|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Oysters With Horseradish Cream |
|
Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Oysters With Horseradish Cream recipe on the web!!U.S.A. Oysters possess a natural affinity for horseradish-a fact appreciated by anyone who has passed an hour or two at a raw bar. In this recipe the horseradish is folded into unsweetened whipped cream, which melts as it hits the hot oysters. Nothing can beat the pungency of freshly grated horseradish, but the bottled product will produce highly delicious results, too. _ c cream, heavy _ tbs horseradish, grated, plain, drained if bottled, or more to taste _ tbs chives, chopped fresh, or scallion greens _ tbs lemon zest, grated _ tsp lemon juice, fresh, or more to taste Salt and freshly ground black pepper, to taste _ dozen oysters in the shell, scrubbed 1. Preheat the grill to high. 2. Beat the cream to soft peaks in a chilled medium-size bowl, then fold in 1 tablespoon horseradish, the chives, lemon zest, 2 teaspoons lemon juice, and salt and pepper. Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned. 3. If you have a fish or vegetable grate, preheat it on the grill grate for 5 minutes, then arrange the oysters on it, rounded side down (see Note). Otherwise, arrange the oysters directly on the grate. Grill until the shells open, 6 to 10 minutes. 4. Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open. Place a spoonful of horse-radish cream on each oyster and serve immediately. Serves 4 to 6 as an appetizer, 2 to 3 as an entrée Note: If you look at an oyster closely, you will see that one side is more rounded than the other. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
