Thursday, February 05, 2009


Oysters and Marinade
4 Virginica or Pacific oysters, with shells
1/2 cup bourbon
1 teaspoon light brown sugar
salt (1 pinch for marinade and enough to coat baking dish)
1 pinch freshly-ground black pepper

Spicy Bacon Butter
1/4 pound butter (1 stick), softened
1/8 cup bacon, minced
3/4 teaspoon garlic, minced
3/4 teaspoon shallots, minced
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1-1/2 teaspoon parsley, chopped

Spicy Bacon Butter: Blend all ingredients in mixer until thoroughly combined. Chill in refrigerator until needed.

One Day Before Serving: Shuck the oysters, saving the shells (they should be rinsed before shucking and washed thoroughly after shucking). To make the marinade, combine all other ingredients, stirring until the brown sugar is dissolved. Pour the marinade over the oysters and refrigerate overnight in a well-sealed container. Be sure that the oysters are covered by the marinade.

Serving Day: Preheat the oven to 350°F. Pour salt in the baking dish (the salt will help keep oyster shells upright during baking). Place four shells on top of the salt and put one marinated oyster into each shell. Roast in the oven for 8 to 10 minutes, until plump. Transfer to a serving plate, garnish each oyster with a small piece of spicy bacon butter and serve immediately.

courtesy of: Knob Creek, The Knob Creek® Stillhouse, 510 Lake Cook Road, Deerfield, Illinois 60015

No comments: