Grilled Oysters With Fra Diavolo Sauce Recipes

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GRILLED OYSTERS WITH HOT-SAUCE BUTTER

Oysters cook quickly on a hot grill, the meat poaching in a bubbling compound butter flavored with a vinegar-rich hot sauce, garlic and lemon zest. Ideally, you can assign someone else the job of shucking and focus on the grill, making sure the oysters don't stay on it much longer than 2 or 3 minutes, so the meat is still plump and juicy. If you're working on your own, open the oysters in advance and handle them carefully, so as not to spill the liquor inside the shells, which combines with the melted butter to create a delicious, briny flavor. To make a whole meal out of them, serve them with some grilled bread and a simple salad.

Provided by Tejal Rao

Time 30m

Yield Serves 4

Number Of Ingredients 6



Grilled Oysters With Hot-Sauce Butter image

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.

Nutrition Facts : @context http, Calories 901, UnsaturatedFat 21 grams, Carbohydrate 31 grams, Fat 60 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 959 milligrams, Sugar 1 gram, TransFat 2 grams

8 ounces butter
3 tablespoons Crystal hot sauce
1 small garlic clove
1 lemon, zested, then cut into wedges
1 anchovy
48 oysters

RAW OYSTERS WITH TWO SAUCES

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17



Raw Oysters with Two Sauces image

Steps:

  • For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
  • For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl. Serve at room temperature on the oysters.

Assorted oysters
1 cup red wine vinegar
1 pureed canned chipotle
1 tablespoon cracked black peppercorns
2 shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt
2 cups fresh lime juice
3/4 cup fresh orange juice
2 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon honey
3 limes
1/4 cup finely chopped shallots
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

GRILLED OYSTERS WITH JALAPENO-HERB MIGNONETTE

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10



Grilled Oysters with Jalapeno-Herb Mignonette image

Steps:

  • Heat the grill to high for direct grilling.
  • Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
  • Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
20 oysters, scrubbed
1 teaspoon clover honey
2 tablespoons finely diced red onion
1 small jalapeno or serrano chile, seeded and finely diced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

GRILLED RIB-EYE WITH FRA DIAVOLO LOBSTER RELISH

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 22



Grilled Rib-eye with Fra Diavolo Lobster Relish image

Steps:

  • For the lobster relish: Bring an inch of water to a boil in a large pot with a steamer insert. Set the lobster belly-up on a cutting board. Pierce it with a knife just under the base of the head, and cut it deeply through the belly to kill it quickly. Transfer the lobster to the steamer, cover and cook for 8 minutes.
  • Meanwhile, add 1 tablespoon of the olive oil along with the garlic to a small saute pan set over medium heat. Cook until golden and fragrant, then transfer the garlic to a medium bowl. Add the tomatoes, red pepper flakes and lemon zest and juice to the bowl. Sprinkle with salt and pepper and set aside.
  • The moment the lobster is done shock it in an ice bath to stop cooking. When cool enough to handle, pull off the tail and claws and remove the meat. Chop up the meat and add it to the tomato mixture. Drizzle with some olive oil.
  • In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the lobster-tomato mixture and heat it through. Add the white wine and cook for another minute. Remove from heat and stir in the parsley and oregano.
  • For the steak: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, to come up to room temperature. Mix together the ancho powder, paprika, mustard, salt, cayenne, coriander, cumin and black pepper in a bowl and set aside.
  • Preheat a large cast-iron pan over high heat and set the oven to broil.
  • Brush the steak on both sides with the canola oil and season liberally with salt and pepper. Sprinkle one side of the steak with the spice rub. Drizzle a little canola oil in the pan; when it begins to smoke, add the steak rub-side down and cook until a nice crust forms, about 2 minutes.
  • Transfer the steak to a cutting board and slice it against the grain 1-inch thick. Return the steak to the pan, rub-side up. Scatter the butter on top and broil to medium-rare, about 4 minutes. Remove the pan from the oven and baste the steak with the pan juices.
  • Assembly: Arrange the steak and the lobster relish on a plate. Drizzle with 1 tablespoon of the steak juices. Garnish with oregano and parsley.

One 1 1/2-pound lobster
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 clove garlic, smashed and finely chopped
1/4 cup cherry tomatoes, quartered
Pinch red pepper flakes
1/2 lemon, zested and juiced
Salt and pepper
Splash white wine
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh oregano, plus more for garnish
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
2 teaspoons dry mustard
1 teaspoon kosher salt
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
One 1 1/2-inch-thick boneless rib-eye steak
2 tablespoons canola or olive oil, plus more for the pan
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, sliced into pats, room temperature

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