IN THE NET
November 16, 2016
Jeff Parrott (member recipe!)
1 bunch of spinach
Salt and pepper to taste
2 tablespoons of olive oil or more if needed
3/4 cup of Hellman’s mayonnaise
1 tablespoon of chopped garlic
2 tablespoons of grated Asiago cheese – Parmesan can be substituted
1 tablespoon fresh lemon juice
1 tablespoon cognac
Stir spinach constantly in hot large pot until all leaves are wilted.
Drain in mesh strainer, squeezing out as much water as possible with the back of the spoon. Roughly chop and toss with olive oil, salt & pepper.
Combine the rest of the ingredients in a bowl.
Shuck oysters into another bowl, reserving the deeper shell halves.
Line a baking sheet with a "rack" made by pleating a large sheet of aluminum foil to hold the oysters upright (or use rock salt).
Put a tablespoon of spinach in the bottom of each shell, top with an oyster and a tablespoon of sauce. (A rubber spatula works well to spread spread the sauce evenly.)
Bake in a 400 degree oven for 5 minutes; then brown under broiler for about two minutes more.
STEAMED BLACK COD WITH GINGER AND SCALLIONS
March 18, 2020
Pan fried True Cod with breadcrumbs and herbs
January 20, 2020
Trout gravlax (or salmon)
September 10, 2019
February 13, 2019
Black Cod with Roasted Sweet-and-Sour Onions
October 22, 2018
Tahini baked lingcod
August 14, 2018
July 26, 2018
Sous Vide Halibut with Beurre Blanc
April 12, 2018
Steamed Clams with Fennel Sausage
April 3, 2018
Ginger-garlic steamed clams
February 2, 2018
Calamari and pasta
June 9, 2016
meaning of life
white sea bass
Back to the