A Man Tried to Cook Something from a Food Blog …and You Won’t Believe What Happened Next!
You have been click-baited. But I’m not the only person who finds it irritating to scroll through food blogs, all the way down, until your index finger hurts bad, to get to the actual recipe.
I don’t want to read through about how it’s October and that makes the blogger seriously think about making cookies and how her aunt Annie made the best cinnamon pumpkin cookies that her kids beg her to make every fall….tears…Just give me the recipe, please! Put it at the top! Right below the title! And you can write your essay below the recipe and I will pretend I read it. And play the violin. And wipe your tears.
I’m hooked on tapas type dishes these days, and Ajillo is one of them. It’s so easy, plus it’s low carb. Ajillo is a Spanish word meaining “Garlic flavored”. In an Ajillo dish, you gently fry any ingredient you like in a garlic & chili infused olive oil.
Recipe for Oyster Ajillo
Garlic (as much as you like. sliced or whole)
Olive Oil (fill up 1/3 – 1/2 of the pan you are using)
red chilli flakes or whole, to taste
Oyster (I bought a tub of shucked oyster from Superstore)
In very low heat, warm up olive oil, garlic and chili. There are pots made for ajillo, but any small pot would do. Clay pot or cast iron pans are nice to cook with. I put lots of garlic. Once the garlic bubbles through, gently fry the oyster until it becomes puffy. I like eating off the cooked oyster in the kitchen while it’s hot. Dip bread in the oyster-garlic-infused oil. You’ll be in heaven! Leftover oil can be eaten at other days, with sliced breads. It becomes a perfect appetizer. I also fried some rice with the leftover oil and it was really good!
I’ve been MIA for a bit but that’s because I’ve been working on finishing my first e-book – “How to Make Maple Syrup”. There’s extra 2 pages that are not on my website. It’s 12 pages long. I’m finally done, but I still have to edit a bit. I will have it ready for purchase or available free to my new patrons on patreon.com in the next couple of days so stay tuned :) !