Fireandiceoysterswithhorseradishsauce Recipes

Steps:

• Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
• Rinse and scrub the oysters with a stiff brush.
• To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
• Find the small opening between the shells near the hinge and pry open with an oyster knife.
• Try to keep the juices in the shell.
• Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
• Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
• Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
• Using tongs, carefully remove the oysters from the grill.
• Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

Steps:

• Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.
• Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.
• Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°.
• Cover loosely with foil, and let stand 10 minutes. Cut roast into thin slices; serve with rolls and Horseradish Sauce.

Steps:

• Set deep fryer to 350 degrees F.
• Mix eggs, beer and Creole Mustard.
• Add oysters and set aside in the refrigerator for 1 hour.
• Blend Fish Fry, corn meal and Crab Boil seasoning.
• Dredge oysters in mix.
• Fry for 2 minutes in deep fryer.
• Serve with horseradish mayonnaise.
• Horseradish Mayonnaise.
• Mix together all ingredients.
• Serve immediately.

Steps:

• In a Tupperware container, combine peppercorns, red pepper flakes, garlic, shallots, rosemary, parsley, salt, red wine and oil.
• Mix well.
• Add steaks to container, turning to coat both sides well.
• Seal container with steaks and chill for at least 4 hours. Remove from fridge and let sit at room temperature for at least 15 minutes.
• Over hot BBQ coals, grill steaks for about 5 minutes per side. This will be a medium rare to medium steak.
• Let sit 5 minutes before serving.
• In a bowl combine Creme Fraise and horseradish together. Mix well and refrigerate until ready to serve as condiment to the grilled steaks.