Chipotle Bbq Oysters with Homemade Salsa Fresca
This dish is definitely an inspiration from New Orleans’ famous Drago’s Restaurant. That and the countless times I’ve been invited to outdoor grilling events and someone would show up with a sack of oysters, an oyster knife, and a bottle of barbecue sauce . . . Here’s my take on what to do with ’em.
- 48 fresh oysters in their shells, scrubbed well under cold running water
- Chipotle BBQ Sauce
- 1⁄2 cup sugar
- 1⁄4 cup cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon dark Asian sesame oil
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 2 teaspoons chopped chipotle chiles in adobo sauce
- Homemade Salsa Fresca
- 1 cup peeled and chopped tomatillos or seeded
- chopped tomatoes
- 1⁄4 cup freshly squeezed lime juice
- 1⁄4 cup minced red onion
- 2 tablespoons chopped fresh cilantro
- 1 1⁄2 teaspoons minced jalapeño
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon freshly ground black pepper
1. Preheat a grill to high.
2. Shuck the oysters and discard the top, flatter shells.
(Loosen the oysters from the bottom shells by running
the oyster knife carefully underneath the body of each oyster.) Return each oyster to its bottom, deeper shell. Place the oysters on the grill, shell side down, and cook until the oysters begin to curl around the edges, 2 to 3 minutes. Carefully spoon about a teaspoon of the Chipotle BBQ Sauce over each oyster, and continue to grill until the oysters are just cooked through and the sauce is bubbly around the edges, about 2 minutes longer. Transfer the oysters to a platter or to serving plates, and top each one with a teaspoon of the Salsa Fresca. Serve immediately.
(Careful—the shells will be hot!)
Yield: 4 main-course or 8 appetizer servings
Chipotle BBQ Sauce
1. Combine all the ingredients in a small saucepan
and bring to a boil. Reduce the heat to medium-low and simmer until the mixture starts to become syrupy and dime-size bubbles form, 12 to 15 minutes. Remove from the heat and allow to cool slightly.
2. Transfer the sauce to a blender or food processor,
filling it no more than halfway, and place a towel
over the top of the machine. While exercising caution
(hot liquids can expand when being processed and force the lid off a blender), pulse a few times; then process on high speed until smooth. This will keep up to 1 month.
Yield: About 2⁄3 cup
Homemade Salsa Fresca
Combine all the ingredients in a small bowl, and mix together thoroughly. Cover and refrigerate until ready to use. This will keep up to 2 days.
Yield: About 1 1⁄2 cups
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