Fire Roasted Low County Oysters With Tarragon And Red Hot Sauce Butter Recipes

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FIRE BAKED OYSTERS



Fire Baked Oysters image

While the oyster purist might cringe at cooking them, I can assure you that this Fire Baked Oyster recipe does them justice.

Provided by Derek Wolf

Categories     Appetizer

Time 35m

Number Of Ingredients 13

8-10 Oysters (shucked & on the half shell)
2 cups of Rock Salt
3 tbsp of Butter (unsalted)
1.5 tbsp of Parsley (chopped)
1 tbsp of Shallots (chopped)
1 tbsp of White Wine
2 tsp of Red Chili Flakes
1 tsp of Sea Salt
1 tsp of Black Pepper
1 Lemon (juiced)
2 tbsp of Melted Butter
1.5 tbsp of Parmesan Cheese (grated)
1.5 tbsp of Panko Crumbs

Steps:

  • Preheat a grill or brick oven for high heat indirect cooking (around 450F).
  • Add a cast iron sauce pan to preheat over the direct heat for 1 minute. Add the butter to the skillet to melt then add the chopped shallots. Stir for 30 seconds, then add the rest of the ingredients for the butter sauce. Let simmer for 20 seconds, then pull off heat to let cool for 1 minute.
  • Mix together the ingredients for the crust. Add rock salt to the base of a cast iron skillet, and place the shucked oysters on top. Top each oyster for a spoonful of the butter sauce along with a dollop of the crust mixture. Do not worry if the crust mixture covers all the oyster.
  • Place the cast iron on to your grill/oven on the cool indirect cooking side. Bake the oysters for 1-2 minutes until the crust on top is golden brown. Once done, pull them off and let cool for 2-3 minutes.
  • Once cooled down, eat and enjoy!

FIRE ROASTED OYSTERS



Fire Roasted Oysters image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 12 oysters

Number Of Ingredients 20

1/2 ounce hijiki seaweed
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon diced jalapeno
1 shallot, chopped
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 cup mayonnaise
1 to 2 tablespoons sesame oil
1 cup sliced lap cheong (Chinese sausage)
4 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, chopped
8 ounces fresh spinach
Salt and freshly ground black pepper
12 oysters
Mizuna, for serving
Lemon wedges, for serving

Steps:

  • For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
  • Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
  • In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
  • For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
  • Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
  • Preheat a grill to medium heat.
  • Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
  • Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
  • To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.

FIRE-ROASTED GARLICKY OYSTERS



Fire-Roasted Garlicky Oysters image

There's nothing like cooking over a charcoal fire, and it's essential for getting that fire-roasted flavor. When spooning the butter sauce over the oysters during grilling, some of it will hit the hot coals and cause it to flame up. Don't worry--you want that to happen. It'll give the oysters that charred taste you're aiming for.

Provided by Kardea Brown

Categories     appetizer

Time 20m

Yield 3 dozen oysters

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter
6 cloves garlic, minced
2 lemons, cut in half
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves, coarsely chopped
3/4 cup freshly grated aged Parmesan
3/4 cup freshly grated aged Romano
3 dozen large oysters on the half-shell
1 loaf French bread, cut in half lengthwise

Steps:

  • Preheat a grill to high heat.
  • Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl.
  • Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes.
  • Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread.

ROASTED OYSTERS IN BEER WITH HOME-MADE HOT SAUCE



Roasted Oysters in Beer with Home-Made Hot Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 (12 ounce) bottles dark beer
2 clean, white dish towels
28 oysters, preferably from the East coast, scrubbed well
Salt and freshly ground black pepper
Home-made Hot Sauce, recipe follows
1 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
1/2 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F and place a large baking pan in the center of the oven.
  • Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry.
  • When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not. Serve, with the Home-made Hot Sauce on the side.
  • Whisk together all ingredients in a small bowl.

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