Part food photography, part craving oysters. On my day off I set aside most of my day to practice shooting food pics for my blog. Nothing relaxes me more, it’s the challenge of setting my camera, getting the lighting right and then working on my composition. As you can tell I like to get in real close with my food. I want my readers to really see what I am creating. My favorite lens right now is the Cannon 100mm F 2.8 “L” lens. I use natural light from my porch, reflectors and a lot of patience.
Bluepoint oysters are a northern oyster and because of the meatiness, salinity, hard shell they work very well for my menu at Mckendricks.
Thai Roasted Bluepoint Oysters
1 dozen Bluepoint oysters or any cold water oyster
1 teaspoon sesame oil
2 small Thai chili’s, remove stem and seeds, chop
2 limes, zest and juice
1 tablespoon grated ginger
2 medium shallots, chopped fine
1 bunch chopped flat leaf parsley
Preheat broiler and place oven rack in the top half of the oven but not directly under the broiler. Combine all the ingredients in a mixing bowl and mix thoroughly . Shuck oysters and place on a baking dish lined with kosher salt.
Top the oysters with the mixed ingredients and broil slowly until the oysters are just warmed and not cooked through, serve.