Jack's Skillet

Jack Butler wrote one of my favorite books, Jujitsu for Christ. He is best known for writing Living in Little Rock with Miss Little Rock. But my favorite book by Jack Butler is Jack's Skillet: Plain Talk and Some Recipes From a Guy in the Kitchen .

Jack Butler is a guy’s guy. He knows about beer and knives and football and how to use and iron skillet. He is also a guy with a wife and four daughters. Jack’s Skillet is about his wife and kids and writing and food. Butler is a Southerner so he knows that no self-respecting Southerner puts sugar in their cornbread. He knows a crowder pea when he sees one (and he can cook a mess if her runs across them.)

This recipe grew out of a meal with the now departed Larry Brown. Brown wanted oysters, so they went to the store and ended up with several cans of quite large Washington oysters. They ate their fill, Larry Brown left and Butler had two containers of oysters left behind. On trips to the beach, Butler's wife made Oyster’s Rockefeller. Butler decided on an oyster casserole based on the classic dish but with a rock-and-roll spin. This dish was born.

Oysterfellers Rock ‘n’ Roll

1 large bunch fresh or 1 package frozen spinach
3 tablespoons butter or margarine
3 slices whole grain bread, shredded
1 dozen club crackers, crumbled
3 tablespoons fresh parsley, chopped
3 stalks celery, chopped
1 cup cheddar cheese, grated
Two 10-ounce jars or 1 1/4 pounds fresh shucked oysters
Salt and freshly ground pepper, to taste
2/4 cup Parmesan cheese, grated

1. Preheat over to 375 F.

2. If spinach is fresh, clean and destem.

3. Saute spinach in butter and just enough water to keep from sticking until tender and water has
mostly evaporated. (if spinach is frozen, you will not need to add much water.)

4. In blender, combine bread, crackers, parsley, celery, and cheddar with 2 or 3 bursts.

5. Put half the mixture from the blender into a loaf-sized glass baking dish.

6. Layer bread mixture with half the oysters, juice and all. Slat and pepper the oyster layer to taste and layer it with half the spinach. Sprinkle evenly with half the Parmesan until all the ingredients are used.

7. Place in the oven and bake for 1 hour. Serve with ketchup and horseradish or other condiments as desired.

What a great way to spend and afternoon, eating oysters, drinking beer and reading!