Grilled Oysters With Twisted Butter Bacon Dijon Green Onion Butter Recipes

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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.

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.

BAKED OYSTERS IN JACKETS WITH BACON COGNAC BUTTER



Baked Oysters in Jackets with Bacon Cognac Butter image

Categories     Appetizer     Bake     Cocktail Party     Bacon     Oyster     Cognac/Armagnac     Spinach     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 baked oysters; serving 2 as an hors d'oeuvre

Number Of Ingredients 9

For Cognac butter
1 1/2 slices lean bacon (about 1 ounce), chopped fine
1 tablespoon minced shallot
1 1/2 tablespoons Cognac
2 tablespoons unsalted butter, softened
1 1/2 teaspoons minced fresh flat-leafed parsley leaves (wash and dry before chopping)
6 spinach leaves, tough stems discarded, washed
6 oysters on the half shell
coarse sea or coarse salt for filling roasting pan and plates

Steps:

  • Prepare butter:
  • In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir in Cognac and cool mixture to room temperature. In a small bowl stir together bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.
  • Preheat oven to 425°F.
  • In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute. Gently rinse spinach under cold water to stop cooking and pat each leaf dry.
  • Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf. Return oysters to shells and top with butter. In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may be prepared up to this point 8 hours ahead and chilled, covered. Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.
  • Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt.

GRILLED OYSTERS WITH TWISTED BUTTER BACON, DIJON & GREEN ONION BUTTER



GRILLED OYSTERS WITH TWISTED BUTTER BACON, DIJON & GREEN ONION BUTTER image

Categories     Shellfish

Number Of Ingredients 12

• 3 slices hickory-smoked or apple wood-smoked bacon, cut crosswise into 1/2-inch-wide strips
• 1 cup (16 tablespoons) Twisted Butter Bacon, Dijon Mustard & Green Onion Butter, cut into 1/2-inch cubes
• 4 garlic cloves, peeled
• 1 1/2 tablespoons chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh cilantro
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse kosher salt
• 2 1/2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• Rock salt
• 24 freshly shucked oysters (such as Malpeque or Bluepoint) on the half shell

Steps:

  • • Cook bacon in a heavy medium skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to food processor. Add TWISTED Bacon, Dijon Mustard & Green Onion Butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended. • Place large sheet of waxed paper on work surface. Drop butter mixture by heaping tablespoonfuls onto paper in long log. Using the paper as an aid, shape butter into a 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. • Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes. • Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter. • Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, about 6 to 8 minutes. Spoon a shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in the rock salt on each plate and serve.

DADDY MACK'S OYSTERS



Daddy Mack's Oysters image

This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.

Provided by Chief Dad

Categories     Appetizers and Snacks     Seafood

Time 50m

Yield 6

Number Of Ingredients 8

1 cup butter, softened
2 tablespoons chopped fresh cilantro
3 tablespoons minced garlic
2 tablespoons minced shallot
2 tablespoons lime juice
3 tablespoons chile-garlic sauce (such as Sriracha®)
12 fresh oysters in shells
2 tablespoons lime juice

Steps:

  • In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  • Preheat a grill for high heat.
  • Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 4.2 g, Cholesterol 89.2 mg, Fat 31 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 19.5 g, Sodium 550.2 mg, Sugar 0.7 g

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