Two North Carolina natives craft oyster shuckin’ knives.
Enjoy these recipes for Lemon Ricotta Pancakes, Oatmeal Stout Pecan Pie, Fried Green Tomatoes, and Shrimp & Grits from executive chef Sarah Zell at Snowbird Lodge in Robbinsville.
It’s sometimes raw and sometimes steamed and sometimes fried. It never moves. But it always works. And we should be kinder to it. The oyster is good to us.
This delicious bisque recipe comes from The Bateman Clan Cookbook, includes recipes from five generations of the family.
© Our State Magazine 2021, All rights reserved. | Website by Web Publisher PRO