Old Hollywood’s Original Recipes

By George Mather and Sharon Mather

Why This Cookbook

Whether you are a professional cook, chef, or a serious-minded foodie, you will love this cookbook. If you work in a restaurant, own a bed and breakfast, inn, or simply love cooking for family and friends you want the best. Old Hollywood’s Original Recipes are perfect, because they have already been tried and proven successful. These recipes were served in some of the most iconic restaurants and hotels in the world, and in Hollywood, they received rave reviews.

Each mouth-watering recipe was either created by Chef Posti who apprenticed under the great French Chef Georges Auguste Escoffier or learned while working at some of the most noted eating establishments. Paul acquired the secret to making great ravioli while at Locano Capriano inVenice, and traditional English Pound cake while at Genaro’s in Trafalgar Square, London. He learned to make authentic Spanish Paella while at the Badrutt Palace Hotel in ChelsaVeglla, St. Moritz Switzerland and in 1939 brought his knowledge and skill to Hollywood.

In 1946 while chef at the Brown Derby, along with owner Bob Cobb, Paul created the now famous Cobb Salad, which he literally concocted on the spot to please a demanding Cecil B. DeMille. He even had occasion to kick a hungry young kid named Elvis Presley out of his kitchen at the Knickerbocker Hotel where he made Elvis’ special hamburger sauce. Yes, that too is in the cookbook. Later, Paul and The King became good friends. Mr. Frank Sinatra was introduced to Paul’s cooking in 1936 where they began a life-long friendship. Paul would give him free meals to help him out during those difficult times early in Sinatra’s career. So, what began as a kind gesture turned into a life-long friendship. Paul’s philosophy was,“Cooking is the soul of partying, at all times and all ages.” You can be sure that each recipe will give the best results in flavor, overall quality and will enrich your culinary experience.

• Language: English
• Publisher: WestBow Press
• Release date: Nov 20, 2023
• ISBN: 9798385008087

George Mather

George A. Mather is the pastor of Our Savior Lutheran Church in St. George, Utah, and is the coauthor of Encyclopedia Dictionary of Cults, Sects, and World Religions.

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Copyright © 2023 George and Sharon Mather.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.

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ISBN: 979-8-3850-0806-3 (sc)

ISBN: 979-8-3850-0807-0 (hc)

ISBN: 979-8-3850-0808-7 (e)

Library of Congress Control Number: 2023918424

WestBow Press rev. date: 11/16/2023

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BOOK SUMMARY

Whether you are a professional cook, chef, or a serious-minded foodie, you will love this cookbook. If you work in a restaurant, own a bed and breakfast, Inn, or simply love cooking for family and friends, Old Hollywood’s Original Recipes are perfect, being tried and proven successful.

Chef Posti began his training early in life in Europe. He acquired the secret to making great ravioli while working at the famed Locano Capriano in Venice, Italy. He learned to make the cannoli, arguably Italy’s most famous dessert at Genaro’s in Trafalgar Square, London. His authentic Spanish Paella was taught to him by none other than world renowned French Chef, Georges Auguste Escoffier while training at the Badrutt Palace Hotel in Chelsa Veglla, St. Moritz, Switzerland. His mouth-watering recipes were served in some of the world’s most iconic restaurants and hotels.

Mr. Frank Sinatra was introduced to Paul’s cooking in Hoboken, New Jersey in 1936 where they began a life-long friendship. Paul would give him free meals to help him out during those difficult times early in Sinatra’s career. So, what began as a kind gesture would turn into a life-long friendship. In 1939, he brought his knowledge and skills to California when he was hired as Sous-chef (second in command) at the Studio Club Café at Universal Studio. In 1946 he became chef at the Brown Derby. Along with owner Bob Cobb, Paul created the now famous Cobb Salad, which he literally concocted on the spot to please a demanding Cecil B. DeMille. He even had occasion to kick a hungry young kid named Elvis Presley out of his kitchen at the Knickerbocker Hotel, where he made Elvis’ special hamburger sauce (Yes, that recipe too is in the cookbook). Paul was next hired by his old friend Frank Sinatra as his Personal Chef and Executive chef at Patsy’ D’Amore and Sinatra’s Villa Capri restaurant where his culinary skills earned him glowing reviews. You can be sure that each recipe will give you the best flavor and overall quality you’re looking for to enrich your culinary experience.

