Jan 282019
 

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I am sharing two new oyster recipes.

10 to 12 fresh Oysters, with liquor

2 ounces Red Wine Vinegar

2 tablespoons Shallots, minced

1/2 teaspoon Cayenne

1 1/2 teaspoons Orange Juice

1/2 teaspoon fresh Lemon Thyme

16 mixed Vegetables (Banana Peppers, Onions, Cherry Tomatoes and Zucchini)

1/4 cup Butter, melted

Creole Seasoning to taste

1/3 cup Barbecue Sauce, smoky flavored

1/3 cup Orange Marmalade

2 tablespoons Horseradish

Heat Grill.

Place Oysters and liquor in a medium bowl. Lightly pierce each oyster with a fork. Combine the next 5 ingredients and pour over the oysters in the bowl. Refrigerate oysters in mixture for 30 minutes. Skewer vegetables for grilling. It is best to use a separate skewer for each type of vegetable to ensure even cooking of the vegetables. Brush skewered vegetables with melted butter and sprinkle with Creole seasoning. Place on grill. When vegetables are almost done, skewer the oysters lengthwise for grilling.

In a small bowl, stir barbecue sauce, orange marmalade and horseradish. Place skewered oysters in a lightly oiled grill; brush frequently with BBQ sauce mixture and turn often. Grill 8 to 10 minutes or until the oysters are firm when touched. Serve immediately with the vegetables.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.