Oysters Kilpatrick are a retro classic. While some people consider the cooking (or mere dressing) of an oyster to be a travesty, when done properly these techniques can highlight the oyster’s own flavour characteristics and may help introduce the humble bivalve to new audiences. Known by many chefs as ‘Killers’, Oysters Kilpatrick are an unspoken and guilty pleasure of many an oyster lover.
Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The name mignonette originally referred to a bundle of peppercorns, cloves, and spices used to flavour dishes, but now simply means cracked pepper.
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown.
Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savoury and addictive taste.
According to the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters. This is then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.