Best Fire Roasted Low County Oysters With Tarragon And Red Hot Sauce Butter Recipes

Homemade Red Hot Sauce image

Provided by Food Network

Time 35m

Yield 2 cups

Number Of Ingredients 7

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar

Steps:

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Fire-Roasted Garlicky Oysters image

Provided by Kardea Brown

Categories appetizer

Time 20m

Yield 3 dozen oysters

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter
6 cloves garlic, minced
2 lemons, cut in half
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves, coarsely chopped
3/4 cup freshly grated aged Parmesan
3/4 cup freshly grated aged Romano
3 dozen large oysters on the half-shell
1 loaf French bread, cut in half lengthwise

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.

Roasted Oysters in Beer with Home-Made Hot Sauce image

Provided by Bobby Flay

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 (12 ounce) bottles dark beer
2 clean, white dish towels
28 oysters, preferably from the East coast, scrubbed well
Salt and freshly ground black pepper
Home-made Hot Sauce, recipe follows
1 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
1/2 teaspoon salt

Steps:

Preheat oven to 450 degrees F and place a large baking pan in the center of the oven.
Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry.
When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not. Serve, with the Home-made Hot Sauce on the side.
Whisk together all ingredients in a small bowl.