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MoFo'n Oysters Rock-a-Fella & Gimlets

Most Retro Recipe.


The only thing I love more than a dinner party is a reason to throw one, which is exactly what came with today's prompt.

On Sunday evening, some of my favorite people came over to The Hilton (my house) and we indulged in a 50's inspired meal with oysters rock-a-fella and gimlets cast in the co-starring role. We kept the meal pretty light with a small green salad and roasted veggies on the side because the one thing I learned from watching Mad Men is that you don't want anything to outshine your beverage of choice.

The gimlets were a smashing (ha!) success and I couldn't have been more proud of my oysters. Disclaimer: I've never had oysters, let alone Rockefeller style but it was delicious nonetheless and received lots of praise.

We finished the meal with dessert, of course. I suck at baking, but BandMan is an excellent baker; he made some super moist (do you hate that word like most peeps?) pineapple cupcakes.  In the 50s canned pineapple was all the rage because good ole Dole had just figured out how to tin that shit and ship it to the continental U.S. from Hawaii.

Being a house full of musicians, we rounded out the evening with some epically weird jams (accompanied by another round of gimlets) and great conversation.

Good food + even better company = retro dinner party success! 




Oysters Rock-a-Fella

2 tbsp vegan butter
1 tbsp olive oil

12 large oyster mushrooms, stems removed
salt and pepper, to taste
1/4 c chopped onion
2 garlic cloves, minced
splash, or two, of Pernod
juice from 1 lemon
1 tbsp rice flour
1/2 c raw cashew pieces, soaked

1/2 c cashew milk
5 ounces baby spinach, chopped

1/4 c nutritional yeast
1 tbsp gluten free bread crumbs
lemon slices
chopped parsley

    Get your frying pan nice and hot with a tbsp of the butter and that oil - fry the mushrooms for a few minutes per side to get them nice and golden. Set aside.
    1. I used the same pan to fry up the onion and garlic until the onion was softened (you know what to do). Add the Pernod and lemon juice to the pan and cook until the liquid is gone baby gone. Set aside.
    2. Melt the remaining tbsp of butter in the pan and add the flour to make a roux - don't stop whisking. Keep whisking. Whisk some more until there are no lumps and then whisk in the milk.  It's gonna start to get thick and that's when you wanna add the spinach and the garlic and onion mixture. S & P to taste.
    3. Get your oven on broil. 
    4. Combine your nooch and gf bread crumbs and sprinkle across the tops of your shroom caps; broil until browned. 
    5. When you're ready to plate: throw some of that yummy spinach mix down and lay your shrooms on top; garnish with parsley and lemon slices. Serve with gimlets - recipe below.



    Gimlet

    2 ounces gin
    3/4 ounce fresh lime juice
    3/4 ounce simple syrup
    1. Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir. No shake.
    2. Strain into a martini glass, and garnish with a cucumber wheel.

    Tomorrow: Something Blue, see y'all there.
    ICYMI: Here's Day 8: Reach out! Make a new vegan friend and tell us about it.

    Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!)  InstagramTwitterFacebook, & Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

    All the love,

    Amber

    Comments

    1. Firstly thank you so much for the favourtied tweets as it led me to your blog, secondly wow - I have never heard of this recipe and now I want to try it. Its bookmarked.

      ReplyDelete
      Replies
      1. yay! let me know how it goes.

        Delete
      2. This is so cool..thanks for the gimlet recipe (I've never had one)!

        Delete
      3. Oh my you're in for a treat! They are delicious!

        Delete
    2. oh my gosh, how rad is this post? I am also a great fan of any-excuse-for-a-dinner-party. ha!! Love the fancy pic with the gimlet, and the overall don't-overshadow-the-cocktail ethos.

      ReplyDelete
      Replies
      1. never overshadow the cocktail! :)

        Delete
    3. I never had the non-vegan (or the vegan for that matter) version of this dish, but I'd love to try the one you created!

      ReplyDelete
      Replies
      1. keep me posted if you do!

        Delete

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