Roasted Chili Oysters Recipes

Steps:

• Start by caramelizing the onions: place the onions in a skillet over medium heat with 1 tablespoon of the oil. Saute, stirring occasionally, until the onions turn a rich, deep-golden brown, about 30 minutes.
• Next, in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil until translucent and the edges begin to brown.
• Mince the caramelized onions and add to the shallots, along with the wine and vinegar. Reduce the liquid until syrupy and almost gone. Add the cream and chipotle, and reduce the liquid, until thickened by half. Add the lemon juice and salt and pepper to taste.
• Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted. Repeat until all of the butter has been incorporated. Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and re-check for salt and pepper.
• Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks.
• To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil).
• Serve with fresh oysters.

Steps:

• Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
• Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
• If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
• Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

Steps:

• Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
• Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

Steps:

• Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
• Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
• Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
• Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

Steps:

• Combine the coriander, chilli, ginger and lime juice, then spoon the mixture over the freshly shucked oysters to serve.

Steps:

• Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely.
• Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander.
• Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.