BBQ Bourbon Chipotle Butter Grilled Oysters
BBQ Bourbon Chipotle Butter Grilled Oysters
Ingredients
- 1 lb (four sticks) unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 2/3 cup peeled garlic cloves, finely chopped
- 1 10-oz can of chipotle chilies in adobo sauce, chopped
- 50 oysters
Chipotle Butter
- In a medium bowl, dissolve the brown sugar into the bourbon. Combine the butter, brown sugar/bourbon mixture, and other ingredients in a medium bowl and mix well though it will remain a bit lumpy in texture. You can use a food processor if desired.
- Set down a piece of parchment paper, and pile butter along the center, working to form a ‘log’. Wrap butter, folding into a log-shape, and refrigerate for at least an hour. The finished roll should be the dimension of a cube of butter, only longer (about a foot). Note: while the butter log makes for ease of use when cooking, storing the butter in the mixing bowl and scooping it out by the spoonful is just as effective.
Grilled Oysters
- When ready to BBQ, fire up your grill to medium hot. Shuck the oysters and remove butter from the fridge, cut butter into thin pats, about 1/4 inch. Place a pat of butter on each shucked oyster and place the oysters on the grill. Wait for the butter to melt and start to bubble. Watch the oysters sizzle, for about one minute. Once the oysters and butter have bubbled remove them from the grill. Let cool for a brief moment and enjoy!
Recipe by Hog Island Oyster Company.
Glazed Oysters on Crab and Leeks
Glazed Oysters on Crab and Leeks
Ingredients
- 2 tablespoons sweet butter
- 1 leek root with green tops trimmed
- 1 cup lump crab meat picked over for any remaining bits of shell
- 1 pint oysters with their liquor
- 1/2 cup white wine
- 3 tablespoons lemon juice
- 1 cup heavy cream
- Salt and white pepper to taste
Directions
Butter four scallop shells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, and pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, add the leek and cook until softened, about 5 minutes, stirring frequently. Remove from the heat and stir in the crab meat. Spread the mixture on each of the scallop shells.
Put the oysters in a small saucepan with their liquor, the wine and the lemon juice. Poach them just until their edges begin to curl. With a slotted spoon to drain them, place the oysters on the crab mixture, dividing them among the four shells. Over high heat, reduce the liquid remaining in the pan to about 1/3 cup, skimming the surface as it boils down. Add the cream and reduce further, until the sauce is thick and concentrated in flavor. Season delicately with salt and pepper, and spoon the sauce over the oysters.
Just before serving, preheat the broiler and run the dishes under it briefly, only enough to glaze them.
Serve immediately.
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