(Special to the American Press)
Last Modified: Tuesday, February 19, 2013 6:24 PM
I woke up on Monday with thoughts of food on the brain and they led me down the road of culinary corruption.
Two ingredients are floating through my brain: pork and oysters.
What I have been trying to decide is would it be wrong — considering moderation is a virtue — to just gorge on pork or oysters separately or together.
A pork steak dinner with rice dressing is just as good as a fried oyster po-boy. Herb roasted pork tenderloin and red potatoes will satisfy my whimsical palate with the same amount of pleasure as oyster stew loaded with cheddar cheese.
But if I were to eat each dish at the same time, well ... you know that ain’t healthy.
Or, I could eat the delicacies in shifts by splitting wonderful pork or oyster dinners between lunch and dinner.
Then again, there is a dish, served as an appetizer no less, that could be the kitchen ringer.
Devils on Horseback is its name and, for years, the dish has made foodies cry as a result of unadulterated moral kitchen shame (because the flavor of this creation is so wonderfully sinful).
Pork and oysters together? Oh my.
In the book “The Louisiana Seafood Bible: Oysters,” Jerald and Glenda Horst explain that jalapeno peppers make this a platinum hit with lovers of pork and oysters.
“If you think angels on horseback are good, wait until you try this. I get wobbly just thinking about it,” they write.
Devils on Horseback is easy to prepare. Oysters, bacon, jalapeno peppers, and some seasoning are all that is needed.
My plan before Sunday, is to turn the oven on roast, shove the pork and oysters in, and wait for stupendous fusion of treasures from the land and sea to occur.
At least for one day, I will not have to worry about feeling naughty for eating copious amounts of pork and oysters, because something tells me self-control will not be in my vocabulary.
• 2 dozen large oysters
• 12 slices bacon
• 12 slices canned jalapeno peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon dried parsley
• Drain the oysters and cut the bacon slices in half.
• Place an oyster on each half-slice, followed by a jalapeno pepper slice.
• Sprinkle the salt, pepper, and parsley evenly over each oyster.
• Roll bacon around the seasoned oyster and pin with a toothpick.
• Place oysters on a broiling pan in a 450 F oven or grill on a barbecue pit. Cook for 20 minutes, or until the bacon is almost crisp. The toothpicks may be removed before serving.
From The Louisiana Seafood Bible: Oysters
• • •
Eric Cormier writes about food every Wednesday. Contact him at firstname.lastname@example.org or 494-4090.