If you have followed on our food adventures for any length of time it should be fairly clear that we have an eclectic interest in ingredients, cuisines (and music.) You will have also noticed that there are several ingredients that appear in blog posts more frequently than others.
On a recent visit to the market Dom returned with a larger-than-usual quantity of the lumpy mollusks which were originally intended as an appetizer while several slabs of ribs smoked on the grill. However, they soon turned into an appetite quashing refection.
Dom placed 10 or so oysters on the top rack of the grill. Using some stunningly fresh cilantro that he just couldn't pass up at the market, and chipotle sauce originally purchased for the rib sauce, he concocted what has become our new favorite. Thank goodness the next eight months all have the letter “R” in their names.
To Grill the Oysters:
Place the oysters on the hot grill so that they're resting on their deeply curved halves of their shells, this way their juices don't run. Make sure oysters do not overlap. Lay a wet rag towel over the oysters and cover the grill. Allow the oysters to cook until the oysters open, about 5 minutes. The oysters will pop open slightly (you can usually hear the "pop"). Once they are all open, remove them to a serving plate with tongs trying to keep the liquor inside.
Chipotle Cilantro Chermoula
- Juice of one lime
- 2 cloves of garlic, minced
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon Tabasco Chipotle Pepper Sauce
- 1/2 teaspoon smoked paprika
- 2 teaspoons olive oil
- Kosher salt to taste