Grilled Oysters And Biscuits Recipes

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

Steps:

• In a small bowl, blend together butter, shallot, sage, chives, Sherry, hot sauce, salt, and pepper.
• Light a grill. Put oysters, flat side up, over a hot fire and grill until oysters pop open, 2-3 minutes. As they open, carefully transfer to a plate, keeping juices in shell. Take off top shell, add a dab of butter mixture, and serve right away.

Steps:

• In a food processor, combine butter, hot sauce, garlic, lemon zest and anchovy, and pulse until there are no streaks of hot sauce and the butter is a uniform shade of pale pink. (If you don't have a food processor, leave the butter out until it's very soft, then beat the ingredients together with a spoon.) Scrape the mixture into a small bowl, and set aside in the fridge.
• Put the oysters in a large bowl in the sink, and scrub off any sand or grit. Rinse well, drain and refrigerate until you're ready to shuck. To shuck: Grip an oyster with a folded dishtowel so the shell is cupped side down, hinge side facing toward you. Push the tip of the oyster knife into the hinge, and twist so it cracks open. Make sure the knife is clean of shell and grit, then use it to release the top shell, and slide it under the oyster meat to release it from the bottom shell. Repeat with remaining oysters, discarding any that are already open or that have a bad smell.
• Build a fire in your charcoal grill, or set a gas grill to high. Gently crumple a sheet of aluminum foil so its grooves can support the open oysters and keep them from spilling, and set it on the grate. Place 12 oysters on the foil, and top each with approximately ½ teaspoon of butter; use more for especially large oysters, but less for small ones. The idea is to cover the oyster with butter, but not to overfill the shell. Cover the grill, and cook until the butter and oyster juices are bubbling but the oyster is still plump, about 2 to 3 minutes.
• Use tongs to transfer hot oysters to a platter lined with another piece of foil that will keep the shells upright, and serve immediately with a bottle of hot sauce and lemon wedges at the table. Repeat with remaining oysters.

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
• Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you'll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn't spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.

Steps:

• Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

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:

• Stir together onion, hoisin, garlic& pepper flakes.
• Add oysters and marinate for 15 minutes.
• Thread 2 oysters onto each skewer.
• Place on greased grill over high heat.
• Brush with reserved marinade.
• Cook, turning once, for 2 minutes or until firm.
• Sprinkle with cilantro.

Steps:

• Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form. With machine running, add milk slowly through the feed tube, just until dough comes together.
• Turn out dough onto a lightly floured surface, and knead one or two times, until smooth. Roll out to 1/4-inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1 1/2-inch round or octagonal cookie cutter, cut out dough, and transfer to an ungreased baking sheet. Gather together scraps, and reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool slightly before serving.

Steps:

• To make biscuits: preheat oven to 450-degrees F.
• Grease baking sheets.
• In a large bowl sift together first 5 ingredients (flour - baking soda). Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
• Turn dough out onto floured board and knead for about 10 times, adding more flour if dough becomes sticky.
• Roll dough out to a thickness of 3/16 inch and cut 16 rounds using a 2-inch biscuit cutter.
• Transfer to prepared sheets and bake for 12-14 minutes or until lightly browned. Cool on wire racks.
• To make relish: In a skillet over medium heat fry bacon until crisp; remove and drain on paper towels. Pour off all but 3 tablespoons of grease.
• Stir water into skillet and then add tomatoes, bell peppers and garlic, simmering for 15 - 20 minutes or until vegetables are soft and mixture thickens, stirring occasionally. Stir in parsley and season with salt and pepper. Crumble in bacon. Set aside.
• Preheat broiler.
• Arrange oysters on broiler pan, brushing with oil and lemon juice.
• Broil for 3-5 minutes or until edges begin to curl, turning once. BE CAREFUL - DO NOT OVERCOOK!
• To assemble sandwiches: split biscuits. Spread both cut sides with relish. Top one half with oyster and cover with second half.