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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
6 oysters, washed and patted dry
2 oz butter, at room temp
2 T veal demiglace (I used one tsp of beef Better than Bouillon)
1/2 fresh sage leaf, finely minced (I used about 1/4 t of rubbed sage)
1/4 t minced garlic
1/2 t lemon juice
1/4 t finely grated lemon zest
1/4 oz tasso ham, finely minced
smidge crushed red pepper flakes
1 T panko breadcrumbs
1/2 c finely grated romano cheese
Mix the butter with everything through the red pepper flakes.
Shuck the oysters being careful to conserve the liquor. Put the oysters on a bed of rock salt. We used a 9x13 pan for six oysters. Sprinkle the oysters with the panko. The recipe actually called for a teaspoon of the panko. By the time I was done sprinkling, I used closer to a tablespoon.
Then, top the oysters with the butter mixture. Sprinkle them with the romano cheese. Grill just until the cheese has melted.
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Grilled Oysters
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
6 oysters, washed and patted dry
2 oz butter, at room temp
2 T veal demiglace (I used one tsp of beef Better than Bouillon)
1/2 fresh sage leaf, finely minced (I used about 1/4 t of rubbed sage)
1/4 t minced garlic
1/2 t lemon juice
1/4 t finely grated lemon zest
1/4 oz tasso ham, finely minced
smidge crushed red pepper flakes
1 T panko breadcrumbs
1/2 c finely grated romano cheese
Mix the butter with everything through the red pepper flakes.
Shuck the oysters being careful to conserve the liquor. Put the oysters on a bed of rock salt. We used a 9x13 pan for six oysters. Sprinkle the oysters with the panko. The recipe actually called for a teaspoon of the panko. By the time I was done sprinkling, I used closer to a tablespoon.
Then, top the oysters with the butter mixture. Sprinkle them with the romano cheese. Grill just until the cheese has melted.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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