Roasted Oysters With Hot Sauce Recipes

Steps:

• Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
• Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.

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 oven to 425 F.
• Spread salt on a baking sheet.
• Place pan in the oven for 5 minutes to pre-heat.
• Remove pan from the oven and arrange oysters, deep side down, on the salt.
• Roast until the oysters open - about 5 minutes.
• Fully open the oysters with an oyster knife.
• Remove the connective muscle attaching the oyster to the shell.
• Serve the oysters warm, with Hot Sauce.

Steps:

• Preheat oven to 450 degrees F and place a large baking pan in the center of the oven.
• Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry.
• When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not. Serve, with the Home-made Hot Sauce on the side.
• Whisk together all ingredients in a small bowl.

Steps:

• Mix together the ingredients for sauce.
• Cover closely and refrigerate for several hours to allow the flavors to blend.
• Mix the cornmeal with cayenne, salt and pepper to taste.
• Dredge the oysters in cornmeal.
• Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
• Drain on paper towels and serve immediately, with hot sauce.

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.