Apalachicola oysters are the the best east of the Mississippi.
http://www.visitfranklincounty.com/seafood.htm http://www.apalachicolabay.org/ http://www.apalachicolabay.org/listings.cfm?catid=78 http://www.floridaseafoodfestival.com/geninfo.cfm http://www.apalachicolariverinn.com/bossmenu.html Baked Apalachicola Oysters with Caramelized Onions and Chili
serves 4 {(HA!!!! This is a half-order for me...)}
24 freshly shucked Apalachicola oysters on the half shell
2 onions, quartered and thinly sliced
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
24 very thin small slices of pancetta or bacon, cut into pieces small enough to just cover the oyster
Dried hot chili, coarsely ground or cayenne pepper to taste
1 cup breadcrumbs made from day old French bread
1/4 pound unsalted butter
2 cups rock salt
Preheat oven to 450 F.
In a medium skillet add the oil and onions and cook over medium heat until golden in color, stirring often, about 15 minutes. Season with salt and pepper and set aside
Place the rock salt on oven-proof pans and place the oysters around. Spoon a little onions on the oysters, just enough to cover. Place a dab of butter on each oyster, give each one a pinch of hot pepper, then add the pancetta and scatter the breadcrumbs on top.
Bake until the pancetta is a little crispy, the breadcrumbs golden and the oyster hot through and through. About 10 -?- 12 minutes.
Another favorite is to simply take some freshly shucked oysters in 1/2 shell, cover liberally with freshly grated Parmesan cheese, some cooked bacon crumbles with a bit of added bacon grease, and perhaps a dash of your favorite pepper sauce. Bake until cheese STARTS to melt. I can eat these all night. Microwaved = quicker.
