I am asked every third minute where I get ideas for this here blog. Most of time I am just trying to figure out how to fit bacon into everything I make. Other times, I am inspired by what I find the world. (Aka, how other people fit bacon into everything they make.)
For example, there is this restaurant here in Columbus that Brian and I tend to frequent for a couple of reasons.
1) It’s really close to our house.
2) Brian argues that their burger is the best burger he’s ever had in his life. (He’s eaten some burgers, y’all. We have multiple accounts of people who either agree or think that it’s definitely top 2.) When asked, waiters at the restaurant will tell you that Chef Ryan Rupe has spent practically a decade coming up with just the right ratio of lean to fat meat in her patties. Whatever the hell she’s doing, she needs to not stop. It’s working.
3) Lord have mercy their oysters. As in, call an ambulance, my heart has stopped over these oysters.
It’s the Pearl. Could you Columbusites have guessed? Did I give it away at the mention of ‘best burger in town’? It’s a Cameron Mitchell restaurant so no one is surprised that they know what they are doing. Today I am sharing my version of their Oysters Nawlins because I want to eat them (like 2 dozen) for every meal from now on. Until I get sick off of oysters. And you will, too.
Oysters so spicy, crispy, moist and wildly flavorful – these bad boys will have you licking the shell. Don’t say I didn’t warn you.
- oysters - 1 dozen, shucked and on the half shell
- butter - 2 tablespoons
- garlic - 2 cloves, minced
- red bell pepper - 1/2 pepper, minced
- jalapeno - 1/2 pepper, minced
- prosciutto - 2 slices, finely chopped
- tomato - 1/8 cup minced and seeded
- onion - 1/8 cup, minced
- panko bread crumbs - 1/4 cup
- tabasco - 1 tablespoon
- parmesan - 2 tablespoons, freshly grated
- heavy cream - 1/4 cup
- fresh thyme - 1 tablespoon, minced
- dry white wine - 1 tablespo0n
- salt and pepper - 1/4 teaspoon each
- lemon wedges - for serving