One in four Americans takes a road trip vacation during the year. From grandmother’s house to our treasured National Parks, traveling by car is as American as apple pie.
Yet without modern tires everyone would be stuck in their driveway. The first cars had tires made entirely of rubber which was expensive. When international conflicts cut off rare rubber from both South America and Southeast Asia, the prices went even higher.
Enter the DuPont Company who 1931 developed a commercial form of synthetic rubber thanks to E.K. Bolton. The result – Americans hit the road and never looked back, complete with beach picnics and barbecues at Uncle Don’s.
So it should be no surprise that DuPont is honored with its very own legacy oyster recipe – perfect for summer feasts on the road (and off).
- 1⁄3 cup olive oil
- 2 cloves garlic, minced
- 3 tbsp. minced mixed herbs, such as basil, oregano, and rosemary
- Freshly ground black pepper, to taste
- Coarse rock salt, for baking sheet
- 12 Taylor Oysters, on the half shell
- 6 oz. feta, crumbled
- 6 oz. lump crabmeat
- 1 1⁄2 tbsp. capers
- Chopped parsley and thinly sliced scallions, for garnish
- Hot sauce, lemon wedges, and toasted ciabatta, for serving (optional)
- Heat oil and garlic in an 8" skillet over medium.
- Cook until garlic is golden, 4–6 minutes.
- Stir in minced herbs and pepper; let cool.
- Heat oven broiler. Line a baking sheet with rock salt about ¼" deep.
- Nestle oysters onto bed of rock salt.
- Spoon reserved garlic oil over oysters and sprinkle with feta, crabmeat, and capers.
- Broil until feta is golden brown and the oysters begin curling at the edges, 2–4 minutes.
- Garnish with parsley and scallions.
- Serve with hot sauce, lemon wedges and toasted ciabatta.