Buon Appetito,

George and Sharon

ABOUT US

George and Sharon

George Mather is a retired, ordained Lutheran pastor, from the Ministerium of the Lutheran Church Missouri Synod. The recipes were given to George and Sharon by Paul J. Posti, Sr. in the course of many meetings and meals to both Rev. Mather and his wife Sharon. George received his education at Christ College Irvine: BA and Concordia Theological Seminary: MDiv.

Sharon Mather is an Alzheimer’s Care Specialist and was the Department Head at St. George Care in St. George, Utah. Sharon Received her education at UCLA, Los Angeles, and University of Phoenix: AAB.

Both George and Sharon are retired and reside in Raynham, Massachusetts.

Larry Nichols - Editor

Also by George Mather and Larry Nichols

The Encyclopedic Dictionary of Cults, Sects, and World Religions

The Masonic Lodge

Discovering the Plain Truth

POSTI: War Hero, Hollywood Insider, Chef to Celebrities, Redemption

Old Hollywood’s Original Recipes

CONTENTS

INTRODUCTION

~ Chapter One ~

STARTERS, APPETIZERS, HORS D’OEUVES, CANAPÉS,

Hot and cold, Compound Butters, Cooked and Raw, Seafood, Meat, Vegetable Salsa

~ Chapter Two ~

SALAD AND SALAD DRESSINGS

Assorted Dressings, Vegetable and Fruit Salad

~ Chapter Three ~

SOUPS, CHOWDERS AND STEWS*

Hot, Cold, Lite, Heavy, Broth’s, Bisques and Consommés

~ Chapter Four ~

EGGS AND SAUCES

Eggs, Marinades and Sauces

~ Chapter Five ~

VEGETABLES

Leafy Green and Root Vegetables, Vegetarian Specialties

~ Chapter Six ~

Starch

Brown and White Rice, Pasta, Potatoes and Beans

~ Chapter Seven ~

Seafood

Fresh and Salt Water Fish and Shellfish

~ Chapter Eight ~

RED MEAT

Beef, Lamb, Pork, Veal,

~ Chapter Nine ~

WHITE MEAT

Poultry: Chickens, Ducks, Turkey and Stuffing

~ Chapter Ten ~

SANDWICHES AND PIZZA

Old Time Sandwiches and Boston’s Neopolitan (Bar) Style Pizza

~ Chapter Eleven~

BREADS, MUFFINS, ROLLS

Popovers, Biscuits Various Breads, Muffins, Sweet Breads

~ Chapter Twelve ~

ASSORTED CAKES AND COOKIES

Pie Dough, Cakes, Cheese Cakes, Assorted Cookies

~ Chapter Thirteen ~

FRIED BREADS AND STUFFING

Doughnuts, Pancakes, Crêpes and their Fillings, Waffles, Won Ton Skins

~ Chapter Fourteen ~

ICE CREAM, PIES AND OTHER DESSERTS

Philadelphia Style Ice Cream, Italian Ice and Gelato, Hot and Cold Beverages

USEFUL INFORMATION ABOUT FOOD

INTRODUCTION

PaulJosephPosti.jpg

Paul Joseph Posti

1913 – 2002

Who Was Chef Paul Joseph Posti?

Born in Boston’s North End in 1913, Paul Posti was the son of Sicilian immigrants. He wasn’t a tall man, standing at a modest 5’5" in his prime. When I met him in the last ten years of his life, his height was less than that. In mind, spirit, and character, however, I quickly came to the conclusion that he was truly a giant.

Posti was one of God’s unique individuals. I first encountered Paul Posti one Sunday morning when he attended Sherman Oaks Lutheran Church in Los Angeles, California where I was the pastor at the time. Following the service, Paul stayed behind and introduced himself to me. I thought he was a pleasant man, probably retired with too much time on his hands and perhaps a little needy, seeking some attention. Or maybe he was trying to find a church so he could prepare for end of life issues. Whatever led him to come, he continued to attend. He seemed to me to be a rather uncomplicated individual.

Through the years I was his pastor, Paul cultivated a relationship with God, and a wonderful friendship with me and my wife Sharon unfolded.

I learned in the coming months how mistaken I was in thinking that Paul was uncomplicated. What I came to discover was that Paul Posti was indeed a highly complex person with an amazing life story. He was one of those rare individuals who lived a rich and varied life. Posti surrounded himself with extraordinary and interesting people. At the same time, remarkable and fascinating people chose to associate and cultivate relationships with him, which formed lasting friendships.

