Blue Point Oysters

Blue Point Oysters

I used to hate oysters. But, as I learned with sushi, it’s an acquired taste and let me tell you, I’m in love with oysters in every form! On the half-shell, in pasta, and even as nachos! Seriously.

But one of my favorite varieties is the Blue Point.

So what the heck are they?

According to Edible, New York law dating back to 1903 states: “No person shall sell or offer for sale, any oysters, or label or brand any packages containing oysters for shipment or sale under the name of blue point oysters, other than oysters which have been planted and cultivated at least three months in the waters of Great South Bay.”

The magazine also states that there’s a village on Long Island called Blue Point, which is located on the Great South Bay.

But, that doesn’t mean that they’re the only Blue Point oysters! “Blue Point” has come to mean just about any oyster that comes from the Long Island region.

In fact, oysters as far south as Virginia are sometimes sold as Blue Points, but your quality oyster houses will be happy to let you know where your Blue Points are from. (I’ve never tried “Blue Points” from anywhere other than the Long Island area, so they may be great. Or they may be disappointing.)

If you’re located in a land-locked city, I highly recommend Connecticut Blue Points, which is located along Long Island Sound. Basically, they’re what I eat if I’m not vacationing in Key West or down in New Orleans.

How Do Blue Point Oysters Taste?

Blue Points can be up to four inches in diameter and their shell shape means that they retain a large amount of their “liquor” – and live longer, by the way. They have moderate salinity – not too salty, that is – and are meatier than some of the other oysters I’ve encountered.

While other oysters may be better suited to recipes, Blue Points are fantastic on their own, with a little bit of horseradish and fresh lemon.

Bourbon Cherry “Glazed” Mahi-Mahi Recipe

Bourbon Cherry “Glazed” Mahi-Mahi Recipe

We love mahi-mahi around my house so I’m always looking for new ways to serve this fish. So when I started cooking on Sunday, I started looking through the fridge for inspiration. My eyes landed on a bag of fresh cherries that I bought for Old Fashioned cocktails for New Year’s Eve.

And that got me thinking: How can I use the ingredients from an Old Fashioned to make mahi-mahi? Let me tell you! But before I get to the recipe, which I promise is coming ASAP, I have to tell you what Mike said when he asked about the flavors we could expect.

Mike: “So, give me a preview on the ingredients.” God love him, he’s always intrigued by my experiments!

Me: “Well, basically, it’s all Old Fashioned ingredients on fish.”

Mike: “So it’s an Old…Fishioned.”

Dead!

Without further ado, here’s the recipe. This would also be AWESOME on pork chops, by the way!

Recipe

Prep Time: 10 – 15 minutes; Cooking Time: 40 minutes

  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 fillets mahi-mahi
  • 20 fresh cherries, halved & pitted
  • 2 ounces of rye or bourbon whiskey (I used Balcones Rye)
  • 2 tsp brown sugar
  • 1 fresh orange (for a twist and zest)
  • Salt & pepper to taste

In a small saucepan, combine fresh cherries and bourbon. Bring to a boil, stirring occasionally to help soften the cherries.

Add one twist of orange to the cherries. To do this, simply cut a piece of the peel off the rind. Then twist it above the cherries and drop the peel into the mixture.

Turn the heat down and allow the cherries to simmer on low for 20 minutes or until the cherries start to get mushy and lose their shape a bit.

Remove from heat and add brown sugar to the mixture. Stir until the sugar dissolves.

Cherries and rye whiskey mahi-mahi recipe
The cherries right after adding the twist.

Once cooled, transfer it to a food processor and process to desired consistency. (Mine is course, but you may want something smoother.)

Place cherry mix back in the saucepan and add salt and pepper to taste.

Resume low heat and let it hang out on the stove while you prepare the fish. Keep an eye on it so it doesn’t burn.

Melt butter over low heat in a separate pan.

Rinse the mahi-mahi. Salt and pepper the fish. Add it to the butter.

Lightly brown the fish on one side before flipping.

Mahi-Mahi recipe with bourbon and cherries
Lightly-browned mahi-mahi.

After the first flip, add about 1 teaspoon of olive oil to the pan to keep the butter from burning.

Flip the fish once more and add the warm cherry bourbon mixture to top each fillet.

Reduce heat to the lowest setting and cover for five minutes or until the fish is cooked (it happens fast, so keep an eye on it!).

Plate and then grate about 1/4 teaspoon of orange zest to all fillets.

Mahi-mahi recipe with cherries and bourbon
A close-up so you can see the orange zest and all the butter!

Recipe Notes:

Orange Zest:

The orange zest brightens the whole recipe up, so be sure not to skip this step.

Bourbon/Rye:

Depending on the bourbon – or in my case, rye – you use, the taste will be a little different. I picked Balcones Rye for it’s rich smell that already hints a bit of cherries and vanilla.

Other suggestions:

  • Maker’s Mark
  • Bulleit Bourbon
  • Woodford Reserve
  • Rebecca Creek

Try It On Pork, Too!

Like I said before, the cherry glaze would be awesome for pork chops or pork loin! I’ll actually be making it the next time I pull out a pork loin.

Welcome to Martinis & BBQ

Welcome to Martinis & BBQ

Why “Martinis & BBQ?” Well, because “Coffee & Tacos” was taken. Okay, that, but also because it’s pretty representative of my family and the food that I share with my partner, Mike, and daughter Ems (minus the martinis because she’s 13 – she loves mocktails, though!).

I’ve always loved food. In fact, I believe that in a previous life I was actually a cook. So why not start a blog about it?

Food Blog for recipes and reviews

I’ve been blogging for ages and yes, I remember when blogs were a new thing. I’ve read Julie & Julia and I know all too well that I’m sending my blogs out into the Internet Universe with tons of other established blogs out there. And I’m OK with this!

How is “Martinis & BBQ” different?

Well, first of all, I’m can be pretty damn funny. I’m unashamed to share mishaps, mistakes, and (without the gory details) medical mishaps a.k.a. getting food poisoning from questionable food while traveling. I’m going to share my favorite kitchen experiments and recipes – we tend to eat pretty low-carb and as gluten-free as possible around my house because we all just feel better when we do.

I’m also going to be sharing my reviews of meals I’ve had – basically the best of the best type of food posts. For instance, you’ll find posts about the best food in Denver, Key West, San Antonio, Dallas, and more. Hey, if I can help you plan where to eat brunch while traveling, I’m happy!

I’ll also share some stories here from my real life. Everything will be food-ish related, but lots of fun!

Want to know more about me? Head over to MeganWinkler.com.