ROANOKE, Va (WFXR) —  Each Friday on “Good Day Virginia” is Foodie Friday, we highlight restaurants, chefs, and more throughout southwest Virginia.

Thanks to an announcement by Governor McAuliffe back in 2017, November is considered Virginia Oyster Month. For the entire month, people can celebrate Virginia Oysters with their eight different flavor regions of both wild and aquaculture.

WFXR News’ Hazelmarie Anderson joins Outdoors Bound George Noleff in the Community Kitchen to celebrate Virginia Oyster Month.

Oyster Omelet with Country Ham, Bell Pepper, and Scallion   

2 Oysters, Shucked and Chopped with Oyster Liquid Reserved

2 Eggs, Beaten

1 Ounce Country Ham, Chopped

1 Scallion, Sliced

¼ Cup Bell Pepper (Any Color), Chopped

¼ Cup Cream

2 Tablespoons Butter

1 teaspoon Olive Oil

½ teaspoon salt.

In a large bowl whisk eggs, salt, and oysters, then set aside. In a frying pan, brown country ham with one Tablespoon of butter. Add scallion and pepper and cook until slightly soft.  Add cream and simmer for two minutes. 

Warm the remaining butter and olive oil in a skillet or omelet pan.  Pour in egg and oyster mixture and allow to cook until nearly set. Add ham mixture. Cook until set, then remove to a plate.  

Roasted Oysters

1 Dozen Oysters in the Shell

¼ Cup Water

1 Cup Melted Butter

½ Cup Malt Vinegar

½ Cup Hot Sauce (Frank’s, Tabasco, Texas Pete, or any of your choice)

Preheat oven to 475 F.  Pour water into a roasting pan, and then arrange oysters in the pan flat-side up. Roast oysters in the oven for 7 minutes.

Remove and allow to rest for 5 minutes. Oysters should be slightly opened.  Remove the flat shell and serve.  Use butter, vinegar, and hot sauce for dipping.

Oysters with Chorizo Butter, Lime, & Cilantro

1 Dozen Oysters in the Shell

¼ Pound Bulk Chorizo

4 Tablespoons Butter

1 Lime, Sliced

¼ Cup Cilantro, Chopped

Roast oysters in the oven at 475 F. In a large skillet brown chorizo and then add butter. Allow butter to melt. Remove from heat and strain butter into a small dish. Reserve the cooked chorizo for other use. Remove flat-side shell from oysters. Pour melted chorizo butter over the oysters on the half-shell. Give each a squeeze of lime juice and a sprinkling of chopped cilantro.  Serve.