Angry Oysters
July 4th Grilled Oysters Recipe by Bill “Yum Yum” Weiss
If you follow the Island Creek sales team on the insta (@oysteresses) you’ll notice all that juicy food content as of late. Turns out we aren’t just a bunch of salty oyster farmers. A lot of us come from the restaurant world, and lucky for us we have several in-house chefs who make meal time the highlight of most staff parties. So, just in time for your July 4th cookout, our resident fly fisherman, tattooed stud, bachelor extraordinaire, and Director of Sales, Bill “Yum Yum” Weiss, is showing you how to make a bright, fresh and robust grilled oyster recipe we like to call Angry Oysters.
INGREDIENTS:
(makes a dozen)
1 dozen Dodge Cove Oysters
1/2 lb. unsalted butter (room temp)
2 tbsp. of chopped flat leaf parsley
1 tsp. smoked paprika
1 quarter pound of chorizo (medium diced)
3 lemons
1 orange and zest
1 fresno chile (diced)
kosher salt to taste
INSTRUCTIONS:
1. Bring butter to room temp. (We suggest setting it on the counter 1 hour before lighting the grill.)
2. Get your grill ready: light coals, and clean grill grate.
3. Heat 1 tablespoon of olive oil in a small sauté pan. Over medium low heat slowly render the diced chorizo. Leave it be. Every few minutes give the pan a shake. When the chorizo browns and is crispy, strain it from the fat reserving both the meat and the fat.
4. Put butter in a bowl. Combine the cooled chorizo fat, chopped parsley, paprika, 2 tsp orange zest, a squeeze of orange juice, and salt to taste. *keep in mind the chorizo and oysters are salty.*
5. Take lemon halves and place on hot grill cut side down. don’t move and let grill for 5-7 min. When caramelized set aside and reserve.
6. Shuck oysters (here’s a quick how-to) and place them in the preheated grill pan or directly on the grill grate. Immediately place a dollop of the compound butter in each oyster. Cover grill. In 5 min. or so the butter will be melted and there will be a few bubbles coming through in the oyster shell. Be sure not to overcook them.
7. Once bubbling, take them off the grill.
8. Garnish with thin slices of fresh chili, a squeeze of grilled lemon, a couple parsley leaves, and a drizzle of chorizo fat.
