Bobby Flay’s: Grilled Oysters w/Mango Pico de Gallo

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Although I love my oysters fresh, unadulterated, and usually of the Kumamoto, Hog Island, or New Zealand variety, I do have the occasional craving for a plump BBQ’ed oyster with all the fixin’s….after spotting this Bobby Flay recipe, the ingredient list seemed too interesting to pass by….I found the mango pico de gallo easily enjoyed by the spoonful…..

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Grilled Peaches w/Pecorino + Prosciutto

©MK

Taking a cue from prehistoric ancestors, I’ve always preferred my food unprocessed and cooked over fire, thus the idea of fire+fruit was well-accepted by my taste buds. Grilling/cooking fruit caramelizes and concentrates flavors, great for not quite ripened fruit in need of some oomph, while satisfying your sweet tooth in a healthier way.  A savory/salty touch, in this case topping of pecorino and prosciutto wrap, makes it a great crowd pleaser as well…

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