It's Oyster Season!

And I'm in heaven!  I know that it takes a particular palate to "like" to eat oysters.  Some people are put off by the smell, by the look, by the slipperyness.  But not I! Down the hatch they'll go...Yes, they are an acquired taste.  When my daughter was a junior in college, she did a study abroad semester in Seville, Spain..  The Spanish love their seafood.  At this particular time in my daughter's life, she refused to eat ANY seafood.  When it was time for her to come home, we met her in Paris.  The French also love their seafood.  So my husband and I order a tower of cold raw and cooked seafood i.e. oysters, clams and then shrimp.  Much to our surprise, our daughter picked up and oyster and without hesitation, downed one.  In the culinary world of my house, life is now good.  Here are three different sauces to top your raw oyster display.  One I got from the London eatery, J Sheeky's.  It's the Hogwash sauce.  Not the best name in the world but named after the Hog Island Oyster Company. And if you live in the Atlanta area and are in the Duluth/Johns Creek area, be sure and stop by Kathleen's Catch for some amazing oysters...

Hogwash - (classic oyster mignonette sauce).

1/4 C seasoned rice vinegar

1/4 C unseasoned rice vinegar
1 large shallot, peeled, minced
1 large jalapeno pepper, seeded, minced
1/2 bunch cilantro, finely chopped
Juice of 1 lime

Procedure:
Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Place a teaspoon or so over freshly shucked oysters. Use the Hogwash the same day it's made.

Whole Foods Oyster Migunett

1/2 cup dry white wine

1 tbls sherry vinegar

1 shallot, finely chopped

white pepper to taste

salt as needed

Combine all ingredients.

Whole Foods Horseradish Sauce (this would also be good with fried oysters and shrimp...boiled or fried)

1 cup ketsup

2 tbls grated frsh horseradish

dash of hot sauce

dash of Worcestershire sauce

1 tbls fresh lime jiuce

Combine ingredients in medium bowl.