Kumamoto Oyster Shots

I just finished what is quickly becoming a yearly trip to Washington state. Last year, I visited the San Juan Islands and fished Haro Straight, located along the western border of San Juan Island. This time, I stayed with my sister who just purchased a house along the shorelines of south Puget Sound. And like my last excursion to the Pacific Northwest, the fishing did not disappoint.

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Minds are like oysters. They spoil if you pry them open. ~Willa Gibbs

Being from the desert, Washington is like visiting a foreign country. There are monstrous trees towering over salty blue water. The weather can only be described as refreshing, and it is a much appreciated break from the arid 100 degree days of the southeastern Utah desert. Heading outdoors is an unfamiliar experience: all the animals and plants are basically strangers.

While at my sister's, we caught salt water fish, a far cry from the lake trout I am accustomed to. The first fish pulled onto the boat was a dogfish. The dogfish is definitely an inappropriately named creature, as it is actually a shark. This "fish" definitely has the teeth of a shark, so it is not a hard animal to identify. But like I said, pulling that onto the boat was a very different experience from reeling in a rainbow trout.

As with visiting any foreign place, not only were the animals and plants different, but the food was also a completely different experience. I don't often get to experience seafood, much less fresh seafood. Sure, I have had my share of shrimp, most of which are farm raised. Our super market also carries a variety of fish, such as salmon, tilapia, and cod. As with the salmon, most of these are farm raised and have been frozen for a significant amount of time. I still partake if a sale is happening, but not often. And those frozen, farm-raised fish can not compare to the fresh, catch of the day fish I experienced while visiting Washington.

One of the more unique dishes I tried was the Kumamoto oyster. The Kumamoto oyster originated in Japan, but somehow my sister has them growing right in bay in her backyard. When the tide was low, we ventured out into the muddy bottoms and dug clams and oysters. Kumamotos, known for their surprising sweet flavor and beautifully sculpted shells, are one of the most popular oysters for eating. I have tried oysters in restaurants before, and I was very hesitant to give them another chance. I would best describe them as, well, for lack of a better word, snot. I was not a fan of the taste, texture, or even sight of the oysters from my past dining experiences.

As I am the first to admit I am not a fan of oysters, I will also be the first to admit that I have misjudged the Kumamoto based on my prior experiences. I have stereotyped all oysters to be disgusting and that was not fair of me. Kumamoto oysters are simply fantastic.

Before shucking the oysters, allow them to sit covered in salt water. You can do fresh water, but you should not soak the oyster for more than 20 minutes since the fresh water will kill them. I know that sounds counter-intuitive, as you are going to be eating the oyster so why do you care if it dies, right? In order to preserve the flavor of the oyster and to keep them from drying out, you don't want them to be dead before consuming them. So, back to cleaning the oysters! Cover them with salt water and allow to soak. I let mine soak for a couple of hours. During this time, the oysters will filter water through their bivalve system. This filtration process is how the oyster eats. He pulls in lots of sand and filters out microorganisms for dining on. This process is also why oysters and clams are very sandy. Nothing is worse than biting down on a gritty, sandy oyster!  By placing the oyster in a bucket of water, the creature will filter like it normally does but without the ocean bottom to take in, it will eventually filter all of the sand out. It works amazing and is a step worth taking when preparing clams and oysters.

Since this was my first time preparing fresh caught oysters, I had to learn how to shuck them properly. It isn't too difficult, but practice definitely makes it easier, so does a shucking knife. Having only shucked two oysters at this point in time, I think this link provides a better tutorial on how to get your oyster on the half shell for eating: How to Shuck an Oyster!

While the Kumamoto is a fantastic tasting oyster, this slightly spicy sauce was what took the culinary experience from fantastic to phenomenal! In a small bowl, mix together a tablespoon of each of the following ingredients: sriracha, lime juice, minced garlic, minced shallot, rice wine vinegar, and soy sauce. This will dress a dozen or so oysters, but you can make as much or as little of the sauce as you need, just follow the simple rule of equal proportions for each ingredient.

This kumamoto oyster shooter sauce is simply sriracha, lime juice, minced garlic, minced shallot, rice wine vinegar, and soy sauce.

