Ask and ye shall receive. Following are the amazing recipes Dave whipped up last weekend. The first one is INCREDIBLE! We had pico de gallo and the horseradish left over and tried it on seared salmon. MMMMMMMM!!!
Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish Yield: Makes 4 servings
Mango pico de gallo
1 ripe mango, peeled, pitted, and finely diced (fresh mangos aren’t in season so we substituted canned mango) 1/2 small red onion, finely diced 1 jalapeño chili, finely diced Juice of 1 lime 2 tablespoons olive oil 1 tablespoon finely chopped fresh cilantro leaves 2 teaspoons honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Red chili horseradish 1/4 cup prepared horseradish, drained 1 tablespoon ancho chili powder
Grilled oysters 32 oysters, such as Blue Point or Malpeque, scrubbed
For mango pico de gallo: Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
For red chili horseradish: Stir together the ingredients in a small bowl.
For grilled oysters: 1. Heat your grill to high.
2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
Source Information Bobby Flay’s Grilling for Life by Bobby Flay – Epicurious 2004
Nutritional Analysis (per serving with 2 tablespoons pico de gallo) Calories: 203 Protein (gm): 9 Carbohydrates (gm): 22 Total Sugar (gm): 13 Total Fat (gm): 10 Saturated Fat (gm): 1.8 Cholesterol (mg): 59 Sodium (mg): 375 Fiber (gm): 3 Nutritional analysis provided by Bobby Flay’s Grilling for Life
Grilled Oysters Garlic Butter 1/4 lb. butter 1 large head garlic Juice of one lemon
Oysters 60 medium oysters, scrubbed 1 pound bacon 1/4 pound garlic butter 6 bunches scallions, sliced thin, whites only Parmesan cheese Louisiana hot sauce
METHOD Cut the root end off the garlic and slice the head in half crosswise, exposing all the cloves. Melt the butter slowly in a small saucepan and add the garlic. Simmer slowly for at least 15 minutes, or until the butter has a definite garlic flavor. Season to taste with lemon juice and set aside.
Fry bacon till crispy. Drain well and crumble. Soften scallions in pan with some of the garlic butter. Mix drained scallions with the crumbled bacon.
Lay a batch of oysters on grill, flat side down. Cook until the shells begin to open and steam hisses out between the shells, 3 to 5 minutes. Have garlic butter handy.
As each oyster begins to open, remove it from grill with tongs, tipping it up to drain off excess water. Carefully cut meat loose from shell, place in larger half-shell and return to grill. Top oysters with either bacon/scallion mix topped with cheese, or with garlic butter.
Oysters are ready when they begin to shrink noticeably and cheese is bubbly. Top with a drop or two of Louisiana hot sauce and enjoy!
Serves: 8 – 10
This recipe from http://www.inmamaskitchen.com
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