Kind of in a triangle)

Place one oyster at each corner of the eggplant triangle. The shape of the eggplant should make a perfect V where the oyster will fit.

Garnish with fresh rosemary and basil sprigs.

This dinner is best served with a nice white wine. I chose Chateau Souverain's Sonoma Valley Chardonnay (About $30), but Beringer or Gallo works quite nicely as well, and works on a limited budget.

For dessert, I would suggest Tiramisu with a smooth Muscat wine. I chose the Salveto Red Muscat (About $11.99 a bottle) This wine works with both dessert dishes and some lean meat dishes that are served with sweet sauce.

While the grocery list for this looks long, it's not really very expensive. You should have some of the basic ingredients lying around the house, and what you do need to purchase should not run you over about $40. (Wine not included)
This is great for a small dinner party, and it's relatively quick and easy to prepare.

Enjoy!!!

~Slave Princess