Drizzle the sauce over the oysters on their half shell, add a few thin slices of green onion, and slurp that baby down! The combination of the slightly spicy vinegar sauce and the sweet piece of oyster is perfection. They texture of the kumamoto is tender, but not chewy. The sauce creates this beautiful balance of spicy and sweet, but there is also a salty element created by the ocean water in the oyster. It is one delicious bite. And I followed it with just a few more!

Happy Hunting! (And Oyster Harvesting)

Yield: 12

Author: a 12 Gauge Girl

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Kumamoto Oyster Shooters

Plucked directly from the sea, these kumamoto oyster shooters are spicy with a kick of lime and garlic.

Ingredients US Metric

• 12 shucked kumamoto oysters
• 1 Tablespoon sriracha
• 1 Tablespoon lime juice
• 1 Tablespoon minced garlic
• 1 Tablespoon minced shallot
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon soy sauce

Instructions

1. Once oysters are shucked and cleaned, leave on shell for drizzling sauce over.
2. In a small bowl mix together the sriracha, lime juice, garlic, shallot, rice wine vinegar, and soy sauce.
3. Taste for desired heat level. If more heat is desired slowly add more sriracha.
4. Drizzle sauce over oysters and enjoy!

Bomb Bear Burrito

For the past few weeks I have been thinking over and over in my head how to best describe bear meat. I have made a couple recipes with the intention of sharing with family and friends as an introduction to bear meat, and have felt their palpable resistance to giving it a try. Offer up a slice of deer or elk steak, people will most likely grab it from the plate with little hesitation. Share a new pronghorn recipe with a wild game greenhorn, and the pause is brief before they bite in. Say you’re latest recipe has bear meat, and you’re likely to hear crickets.  

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Once people’s initial shock has passed, the first question is usually: “Well, what does it taste like?” And that is a hard question to answer.

My gut reaction to the question is to simple say: “Pork.” And as soon as the word leaves my mouth it feels incorrect. So I go into correction mode.

“Well, it kind of tastes like pork. But the texture is nothing like pork. And actually it doesn’t taste like pork.”

So, that answers no one’s questions and we are back to square one. What does bear meat taste like?

Some of it depends on the region and time of year the bear is harvested in. The diet of a bear varies not only by the season, but also the terrain. At certain times of the year, bears’ diets can be up to 90% vegetation based from shrubs, brush, grasses, to berries, roots, and bulbs. They also fancy insects, fish, and other meats. So, needless to say, what they are eating is highly varied and this can affect the way the meat tastes.

The other factor affecting the meat’s taste and texture is the fat content of the animal. Bears in general are a fatty animal, and their meat is often described as greasy or oily.  A spring bear emerging from winter’s hibernation is obviously much leaner than a fall bear ready for the big nap, so the season a bear is harvested can also affect the taste and texture of the bear.

With those factors set aside, the most basic way to describe the taste of bear meat is it tastes like bear meat. It’s a unique experience. It slightly similar to domesticated beef in texture, but the meat grains are longer and a bit coarser.

Bear meat has a relatively mild flavor but also a touch of sweetness you won’t find in any other meat. It is a darker meat than beef or even deer or elk, but doesn’t have the slight iron taste you experience with dark red meats like from duck or geese.

Starting to sound like a meat you would like to experience? Here is a recipe for a Bomb Bear Burrito that is the perfect introduction to bear meat.

Preparing the Bear Meat

While there are many cooking methods available for wild game that conclude with delicious results, my favorite method for bear is low and slow. Slow cooking bear meat allows the flavors to really meld together but also results in a delightfully tender texture.

For this Bomb Bear Burrito, I rubbed the bear with a very simple spice blend: cumin, coriander, chili powder, cayenne, oregano, salt, garlic powder, and onion powder. I used a tablespoon of each and rubbed it on both sides of my chucks of bear. From we head to the crock pot.

Place the seasoned bear chunks in the crock pot and pour over about two cups of vegetable stock. You could also use chicken or beef stock if that is what you have on hand. Water would also work, things just might be a little less flavorful.  Cover the pot, set it to low, and let the crock pot work its magic for seven hours.

