Best Fire Roasted Oysters Recipes
FIRE ROASTED OYSTERS
Provided by Next Iron Chef All Star: Beau MacMillan
Categories appetizer
Time 40m
Yield 12 oysters
Number Of Ingredients 20
Steps:
- For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside.
- Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat.
- In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups.
- For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice.
- Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste.
- Preheat a grill to medium heat.
- Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong.
- Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat.
- To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges.
FIRE ROASTED LOW-COUNTY OYSTERS WITH TARRAGON AND RED HOT SAUCE BUTTER
Provided by Bobby Flay
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
- Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.
FIRE-ROASTED GARLICKY OYSTERS
There's nothing like cooking over a charcoal fire, and it's essential for getting that fire-roasted flavor. When spooning the butter sauce over the oysters during grilling, some of it will hit the hot coals and cause it to flame up. Don't worry--you want that to happen. It'll give the oysters that charred taste you're aiming for.
Provided by Kardea Brown
Categories appetizer
Time 20m
Yield 3 dozen oysters
Number Of Ingredients 9
Steps:
- Preheat a grill to high heat.
- Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl.
- Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes.
- Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread.
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