Breaking In is Hard to Do....Joanie's "N'Awlins" Style Oysters.......

Joanie's "N'Awlin's" Style Oyster's 

When I started my blog on the last day of April 2012 I had no real idea of what I would talk about or cook for that matter. I knew that I had a voice and wanted to express it. I also knew that I love to cook and wanted to show some of my dishes and share some of the things that make me uniquely me. Finally, I knew that I had lived a colorful life, have an opinion on EVERYTHING, and love to talk and tell stories. What I found was that if I could somehow bring these things together it might make for an interesting blog.

What I found out is that blogging is a lifestyle all its' own. You really have to treat it like a living thing, soulmate and a baby. In the beginning I would wake up and think only of what I would cook and which stories I would share but, as time went on life happened. No longer could I think only of the blog, I had other things to concern myself. The blog, however, brought me new life and there was no way I was going to let it wither away and die. I used to write a new entry 3 times a week, (2 Food and 1 Silent Sunday) that had to change with new demands of my life. Now I post when I can, which is 1 to 3 times in a month. 

When I first started my FaceBook page http://www.facebook.com/TheOtherParsimoniousChef , 
I sent out messages to each friend that I had in hopes that they would Like my page.  My figuring was; if I have 800 friends I could surely conjure up 600 Likes easily. To this day I have 161 Likes, far short of the 800 or so friends that I have. At first I took personally that more of my FaceBook friends had not embraced my baby (Page) with that vaunted Like button, and then an Aha moment.  Life happens.... If it can happen for me then why should it be any different for everyone else, FB friends included?  I suddenly realized that it wasn't personal but perhaps just more situational. I have FB friends that Like every food picture that I post and still have no clue that I have a blog (even though it's attached above each and every picture that I post). I also have folks that ask me to email recipes to them that are already on the blog, talk about pampered huh?!?  Not really! To be honest some of them have no idea what a blog is let alone why they would go to it to find a recipe. 

As a writer it's my job to engage my readers on topics that may garner interest enough to find followers. As a service provider it's also my job to provide interesting and relevant material in order to keep my followers wanting for more. As a grown man it's my job to understand that life happens and no matter what you've got to keep plugging away and the results that you desire will come. Just be sure not to burn any bridges especially if you plan on traveling to and fro..... I have a bunch of friends that have started new businesses and are trying to promote on FB and other social media, undoubtedly they will face some of the same frustrations that I have. My advice to each of you is simply this, be yourself, be honest, be understanding, and above all else be patient. People are reluctant to try new things even if they are from a familiar source, it's ok just be ready for them when they finally do come around. I've seen a few posts on FB warning folks not to look them up for help once they make it because they have not extended themselves to help them out in the lean times. To that I say this, if you are working from your heart you will be seen, recognized and celebrated in all of the ways you can dream of. It's a principle of the universe. You do in deed get back what you put out.........

That being said I would love to introduce you to a dear friend of mine that happens to have an incredible album that was released 12-12-12 "The Book Of Emotion",Teronze Harris. I won't attempt to limit his abilities by placing a label on his musical style(s) instead I'll just ask that you click on the link below and take a listen.

Reverbnation.com - Teronze "The Book Of Emotion"



His Album is available for purchase by clicking any of the following links.........

Itunes Link


Google Music


Amazon Link

                      Teronze Harris - The Book Of Emotion 

On the menu today : Joanie's "N'Awlins" Style Char-Grilled Oysters.

For this you will need the following: 

• Oyster's on the Half Shell (4-6 pp) *Costco sells them frozen and in the half shell. 36 count
• Garlic (2 Tbs) 
• Parsley (2 tsp)
• Lemon Juice (1 Tbs)
• Cayenne Pepper (1 tsp)
• Butter (1.5 Stick)
• Coarse Salt  & Pepper (T T)
• Pecorino Romano Cheese (1/4 cup)

This is a recipe that my sister Joanie shared with me a Saturday or 2 ago when I came over (late as usual) for dinner. She handed me the Oysters,  had her husband Enoch light the grill and then gave me the recipe. They came out as good as I have ever had, I might even prefer grilled to raw now, which is saying a lot!!!!! Thanks Bones.......... 

Start off by lighting your charcoal grill and heating until the coals are glowing. Season the clams liberally with salt and pepper and add directly to the grill as seen below, cooking until done. Should take between 7-12 minutes depending on your grill heat. Yes Charcoal does matter as it imparts flavor and add to the taste of this dish. Gas will work but I'd add a smoking wood such as applewood or cherrywood to help out. 

While the Oysters are on the grill make the dressing by adding the minced garlic, parsley and grated cheese to the melted butter, cayenne pepper, lemon juice and whisk together. Pour over the Grilled Oysters and sprinkle with more cheese , placing it in an oven to melt and place directly on a platter to serve. Enjoy with a Hurricane, it's "N'Awlins" right? 

Grilled Oysters