Oysters With Balsamic Recipes

GRILLED OYSTERS THREE WAYS

Steps:

• For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
• For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
• For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
• For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
• Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
• Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
• Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
• Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
• Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
• Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

OYSTERS WITH BALSAMIC

Steps:

• Spoon a few drops of vinegar over each oyster just before serving.

AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Gather the ingredients.
• In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.
• Remove from the heat and set aside.
• In a frying pan, cook the bacon slices until crispy.
• Transfer to a paper towel to drain.
• Once cooled, dice the bacon and set aside.
• Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.
• Arrange the shucked oysters in the foil pockets.
• Top each oyster with a spoonful of sauce.
• Scatter each with diced bacon.
• Broil for 50 to 60 seconds, watching carefully.
• Arrange on a serving platter and enjoy.

IRISH OYSTERS WITH RED-ONION BALSAMIC VINEGAR, AND HOME -DRIED R

Steps:

• Preheat oven to 125°F the night before you wish to serve this dish.
• Sprinkle the Roma tomatoes with the sugar and salt.
• Dry them on a baking pan in the oven overnight.
• Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
• Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
• Garnish with a bit of fancy lettuce or parsley if you wish.