Posti brought his own special gifts to the table, (pun intended). Paul Posti was a chef, and a brilliant one at that. His talent for creating great food was the spark that created his close friendship with Clark Gable. Actually, Posti and Gable were friends before WWII, and with Clark Gable’s help, he soon became head chef at Hollywood’s legendary Brown Derby, where Gable dined regularly.

Posti’s culinary expertise proved to be the main reason he became Frank Sinatra’s friend and personal chef for twenty-two years. The two men first met in Hoboken, New Jersey in 1935. According to Paul, Mr. Sinatra was usually broke back then. It was a time Posti called the lean years. Sinatra was introduced to Paul’s cooking when Paul would give him free meals to help him out. Posti’s thoughtfulness and help was appreciated by Frank Sinatra, so what began as a kind gesture turned into a life-long friendship. Paul tells one story how just before the Hoboken Four, Frank’s mother Dolly (Natalie Della Gavarante) didn’t want him to be a singer. She implored her son to consider becoming an engineer. Paul once related to me that one night Frank’s mother came into the restaurant looking for Frank and they had an argument. Dolly was yelling at him in Italian and hitting him with her shoe. It was hysterical to watch as Frank was shouting back at her, Stop it Mama, stop, while trying to run out the door to escape her. For years to come Frank and Paul would laugh over that.

Along with his employer and owner of The Brown Derby, Bob Cobb, Paul created the now famous Cobb Salad, which he literally concocted on the spot to please a demanding Cecil B. DeMille. He even had occasion to kick a hungry young kid named Elvis Presley out of his kitchen at the Knickerbocker Hotel. Later, Posti and The King became good friends. His dearest friend was probably the legendary Mel Blanc, the man who brought Bugs Bunny, Elmer Fudd and a host of other voices to life. Most of the stars every American knew from the 40’s 50’s 60’s and 70’s knew Paul Posti. From the Brown Derby to the Villa Capri, he was the chef to Hollywood’s royalty.

Posti made his mark as a chef during a time when fine dining was highly esteemed. For him, cooking was not just a job, but rather an art form. He would sometimes say with a smirk, Cooking is the soul of partying at all times and all ages.

Buon Appetito,

George and Sharon Mather

ACKNOWLEDGMENTS AND DEDICATION

I would like to thank my beautiful and faithful wife Sharon, who cheered me on, made lots of coffee without sugar and tolerated me rising before dawn. I am grateful for her being my co-author and editor too. I’m also grateful for sons Kristian, Andrew, Joshua and his wife Shannon, and our daughter Jennifer and her husband Jim Gardner who inspired us to stay busy. Finally, I especially want to thank myself for whom this book could have been done years earlier had I not been involved

*Note: It is important for a serious cook to have a kitchen scale in the kitchen to accurately measure the weight of ingredients and other foods. Digital scales are more standard than mechanical scales due to their accurateness.

ABBREVIATIONS USED IN BOOK

~ Chapter One ~

STARTERS, APPETIZERS, HORS D’OEUVES, CANAPÉS,

Hot and cold, Compound Butters, Cooked and Raw, Seafood, Meat, Vegetable Salsa

A Few Ideas about Appetizers and Hors D’oeuvres

Consider Using the Following

1. Crab, lobster, or various mixes of seafood salads. Place seafood on celery sticks or spread on assorted crackers.

2. Sliced red and yellow onions, green and red pepper, and chopped salad greens, with choice of

3. dressings.

4. Black olives in chopped lettuce cups.

5. Aspic jelly with good anchovies and/or sardines.

6. Sliced variety of cheeses, cheese balls rolled in chopped nuts, chipped beef, or caviar.

7. Sliced celery stalks stuffed with cream cheese mixtures or anchovy paste.

8. Variety pickles on frilled toothpicks.

9. Chicken liver pate or rolled balls in minced chipped beef.

Ceviche Alcaparrea (Serves 8)

With Capers

Ingredients:

Fish, fresh, white – 1 lb.

Lemon or lime juice – ¾ c.

Onion, diced – ½ c.

Wine, white – ¼ c.

Green chilies, chopped – 4

Tomatoes, peeled and diced – 2

Olive oil – 4 T

Capers – 3 T

Cilantro, chopped - 2 tsp.

