Sunday, November 08, 2009
About 2 weeks ago, one of the marketing representatives from PAMA Pomegranate Liquor contacted me and asked if I would be interested in trying a sample of their product, especially since November is National Pomegranate Month. I have been eyeing the bottle in the store, but had not committed to the purchase yet, so of course I said yes! Then last Thursday, a small package appeared in my mailbox. I was so excited!
In the box was a sample bottle of PAMA and a cookbook. Oh my, all the recipes sounded so good, I couldn't make a decision which to try. Then by fate, the decision was made. Usually on Sunday's we fire up our little boat and motor up Tampa Bay to one of my favorite restaurants, Ricks on the River and have a dozen raw oysters and one or two Yuenglings. Well, due to the winds whistling cross the Bay, we were land locked, that would be 2 weekends without oysters and that was not going to happen. Off to the store I went and came home with a dozen oysters and then I remembered one of the recipes that tempted me in the PAMA cookbook, PAMA Oyster Shooters, PERFECT! The only problem, the recipe calls for red and yellow bell peppers and I only had one orange bell pepper, oh well when you blend red and yellow, don't you get orange? Works for me!
My Saucy Hubby asked for his Oxo Oyster Knife and towel and to the sink he went. I waited patiently as he shucked the 12 oysters Actually, he only shucked 11 oysters because one of them was slightly opened, which means that most likely it was dead and not a good idea to eat. You have a couple options, you can toss it in the trash can, take it back to the store and ask for a refund or take your chances and eat it. I do not recommend the last option and usually take the first option, if there are more than two or three that are questionable, I do the second option and take them back to the store.
To shuck the oyster, put a cloth or oyster glove in your hand to protect yourself... not "if" but "when" the oyster knife slips. Look for a small gap towards the tapered end of the shell and insert the tip of the knife and begin to wiggle until the knife is firm in the gap. Then twist, not stab, the knife to pry the shells apart. Once you have an opening, slide the knife inside scraping along the top of the shell to cut the abductor muscle (where it attaches to the shell). Then remove the top shell and then scrap underneath the oyster meat to loosen the meat from the bottom shell. Most purist raw oyster lovers would not do this, but we lightly rinse the oyster under cold water to remove the grit, it is purely a personal choice.
We then placed the oyster meat in the shot glasses, topped them with cilantro and minced orange bell peppers and poured a shot of PAMA Pomegranate Liquor on top, then toasted and enjoyed such a wonderful way to savor raw oysters! The best part of the shooter was the finish, the liquor leaves such a delicious flavor in your mouth!
Now I can not wait to try all the other recipes in the cookbook. Off to the store to buy a bottle of PAMA! I think next we will try the Pomegranate Mixed Greens Salad with PAMA Vinegrette Dressing, I will keep you posted.
PAMA OYSTER SHOOTERS
•2 shucked oysters
•2 tsp. minced red bell pepper
•2 tsp. minced yellow bell pepper
•2 shots PAMA pomegranate liqueur
•A few fresh cilantro leaves, chopped.
Place shucked oyster in a shot glass. Add cilantro and peppers. Top each with PAMA Pomegranate Liqueur shot and enjoy! Serves 2.