Then Charcutepalooza entered my consciousness thanks to Ruhlman’s blog , and the year of salt reached a new level. (We even watched Angelina Jolie’s Salt in January 2011, just for kicks.) Cassoulet, Sunday gravy, and ballgame brats & dawgs have become a regular part of Mary’s (wife and charcuterie partner) and my dining during this year. For the final challenge, I decided to combine my newfound love of charcuterie with an old favorite.
Now, about the dinner. I love oysters. I’ve been contemplating the ultimate dish that would bring together pork and my beloved bivalve. I arrived at what I’m calling the Oyster Rich Boy.
There used to be a place in Tampa, Florida where oysters were $1.80/dozen with your own personal shucker called DJ’s Oyster Bar. I spent way too much money there in college. They had a t-shirt showing a comic oyster steamed, stewed and nude (hot, drunk, and shy). The theme for this meal is Raw, Stewed and Stuffed. Oysters and charcuterie are great all three ways.