Yield 6- Pans of 7 Oyster Appetizers
1/2 LB BUTTER
1 MEDIUM ONION (Chopped fine)
2 BUNCHES GREEN ONIONS (Chopped)
1 TSP RED PEPPER FLAKES
1 TSP LEMON PEPPER SEASONING
1 TSP WHITE PEPPER
3/4 CUP WHITE WINE
1 TBSP HOISIN SAUCE
1/2 CUP CAPERS (Chopped fine)
42 - 48 FRESHLY SHUCKED OYSTERS (about a
quart, see Chef Notes below)
LOT - ITALIAN SEASONED BREAD CRUMBS
1/4 LB SHREDDED ROMANO CHEESE
3 LIMES (Cut into wedges)
1 FRENCH BREAD LOAF
It is the intent of this recipe to use the grilling pan shown above. It is a cast iron pan with seven wells, 2 inches in diameter and about 1 inch deep. The skillet is manufactured for cooking the Danish pancakes called aebleskivers. You can buy these cast iron skillets from many suppliers on the net just Google "aebleskiver cast iron skillet". BUT, I like to use it for grilling oysters! I have purchased 2 of these skillets from our local Asian market!
Preheat a BBQ pit to high heat; (your choice: charcoal or natural gas), however the pit will require a lid to hold in the heat and smoke.
The sauce is made in a 2 quart sauce pan and over medium heat, add the butter and onions, and sweat the onions for about 10 minutes or until clear, DO NOT BROWN. Add the remaining sauce ingredients, continue to simmer for an additional 10 minutes or until the sauce slightly thickens.
Place an oyster in each well of the aebleskiver skillet. IF an oyster is very
small then add another small one. Then place a helping
teaspoon of the BBQ sauce on top of the oyster. Fold over the oyster to ensure that tit
is coated with the sauce. Sprinkle the oyster will a little bread crumbs and top
with shredded romano cheese. Place the skillet on the BBQ grill and close
the cover. Cooking time should be about 4 - 5 minutes depending on the heat of
the fire. Oysters should be bubbling with the cheese melted and browned on the
edges of the pan. While the first pan is grilling, assemble the second
There are several variations to this recipe. The first and probably the best is to cook the oysters by broiling them. This method will brown the cheese; however you do loose a smoky flavor that the BBQ grill provides. ALSO, with all that butter, it is possible to catch fire under a broiler, if that happens, you could have a problem. In a pit, that just adds flavor! (AND LITTLE MESS!!)
Other variations to this recipe is to play with the ingredients of
the sauce, feel free to add what you like and experiment!!
When the first skillet is cooked, remove from the pit, squeeze a couple of drops of lime juice on each oyster. Then place the second skillet on the grill. EAT THE FIRST SKILLET OF OYSTERS!!; wash and assemble again, continue until all oysters are eaten!! Make sure you use the French Bread to sop up all of the juices!
In Louisiana we purchase oysters by the quart, 1/2 gallon and gallon. A reputable seafood supplier will have 4 dozen oysters in a quart. Gallons are usually measured by weight. A gallon is 5 lbs of raw oysters, washed then topped with fresh water.
This is a great recipe with your favorite chardonnay!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: February 26, 2008.