My homemade venison Chorizo rocks this recipe more than any other Chorizo I have tried with it (in past lives of course.) Maybe, I’m partial. But, I’m betting if you get a copy of “Changing The Game” and make the Chorizo as I describe in Chapter 7, you’ll agree.
Grilled Oysters and My Chorizo
I feel truly fortunate to have an awesome seafood purveyor, Metropolitan Seafood, down the road from me, where I can obtain a variety of fresh oysters from both coasts and have them freshly shucked while I wait, or if I had called ahead. It’s also great they have knowledgeable staff who can help you select from the wide variety of oysters they usually offer for the meal you are going to prepare. For this recipe, I have to give credit to my wife, Susan who helped me “put it over the top.” She is the one who suggested use of the poblano pepper to obtain that “sweet heat” flavor in the butter mixture that will blend with the salinity the oyster provides and the savory flavor of my Chorizo. Don’t feel bad. My mouth just began to water too, as I was writing that. As for the Chorizo, store-bought will work (to some extent 😊) if you do not yet have your copy of “ChangingThe Game” which contains the recipe to make up a batch of my Chorizo. Eh. Don’t sweat it. Maybe you’ll have a copy by the next time you make this recipe.
Servings: 6
Ingredients
- 2 dozen oysters, shucked and on the half shell
- 1/2 cup seasoned breadcrumbs
- 1 stick unsalted butter
- 2 tablespoons finely diced shallot
- 1 tablespoon crushed or finely diced garlic
- 1/4 cup finely diced poblano pepper
- 1/4 teaspoon salt
- 1/2 pound Chorizo sausage, casings removed and crumbled
- few drops freshly squeezed lemon juice
Instructions
- Lightly toast the breadcrumbs in a dry pan, transfer to a bowl and set aside.
- Melt the butter in the pan over medium low heat and add the shallot, garlic, pepper and salt. Whisk slowly to prevent burning and cook until the butter begins to brown. Remove from heat and refrigerate to solidify, stirring occasionally to achieve a homogeneous mixture.
- Top the oysters with a spoonful of the butter mixture followed by a few pinches of the breadcrumbs. Drop a few pieces of the crumbled Chorizo onto each oyster and grill over high heat until oysters are warmed or slightly cooked, being careful not to completley cook them, about 3 to 5 minutes.
- Remove from the grill and plate. Squeeze a few drops of fresh lemon juice over each oyster and serve.
Notes
Suggested sides: Serve as an appetizer or with other “small plates” such as Craig’s Eggplant Caponata (page 135 in “Changing The Game.”)
Suggested wine pairings: Pinot Noir, Rose’ or even a sparkling Cuvee.