During the seven hour wait for my crock pot bear meat, I usually do things like go to work, clean the bathroom, go grocery shopping, work in the yard, eat snacks (but not so many snacks I get to full for dinner), and watch Netflix marathons of long forgotten TV series from my childhood. Basically, the nice thing about the crock pot is it frees you up for the other important things going on in your life.

Fast forward to seven hours in the future and the bear meat should be tender, juicy, and flavor soaked. Pull the meat from the crock pot and place on a cutting board. Remove the liquid from the crock pot. Shred the bear meat into bite size pieces and return to the crock pot.

The Guava Barbeque Sauce

This sweet and tangy barbeque sauce is the perfect pairing for bear meat. Like bear meat, it has this subtle sweetness to it that you can taste but it doesn’t overwhelm the entire profile of the dish. It is also extremely easy to pull together and would be great over pork or shredded beef as well in other eating situations.

To start, in a medium sauce pan over medium heat add a cup of diced up guava paste. To the paste, pour over a 1/3 cup of apple cider vinegar and a quarter cup of whiskey (your choice there on the brand). Also add in three tablespoons of tomato paste. Stir everything the best you can, it might be a bit difficult at this point since it takes a bit for the guava paste to break down, but just do your best.

Mix in a tablespoon of Worcestershire sauce, a tablespoon of coconut aminos (or soy sauce if you don’t have coconut aminos and aren’t interested in adding them to your pantry), two teaspoons of ground ginger and cinnamon, a teaspoon of garlic powder, a teaspoon of ground mustard, and salt and pepper to taste.

Let the guava barbeque sauce simmer for five minutes so it will breakdown the guava paste and everything can be mixed to a smooth texture. Then, pour the sauce over the shredded bear meat in the crock pot, turn the pot to high, and let things warm while you prepare the rest of the ingredients for this Bomb Bear Burrito.

The Caramelized Onions

Continuing with the theme of slightly sweet, next on the agenda is to make some caramelized onions. Before we go through the very simple task of caramelizing onions I want to first say that I love them. They are fantastic! Sweet and just a little bit salty, caramelized onions make everything better. Having a bad day? Boss getting ya down? Kids climbing the walls? Make some caramelized onions and things will suddenly be better. Life can suddenly be viewed through rose colored glasses, and all it took was some slow cooked, caramelized onions.

Okay, so enough on that weird tangent, in a decent sized pan over medium heat add a few tablespoons of olive oil. While the oil is heating, thinly slice two large yellow onions. Place the onions in the pan, coat them in the oil, sprinkle with a teaspoon or so of salt, and let them slow cook, stirring occasionally for five minutes.

At the five minute mark, sprinkle over a tablespoon of sugar and add a quarter cup of balsamic vinegar. Stir everything and let them continue to slow cook. You want the onions to be slowly cooking but the heat to not be so high they are burning. They should start to brown because of time, not too much heat. After another five minutes or possibly a little more, you should have a beautiful, browned pile of caramelized onions.

The Cheese Sauce

This creamy, silky cheese sauce is quick and easy to make. In a medium sauce pan, add two tablespoons of olive oil and a tablespoon of butter. Over medium heat, melt the butter. Once it is melted down add a minced shallot to the pan.

Cook the shallots for three to four minutes then sprinkle three tablespoons of flour over the butter and shallot. Whisk the flour into the oils until a mellow yellow paste is formed. Slowly whisk in two cups of vegetable (or chicken if that is what you have on hand) into the paste. Whisk until the paste has completely broken down and dissolved into the liquid.

Bring the liquid to a low boil so it will thicken. Once the sauce has started to thicken it is time to season the sauce. Add a teaspoon cumin, garlic powder, and half a teaspoon of salt. Also add in the half cup of sour cream.

For this recipe I used a quesadilla melting cheese. Quesadilla melting cheese is usually a little more dense in texture than other cheeses and less salty. It makes for a cheesy but creamy sauce. Diced up about a cup of the melting cheese and continue to stir the sauce until the cheese is fully incorporated and the sauce is thick and silky.

