Friday, August 5, 2011

Recipe Of The Day: California Style Roasted Oysters

Today being National Oyster Day we wanted to deliver a simple and delicious recipe that wont have you standing over the stove or a BBQ all day.

I know many people out there are scared of oysters because they don’t know how to open them, prepare them or eat them. But have no fear, if I can be taught to do it and you have a bit of patience you can do it to.
Patience and a few key ingredients found in most kitchens will have you quickly impressing everyone with these supposedly libido enhancing bad boys.

Let us throw a few facts out there, first off Oysters should never smell fishy, should never be purchased if they are cracked or chipped to the point you can see inside them and should never be eaten if they have been left out in the sun or a warm room.

For best results buy your Oysters the night before or the day of needing them, wash them in cool water and keep them on ice in the fridge until they are ready to be used.

This recipe pulls together pretty quickly and packs more flavor into a single bite than any Fish Filet could ever do for you.
It’s Friday, so live a little and try something different this evening. I promise you, if you take your time with this dish right here, everyone’s creative juices flowing and your going to be the hit of evening.

(click Read More for the entire recipe)

8 large oysters, BBQ size
1/3 cup mayonnaise
1 TBS white wine vinegar
2 TBS Parmesan
Kosher Salt and freshly ground black pepper
¼ tsp cayenne pepper
¼ tsp ground white pepper
1 cup fried potato sticks (can be found in most grocery stores)
2 tsp olive oil
2 TBS finely diced red bell pepper
2 TBS finely diced red onion
1 ½ cups baby spinach
6 ounces havarti cheese, sliced
Rock salt, for baking

Preheat a grill to high. Preheat the oven to 500 degrees F.
Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.
In a small bowl, combine the mayonnaise, white vinegar, Parmesan, Kosher salt and freshly ground black pepper, to taste, cayenne, and white pepper.
Stir to combine, and then stir in the fried potato sticks.

In a small saute pan, add the olive oil and heat over medium-high heat.
Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.
Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture.
Top with the havarti and place on a baking sheet lined with a layer of rock salt.

Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.
Let cool enough to handle, and then serve right away.

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