I love the Hog Island Oyster Company - their oysters are delicious and their atmosphere spectacular. I'd love to recreate it all at home, but worry about handling, shucking and storing them. Fortunately for me, and for those of you interested in oysters, the new Hog Island Oyster Lover's Cookbook is a great primer to help us enjoy oysters at home. Starting with the history of the Hog Island Oyster Company, author Jairemarie Pomo covers everything from how to identify different oyster varieties to shucking safety & how-to. And, if that isn't enough, there's a great collection of 40 recipes - including Bobby Flay's Crispy Oysters with Mango Sauce and Red Horseradish, as well as the one for Hog Island's signature "Hogwash." To get the Hogwash recipe - and if you're not into oysters, this would actually be excellent on salads, sliced tomatoes or grilled fish - just

Hog Island's Hogwash
Reprinted with permission from The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo. Copyright 2007. Published by Ten Speed Press.

1/4 cup seasoned rice vinegar
1/4 cup unseasoned rice vinegar
1 large shallot, minced
1 large jalapeno chili, seeded and minced
Leaves from 1/2 bunch cilantro, finely chopped
Juice of 1 lime

3 dozen extra-small Pacific or small Eastern oysters on the half shell, served on a bed of crushed ice.


In a medium bowl, combine all the ingredients except for the oysters. Just before serving, stir the mixture to make sure you pick up all the goodies in the bowl. Top each oyster with a teaspoonful of the sauce. Serve immediately.

Note: Hogwash should be served on the day it's made.