Saturday, June 26, 2010

Grilled Oysters


When the July 2010 issue of Bon Appetit arrived, the timing was good. One of my favorite grocery stores had fresh oysters begging me to take them home.

My husband is a huge fan of oysters on the half shell, so we tried this new backyard barbecue recipe from Bon Appetit.  With a special thanks to the award-winning chef Bryan Caswell!

We cut the recipe in half, and then used half of the seasoned butter. The bacon and cayenne butter freezes well for a month and will be great on burgers.

You will find the original recipe from Bon Appetit here.






Grilled Oysters with Bacon and Cayenne Butter - adapted from Bon Appetit

2 slices hickory-smoked or applewood-smoked bacon, cut crosswise into 1/2-inch-wide strips

1 stick unsalted butter, cut into 1/2-inch cubes

2 garlic cloves, peeled and minced

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh cilantro

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

1/4 teaspoon coarse kosher salt

1 1/4 tablespoons dry white wine

1 tablespoons fresh lemon juice

Rock salt

12  freshly shucked oysters (such as Malpeque or Bluepoint), on the half shell

Preparation

Cook bacon until crisp. Using slotted spoon, transfer bacon to a food processor. Add butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended.

Place large sheet of waxed paper on work surface. Drop butter by heaping tablespoonfuls onto paper in long log. Using paper as aid, shape butter into 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. (I have an old cookie sheet that I use on the grill)

Place baking sheet on grill rack and heat 20 minutes. (Note: our rock salt started popping when it got hot, so be cautious)

Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter.

Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, 6 to 8 minutes. I served them on a platter while they were still sizzling. 

With a salad, this was a perfect Friday evening meal.
 
Thank you for stopping by!
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

THello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

6 comments:

  1. Had my mouth watering! Haven't had oysters on the half shell for such a long time. Never had them grilled - every other way possible though!! Great photos!

    ReplyDelete
  2. Oh my goodness, those look good, Debbie! What a great way to prepare them, too.

    ReplyDelete
  3. Looks fantastic! I wish I could have some!

    ReplyDelete
  4. Mike would love those. He digs them here, with the clams.

    ReplyDelete
  5. Wow those look awesome Debbie. I love oysters and am always tempted to buy some in the shell from the grocery store but never do. This is motivation! And they would be mine all mine :-) When I think of all those delicious Gulf oysters it makes me want to cry!

    ReplyDelete
  6. Debbie - if I show this to Ken he will be delirious! I have never seen a raw (I guess they're live I suppose) oyster in my entire life but I might just have to surprise Ken with these. Oy - thanks for the task. I'll be in touch :)

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!

Labels

Appetizers (2) Birthday Week (2) Blog Anniversary (2) Bread (2) Breakfast (4) Breakfast; MacKenzie-Childs (2) Breville Pie Maker (3) Cannoli (3) Chicken (2) Chicken Riggies; Foodie Friday (1) CHRISTMAS 2011 (4) Come To The Table (4) Cookies (2) Dessert (9) Dinner Parties (3) Easter 2012 (2) Events (3) Fairy Garden (2) Favorites on the First (2) Filled Strawberries (3) Flashback Friday (6) Foodie Friday (20) Garden 2009 (3) Gingerbread Pumpkin Bars (3) Halloween (2) Kentucky Derby; Run for the Roses Pie (1) Key West (4) Kick-Off To Summer BBQ (2) Lake Life (2) Lemon (3) Lemon Berry Cake with Mascarpone Filling (2) Let's Dish (13) Let's Dish; Tablescape Thursday (2) MacKenzie-Childs (32) MacKenzie-Childs; Traveling Tote (3) Magazine recipes (2) MAGNOLIA BUTTERCREAM FROSTING (2) Martha's Vineyard (3) McKenzie-Childs (2) Miss Aurora; (1) Monday Mosaic (5) Monday Mosaic; Seasonal Sundays (3) Mother's Day 2012 (3) Mystery Ingredient; Halloween 2013 (2) National Bundt Day (2) Nordic Ware Heritage Bundt Pan (2) Outdoor Wednesdays (2) OWLS (2) Pasta (2) PEONIES (4) Philadelphia Garden Show 2009 (10) Pier One (2) Pork (2) PUMPKIN PIE FUDGE (3) Rhubarb (2) Salads (2) Seafood (3) Seasonal Sundays (9) Showy Lady's-slipper (Cypripedium reginae) (2) Soup (4) Spider Web Pizza (1) St. Patrick's Day (4) Summer 2013 (2) Summer Dessert (4) Sunday Favorites (3) Sycamore Hill Gardens (2) Table For Two (2) Tablescape Thursday (18) Tablescape Thursday; MacKenzie-Childs (2) Thanksgiving (5) Tips and Tidbits; (2) Tybee Island; Georgia; Savannah; (2) Utica Greens; Beekman 1802 Heirloom Cookbook; Escarole (1) Valentine (2) Valentine's Day (2) Vietri (3) Weekends (6) World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting (2) Zucchini Bread (2)