Kit Wohl's Cookbook Studio presents this recipe for a feast of fresh oysters. The recipe is courtesy of Kit's book P&J Oyster Cookbook, (Pelican Publishing) named Cookbook of the Year by New Orleans Magazine. Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
GRILLED MEXICAN OYSTERS
Recipe by Linda Ellerbee
Acclaimed journalist and author Linda Ellerbee celebrates oysters. She’s a devotee, a connoisseur of most really good things. She designed this recipe using lush seasonings reminiscent of Mexico as a nod to her favorite Puerto Vallarta when a lovely pint of fresh oysters was calling her name. There fresh oysters are served on the beach, straight from the Pacific Ocean's Bahía de Banderas, so close they could jump on your tray if only they had legs. The recipe is just as good whether broiled in the oven or cooked on an outdoor grill.
Serves 2, or just 1 hearty appetite
24 shucked fresh oysters, with bottom shells reserved
the juices (liquor) from the oysters
3 green onions, chopped
1/3 cup finely chopped cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1 jalapeño pepper, stemmed, seeded, and finely chopped
3 plum tomatoes, seeded and diced
1/4 cup tequila (optional)
YIELD: 6 appetizers or 4 main-course servings
Scrub the oyster bottom shells clean under running water and set aside. Strain the oyster juices (the “liquor”) into a container to remove grit and refrigerate or freeze for future use.
Prepare a sufficient number of half-shell trays to hold 24 oyster bottom shells using oven-proof baking pans or rimmed baking sheets. Set aside.
Preheat the broiler or outside grill to high heat.
In a bowl, combine the green onions, cilantro, olive oil, cumin, jalapeño, tomatoes and tequila. Mix together with a fork and let stand for 30 minutes, to blend the flavors.
Place an oyster in each bottom shell and spoon some of the salsa over each, dividing it evenly. Watching carefully, broil on the middle rack of the oven or around the edges of the barbecue grill away from the direct heat, until the edge of the oyster begins to curl, about 3 to 4 minutes. Serve hot.
The recipe is just as good whether broiled in the oven or cooked on an outdoor grill.
This recipe is courtesy of Kit Wohl's book P&J Oyster Cookbook (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
