Executive Chef Thomas Dunklin
B&O American Brasserie, Baltimore
Yield: Makes 12 oysters
- 12 oysters, fresh in the shell
- ¼ lb.butter
- 1 jalapeno, finely chopped (seeds optional)
- 1 tbsp. chopped cilantrol
- 1 lime, juiced
- 1 tsp. garlic, chopped finely
- 1 tsp. sea salt
1. Allow butter to come to room temp. Meanwhile, heat your grill to a medium-hot temperature with hardwood (oak, cherry, apple or hickory). If you don't have wood, use charcoal.
2. While waiting for grill to heat up, combine all ingredients except oysters and mix well. Wrap the mixture in plastic wrap, roll into a log and chill.
3. Shuck oysters and oysters on the half shell.
4. Once the mixture is chilled, slice into coins (about 1 tbsp. size) and place on top of oysters.
5. When the grill is hot, grill the oysters for 3 to 5 minutes or until the mixture is melted and sizzling. Enjoy!
2. While waiting for grill to heat up, combine all ingredients except oysters and mix well. Wrap the mixture in plastic wrap, roll into a log and chill.
3. Shuck oysters and oysters on the half shell.
4. Once the mixture is chilled, slice into coins (about 1 tbsp. size) and place on top of oysters.
5. When the grill is hot, grill the oysters for 3 to 5 minutes or until the mixture is melted and sizzling. Enjoy!
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