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unsalted butter fresh tarragon ground black pepper kosher salt Bar Americain ground cascabel chile oysters
Viewed: 8 - Published at: 5 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 3 tablespoons fresh tarragon, chopped, plus whole leaves for garnish
- 1/2 teaspoon coarsely ground black pepper
- Kosher salt
- 1 1/4 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
- 1 tablespoon ground cascabel chile or 1 teaspoon cayenne
- 20 oysters, scrubbed
Method
- Combine the butter and chopped tarragon in a food processor and process until smooth.
- Add the black pepper and 1 teaspoon salt and pulse a few times to combine.
- Scrape the mixture into a bowl.
- Preheat a grill or the broiler to high or heat a grill pan over high heat.
- Spread 1 cup kosher salt over the bottom of a large platter.
- Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat.
- Keep warm.
- Carefully shuck the oysters over a bowl, reserving all of the oyster liquor.
- Return each oyster to its bottom shell; discard the top shells.
- Add some of the oyster liquor back to the oysters in the shell.
- Top each oyster with about a teaspoon of the butter.
- Carefully place the oysters in the half shell on the grates of the grill or on the grill pan.
- Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes.
- (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)
- Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce.
- Garnish with tarragon leaves and serve immediately.
