Sunday, March 21, 2010

While we're talking about the kitchen, let's give a hand to houseguests Buzzy and Locks (Don and Adrienne) for bringing a top-notch host/hostess gift. ::CLAP, CLAP, CLAP::

They brought and cooked a barbequed oyster recipe from Jon Bonnell's Fine Texas Cuisine. They came through last weekend and this one. In the interim we bought the cookbook.

The sauce is dominated by the mild dried Anaheim chili pepper.

UPDATE: Ahem, Lyman says it needs more kick, but not flavor. I vote for a touch of sambal.

Better yet, let's go ask Chef Bonnell.

UPDATE: He recommends adding a chili pequin or red Thai chili to the mix.

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