One of the highlights of the week was Oyster Night. Mom brought over a sack of oysters and we sat around the table with dear sister and Mom opening oysters for the very first time. Several people warned us that is was really hard to do. But we managed quite nicely. Not a single oyster went unopened. It was such a great experience. It was a freezing cold wet day, so it turned out handling and cleaning the oysters was harder than opening them. It was so so COLD!!!! The oysters were so delicious and very salty. Can't wait to do this again.
We made a few condiments for the raw oysters. The first was Mom's Cocktail Sauce. It is a classic at our house. We make it every time we have seafood. It is great on boiled crawfish, boiled shrimp, fried shrimp and of course oysters. The second condiment was my third attempt at Deckhand Sauce from Deckhand's Oyster Bar (Round Rock, TX). I have been trying so hard to replicate this sauce. This is the closest I have come so far. It is not exactly the same but close enough since I don't live any where close to the restaurant. It was spicy and complemented the oysters so well. Mom said she preferred it to the cocktail sauce. She really liked the cilantro in the sauce. We also made Donald Link's Garlic-Chile Butter so we could try grilling some of the oysters. It is delicious too. We all thought that a tablespoon of butter on each oyster was too much, so I put less. Now I know why, the butter burns off or spills during the grilling. So in this case more is better. Everything turned out amazing. I would definitely plan Oyster Night the same exact way next time. Great food and even better company!
Mom's Cocktail Sauce
1 bottle chili sauce
2 Tbsp. horseradish
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1/2 tsp kosher salt
Pour chili sauce in a medium bowl. Stir in horseradish, lemon juice, Tabasco and salt. Mix well and taste, add ingredients to taste. Serve with boiled and fried seafood.
2 anchovy fillets, mashed
3 cloves garlic, finely grated
Juice of 2 limes
2 Tbsp. Sriracha sauce
1 tsp. kosher salt
Handful of cilantro, minced
2 Tbsp. water
In a medium bowl mash anchovies into a paste. Grate garlic clove on a microplane grater into the anchovies. Mash together until combined. Add lime juice, Sriracha, salt, cilantro and water. Mix well and pour into a squeeze bottle. Note the tip of the squeeze bottle may need to be trimmed so that cilantro will pass through the tip. Squeeze over oysters on the half shell.
Grilled Oysters with Garlic-Chile Butter
Source: Real Cajun by Donald Link
Serves 4 to 6
2 sticks butter
3 garlic cloves
2 anchovy fillets
Zest and juice of 1 lemon
2 Tbsp Sriracha sauce
2 tsp red pepper flakes
1/4 tsp cayenne pepper
1 tsp kosher salt
16 oysters, in the shell
Lemon wedges, for garnish
Cut butter into 1-inch cubes and allow it to soften to room temperature.
Mince the garlic, anchovy, and lemon zest (or mash in a mortar and pestle), and then fold in the butter, lemon juice, garlic chili sauce, red pepper flakes, cayenne, and salt. Roll the butter into a log, wrap in plastic, and refrigerate until needed.
Open the oysters as you would for on the half shell, discarding the top shells. Place a 1-tablespoon slice of the compound butter on each oyster and place on a hot grill until until the juices begin to bubble and the oyster curls up around the edges, 6 to 10 minutes. (It's good to melt a few tablespoons of the butter to put om the oysters after they are grilled, in case some spills out of the shells.)
Serve immediately, with wedges of fresh lemon, if desired.
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