Black pepper, coarse – ½ tsp.

Avocado, slices for garnish (optional)

Salt – 1 tsp.

1CevicheAlcaparrea.jpg

Method:

Cut skinless and boneless fish into small pieces and place them in a medium size bowl. Cover fish with lemon or lime juice. Cut all the vegetables into small pieces, the same size as the fish, add them to the cilantro thoroughly and toss mixture together. Place all in an air tight bag or container and refrigerate overnight. Remember, the marination process takes 24 hours or more to both fully flavor and soften meats or vegetables. Serve very cold in a cocktail glass or appetizer plate and garnish with freshly sliced avocado. Do not cut avocado until ready to serve because it will turn brown.

Ceviche (Serves 8)

South American Style

Ingredients:

Fish, fresh Sea Bass or any white fish – 1 lb.

Onion, small dice – ¾ c.

Tomatoes, peeled and diced – 1

Chilies, finely chopped - ½ tsp.

Oil, olive – 1 oz.

Lemon or lime juice – 1 c.

Vinegar, white– 1 T

Salt and pepper to taste

Method:

See method as above and copy. Gently toss all ingredients, the same as with Ceviche, on Alcaparrea (capers). Remember, the marination process takes 24 hours or more to both fully flavor and soften meats or vegetables.

Shrimp Marinade (Serves 8-10)

Ingredients:

Shrimp, raw, size 16/20 – 2 lb.

Oil, olive – 2 T

Soda water – 2 T

Thyme, leaves – ½ tsp.

Parsley, flakes – 2 tsp.

Salt, sea – ¼ tsp.

Vinegar, wine – 2 T

Lemon slices – 4

Bay leaves – 2

Black pepper, coarse – 1/2 tsp.

Method:

Combine all ingredients (except shrimp) in a bowl. Peel and devein shrimp and rinse clean. Slice shrimp into 1 inch pieces and add to the marinade. Simmer until slightly pink. When finished simmering, remove bay leaves. Place in refrigerator and let stand overnight. Serve chilled.

Authentic Mexican Jicama Appetizer (Serves 8-10)

Ingredients:

Jicama, peeled – 1-2 lb. (1lb. = 3 c. chopped)

Lime or lemon, cut into six wedges – 1

Paprika, Spanish – ¼ tsp.

Chili powder – 1 T

Salt – 1 T

Method:

Place in a small bowl and blend: salt, chili powder, paprika. Set aside. Slice Jicama into ¼ to ½ inch thick slices and arrange on a serving tray with a bowl containing the lime, or lemon wedges. Enjoy eating by rubbing citrus juice over the Jicama, and dipping it in the paprika, salt, and chili mixture.

Chunky Mexican Guacamole* (Yields 1 qt.)

Ingredients:

Avocadoes, medium, ripe and mashed – 4

Tomatoes, Roma – 3

Onions, green – ½ bunch

Jalapenos, seeded and chopped, medium – 3

Chili, green and chopped – 1- 4 oz. can

Garlic, minced – 1 clove

Lime, juice from – ½

Salt and black pepper to taste.

Method:

Remove avocado pit and discard it. Next, take out the pulp of the two avocados with a spoon and mash it in a bowl with a fork. The pulp should be lumpy. Dice all the other ingredients medium size except the garlic, which should be minced. Mix thoroughly after adding the garlic. Cover completely and chill. Serve with tortilla corn chips when chilled.

*Note: The secret to great guacamole is in making sure you use fresh, ripe avocados. To test, press the outside of the avocado. If there is no give, the avocado is not yet ripe, and if there is a little give, then it is ripe. If it is soft with a lot of give then it is likely not good and overly ripe. Do not use bruised avocadoes.

Healthy Diet Guacamole (Yields 1 ½ qt.)

Mexican Style

Ingredients:

Avocadoes, ripe – 4

Green chilies, chopped – 8 oz.

Onion, grated – ½ c.

Tomatoes, diced – ½ c.

Cilantro, chopped – 2 T

Lime juice – 4 T

Salt – 1 tsp.

Method:

Place all ingredients in a blender and mix thoroughly. Place in a bowl and cover tightly.

Refrigerate to chill. Serve with tortilla corn chips or your favorite Mexican dish.

Salsa el Maize (Yield 1 ½ qt.)

