The MEN in MENu: Rob Returns

…With a Summer Seafood Appetizer Challenge!

Some of you may recall the Great Omelette Challenge from the April 2023 issue, when I duked it out with long-time friend, fellow Latin classmate and subscriber Rob W over who made the best omelette. That challenge resulted in a draw, so now we’re back at it with seafood appetizers, with my crab-stuffed mushrooms going up against his broiled oysters.

Earlier this month, Rob and his other half, Sandy, hosted me in their kitchen on a neighboring island for the big event. From their expansive views of the Sheepscot River, to a well-prepped cooking space (props to sous chef Sandy), Rob is the clear winner. After all, how can you go wrong with Damariscotta oysters, the tastiest little mollusks you’ve ever had?

Clockwise, from left: Rob demonstrating the proper shucking technique; tools of the trade; my hosts at work; the finished masterpiece

ROB’S BROILED OYSTERS

Makes 12 appetizers

• 1 clove garlic, minced

• 1 shallot, chopped fine

• a couple handfuls of baby spinach

• 5 slices thick-sliced bacon, cut in 1” pieces

• a dozen oysters, shucked, with shells reserved for later (and a dozen more to toss down while the apps broil)

• 1 packet Knorr Hollandaise Sauce (+ 1/2 c. butter + 1 c. milk) with a squeeze or two of fresh lemon

• fresh lemon slices

Sauté garlic, shallots and baby spinach until spinach is wilted. Cook bacon until crisp. Make the Hollandaise Sauce according to packet directions, adding in a few squeezes of lemon—no judgement here; it’s summertime and cooking should be easy, but if you’re feeling ambitious, have at it and make your own from scratch.

Line reserved oyster shells with spinach and garlic mixture and layer with bacon, then oyster.

Drizzle Hollandaise Sauce over top. Broil until Hollandaise sauce begins to bubble. Serve with lemon slices.

---

AMIE’S CRAB STUFFED MUSHROOMS

…were, alas, an epic fail even with fresh-picked crabmeat from our legendary local Leroy, and even after I tinkered with the recipe and remade them the next day. In a state of crustacean emergency, I contacted Cindy—the Maine friend responsible for my move to the West Coast thirty years-plus years ago—Cindy, my forever partner-in-crime and cooking (I wrote about our potluck adventure in a Joshua Tree Air BnB here) because she always has the best recipes. She came back with two shroom recipes, one stuffed, one not. Easy and casual, like her approach to cooking.

CINDY’S CRAB STUFFED MUSHROOMS

A package or two of mushrooms. Remove and chop stems. Italian bread crumbs.  Parsley. Parmesan cheese. Fine crab. I don’t measure. And salt and pepper. Just mix what looks good proportion. Stuff em. Bake em. Top with more cheese. Make a lemon wine butter sauce to pour over.

My crab stuffed mushrooms topped with Gruyère cheese. They look better than they tasted

CINDY’S YUKON JACK SAUTEED MUSHROOMS

Lots of shrooms. Tons of garlic. Stick of real butter. Yukon Jack whiskey. If you can only find shrooms that seem to get bigger every time you buy them, then slice. But I prefer small button type. Sauté the garlic shrooms and butter on low heat until almost caramelized. Takes awhile because shrooms release liquid. Usually when most of the liquid is gone it’s good. Pour in Yukon. Careful of flames if using gas stove! I do a good few ounces per 8 ounce shroom.  Maybe 1/3 cup?  1/4 cup?  Caramelize again. Enjoy.

---

Amie’s Endnotes

If you’re challenged enough to try all the recipes, drop me a note or a text with your verdict. Operators are standing by.

In other fun fungi news, I’ve had a thing for mushrooms for 40-some years now. Here’s another recipe for Stuffed ‘Shrooms with Blue Cheese I submitted Cook & Tell the year I graduated high school, minus the crabmeat.

---