Ingredients 12 fresh oysters (if small, buy 16-20) 1 red bell pepper 1 tablespoon canola oil 1/2 teaspoon kosher salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1 teaspoon paprika 1/8 teaspoon black pepper 2 tablespoon sliced chives Directions Preheat oven to 425℉. Coat the bell pepper with canola oil and salt. Place it on an oven-safe dish and roast, turning it occasionally, until skin is blistered and the pepper begins to collapse, about 1 hour. To roast the pepper on a grill instead, the heat should be medium-high and the rack about 4 inches from the fire. Put the pepper directly over the heat. Grill, turning as each side blackens, until it collapses, 15-20 minutes. Transfer pepper to a bowl, cover...
Possibly the most popular questions we receive is: "How do I store my oysters?"
The most important principle to remember is that oysters should be kept cold until they're cooked or eaten, but there's a little bit more to it to keep them alive, fresh and safe.
WHAT’S NEW IN JANUARY AT ROGUE OYSTERS Happy New Year! We hope everyone had a great holiday season. We had a very busy but very good December on the farm doing one last big push in 2020. We’re very excited for 2021. This month is going to look a little different in that we’re only doing two pop-ups. As much as we'd like to hit every location this month, pop-ups take A LOT of time, and we need some of that time this month to prepare for the next growing season which will be here in as few as 10 weeks. We’ll be returning to other locations in February — just in time for Valentine’s/Galentine’s Day — and March. We...
We received a copy of a study to be published in the March 2021 issue of Journal of Experimental Marine Biology and Ecology finds that oyster aquaculture provides habitats that are equal or in some cases better than oyster reefs in terms of creating active, healthy aquatic ecosystems. In other words, eating farmed oysters helps provide a place to live and eat for juvenile fish, blue crabs, eels, grass shrimp and all the other sea creatures in the Rappahannock River.