Compiling the Bomb Bear Burrito

Pile a large helping, I am thinking it probably works out to about a cup, of the guava barbeque sauce shredded bear meat onto the burrito size flour tortilla. Add a few spoonful scoops of the caramelized onions on top of the bear meat. Now, burrito fold that bear up.

Heat the skillet used for the caramelized onions to high heat. Place the burrito into the skillet seam side down and cook for one minute. Flip the burrito and cook the other side of another minute.

Plate the burrito and pour a healthy serving of the sour cream cheese sauce over the burrito.

And that is it for this Bomb Bear Burrito! Time to dig in for a sweet, savory, and cheesy burrito. Enjoy!

Happy Hunting!

Looking for other fun bear recipes to try? Check out this Barbacoa Bear Bowl!

Hello, World!

Yield: 8

Author: a 12 Gauge Girl

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Bomb Bear Burrito

Hearty, slow cooked shredded bear is drenched in sweet and savory guava barbeque sauce with caramelized onions. The burrito is topped with a light and creamy cheese sauce.

Prep time: 15 MinCook time: 8 HourTotal time: 8 H & 15 M

Ingredients

Guava Barbeque Sauce and Bear Meat Ingredients

• 2 to three pounds of bear meat chunks (or deer, elk, pronghorn, moose, beef, extra)
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 tablespoon chili powder
• 1 tablespoon cayenne
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 2 cups vegetable stock
• 1 cup guava paste, diced
• 1/3 cup apple cider vinegar
• 1/4 cup whiskey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coconut aminos
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon ground mustard seed
• Salt and pepper to taste

Caramelized Onions Ingredients

• 2 large yellow onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar

Sour Cream Cheese Sauce Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 3 tablespoons flour
• 2 cups vegetable stock
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 cup quesadilla melting cheese

Instructions

Guava Barbeque Sauce and Bear Meat

1. Rub the bear chunks in the seasoning spices: the tablespoon of cumin, coriander, chili powder, cayenne, oregano, garlic powder, onion powder, and salt.
2. Place the seasoned bear chunks in a crock pot and pour in two cups of vegetable stock.
3. Place the lid over the pot and set to low. Allow to slow cook for seven hours. 
4. Once the bear meat is tender and cooked through, remove from pot and shred. Discard cooking liquid and return shredded bear to the crock pot.
5. To make the guava barbeque sauce, in a medium sauce pan, add the diced guava paste.
6. Heat the paste over medium heat and add in apple cider vinegar and quarter cup of whiskey. Stir to break down the guava paste.
7. Once the paste has incorporated with the vinegar and whiskey, add in a tablespoon of Worcestershire sauce, tablespoon of coconut aminos, and teaspoon each of ground ginger, garlic powder, cinnamon, and ground mustard seed.
8. Season to taste with the salt and black pepper.
9. Pour the finished guava barbeque sauce over the shredded bear meat and allow the meat to heat up in crock pot until the rest of the burrito ingredients are finished.

Caramelized Onions

1. In a large skillet over medium heat, add three tablespoons of olive oil and the two large thinly sliced onions. Allow the cook down five minutes, stirring to keep the onions from burning.
2. At the five minute mark, add the sugar and balsamic vinegar. Continue cooking and stirring for at least five more minutes, longer if the onions are not as caramelized as you desire.

Sour Cream Cheese Sauce

1. In a medium saucepan over medium heat, melt a tablespoon of butter with two tablespoons of olive oil. Add the minced shallot and cook for three to four minutes.
2. Sprinkle the flour over the shallots, and whisk until a light paste forms. Add in the two cups of vegetable stock and whisk until paste is completely dissolved.
3. Let mixture come to a light boil and slightly thicken.
4. Add in the cumin, garlic powder, and salt.
5. Stir in the half cup of sour cream and the cup of quesadilla melting cheese. Stir until everything is melted together and smooth.
6. To plate the burrito, add a cup or two of the guava bear meat to the tortilla. Top with the caramelized onions and fold closed. 
7. In the onion skillet over high heat, place the burrito seam side down and cook for one minute. Flip and cook a minute more. 
8. Drench the burrito in the sour cream cheese sauce and dig in to this Bomb Bear Burrito. 

Recommended Products:

Quesadilla Melting Cheese

Guava Paste

Created using The Recipes Generator