Bbq Bacon Parmesan Oysters Recipes

Steps:

• In a small bowl, mix together butter, lemon juice, and garlic; set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 3 to 4 seconds, you have medium heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place oysters on grill near, but not directly over, coals. Top each oyster with 1 teaspoon barbecue sauce and 1 teaspoon butter mixture. Cook until oysters start to ruffle around the edges and juice is bubbling, 2 to 3 minutes. Sprinkle oysters with bacon and serve.

Steps:

• Make the compound butter: Remove the inner stem of the chard leaves and roughly chop. In a skillet, heat two tablespoons of butter and saute the Swiss chard until wilted. Season with a pinch of salt. Set aside to cool. Finely chop the bacon and place in a bowl along with the butter. Add the lemon juice to the bacon/butter mixture. Finely chop the garlic and mix into the bacon/butter along with the Parmesan, thyme, and chives. Season with salt and pepper. Finely chop the chard and fold into the butter mixture. Taste and adjust the seasoning with salt and pepper. Set aside. (To store, form into a log, wrap in plastic and place in the refrigerator. Soften first before using on oysters).
• Shuck the oysters: Using an oyster knife, locate the "keyhole" in the top of the oyster. Stick the tip of the knife into the keyhole and wiggle it until until the top releases. Wedge your finger along the side of the oyster (it won't hurt!), just to open it enough to run the knife along the edge. (This will keep the oyster from puncturing as it's opened.) Shuck the oysters, leaving the connector muscle attached, so they stay in place for baking.
• Bake the oysters: Preheat oven to 450 degrees F. Fill a deep cast iron skillet halfway with sea salt or rock salt and place in the oven to come up to temperature. Pull the heated rock salt dish from the oven. Carefully place the oysters on the salt and dollop with a generous amount of the compound butter. Place in the oven for about 6-8 minutes, until the butter melts and the oysters are slightly curled. Finish with freshly grated Parmesan cheese and serve right out of the hot casserole.

Steps:

• Preheat oven 375°F Oil a 13x9x2-inch baking dish.
• In a small bowl, combine olive oil and garlic.
• In another bowl, combine crackers and Parmesan cheese.
• Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
• Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
• Bake for 12 to 15 minutes to brown.

Steps:

• In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
• Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
• Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Steps:

• Combine 4 tablespoons of the butter, the shallots, garlic, bacon and salt in a large saute pan over medium-high heat. Saute until the shallots are translucent and the bacon is crispy, 6 to 8 minutes. Add the flour and mix well to make a roux. Cook, stirring frequently, until the roux smells nutty, 4 to 5 minutes. Off the heat, deglaze the roux with the liqueur; carefully return the pan to the burner and let the liqueur flame. Add the cream and stir to incorporate. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes. Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes if using; bring back to a boil and once again immediately reduce to a simmer. Cook until the spinach has softened and released its liquid, 4 to 6 minutes. Over medium heat, cook the mixture down to a fondue-like thickness, 6 to 8 minutes. Remove from the heat and reserve to the side.
• Melt the remaining 4 tablespoons butter in a small saute pan. When melted, remove from the heat and incorporate the breadcrumbs. Reserve to the side.
• Heat a grill to high heat. Preheat a broiler.
• Place the oysters on the grill and cook until the shells pop open, about 3 minutes. Remove the oysters to a cutting board and use an oyster knife to pry out the top shells, scraping the knife around the inside of each top shell to loosen the oyster. Once the top shell has been removed, discard it; then use the knife to scrape under the bottom of the oyster to separate it from the bottom shell, leaving the oyster "on the half shell."
• Spread the rock salt evenly on a baking sheet. Set the oysters, shell down, on the rock salt, pressing the shells into the salt. Spoon some of the baby spinach bacon fondue on top of each oyster; then sprinkle with the Parmesan, Gruyere and, lastly, the buttered breadcrumbs. Broil until the oysters are bubbly and the breadcrumbs toasted, 4 to 5 minutes. Serve immediately.

Steps:

• Cook bacon over medium - hot BBQ plate until crispy, soak up fat with a paper towel and crumble or chop into small pieces.
• Blend red wine and cornflour and add equal amount to each oyster shell.
• Top with bacon, parmesan and pepper.
• Place shell side down on medium BBQ grill until bubbling and cheese has started to melt, around 5-10 minutes.
• Allow to cool 5-10 minutes before serving.