Roasted Oysters In Beer With Home Made Hot Sauce Recipes

ROASTED OYSTERS WITH HOT SAUCE

Steps:

• Heat oven to 425 F.
• Spread salt on a baking sheet.
• Place pan in the oven for 5 minutes to pre-heat.
• Remove pan from the oven and arrange oysters, deep side down, on the salt.
• Roast until the oysters open - about 5 minutes.
• Fully open the oysters with an oyster knife.
• Remove the connective muscle attaching the oyster to the shell.
• Serve the oysters warm, with Hot Sauce.

GRILLED OYSTERS WITH HOT-SAUCE BUTTER

Steps:

• In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
• Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
• Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
• Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

ROASTED OYSTERS

Steps:

• Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
• Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
• If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
• Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.

ROASTED OYSTERS

Steps:

• Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week.
• Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more.
• Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm.
• Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside.
• Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve.

ROASTED OYSTERS IN BEER WITH HOME-MADE HOT SAUCE

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.