Charbroiled Gulf Oysters with Chile Pequin Butter, Chorizo-Cilantro Panko, Cotija Cheese
“Oysters are one of my favorite gifts from the sea. They’re so mysterious, and tangible proof of the vast unknown. Sustainability is practically their middle name; a single oyster filters up to 50 gallons of water a day! And the best part? You may enjoy them raw, baked, fried or charbroiled. Here’s to raising our shells for the best shucking summer yet!”
Ingredients
FOR THE CHARBROILED GULF OYSTERS:
- 12 oysters, fresh and shucked
- Chile Pequin Butter (recipe follows)
- Chorizo-Cilantro Panko (recipe follows)
- ¼ cup (28 g) Cotija cheese, crumbled
- Fresh sprigs cilantro, for garnish
- Lime wedges, for garnish
FOR THE CHILE PEQUIN BUTTER:
- ½ cup (115 g) unsalted butter, softened
- 2 −3 chile pequin peppers, finely ground (adjust to your spice preference)
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 teaspoon (4.9 ml) lime juice or ½ lime
- Salt to taste
FOR THE CHORIZO-CILANTRO PANKO:
- ½ cup (28 g) panko breadcrumbs
- ¼ cup (59.5 g) cooked chorizo, crumbled
- ¼ cup (4 g) fresh cilantro, finely chopped
- 2 tablespoons (29.6 ml) olive oil
Instructions
FOR THE CHARBROILED GULF OYSTERS:
- Arrange the oysters on a grill-safe pan or directly on the grill grate. Top each oyster with a generous dollop of Chile Pequin Butter.
- Preheat the grill to medium-high heat. Place the oysters on the grill. Cook for 5 to 7 minutes or until the butter is melted and bubbling and the edges of the oysters begin to curl.
- Sprinkle each oyster with the Chorizo-Cilantro Panko mixture then with the crumbled Cotija cheese.
- Continue grilling for another 2 to 3 minutes or until the panko is golden brown and the cheese is slightly melted.
- Remove from the grill and garnish with fresh cilantro sprigs and lime wedges. Serve immediately.
- Notes: Ensure the oysters are fresh from the Gulf and properly shucked before grilling. If you do not have a grill, the broiler in your oven will work perfectly.
FOR THE CHILE PEQUIN BUTTER:
- In a small bowl, combine softened butter, chile pequin powder, minced garlic, lime juice and salt. Mix well until fully incorporated.
FOR THE CHORIZO-CILANTRO PANKO:
- In another small bowl, combine panko breadcrumbs, crumbled chorizo, chopped cilantro and olive oil. Mix until the panko is coated.
Notes
Photo by Daniela Loera
