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Naked Cowboy Oysters

November 26, 2010

Absolutely gorgeous!

So, what makes an oyster a “Naked Cowboy”? Chris Cartuccio of Blue Island Shellfish Farms came up with the registered-trademark moniker to describe particular shellfish he farms in Long Island Sound, which he describes as, “Lively and refreshingly salty. Plump and meaty, robust salty and savory finish.”

To which we had: “Yee haw!”

We dress up these oysters for you with a touch of the Old Southwest, adding micro-chopped jicama and jalapeño chile, along with rosy-hued pearls of salmon caviar and a splash of citrus. And there you have it: a most delightful seafood appetizer.

Mosey on in and have some soon.

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