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"R" You Ready for Oyster Season?
By Charles J. Russo III
Crack, slurp, ah. Yes, that is the sound of summer ending and oyster season beginning. The old adage about harvesting oysters in the months containing the letter "R" is only partially true today.
Autumn is traditionally recognized as the start of oyster season in the Lowcountry because the summer spawning for wild oysters has ended and the ocean is slowly cooling down. These two naturally occurring phenomena make it unlikely for harmful bacteria to spread among shellfish, which means it's time to start shucking! Nowadays, with the capabilities of shipping and the increase of oyster farms, we can truly source delicious varieties year-round. Still, nothing says fall more than oysters to the Russo family.
There are two types of oyster species that are harvested in the United States: the Eastern oyster and the Pacific oyster. Eastern oysters are nutrient-dense, bivalve mollusks found from the waters of Canada to the Gulf of Mexico and have served as a foundational source of nourishment for centuries. They contain vitamin D, copper, zinc, and manganese, with an incredible taste. I prefer to source oysters from Cape Cod Bay and Boston, Massachusetts. Maryland and Virginia's oysters are also exceptionally flavorful. The northern climate allows for cool water temperatures year-round and the results are phenomenal.
The recipe options are also endless. Oysters can be baked into casseroles, mixed into stews, grilled, fried, broiled, roasted and even pickled. They are considered a delicacy served on the half-shell with a wedge of lemon and a sip of champagne.
When purchasing oysters, here are some tips to keep in mind. Single oysters are typically best on the half shell and each bite is meant to be savored. I recommend this selection for an intimate gathering. Bushels are more economic and easier to prepare in a roast for a larger group of people. Generally, I recommend one bushel for every eight to 10 people.
As delicious as oysters are, some cooks avoid them because the shucking process is intimidating. To easily and safely shuck an oyster, wipe it off with a towel to remove any grit. On a table, partially fold the towel over the oyster with the flat side of the shell facing up and the hinge showing. Insert a clean oyster knife into the side of the hinge and gently twist. Once you feel the hinge break, remove your knife and clean it. Hold the oyster in the towel with the larger, rounded side of the shell cupped in your hand. Slide your knife inside the shell and cut the muscle from the top. Gently pull the top shell off to remove it. Be careful not to spill the brine inside. With your knife, make a scooping motion along the inside of the remaining shell, and the oyster is ready to prepare or serve.
Minimize your ingredients when working with premium oysters. A squeeze of lemon juice and a side of cocktail or hot sauce will enhance the flavor.
Although raw oysters are my favorite, I understand this preparation method is not for everyone. In this case, consider serving roasted oysters. For a smaller batch to be enjoyed at home, place shelled oysters in a pan on a heated grill and steam them until the shells open slightly. The pan will collect the brine that escapes and you can use that salty juice in a sauce or spoon it over the finished dish. These roasted oysters are best served with a lighter spirit, such as a glass of rosé or champagne.
So, "R" you ready for oyster season? Share your favorite recipes and preparation tips on social media and tag #TraditionOfSeafoodExcellence.
The Lowdown on Lowcountry Boils
By Charles Russo III
As we slowly make our way into fall, we enter a season filled with gatherings and get-togethers. Whether you're cooking for a tailgate party or an extended family dinner, a Lowcountry boil is sure to be a fan favorite.
This recipe has deep roots in Southern culture and remains a staple for many locals today. Reports first reference it as being prepared by the Gullah people along the coasts of Georgia and South Carolina. The modern iteration of this one-pot meal is credited to a National Guardsman, Richard Gay, from Frogmore, S.C., who needed to make dinner for 100 of his fellow soldiers. He originally called it “Frogmore Stew” as an homage to his hometown, and in the 1980s, the dish was featured in Gourmet Magazine, eventually earning the name, "Lowcountry boil."
With one large pot, fresh shrimp and a few simple ingredients, it's easy to understand why this recipe remains popular today.
One of the great things about a Lowcountry boil is how customizable it is to you and your preferences. On my brother-in-law's birthday, we celebrated on the dock with a Lowcountry boil. While it was cooking, the birthday boy dumped a bunch of mushrooms into the pot. I had never seen this, so at first, I teased him a bit. But when the Lowcountry boil was finished, the mushrooms had soaked up all of the flavors, and it was phenomenal. I've added mushrooms to every boil I've done since this. I've also heard of people boiling their meal in beer rather than water, but that's up to you!
One of the top reasons why this is a favorite dish to serve is how simple it is to prepare. Here is my recipe for you to try:
Russo's Fresh Seafood Lowcountry Boil (Serves 8)
Ingredients:
A large pot (the bigger, the better.)
