Best Fire Roasted Oysters Recipes

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FIRE ROASTED OYSTERS



Fire Roasted Oysters image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 40m

Yield 12 oysters

Number Of Ingredients 20

1/2 ounce hijiki seaweed
2 teaspoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon diced jalapeno
1 shallot, chopped
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon rice wine vinegar
1 cup mayonnaise
1 to 2 tablespoons sesame oil
1 cup sliced lap cheong (Chinese sausage)
4 tablespoons olive oil
4 cloves garlic, chopped
1 shallot, chopped
8 ounces fresh spinach
Salt and freshly ground black pepper
12 oysters
Mizuna, for serving
Lemon wedges, for serving

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 GARLICKY OYSTERS



Fire-Roasted Garlicky Oysters image

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

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.

FIRE ROASTED LOW-COUNTY OYSTERS WITH TARRAGON AND RED HOT SAUCE BUTTER



Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter image

Provided by Bobby Flay

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 stick unsalted butter, slightly softened
1 1/2 tablespoons chopped fresh tarragon leaves
1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster
Hot sauce (recommended: Frank's Red Hot)
Tarragon leaves, for garnish

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.

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