Grandpa is on a diet

For my few faithful readers you will have noticed that I haven't posted any recipes or blogs for about a month.  That period of time coincides directly with my latest effort to lose weight.  I have struggled with weight all of my life and having wine and cooking as hobbies aren't particularly helpful.  Watch the chefs on TV and you will generally see them expand as the years go by.  I call it the Chef's disease.

I have been recording everything I have eaten for the last 32 days and am trying very hard to keep my calorie count below 1800 calories per day.  That isn't  much for a big guy, so you can see perhaps, why my enthusiasm for food writing has been dampened somewhat.  The good news is, the weight is starting to come off. Oh well, life must go on and I still love food and wine, so I will get back at it starting now.  I just need to learn to use a little moderation.

One of my favorite restaurants in the Hilton Head area has always been Sigler's.  Jan actually hosted my 60th birthday there.  Sad to say that was more than ten years ago.  Owner and executive chef Michael Sigler opened his restaurant in Bluffton in 1996 and it has been going strong ever since. Michael has been recognized as "One of America's Outstanding Chefs" by the National Chef's Registry and has also been featured in "Bon Appetit" magazine.  Here is Michael's family recipe for oyster souffle.  This makes a great side dish on the Thanksgiving table.

Ingredients:

1 Pint - shucked oysters in their juices
Crumbled Saltine crackers - as needed
Italian seasoned bread crumbs - as needed
Grated Parmesan cheese - as needed
Salt and Black Pepper to taste
Butter and whole milk - as needed

Preparation:

Pre-heat oven to 350 degrees. Butter a two quart casserole dish. Layer a thin layer of the crumbled saltine crackers in the bottom of the casserole. Top with a thin layer of oysters and their juice.  Add salt and pepper to taste and a light dusting of parmesan cheese.  Dot with butter.  Moisten a little with whole milk.   Repeat layers until all of the oysters are used.  Top final layer with butter and the Italian seasoned bread crumbs.

Bake in the 350 degree oven for 45 minutes to one hour.  Let stand for 10-15 minutes before serving.