Holiday time! Oyster Time

Well it is time for celebration and how about something for your holiday get together! Seafood is always a great item for a gathering and so are oysters. I know most folks are not excited about raw oysters so I have included our second most favorite way to enjoy them, broiled. There is nothing better than the creamy texture of a properly cooked oyster. This recipe is for our typical oyster house grilled oyster dish, I have created about 4 versions of grilled oysters. Each of them unique to a type of cuisine. So have a bunches of friends over and shuck and grill the holidays with a toast of oysters and champagne! Cheers!


Broiled Oysters on the ½ shell 4 servings


12 Oysters, fresh shucked on the shell
¼ lb Butter, softened
1 tbsp Garlic, minced
1 tbsp Onion, minced
2 tbsp Worcestershire sauce
1 tbsp Lemon Juice
To Taste Salt & Pepper
¼ c Parmesan Cheese, grated
As need Rustic Bread, grilled

1. Shuck the oysters and reserve on their shell make sure to loosen from bottom shell. Place on a plate and refrigerate until needed.
2. In a mixing bowl combine the softened butter, garlic, onion, Worcestershire, lemon juice, salt and pepper, mix well to incorporate all ingredients.
3. Place a heaping tablespoon of the butter mixture on top of each oyster, make sure that it is completely covered.
4. Place oysters on a hot grill and close the lid or place under a broiler set on high.
5. Cook until the butter is bubbling and the oyster begins to curl. About 4 to 5 minutes depending on size of oyster and temperature of grill or broiler.
6. Top each oyster with the grated Parmesan cheese and allow to cook for 1 more minute to melt the cheese.
7. Remove and serve with slices of grilled bread.

New Cuts of Beef - it is what's for dinner!

We just got back from Austin last week where we did a demo for the value cuts summit put on by Plate and Meatingplace magazines. We had a wonderful time at the Texas Culinary Academy a state of the art culinary school with 600 students. I created 2 recipes for the event using new cuts of beef from the National Cattleman’s Beef Association. We had a lot of fun and I wanted share these new recipes with you. All of the new cuts are becoming available in your local supermarkets. Give these a whirl when you get a chance – I will post the other one later this week.

Coffee Crusted Denver Steak with Spring Hash

Coffee Rub Marinade for 3 pounds of meat

1/8 c Instant coffee
1 T Kosher salt
1 T Brown sugar
2 t Cumin, ground
1 t Black pepper
¼ t Onion powder
¼ t Garlic powder
1/8 c Olive oil

Prepare Marinade:

1. Mix all dry ingredients together in a bowl.
2. Add Olive oil; mix completely.
3. Rub on Denver Cut steaks and marinate, refrigerated, for at least 8 hours.

Cooking:

1. Remove Denver Cut steaks from marinade.
2. Place marinated steak on a medium high grill or in a cast iron skillet; cook for 4 minutes. Turn and cook for additional 4 minutes to Medium Rare with a nice crust on both sides.
3. Remove from heat; allow to rest for a couple of minutes before slicing.
4. Slice the Denver Cut steak on the bias into 6 or 7 slices.
5. Fan slices around a portion of Spring Hash.
6. Sauce plate and lower half of the sliced Denver Steak with Red-eye Chipotle Glaze



Spring Hash servings 4

2 c Asparagus, cut 1” pieces, blanched
1 1/2 c Fingerling potatoes, diced, blanched
1 c Shitake mushrooms, sliced
1 clove Garlic, minced
¼ c Red onion, diced
1 bunch Ramps, sliced
2 sprigs Thyme
2 T Olive oil
To taste Salt & Pepper

Preparation:

In a sauté pan over medium high heat add the olive oil, onion, ramps, garlic and thyme, sauté until just tender.
Add asparagus, mushrooms and potatoes to pan; toss while sautéing.
Cook until everything is heated through, adjust seasoning.
Set aside and keep warm until needed for service.




Red-eye Chipotle Glaze

1/3 c Corn syrup
2 T Worcestershire sauce
2 T Ketchup
1 t Instant coffee
2 t Brown sugar
1 T Tabasco Chipotle sauce
3 T Butter, cold
To taste Salt & Pepper

Preparation:

In a sauce pan combine all ingredients except the butter and bring to a low simmer - stirring well.
Remove from the heat and add the butter by whisking in one piece at a time.
Adjust seasoning and reserve in a warm place until needed.


© Doak & Krantz 2009