Saturday was our second annual oyster brunch here at the house. So far we’ve done it on a bit of a whim each time and lucked out both times. This year the day was absolutely perfect, full sun, warm, lovely friends and great food. My friend Jen was going to go by pants. She left around 4 and napped till for the evening. Nicki was going to stay an hour, she left 8 hours later. You get the idea.
Shucking away at those oysters
I was excited for lots of reasons one of which, it finally got me in the kitchen. Not only that but my friends Matt and Ted Lee’s latest book arrived earlier in the week so I was able to tryÂ some of their recipes. They are wonderful writers and their recipes always, always work. I highly recommend both of their books. I cooked from Simple Fresh Southern: Knockout Dishes with Down-Home Flavor.
The Radish Butter was great, but the best was the Cheese Relish, which of course I did not photograph. It’s like a fancy, spicy version of pimento cheese. However here’s the recipe which is in Simple Fresh Southern by Matt Lee and Ted Lee.
10 oz Swiss cheese finely grated, about 3 1/2 cups
One 12 oz jar banana peppers, hot if available, drained and minced
3 tablespoons of sour cream
1/4 tsp of freshly ground black pepper
1/4 tsp of dried red pepper flakes
1/4 tsp of kosher salt
2 tablespoons of fresh chives
2 tablespoons of drained capers soaked in fresh water for 1 minute and then drained again
With a spatula, combine all the ingredients in a large mixing bowl until evenly blended. Cover and refrigerate for 2 hours or overnight.
There were also hushpuppies which I accidentally made with all purpose flower because I’m a moron, but they still tasted okay because anything fried is delicious.
Fried bread. Fresh oysters.
Now if that lovely weather would just come back…