| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
|
6 |
servings |
INGREDIENTS
| 4 |
|
Dozen oysters; scrubbed |
|
|
=== HOGWASH === |
| 1/2 |
c |
Natural rice vinegar |
| 1/2 |
c |
Seasoned rice vinegar |
| 2 |
|
Shallots; chopped fine |
| 3 |
tb |
Fresh lime juice |
| 1 |
sm |
Jalapeno; seeded, chopped |
| 1 |
bn |
Cilantro; chopped |
|
|
=== RED OYSTER SAUCE === |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Olive oil |
| 1 |
lg |
Garlic clove; minced |
| 1/4 |
c |
Sundried tomato paste |
| 1/4 |
ts |
Thai red curry paste |
| 10 |
|
Fresh basil leaves |
INSTRUCTIONS
HOGWASH: Combine all ingredients in a medium bowl. Refrigerate for at
least 1 hour before using. Serve over Barbequed Oysters. (Makes 1 1/2
cups) RED OYSTER SAUCE: Melt butter in a medium saucepan over
medium-low heat. Add remaining ingredients, except basil, and simmer
until butter is brown, about 15 minutes. Roughly chop basil; add to
sauce right before serving. Serve warm over Barbecued Oysters. (Makes
1 cup) OYSTERS: Heat grill until very hot. Place oysters on grill.
When shells open (in about 3 minutes) use an oyster knife to detach
oyster from top shell. Loosen top shell and discard. Spoon a
tablespoon of Hogwash or Red Oyster Sauce over oysters before
serving. Serves 6 to 8.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 282 Calories (kcal); 27g Total Fat; (85% calories from
fat); 5g Protein; 6g Carbohydrate; 56mg Cholesterol; 221mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
5 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Hog Island Oyster Company, P.O. Box 829,
Highway
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