We all know the connotations of oysters before bedtime but do they actually increase virility?
We do all agree that Knocking back an oyster is both sexy and dangerous.You just never know if those raw bivalves are going to turn you on or turn your stomach.
For many however, just the thought of that deliciously fresh and carnal oyster hitting the taste buds is worth the risk. Legendary lover Casanova would surely agree – he ate fifty oysters for ‘sexfast’ before entertaining his harem (even if the fruit de la mer’s raunchy reputation was actually born in ancient Greece, when Aphrodite the goddess of love sprang forth from the ocean on an oyster shell).
Fast-forward 200 odd years and the pull of the oyster is as strong as ever. A recent survey carried out by the sustainable seafood organisation Seaosters-testosterone-fish revealed that over 30 per cent of Europeans consider oysters a romantic meal for two.
So grab a shucker knife and open up a whole new world of … flavors!
In addition we are adding Grilled Oysters Precipice:
The secret to this dish, a char-grilled homage to Gulf oyster houses, is a knockout garlic-herb butter. Makes 4 to 6 servings. Total time 25 minutes.
Ingredients
2 cups butter, softened
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 dozen large fresh oysters on the half shell
Preparation
1. Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
Source: colorfulthoughts
We do all agree that Knocking back an oyster is both sexy and dangerous.You just never know if those raw bivalves are going to turn you on or turn your stomach.
For many however, just the thought of that deliciously fresh and carnal oyster hitting the taste buds is worth the risk. Legendary lover Casanova would surely agree – he ate fifty oysters for ‘sexfast’ before entertaining his harem (even if the fruit de la mer’s raunchy reputation was actually born in ancient Greece, when Aphrodite the goddess of love sprang forth from the ocean on an oyster shell).
Fast-forward 200 odd years and the pull of the oyster is as strong as ever. A recent survey carried out by the sustainable seafood organisation Seaosters-testosterone-fish revealed that over 30 per cent of Europeans consider oysters a romantic meal for two.
So grab a shucker knife and open up a whole new world of … flavors!
In addition we are adding Grilled Oysters Precipice:
The secret to this dish, a char-grilled homage to Gulf oyster houses, is a knockout garlic-herb butter. Makes 4 to 6 servings. Total time 25 minutes.
Ingredients
2 cups butter, softened
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped parsley
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon hot sauce
2 dozen large fresh oysters on the half shell
Preparation
1. Preheat grill to 450°. Pulse first 8 ingredients in a food processor until well combined.
2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan. Broil 4 minutes or until edges curl and butter drips over the shell.
Source: colorfulthoughts
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