Corn Salsa

Ingredients:

Tomatoes, medium, small diced – 6 -7

Peppers, bell, cleaned, medium dice – 1½

Carrots, peeled, small dice – ½ lb.

Tomato paste – 6 oz.

Onions, Spanish, medium, diced - 1 lg.

Peppers, Jalapeño,* chopped small – ¼ c.

Garlic, minced – 2 cloves

Sugar, granulated – 1/3 c.

Cumin – ½ tsp.

Vinegar, white – ¾ c.

Pepper, black, coarse – ½ tsp.

Salt - 2 tsp.

Method:

Cut tomatoes, onions, peppers into ¼-inch squares. Mash fresh garlic and add all ingredients to a large bowl and mix well. Cool and serve.

*Note:

For the most part, the green-colored Jalapeño pepper found in food stores is not fully mature. The redder they are, the more mature, which means the spicier or hotter they are. The chemical that causes the heat is called capsaicin and is concentrated along the rib and seeds. If one prefers a milder Jalapeño, place the pepper on a cutting board and slice from one end to the other or bottom top and separate. Using a spoon, scrape out the seeds. This results in a milder pepper and sometimes even sweet.

Grapefruit Cocktail (Serves 8)

Ingredients with Method:

Take four fresh grapefruits, cut each in half and set aside. Crush six soft dinner mints and mix with three tablespoons of brown sugar. Sprinkle over the top of the grapefruit. Serve with a freshly sliced lime wedge. Garnish with several green or red maraschino cherries.

Hawaiian Island Banana Chips (Approx. 30 Chips)

Ingredients:

Banana, medium, slightly green – 1

All Purpose flour- as needed

Oil, coconut – 1 c.

Lemon or lime, fresh squeezed – 1 (if desired)

Method:

Peel a slightly green banana, and slice thinly. (Do not peel and cut until ready to use.) If you prefer to prepare ahead of time, use a fresh lemon or lime and squeeze the juice into a bowl. Place banana slices in it to keep them white. Next, take slices and dredge in flour. * Finally, place slices in hot coconut oil and fry golden brown. Serve as a snack or appetizer.

*Note:

"Dredge’ means to dust or lightly coat the food with flour.

Pepper and Corn Relish (Yields 1pt.)

Ingredients:

Pepper, bell, red, – 6

Pepper, bell, green – 6

Onions, Spanish – 2 med.

Corn, cooked kernels - 2 c. (about 4 ears)

Vinegar, cider – 1 c.

Sugar, granulated – 2 c.

Celery, seed – 1 tsp.

Mustard, dry – 1 tsp.

2PepperandCornRelish.jpg

Method:

Chop peppers and onions and add all ingredients. Cover the mixture with cider vinegar and bring to boil. Simmer for 20 minutes and when ready, place into a clean jar. Chill before serving. This relish can be bottled and placed in the refrigerator and will last about four weeks.

Cranberry Relish (Approx. 1 qt.)

The Thanksgiving and Christmas Treat

Ingredients:

Cranberries - 1 lb.

Orange -1

Lemon – 1

Apple, medium - 1

Sugar – 1 c.

Brandy – 1 oz.

Method:

Wash all fruits. Peel and core apple and remove skins from orange and lemon. Place fruits in food processor and grind until you have small pieces. Do not over grind! Pour the mixed ingredients into a pot and bring to a simmer until cranberries are cooked. Finally, add sugar and brandy. Continue to cook on simmer until relish is thickened by reduction. Store in clean jars and refrigerate.

Lebanese Eggplant Dip (Yields 3-4 c)

Baba Ghannuj

Ingredients:

Eggplant – 1 lg.

Lemon, juice - 1/3 c.

Tahini, sesame oil – 1/3 c.

Garlic, minced – 1 clove

Parsley, chopped – ¼.

Pepper, black, coarse – ½ tsp.

Salt – ½ tsp.

Pomegranate seeds for garnish

Method:

Cut stems and green hull from the top of the eggplant. Bake in a hot 400◦ F oven for about 1 hour, until soft, then scoop out pulp from skins and mash smooth. Work in lemon juice and sesame oil alternately. Mix in garlic and salt, making sure the mixture is evenly blended. Garnish with pomegranate seeds, and sprinkle freshly chopped parsley and a few drops of extra virgin olive oil over the top. You can make the dish more appealing, by mixing pomegranate seeds with a little olive oil so they are glossy and placing them on the top of the dip. Serve cold with fresh pita bread, sliced radishes, and raw scallions.

