Bring on 2016: Favorite New Years Recipe #1
With the close of the year in front of us, I wanted to share three of my favorite recipes that I would cook for my guest on New Years Eve. Maybe you are having a party and still need to get the menu nailed down. I wanted to help with what I’d be cooking!
Earlier in 2015, I wrote and published my first ever cookbook Grilling with House of Q. Maybe you have a copy. Maybe you even have a signed copy. Either way, the book shares the journey of a person who simply wanted to learn to cook, try to craft some awesome flavor and of course share some food with friends, family and even at times, strangers. So with that in mind if I was able to invite everyone over to my New Years Eve party, this is what I’d make.
This post will be the first of three leading to New Years Eve. Today will be the first post, tomorrow will be another of my favorites and then the third posted on December 30th, just in time to gather the ingredients for you to make the recipe for your party.
BBQ Brian’s Top New Year’s Eve Recipe #1
Grilled Oysters à la House of Q
I was intimidated by oysters when I first tried this. I never opened an oyster shell before and well, who’s to say I couldn’t injure myself? You see, opening oysters can be rather physical in nature. You need to have a blunt tool that you can somehow work into the crease of the shells and then of course, pry them open, Poor little buggers inside – leave me alone! Nah, I have another plan for you.
Well, by watching some YouTube videos and teaching myself how to open Oyster shells, I was on my way to crafting one of my favorite dishes.
I recently cooked my Grilled Oysters at an event that reminded me of a grilling tip… and that is to use a cooking rack to do this recipe. That is, a baking cooling rack or a grill rack that you can place all of the oysters on and if need be, easily pick up the rack to rotate or as the thoroughly cook, you can remove them from the grill. That was a handy thing to note as I taught myself this recipe.
Don’t be intimidated and even if your interested just a tiny bit but are willing to try, this is the recipe you have to do for your guests. I encourage you to try… just like I did.
12 to 18 fresh oysters (Royal Miyagi are ideal – above are “shore” oysters)
3 to 4 Tbsp chili powder
1/2 cup butter, room temperature
3 cloves garlic, minced
1 shallot, minced
2 to 3 Tbsp panko or regular bread crumbs
1 to 2 Tbsp House of Q House Rub or Basic BBQ Rub (from the book)
1/4 cup grated Romano cheese
1 lemon, cut into wedges
4 to 12 soft buns or a soft baguette, cut in pieces
Using a shucking tool, shuck the oysters. Separate the oysters from their shell, reserving the oysters in one bowl and the shells in another. Rinse both the oysters and the shells thoroughly under cold running water to remove any grit. Set aside.
In a small bowl, cut the chili powder into the butter until it is well mixed.
Prepare your grill for direct grilling, medium heat. Arrange the oyster half-shells on a wire cooling rack, which makes adding the oysters to and removing them from the grill really easy. Place an oyster in each half shell, and dab about 1/2 teaspoon of the chili butter on top. Dress with a pinch of garlic, and sprinkle with shallots, panko, rub and
cheese. Finish with a squeeze of lemon. Place the wire rack on the grill, close the lid and cook the oysters for 10 to 20 minutes, or until the butter is bubbly and the cheese has melted on top of the oyster. Remove from the grill.
To serve, transfer the oysters to a serving platter and pass them around. Make sure you soak up all the butter and cheese with the nice soft buns!
Post a picture if you make the dish!