Smoked and Spicy Oysters a la Vodka
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
12 min
The only Valentine's Day appetizer you need: smoked and spicy oysters a la vodka. Find yourself some beautiful large oysters from your local seafood counter and top them with a creamy and spicy vodka sauce, fresh parmesan cheese and seasoned breadcrumbs them pop them in the smoker for a hit of smoky flavour. The trick to smoking oysters is that they cook very quickly, so you need to have as much flavour as possible working for you, in a short amount of time. The vodka sauce is rich, creamy and garlicky with a great saltiness from the parm and crunch from the breadcrumbs. By adding more wood to your Alchemy smoker, in a short period of time, only a 12 minute smoke, you still get that smoky flavour in each bite. The recipe calls for charred dandelion greens to decorate the plate, but you can use any greens you like, they just add a nice base and colour to your plate. Finally, serve the oysters with a lemon wedge to serve and squeeze on top before enjoying this delectible dish.
By:Chef Matt Basile
Ingredients
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6 large oysters
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2 tbsp grated fresh parm
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2 tsp seasoned breadcrumbs
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3 cloves garlic
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Zest from 1 lemon
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3 tbsp tomato paste
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¼ cup butter
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2oz vodka
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3 tbsp cream
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1 tbsp Bomba sauce
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Juice from ½ lemon
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Salt to taste
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1 bunch dandelion greens
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Juice from ½ lemon
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Lemon wedge for garnish
Vodka Sauce
For serving
Instructions
Set smoke to 350F.
Shuck all the oysters.
Grate the garlic and zest the lemon. Place a cast iron pan on the plancha and add the butter, let it melt, then add the garlic and lemon zest. Mix and let soften, 1-2 minutes, then pour in the vodka and stir.
Add the tomato paste and mix until incorporated. Add 2 tbsp cream and mix then add the bomba sauce and mix again. Squeeze in the juice from half a lemon. Mix. Add in 1 tbsp cream and mix again.
Remove pan from the heat and season with salt. Spoon the vodka sauce onto each oyster, top with the grated parm and breadcrumbs, then place in the smoker for 12 minutes.
While the oysters are in the smoker, add the dandelion greens to the plancha and squeeze on juice from half a lemon. Cook until charred and slightly wilted. Remove from the grill and place on your plate in a single layer, as best as possible.
Place the smoked oysters on top of the dandelion greens and serve with a wedge of lemon.