Christmas/Kalikimaka Oysters on the Grill
Oysters on the Half Shell with Artichoke, Garlic, Wine and Cheese Sauce
These oysters are so superb that they really do deserve their own blog post.
We included them into our Hawaiian Kalikimaka one year and they stole the show!
I am not a big shell food eater but I was clamoring for more. Gordon did an excellent job on these from start to finish and we hope that you will give them a try as well.
We have them featured on our:
Beachy Hawaiian Christmas/Kalikimaka
If you would like to take a look.
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I placed small little votive candles among the oysters with the pearls.
Real Pearls!
I had an old bracelet that broke apart and used the pearls here.
So Lovely for Christmas
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Our How-To for this Great Dinner
You first want to visit your local trusted fishmonger/ seafood distributor.
Here Gordon bought 2 dozen oysters.
Gordon rinsing our oysters out on the docks.
You want to try and remove as much of the sand and dirt as possible.
HINT: Any oysters that are open then discard and don’t eat them. However you can tap them and if they close you can still eat them.
Oysters and Corn
You want to heat your grill to a medium-high heat. Place your oysters on the grill. Gordon is also cooking our corn on the cob at the same time. You want to cook the oysters about 7 – 10 minutes until they open. You cook your corn until you get grill marks, turn as you go.
When your oysters are open then set aside on a metal tray or pan.
Here we are also grilling shrimp for our Kalikmaka dinner as well.
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Preparing the Oysters for the Cream Sauce
Gordon Opening the Oysters
Oysters on the Half Shell
With the oysters having finished grilling you then remove the top shell and discard it but leave the oyster itself intact on the other shell. Now you want to place the delicious Pecorino and Artichoke Cream Sauce onto each oyster on the half shell before placing them into the oven.
Recipe for the Oyster Cream Sauce
-1 Dozen Oysters, on the half shell
-2 Tablespoons unsalted butter or margarine
-2 shallots, thinly sliced
-1 Tablespoon garlic, minced
-4 Tablespoons white wine (We used Barefoot)
-1 jar or can of artichoke hearts, drained and rinsed and chopped.
–1 pint heavy cream
-3 Tablespoons grated Pecorino Romano cheese
(Gordon just added chunks, they melt.)
-1 dash Worcestershire sauce
-3 dashes hot sauce
-2 teaspoons fresh lemon juice
-Sea Salt
-Cayenne Pepper
-Strew sliced up lemon wedges throughout the dish.
(I believe that Gordon got this recipe from his cooking school. It is suburb!)
-Oh, and we added about a teaspoon of Turmeric to the recipe for the health benefits.
Turmeric is Known for Killing Cancer Cells
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Directions for Making the Sauce:
The sauce goes on top of the oysters and then the oysters go into the oven.
Preheat the oven to 350F.
-Sweat the onions and garlic in the butter on the stove for 2-3 minutes. Add the white wine and reduce until mostly evaporated.
-Add the chopped artichoke hearts and cook for 2-3 minutes.
-Add the cream and reduce until slightly thickened; add the Romano cheese.
-Add the Worcestershire, hot sauce, and the lemon juice. Season to taste with salt and cayenne pepper.
-Makes enough suace to generously cover 1 dozen Oysters.
Once you cover the oysters with the sauce cook for about 10 – 15 minutes until a nice golden color.
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These are so ONO!!
Mele Kalikimaka
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