Grilled Oysters With Mango Pico De Gallo And Red Chile Horseradish Recipes

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GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE



Grilled Oysters with Jalapeno-Herb Mignonette image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
20 oysters, scrubbed
1 teaspoon clover honey
2 tablespoons finely diced red onion
1 small jalapeno or serrano chile, seeded and finely diced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

  • Heat the grill to high for direct grilling.
  • Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
  • Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

GRILLED OYSTERS WITH MANGO PICO DE GALLO AND RED CHILE HORSERADISH



Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish image

_**Editor's Note:** This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, [click here](/articlesguides/entertaining/partiesevents/grillingflay)._ I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.

Provided by Bobby Flay

Yield Makes 4 servings

Number Of Ingredients 12

1 ripe mango, peeled, pitted, and finely diced
1/2 small red onion, finely diced
1 jalapeño chile, finely diced
Juice of 1 lime
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup prepared horseradish, drained
1 tablespoon ancho chile powder
32 oysters, such as Blue Point or Malpeque, scrubbed

Steps:

  • Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
  • Stir together the ingredients in a small bowl.
  • 1. Heat your grill to high.
  • 2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
  • 3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.

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