Best Bbq Salami Oysters Recipes

BBQ SALAMI OYSTERS

BBQ Salami Oysters image

A little bit like Oysters Kilpatrick with salami instead of bacon. Use your favorite variety of salami.

Provided by Peter J

Categories Australian

Time 7m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 medium oysters, shucked in half-shelf
40 g salami (2 thick slices)
1 tablespoon Worcestershire sauce

Steps:

Dice salami into cubes and place equal amounts over each oyster.
Place half a teaspoon of worcestershire over each oyster.
Barbecue over medium grill until oysters begin to curl.

Nutrition Facts : Calories 59.6, Fat 2.6, SaturatedFat 0.9, Cholesterol 29.7, Sodium 156.8, Carbohydrate 3.1, Sugar 0.4, Protein 5.6

OYSTERS KILPATRICK

Oysters Kilpatrick image

Make and share this Oysters Kilpatrick recipe from Food.com.

Provided by Terese

Categories European

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons Worcestershire sauce
1 tablespoon tomatoes, sauce/ketchup
1 dozen oyster
100 g diced bacon

Steps:

Mix together the Worcestershire and tomato sauces.
Drizzle sauce on the oysters.
Top with bacon and place under the grill.
Grill until bacon is crisp.

Nutrition Facts : Calories 490.1, Fat 29.4, SaturatedFat 9, Cholesterol 184, Sodium 984.7, Carbohydrate 20.4, Fiber 0.1, Sugar 2.7, Protein 34.2

OYSTERS MORNAY

Oysters Mornay image

I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes. I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn't believe she had been missing out on something so good for so long.

Provided by The Flying Chef

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

24 oysters (half shell, you can buy oysters in some parts of the world on the half shell, much easier, I can't I)
2 cups milk
1 cup grated gruyere cheese
2 tablespoons parmesan cheese
2 teaspoons cornflour
2 tablespoons parmesan cheese (extra)
rock salt

Steps:

Prep time is for oysters already halved.
Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.
Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.
Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.).
Grill Oysters until browned and bubbling.

CHARGRILLED OYSTERS ACME OYSTER HOUSE STYLE

Chargrilled Oysters Acme Oyster House Style image

This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts of oyster goodness. Recipe from "Louisiana Cookin" Magazine.

Provided by graniteangel

Categories Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

24 fresh shucked oysters, on the half shell
1 lb unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 bunches green onions, finely chopped
20 garlic cloves, pureed
1 teaspoon crushed red pepper flakes
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh oregano
2 tablespoons creole seasoning
2 ounces white wine
1 cup grated romano cheese
1 loaf French bread

Steps:

Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.

Nutrition Facts : Calories 1946.7, Fat 109.7, SaturatedFat 64.8, Cholesterol 416.2, Sodium 1954.8, Carbohydrate 172.5, Fiber 8.7, Sugar 9.2, Protein 68.5

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