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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-14-2014, 06:44 AM   #1
CharredApron
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Default Valentines Eve Aphrodisiac. Smoked Oysters and Scallops and Skirt Steak

We started our day shopping at the Central Market in Narbonne, Les Halles. The market is a bustling place that is packed with vendors of all types. There are Butchers that specialize in a variety of different meat types. There are Triperies, Charcuteries, some that specialize in Horse Meat, Pork products, Fowl and Veal. They have fish mongers that have a huge variety of seafood and mollusks and produce that was just picked that morning. I really love shopping here, we stopped by at bakery grabbed a Croissant and a Quiche Lorrane and then walked over to a bar for a cup of coffee and never left the market.
We specifically were looking for some seafood to prepare last nights dinner. Somehow I got sidetracked on the they way to the fish mongers stall and picked up a really nice Skirt Steak.





We'll see more of that later, but for now it back to the seafood. Oysters are a locally harvested delicacy here as well as are Scallops or as they are called here " Coquilles St Jacques" my wife isn't a big fan of Oysters on the half shell but I had a plan. We selected 6 Oysters, 6 Scallops and a Filet of Sole from the Mediterranean Sea.





My plan was to make a Oyster's Rockefeller with a twist. The twist was the oysters would be smoked and would include bacon and cheese a deviation from the original recipe. The basis of the sauce is spinach boiled until soft and the water reserved to be added to onion, celery and garlic that has been sauteed in butter till soft. The reserved spinach stock is then reduced in the pan with the veggies 4 tablespoons of Pastise (an Anise flavored liqueur) and pulverized crackers.

Start with fresh spinach



Fry up some lardon



Add the onion, celery, and Garlic



Add 2-1/2 cups of the reserved spinach water and the diced spinach



Then the Pastis



And let it cook down. Meanwhile time to clean some shellfish.

A fresh Scallop uncleaned just opened.



All Cleaned



Scallops done and time for a break!



Oysters shucked and placed on a dish of rock salt.



When the sauced was reduced I added 1 cup of cracker crumbs and mixed them in well and topped my oysters with the sauce.



I had already fired up the UFO and it was time to kick the little dude into action.



I let them smoke for about 15 minutes and then topped them with Emmanthal Cheese



First course served



A little bubbly to celebrate, The Original Champagne invented by Dom Perignon a Franciscan Monk of the Abby at Limoux.



My Plate



Now its Scallop Time!








Then there was a little Skirt Steak that had to be dealt with!



I cut a couple pieces and rubbed it with olive oil and Plowboys Bovine Bold and onto the UFO it went.



Plated with "Aceto Balsamico from Modena"





It was a lot of work for just 2 people but man was it worth it!

Thanks for lookin!

Jed
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Old 02-14-2014, 06:49 AM   #2
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I think I love you...



NTTAWWT...

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Old 02-14-2014, 06:50 AM   #3
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Back off Ronello...I saw him Phirst!

Nice Valentine's meal Jed!
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Old 02-14-2014, 06:51 AM   #4
CharredApron
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Quote:
Originally Posted by Ron_L View Post
I think I love you...



NTTAWWT...

Aw Shucks! There's enough for ya'll
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Old 02-14-2014, 07:15 AM   #5
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Very nice!!
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Old 02-14-2014, 07:42 AM   #6
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I wasn't turned on when I opened this thread, but I am after viewing it. So glad you made me 2 appetizers and oysters for yourself. Just don't kiss me after eating those slimy things!
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Old 02-14-2014, 07:42 AM   #7
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Damn Jed I'm jealous, that market sounds amazing. When my wife and I were in Spain we went to a market that was similar but on a much smaller scale. Your meal looks spectacular!
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Old 02-14-2014, 08:13 AM   #8
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Quote:
Originally Posted by Shooter1 View Post
Damn Jed I'm jealous, that market sounds amazing. When my wife and I were in Spain we went to a market that was similar but on a much smaller scale. Your meal looks spectacular!
Just took this from their website.

4 Bakers Pastry, Cheese 4, 2 Tripiers 6 Charcutiers, 10 butchers, delicatessens, 7 Catering - meals, 2 Pizzerias, 6 Fishmongers, Futures 8, 6 poulterer, 7 Delicatessen, 4 Bars, 2 Flowers, 2 Cellars.

Traders and Artisans des Halles des Halles de Narbonne warmly welcome their customers 365 days a year from 7am to 13h.
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Old 02-14-2014, 08:18 AM   #9
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YUM I am soooooo Jealous
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Old 02-14-2014, 08:40 AM   #10
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Way to farkin bring it!
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Old 02-14-2014, 08:50 AM   #11
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Top notch!
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Old 02-14-2014, 09:01 AM   #12
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That looks fantastic!

Don't forget the green M&M's for dessert, you know, to complete the aphrodisia.
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Old 02-14-2014, 09:12 AM   #13
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Good Lord Jed that looks awesome.. Makes me want to move to France.. But... They are going to have to learn my language
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Old 02-14-2014, 09:12 AM   #14
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Damn dude, that is raising the bar. Excellent show and it sounds like it tasted phenomenal.
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Old 02-14-2014, 09:13 AM   #15
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Dang Jed, you do know how to go over the top there's no doubt there.
That looks amazing........as usual
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