G-rated oyster dish gets a big thumbs-up

  • Tuesday, April 13, 2004 9:00pm
  • Life

Oysters? Yeah, we know about oysters. Chuckle, chuckle, wink, wink.

But forget about that part and concentrate on …

Well, don’t actually forget about that part, exactly. I mean, the famous James Bond certainly took advantage of this gift from the sea.

But let’s let that part slide and get back to how exciting, I mean scintillating, let’s say wholesome, fresh, sweet and versatile a fresh oyster can be. Yes, wholesome, fresh, sweet and versatile.

Versatile. That’s not to be confused with off the wall, or outside the mainstream, or kinky, or …

Let’s slide those thoughts right on out of here, and concentrate on all the wonderful things you can do with oysters.

You can shuck ‘em, and slurp ‘em, and … I absolutely, never, never do that. Time, then, to call for help — which brings us to Buck’s American Cafe, since 1986 an Everett restaurant of renown and, more telling, repeat visits.

Today’s particular situation finds us definitely seeking oysters, but not the ones we once encountered on Prince Edward Island, nor at St. Michael’s on Chesapeake Bay. It’s not even like what we ate in a place called Ciricauhi, in Mexico’s Copper Canyon, where we came by what has become our favorite recipe (from Ruth and Jim Humphrey’s Port Townsend version, made with oysters harvested right there, on their beach, baked on the half-shell, with Parmesan, pepper and bacon).

No, it’s Buck’s. Buck’s American Cafe in Everett has come up with a thumbs-up oyster concoction that’s — well, as Forum reader Anita Stoffer of Shoreline says is "really good." And says again, "really good."

It doesn’t take much of a glance at this recipe to figure out why it’s that good, does it? Touch of garlic, bacon, onion, butter, heavy cream … and oysters, too?

Do we Forum cooks love James Abbott of Buck’s American Cafe? We do, and we send him our thanks — double thanks — for once again sharing one of his culinary creations, this time:

Buck’s <

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American Cafe <

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oyster casserole

The next Forum will appear in Friday’s Time Out section.

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