Oysters Magic Sauce

Oysters don’t have to be reserved for a special occasion or only enjoyed in a fine restaurant.  They’re quite easy to prepare at home whether served raw or cooked.  I’d also like to share with you a delectable, magical, fantastical sauce made from Hog Island’s hogwash recipe and my own little sumthin sumtthin on top.  This preparation is absolutely the best way I’ve had oysters.
IMG_1236Recipe and how to shuck video after the jump.  I hope I’ve demystified making oysters at home for some 🙂

Oysters usually cost about $2-4 each at a restaurant but they can be found far more cheaply at your local grocery store.  Lucky’s had a sale on oysters for $0.50.  I can usually find oysters at Whole Foods for about $1.25 each.  Not bad!  Saving money is a great reason to try oysters at home.

If you’re storing them in the freezer, make sure to let the oysters thaw for a long time before shucking.

There are lots of tools and gadgets for shucking oysters but all you really need is a kitchen towel and a shucking knife.

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How to shuck an oyster: http://www.youtube.com/watch?v=n_YPxcF1ta4

I am sad the San Francisco Hog Island bar is currently closed for construction and expansion.  In the meantime, we can all enjoy the hogwash recipe at home.  This is sauce 1 of my 2 sauce killer combination:

Sauce 1: Hog Island Hogwash Recipe

Hog Wash
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1 large Jalapeno pepper, seeded and finely diced
1/2 bunch of cilantro, finely chopped
juice of 1 lime

The food processor speeds up chopping time.  The recipe calls for 2 types of rice vinegar but I just used 1/2 cup of whatever rice vinegar I had.  I forgot to get cilantro so I substituted parsley in the picture below.

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Sauce 2: Spicy Cream

Ingredients:

  • 2 tablespoons creme fraiche
  • 2 tablespoons salted butter
  • 1/2-1 teaspoon Tapatio or your preferred hot sauce

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In a small sauce pot over low heat, melt butter and creme.

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Once butter and creme are melted, add hot sauce to taste, stirring with a spoon to mix.
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Ta-da!

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The spice cream sauce can congeal at room temperature.  To warm it back up again, just microwave for 10-20 seconds until it liquefies again.

Now, combine Sauce 1 and Sauce 2 to make some magical on grilled oysters.  Both condiments work well alone and combined on raw oysters as well.

If you don’t have an outdoor BBQ, you can cook oysters in a sauté pan.  Shuck oysters, line them up side by side in a medium or large sauté pan, turn the heat up to medium.  Then, spoon sauce 1 and sauce 1 on each oyster.  Cover with a lid or aluminum foil to allow the juices to steam.  Cook for about 5-7 minutes.

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