A Word About Ghee

Whenever using butter, consider using a healthier option. Consider using ghee. Simply put, ghee is clarified butter. It is made by melting whole, regular butter and separating it into liquid fats and milk solids. Once separated, the milk solids are removed. Ghee has less lactose than butter and is one of two proteins in milk. When making cheese curds, whey is the watery, yellowish part of the milk.

Pine Honey Butter* (Yields 1 c.)

Use on bread, pancakes, waffles, muffins, and crackers

Ingredients:

Butter or Gee, softened – ½ c.

Honey, Pine honey – ½ c.

Method:

Cream the butter, add your honey, and whip into a smooth mixture.

*Note:

Pine honey is considered unsurpassed and is more expensive than other varieties. Though considered pricey, it is well worth the investment. The flavor profile consists of having a little heat with a pleasurable sweetness. With its woody notes, resinous fragrance and amber color it has won the hearts of many chefs.

Fresh Wild Blueberry and Honey Butter (Yields 1 ¼ c.)

Ingredients:

Butter, softened – ½ c.

Blueberries, fresh and mashed – ½ c.

Honey – ¼ c.

Method:

Place blueberries and 3 tablespoons of honey in a sauce pot and bring to a quick boil and simmer. Reduce mixture to about half. Cool in the refrigerator. When mix is cool, whip into creamy butter. Refrigerate in a tightly sealed container.

Honey and Spice Orange Blossom Butter (Yields 3/4 c.)

Ingredients:

Butter, softened – ½ c.

Honey – 1/3 c.

Orange peel, grated – 1 tsp.

Nutmeg, freshly grated – ¼ tsp.

Cinnamon – ¼ tsp.

Method:

Cream all ingredients in a bowl, including softened butter. Refrigerate in a tightly sealed container. Serve as needed.

Apple Cider Butter (Approx.. 3 ½ - 4 qts.)

Pennsylvania Dutch

Ingredients:

Cider, sweet – 2 qt.

Apples, tart, peeled and quartered – 1¼ qt.

Sugar, granulated –1c.

Cinnamon – ¼ tsp.

Ginger – ¼ tsp.

Cloves, crushed – ¼ tsp.

Method:

Reduce cider to 1 qt. by boiling. Add apples, peeled and quartered and simmer until tender. Rinse through a colander and add sugar and spice. Continue simmering until thick. Keep stirring to prevent burning. No butter is required. For apple plum butter, use half amount each of apples and plums.

Cranberry Spice and Honey Butter (Approx. 1 ½c.)

Ingredients:

Butter – 1 c.

Cranberries, fresh and chopped – 1/3 c.

Honey – ¼ c.

Cinnamon – ¼ tsp.

Walnuts, crushed – 2 T

Cream, whipping 1 T

Orange, peel grated – 1 T

Method:

Cream butter, cinnamon, and honey in a bowl. Then add the remaining ingredients and blend thoroughly. Refrigerate until ready to use.

Orange and Lemon Citrus Butter (Yields 1 c.)

Ingredients:

Butter – 1 c.

Orange or lemon peel, grated – 1 tsp.

Method:

Whip butter and other ingredient together until light and fluffy. Refrigerate and serve as needed.

Oysters: The Ocean’s Aphrodisiac

From Wellfleet, and Duxbury, all the way south to New Orleans, oysters with their saltiness and buttery texture are either loved or hated. These sexy bivalves are often treated like fine wine and are very much appreciated.

Opening Oysters

Mystery Solved

To open (shuck) any oyster, clam, or quahog, always begin by thoroughly cleaning the shell. Using a bristled brush, scrub to remove all the sand, running cold water over the shell. Make sure you do not put the oysters in fresh water. Oysters should be kept cup side down, meaning, the deepest end faces down, in order to keep the natural juices in. During the cleaning, wear heavy gloves to prevent cutting yourself when using the knife because the knife will often slip. Be careful!

Method One: The Oven

When exposed to extreme heat, oysters will suddenly open their shells. Place half a dozen clean, fresh oysters in a metal pie pan or baking sheet. Next, place them in a preheated hot oven at 400◦ F. for several minutes or until the oysters open their shells. Quickly remove them when you see that