To die and go to heaven for octopus !
Apologies for the confusion here !
When i saw octopus, I was confused and said, well anything is possible – i thought maybe you served octopus clusters flattened on oyster shells !!! Joyeuses …
This is a Galician dish, called Pulpo a la Gallega or Pulpo a la Feira – difference is the plating. In Galicia the octopus and the sliced CACHUELOS (a yellow creamy potato) are placed on a wooden board.
Your dish would of oysters look like Oysters Rockerfeller.
If I knew the ingredients, I may be able to tell you the actual name.
Looks superbly splendid too.
Joyeuses Paques.
Grilled beef ribs, marinated in soy, lemongrass, shallots, garlic, brown sugar, etc., turned out great, shockingly, since my sister and I still know squat about grilling. Also, pork shoulder, cut into steaks, rubbed with various smoked paprikas, habanero sugar, dry mustard, fennel pollen, brown sugar, etc., unfortunately was overdone, but BF and I can turn it into
tacos or something slow braised. Grilled veggies too, and a decent 2010 Rioja to go with.
Thank you @naf!
The oysters were broiled New Orleans style (with the PSTOB and scallions 
).
The grilled octopus came with a potato muffuletta salad (potatoes with chopped olives, capers, onions, scallions, etc.).
The oysters look like sheer perfection @paryzer! As always, the food looks fantastic, and the photos are sumptuous. 
Thank you @Lambchop 
The oysters are delicious and the closest you can get to Dragos in New Orleans.
That’s where we had oysters when we were in New Orleans in 2017! I did my research, and it was a fun night of food and music. I’m ready to go scouting for fresh oysters around here, which of course are plentiful. Thankfully! 
Happy Easter to those who celebrate!! Unfortunately all the family members aren’t vaccinated yet so it’s another immediate family only pandemic holiday.
On the menu:
Apps - Italian egg rolls (an old favorite) charcuterie board, garlic bread.
Entrees: stuffed Turkey (brined 24 hours in water, orange juice and a bottle of Prosecco) the smallest ham I could find (nicknamed piglet, once I made that joke my 25 year old daughter shrieked and tossed it off her plate)
Sides: broccoli rabe, truffle & port wine mac n cheese, stuffing and gravy.
I made a fantastic fresh maple syrup and bourbon glaze for piglet!! Now time for a cigar and drink on the deck with the family, life is good!!! (that’s not water in the Dunkin’ Donuts cup)
These look drool-worthy - is that sausage, broccoli Rabe and cheese inside? Gorgeous feast overall!
Correct on all counts!! Finished with a drizzle of a reduction of balsamic and a quick marinara for dipping!!
Fantastic. Also, truffle and port wine mac and cheese, be still my heart!
Home made zeppoles for dessert. Are these a regional North East thing? I can see these not being a nationally known delicacy.
A quiet day. But I still made a sort-of family Easter meal, even though it was just for me.
Loin lamb chops marinated in olive oil, s/p, minced fresh rosemary and garlic, and lemon zest. Pan-seared and finished in the oven. Mrs. Miller’s mint jelly tucked in there.
Alongside were roasted fingerling potatoes and roasted asparagus, both simply seasoned with s/p, and Mom’s Tzimmes…glazed carrots with a glaze comprised of simmering par-cooked carrots in vegetable oil, honey, brown sugar, lemon rind (I used Penzeys lemon powder), ground ginger and salt. There was wine.
Dessert was Lemon Posset with a sort-of raspberry-ginger coulis topped with crushed gingersnaps.
Happy holiday!
Last night’s dinner. H made a really good soup utilizing leftover corned beef stock, yellow split peas, chicken kielbasa, veggies and spices. Pulled a couple corn muffins from the freezer. Sorry, no pics of the soup, not that photogenic anyway. Dinner tonight is a WIP, we’ll eat about 7. Pics to follow. Happy Easter to all who celebrate!
Forgot to post photos of Friday night’s chicken tacos. Good, easy, and hit the (craving) spot dead on.
RG Corona beans, cooked with sage, bay leaves, and dill, drizzled with olive oil and sprinkled with more dill and pepper, over toasted rye, with poached egg, cherry tomatoes sauteed in spiced butter (aleppo, urfa biber and smoked paprika), Spanish chorizo for the BF, shrooms and green garlic sauteed in the chorizo fat, asparagus same, finished with sherry. My merguez sausage never made it to the plate. On Top Chef I might have been booted! 
there used to be a vendor at our local FM that made them, they were spectacular!
