RECIPE OF THE WEEK: Broiled Beauties

Broiled oysters are truth.
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Publish date:
February 17, 2016
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Tags:
vegetables, bacon, cheese, Recipe Of The Week, Broiled Food, Broiled Oysters, Maillard Reaction

Welcome back, friends and countrywomen, to another umami-blasted installment of Recipe of Week. Last week we talked about oodles of noodles, and shared recipes ranging from classic Italian pastas to fancy noodle soups.

We actually had a tie, and both winners will get trophies, but I only had time to make one of the dishes before this went up. I'm very proud of both winners, though really, you're all winners in my eyes (and heart).

So, last night, when I went to check the comments and make my ROTW shopping list, this comment from G1 had the most upvotes, so I took that as the winner and went and bought those ingredients.

Ramen omelet/ramlet:
Cook a half package of ramen noodles, drain, set aside.

Whisk together 1.5 eggs (one whole egg and one egg white, saving the egg yolk for hair mask), 1 T sesame oil, 1 T milk or cream, 1 t ramen seasoning that came in the package, couple shakes of pepper and paprika. Add one chopped scallion if you've got it.

As you let your pan get up to medium heat, dunk noodles in egg mixture and really mix em around. Lube up the pan and dump egg-noodles mixture in, letting it cook for a couple minutes on each side.

ETA: okay maybe a whole teaspoon of ramen seasoning is basically the entire flavor packet, which would be a bit much even for my salt-craving mouth. More like a generous sprinkling of seasoning...but all measurements are approximate; I usually just add as much as I feel like and trust that it'll still be edible :P

There was even a nice pic to go along with it.

This may be one of my favorite uses for cheap ramen ever. It was savory, packed with a ton of flavor (YAS sesame oil!), and quite filling.

It was also very easy to make, and came together in less than ten minutes.

If you wanted to up the nutritional content, you could always add some stir-fried vegetables in there, but it eats like a pretty complete meal as is. It'd also be a pretty dope hangover meal, and I'm always looking for my next hangover meal.

G1's trophy for this marvelous creation is "I'd Really Love to See You Tonight" by England Dan and John Ford Coley because I wouldn't mind seeing this little dish every night.

Now, the second comment we have to mention is lesley ananny's amazing, hilariously-written recipe for The Best Seafood Pasta of All Time which, as of this writing, had just been up-voted into a tied position for first :

The Best Seafood Pasta of All Time, from someone who takes pasta way too goddamn seriously:

-spaghetti or spaghettini OR any very thin pasta - do NOT waste my time with linguine or some sort of macaroni. Not today, Satan.

-1 cup tomato sauce (plain!)
-1 cup whipping (35%) cream (not milk you monster)

-lots of garlic (chopped AND powdered, non-negotiable)

-white wine

-a little olive oil

-fresh cracked black pepper

-sea salt

-1 can crab chunks (the most expensive you can buy) (if I find out you used imitation crab I will come to your house and open a crate of live bees)

-lots of shrimp (raw, deveined/de-tailed, etc)

-lots of scallops

-parmesan for on top

Take a deep pan. Heat on medium/medium high. Throw in a drizzle of olive oil. Toss in chopped garlic (lots - at MINIMUM 3-4 cloves). Stir a bit till fragrant - don't burn! Add 1/4 cup ish of DRY white wine. Add liquid from crab BUT DO NOT ADD CRABMEAT YET. Stir around a bit. Add tomato sauce, add cream, add garlic powder, add salt and pepper to taste.

In a separate pan, cook scallops until JUST done or slightly underdone, same with shrimp.

Boil water, make pasta, you should be able to handle this part. Once just done, drain but do NOT rinse.

Reduce sauce to about 2/3rds. Add crabmeat, shrimp and scallops and heat through. Add to drained pasta. Top with more fresh cracked garlic and parmesan.

This is my gift to you, but use carefully because unlike the Genie from Alladin this will totally make people fall in love with you.

This is the first recipe I've ever read that has included the threat of attack by bees and I'm frankly all about it. In addition to that, it sounds absolutely delicious, and it has been added to my "to make" list. This pasta and its creator deserves a trophy, and that trophy is "Bees" by Ty Segall.

And now we must be moving along.

Recently, I have been wanting to broil the heck out of everything. Whether it's bread, cheese, vegetables, or bacon, I think almost every food benefits from the healthy dose of browning that broiling provides. But, if I had to pick a favorite, my absolute favorite broiled food is oysters.

I first had broiled oysters at Drago's in New Orleans, and the experience changed my life. For whatever reason, I can't quite "get" raw oysters (sorry, Lesley!), but these mofos are one the best things I've ever put in my mouth. Butter, garlic, and cheese all play their parts, but it's the flame-broiling that really takes it to a special place. Unfortunately, I don't live near a Drago's, but I've recently been toying with the idea of giving it a go at home. If I even achieve a fraction of the deliciousness, I'll be pretty pleased with myself.

So now you tell me: what's your favorite thing to broil? Does it have cheese? I bet it has cheese.