February 8, 2014 Dinner – Fried Oysters and Shrimp with Cocktail Sauce and Sautéed Spaghetti Squash and Brussels sprouts Hash

February 8, 2014 Dinner – Fried Oysters and Shrimp with Cocktail Sauce and Sautéed Spaghetti Squash and Brussels sprouts Hash

 Suzette made burritos for brunch with sautéed Pork Confit, onion, potatoes, eggs and a dash of red chili sauce.

For dinner we decided to fry our second jar of oysters and I decided to add 8 large shrimp.

We decided to shred some Brussels sprouts and sauté them with the PPI spaghetti squash.

I removed the tough ends from the Brussels sprouts and Suzette shredded the Brussels sprouts in the Cuisinart and then added them to the spaghetti squash in a large skillet with some butter and made a very simple hash.  The Brussels sprouts was a little bitter, so Suzette added some brown sugar.

Suzette ladled a pile of Hash in the center of each plate as I peeled and sliced an avocado.  Then she laid the fried oysters and shrimps on the side of the pile of hash for a very attractive plate of food.

I had gone to the cellar and found a 2006 Fetzer Gewurztraminer.  We loved the slightly sweet wine with the slightly greasy oysters and shrimp.

Bon Appétit