Pearl Oyster Bar

Hi Everyone,  I was in NYC last week and ate at one of my favorite restaurants, the seafood restaurant, Pearl Oyster Bar.  The restaurant is famous for it's lobster roll, which chef Rebecca Charles has recreated from her memories of childhood summers spent in Maine.  I've never had one, but I can tell you that what I do have is always exquisite!  I always start off with oysters on the half shell.  Here the oysters never disappoint.  Last week the oysters were Chinquoteagues which are from coastal Virginia.  Normally I don't care for oysters form the south or west coast.  I find them too big and not briny, however Chinquoteagues are more like northeastern oysters, small, briny and crisp, just like seawater.  While eating them I began to muse as I do when the oysters are good, that a good oyster is the perfect food!  Then on to fried oysters which are battered and seasoned to perfection.  I also ordered another favorite of mine, salt encrusted shrimp.  In this dish the large, succulent shrimp are cooked in their shell, coated in a crisp, salty mixture.  Fabulous!  That night the vegetable was asparagus, which being in season was perfect!  I recommend sitting at the bar where you can exchange pleasant conversation with the other patrons who are as delighted with their meal as you are with yours.  Wine, beer and champagne are served by a knowledgeable and helpful waitstaff.   People start lining up to get in when the doors open at 6, and if you go later, you can expect a long wait, but is well worth it. Pearl Oyster Bar is located on Cornelia Street in the West Village.   Mmmmmmm, oysters.....xo         

Baby Bok Choi with Oyster Mushrooms

Hi Everyone,  today I have a recipe for baby bok choi sauteed with garlic and oyster mushrooms.  I am fortunate in that I have dried whole lime leaves in my cupboard and the addition of a few of these, used like bay leaves, really brightens up the flavor of this dish, and many others.  They may be purchased at an Asian food market.  However, the dish will still be tasty if you are unable to include them. 

Baby Bok Choi with Oyster Mushrooms:

Slice up a couple of cloves of garlic and saute in a pan with olive oil and salt.  when the garlic begins to turn golden, add about 1/4 lb sliced fresh oyster mushrooms and saute together. Make sure that you have enough oil in the pan.  After about a minute add the cleaned bok choi, salt and 2 or 3 lime leaves.  I like the really small ones (bok choi) because you can cook them whole. Lower the flame and let them cook slowly.  They don't need much time at all so keep your eye on them.  You don't want them to get mushy, just soften nicely.   When done, remove the lime leaves.  A garnish of toasted sesame oil is also a nice addition.   Mmmmmm, so nice and fresh!  Enjoy, xo.