Grilled Oysters And Biscuits Recipes

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GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters with Lemon Garlic Butter image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

GRILLED OYSTERS WITH LEMON DILL BUTTER



Grilled Oysters with Lemon Dill Butter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced dill
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters on the half shell
Sea salt or fleur de sel

Steps:

  • Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

GRILLED OYSTERS WITH HOT-SAUCE BUTTER



Grilled Oysters With Hot-Sauce Butter image

Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.

Provided by Tejal Rao

Time 30m

Yield Serves 4

Number Of Ingredients 6

8 ounces butter
3 tablespoons Crystal hot sauce
1 small garlic clove
1 lemon, zested, then cut into wedges
1 anchovy
48 oysters

Steps:

  • In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
  • Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
  • Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
  • Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 31 grams, Fat 60 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 959 milligrams, Sugar 1 gram, TransFat 2 grams

GRILLED OYSTERS



Grilled Oysters image

This is a nice start to a barbeque. I used shucked bought oysters. You can also grill them and place in a bowl and sprinkle with cilantro and let guests serve themselves. Prep time includes marinating time.

Provided by Tebo3759

Categories     Healthy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 small onion, grated
1/4 cup hoisin sauce
3 cloves garlic, minced
1/2 teaspoon hot pepper flakes
24 large raw shucked oysters, patted dry
2 tablespoons cilantro, chopped
12 wooden skewers, soaked

Steps:

  • Stir together onion, hoisin, garlic& pepper flakes.
  • Add oysters and marinate for 15 minutes.
  • Thread 2 oysters onto each skewer.
  • Place on greased grill over high heat.
  • Brush with reserved marinade.
  • Cook, turning once, for 2 minutes or until firm.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 289.3, Fat 7.5, SaturatedFat 1.6, Cholesterol 150.5, Sodium 577.6, Carbohydrate 24.5, Fiber 0.8, Sugar 5.2, Protein 29.2

GRILLED OYSTERS WITH FENNEL BUTTER



Grilled Oysters with Fennel Butter image

A seasonal side dish or appetizer with fresh oysters and fennel.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Yield 24

Number Of Ingredients 7

1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24 unopened, fresh, live medium oysters

Steps:

  • Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
  • In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
  • Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
  • Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Nutrition Facts : Calories 77.3 calories, Carbohydrate 0.5 g, Cholesterol 24.3 mg, Fat 7.8 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 109.7 mg, Sugar 0.2 g

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER



Grilled Oysters With Lemony Garlic-Herb Butter image

Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.

Provided by J. Kenji López-Alt

Categories     dinner, seafood, appetizer, side dish

Time 30m

Yield 24 oysters

Number Of Ingredients 7

1/2 cup/115 grams unsalted butter (1 stick), cut into pats
1 ounce fresh parsley leaves (about 1 packed cup), roughly chopped
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves, finely minced or pressed through a garlic press
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
24 oysters, scrubbed clean of any sand or grit under cool running water.

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

BARBECUED OYSTERS WITH BACON AND GARLIC BUTTER



Barbecued Oysters with Bacon and Garlic Butter image

Smoky bacon and barbecue sauce perfectly balance the oysters' briny flavor in this easy-to-make recipe from chef Chris Schlesinger. Also try:Grilled Clams with Garlic, White Wine, and Tomatoes; Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced garlic
24 oysters, shucked and on the 1/2 shell
1/2 cup Chris Schlesinger's Barbecue Sauce, or favorite prepared barbecue sauce
8 strips bacon, cooked and crumbled

Steps:

  • In a small bowl, mix together butter, lemon juice, and garlic; set aside.
  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

GRILLED OYSTERS AND BISCUITS



Grilled Oysters and Biscuits image

I came across this recipe while looking for interesting sandwich ideas and thought this sounded wonderful! Recipe source: Bon Appetit (March 1986)

Provided by ellie_

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup flour (may need more)
1 tablespoon dried dill
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 tablespoons vegetable shortening (Crisco)
1/2 cup buttermilk
2 slices bacon
5 tablespoons water
3/4 lb tomatoes, peeled and diced
2 red bell peppers, seeded and sliced
4 garlic cloves, minced
1 tablespoon parsley, minced
salt
pepper
16 oysters
vegetable oil
lemon juice

Steps:

  • To make biscuits: preheat oven to 450-degrees F.
  • Grease baking sheets.
  • In a large bowl sift together first 5 ingredients (flour - baking soda). Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
  • Turn dough out onto floured board and knead for about 10 times, adding more flour if dough becomes sticky.
  • Roll dough out to a thickness of 3/16 inch and cut 16 rounds using a 2-inch biscuit cutter.
  • Transfer to prepared sheets and bake for 12-14 minutes or until lightly browned. Cool on wire racks.
  • To make relish: In a skillet over medium heat fry bacon until crisp; remove and drain on paper towels. Pour off all but 3 tablespoons of grease.
  • Stir water into skillet and then add tomatoes, bell peppers and garlic, simmering for 15 - 20 minutes or until vegetables are soft and mixture thickens, stirring occasionally. Stir in parsley and season with salt and pepper. Crumble in bacon. Set aside.
  • Preheat broiler.
  • Arrange oysters on broiler pan, brushing with oil and lemon juice.
  • Broil for 3-5 minutes or until edges begin to curl, turning once. BE CAREFUL - DO NOT OVERCOOK!
  • To assemble sandwiches: split biscuits. Spread both cut sides with relish. Top one half with oyster and cover with second half.

Nutrition Facts : Calories 224.5, Fat 9.3, SaturatedFat 2.7, Cholesterol 54.5, Sodium 353.9, Carbohydrate 22.1, Fiber 1.6, Sugar 3.2, Protein 13.1

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From whyigrill.org


GRILLED OR BAKED OYSTERS WITH GARLIC PARMESAN BUTTER
Directions. Heat grill to medium-high heat (400 to 450°F). In a medium bowl, combine the butter, ¼ cup of cheese, parsley, lemon juice and garlic until completely combined. Season to taste with salt and pepper. When the grill is hot, place 1 Tbsp. of the garlic butter on top of each oyster, then top with the remaining cheese.
From festfoods.com


GRILLED OYSTERS WITH BACON AND CAYENNE BUTTER RECIPE - BON APPéTIT
2010-06-06 Step 1. Cook bacon in heavy medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to processor. Add butter, garlic, Italian parsley, cilantro, cayenne pepper, black ...
From bonappetit.com


GRILLED OYSTERS - BOSSKITCHEN.COM
Thoroughly clean 6 oysters per person, open them and place them in the bottom shell on a baking sheet. Put a trick of herb butter and a teaspoon of grated cheese in each oyster. On the grill setting, place in the oven and grill until the butter and cheese have melted.
From bosskitchen.com


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