4 lbs. fresh shrimp (shell-on)
2 lbs. red potatoes
3 whole onions, peeled
2 lbs. Kielbasa sausage (or Andouille sausage for a spicy option)
8 ears of fresh corn on the cob
1 clove garlic
1/2 of a lemon
24 oz container of whole white mushrooms
A large pour of Old Bay seasoning and salt
Directions:
Boil water with Old Bay seasoning, salt and throw in the garlic clove
Add potatoes and lemon and cook for 10 minutes
Add sausage and onion and cook for 5 minutes
Add corn and mushrooms and cook for 5 minutes
Add shrimp and cook until shrimp are pink (approximately 1 -2 minutes).
Immediately strain and serve
I offer lemon wedges, homemade cocktail sauce, and hot sauce alongside the boil. When it's time to eat, simply lay newspaper down on the table for easy cleanup.
If your family and friends have seafood allergies, cook the vegetables and sausage separately and pull everything out first. Then, cook the shrimp last in the same water so it will still have the flavor of the Lowcountry boil.
One last note: Please make sure that the shrimp you cook are sustainably-caught to protect our local ecosystem. Share your Lowcountry boil recipe on social media and tag #TraditionOfSeafoodExcellence.
Summer is the perfect time to grill fresh, local seafood
By Charles J. Russo III
When you pull out the grill for neighborhood cookouts and family dinners, you might think of throwing on the traditional hot dog, hamburger or chicken drumstick. But grilling seafood is a fresh and healthy way to go beyond the tried and true favorites. Now that summer is in full swing, it's time to introduce more fun into meal planning and try new methods and recipes that will have your friends and family looking forward to your next cookout.
Whether it's shrimp, tuna, sword, group, snapper, or mahi, you can get creative with grilling fresh seafood, enhancing the delicious flavor of this bounty from our local waters. Meals full of freshly grilled fish may remind you of your favorite summer vacation spot, or help you realize why you love to call the Lowcountry home.
There are many ways to grill seafood, but you can't go wrong with marinating or rubbing in your favorite flavors and seasonings, then cooking it quickly over a hot, well-oiled grill or on a grilling mat. Seafood can be prepared quickly and easily as kabob appetizers, tacos for kids, or as a crowd-pleasing platter. Grilling is an easy, impressive, and tasty way to utilize freshly caught fish, making you want to fire up your grill all summer long.
Aside from the delicious taste, seafood is a healthy alternative to the traditional summer barbecue fare. It's low in fat but high in nutrients and protein, and the grill produces a direct, high heat that cooks food fast while locking in those nutrients and keeping it moist.
As the weather continues to get warmer, locally sourced seafood is a fantastic way to amp up the flavor of your meals and prevent the oven from heating up your kitchen. For your next picnic, cookout, or dinner by the pool, visit your local seafood market for a fresh selection of seafood for delicious meals all summer long.
Shrimp and sunshine go hand-in-hand in the Lowcountry
By Charles J. Russo III
"You can barbecue it, boil it, broil it, bake it, saute it. There are shrimp kabobs, shrimp creole, and shrimp gumbo. Pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich..." And the list goes on and on.
Thanks to our beloved "Bubba" from Forest Gump, even people not originally from this area know the plethora of ways to prepare the most popular seafood sourced from our coast. And now is a perfect time to add local shrimp to your dinner menus because as the water temperatures rise, our shrimp grow larger. Up and down the South Carolina and Georgia coasts, shrimpers are hard at work right around this time when the sun begins to really shine.
It’s easy to understand why the shrimping industry is so robust in the Lowcountry. Shrimp may be the most approachable of all seafood. You’re likely to hear people claim they don’t like seafood “except for shrimp.” Its sweet meat is easy to prepare, and its incredible versatility makes it a staple for popular Southern dishes.
Shrimp is also quite healthy. It’s high in protein and low in calories and fat. Of course, the preparation will affect the final results, but the possibilities are endless. No wonder shrimp accounts for about half of all seafood eaten in the United States annually.
This seafood delicacy is a mainstay that makes countless appearances at all kinds of gatherings across the region. As more people adopt the practice of eating locally sourced food, shrimp has been accepted as a great way to support our ecosystem and regional economy.
Some family shrimpers have been in business for more than 100 years, and their experience and dedication help combat overfishing and foster a sense of pride in the industry. The white and brown shrimp caught in our local waters ships to restaurants and markets both locally and far beyond, with an amazing reputation to uphold.
With the warm weather upon us, the rising water temperatures mean larger, plumper, and juicier shrimp. Be sure to visit your local seafood market to stock up and share some with your friends and family soon, knowing that your shrimp selection supports our region's health and economy.