Mr. RGBistro and I are gettin’ smart.
Last Saturday, we planned out an entire morning of errand-running: 1) Irvine Farmers’ Market, 2) Roger’s Gardens, and, 3) lunch at Taco Rosa’s. We wanted to hit the market first (before the rest of the free world arrived), but the dilemma was keeping the goods cold while we strolled through Roger’s (it’s like Disneyland for gardeners), and stopped for a leisurely lunch.
The solution: packing a cooler with ice in the trunk of the Blueberry (what I affectionately call Mr. RGBistro’s blue Volvo XC60).
I’m not sure what took us so long to figure the cooler thing out, but it kept our market oysters cold all morning so that when Mr. RGBistro spent all of Saturday afternoon doing yard work, I was able to serve up some bubbles and oysters as a mid-afternoon snack.
Sigh.
It really is the little things that make us happy.
Happy Friday, folks!
And cheers to the start of another summer weekend.
[K]
Is anyone doing anything more exciting than yard work?
Pacific Oysters with Herb Mignonette
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~ Makes 2 servings ~
~
~ Ingredients ~
- 1 small shallot (Yield 1 teaspoon minced shallot)
- I sprig cilantro
- ¼ teaspoon whole pink peppercorns
- 2 tablespoon champagne vinegar
- 2 cups ice cubes
- 6 Pacific oysters
~
~ Preparation ~
Preparation Time: 30 minutes
- Prepare mignonette: Mince one shallot. Place 1 teaspoon into small ramekin; reserve the rest for another use. Pluck cilantro leaves off of stem, and finely dice. Place one pinch worth of minced leaves into same ramekin. With a pestle and mortar, slightly crush pink peppercorns, then add to ramekin. Add champagne vinegar; set entire mixture aside.
- Prepare serving dish: Crush ice and pour into 10” round pie plate. Add mignonette ramekin to the center and refrigerate while shucking oysters.
- Carefully shuck oysters, discard un-used shell halves, and place oysters on the half-shell onto serving dish over ice. Serve immediatel
Nutrition content per serving: 123 calories, 7.5g carbs, 13.5g protein, 3g fat, 0g fiber
Cost per serving: $3.00
Source: Rustic Garden Bistro
Alternatively, if you prefer the classic cocktail sauce, ours is a mixture of the following ingredients:
- 6 tablespoon ketchup
- 2 tablespoon prepared horseradish
- 4 tablespoon lemon juice
- Splash of Tobasco
- 1/4 teaspoon Old Bay seasoning (or celery salt)
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Look vewwy, vewwy closely... I spy Mr. RGBistro doing yard work. Do you?
Hello, friends!
{ 7 comments… read them below or add one }
Hey Kim and Barry!!
Sorry I missed you last weekend at the farmer’s market!! Ooohhh. . aren’t you nice whipping up a little “aphrodisiac” for an afternoon snack – ah, newlyweds!!!!!!
Love seeing you baby in the photos too – what a cutie!!!
Wish I was doing something more exciting this weekend – it’s work, work and entertaining a group of teenagers – but hey, it’s all good!!!
So jealous, fresh oysters at the market. We occasionally get some here from the Chesapeake but they are a rarity.
now those are gorgeous oysters! great idea with the cooler, I’ll have to remember that!
Your patio looks so lovely, like a place to really relax and renew. It is so wonderful to sit outside surrounded by growing things, that you can watch change from day to day. Your oyster spread looks perfect in it s setting.
I’m all for oysters and champagne in the afternoon, especially while watching my husband do yard work (bwahahahahaha…a girl can dream can’t she?)
Loved seeing you at Trufflepalooza too! Next time we must make it longer.
Now that’s the good life! I always prefer to do my gardening with some champagne.
A stunning meal. Look at the colors of the mignonette! I love summer! Enjoy this time and your newlywed status. Awww…..love.