Grilled Oysters With Mango Pico De Gallo And Red Chili Horseradish Recipes
GRILLED OYSTERS WITH MANGO PICO DE GALLO AND RED CHILI HORSERADISH
Steps:
- Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.
- Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.
- Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.
GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE
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
_**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
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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