I hate it. Turkey is always dry and boring, no matter how many spices or sauces you add to it. No matter how you prepare it, it’s boring – I’m pretty sure that everyone’s just made a pact to pretend to like turkey.
This year, our family took a stance against turkey. We boycotted it, if you will.
This year, our Thanksgiving dinner consisted of beef wellington and oysters. Man, it was a good dinner. Hailing from Florida, oysters aren’t unfamiliar territory for my family. However, we prepared them in a new way – on the grill. It was the easiest thing ever, and we had delicious, ready-to-eat oysters in minutes.
Serves any number of oyster lovers
Adapted from Bon Appétit
- Lemon wedges
- Mignonette (recipe below)
Preheat grill to high. Scrub oysters. Place, cup side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes. Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with lemon wedges and mignonette.
- 1 teaspoon coarsely ground white or black peppercorns (vary amount according to taste)
- 1/2 cup red wine vinegar
- 2 tablespoons finely chopped shallots
- Salt to taste
Mix all ingredients in a bowl. Allow the flavors to marinate, refrigerated, before serving.