Ingredients
1 Dozen Louisiana Oysters on the half shell
Crawfish Butter
Chives (finely chopped)
Pickled Baby Corn
Extra Virgin Olive oil
Salt & Pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
Feathery dill — pickles, gravlax, cream sauces, potato salad
Small enameled saucepan — warming sauces, melting butter, reheating
Long oval pan with rack — poach whole salmon, trout
Electric butter churn — artisan butter from cream in minutes
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
Feathery dill — pickles, gravlax, cream sauces, potato salad
Small enameled saucepan — warming sauces, melting butter, reheating
Long oval pan with rack — poach whole salmon, trout
Electric butter churn — artisan butter from cream in minutes
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Shuck oysters if not already. Season raw oysters with salt and pepper and set aside in the fridge while grill is getting ready. Take about 1 tablespoon of crawfish butter and place atop each oyster. Grill oysters on medium heat, covered for about 5 minutes or so till butter is melted and oysters are cooked through. Carefully place oysters on a serving tray lined with rock salt or on a thick cloth napkin. You want to make sure that none of the oyster liquor or melted butter runs off. I used pickled baby corn for this recipe and just cut the kernels off and tossed with a little bit of salt & pepper, olive oil and a teaspoon of white wine vinegar. Depending on what brand or type you use you may have to cut the kernels smaller. You could also make your own if feeling adventurous. When ready to serve, top with pickled corn kernels and chopped chives. Drizzle with just a touch of olive oil. Chef: Michael O'Boyle Credits: ChickenFriedGourmet.com