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Grilled Oysters with Roasted Red Pepper Butter

Ingredients 12 fresh oysters (if small, buy 16-20) 1 red bell pepper 1 tablespoon canola oil 1/2 teaspoon kosher salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1 teaspoon paprika 1/8 teaspoon black pepper 2 tablespoon sliced chives Directions Preheat oven to 425℉. Coat the bell pepper with canola oil and salt. Place it on an oven-safe dish and roast, turning it occasionally, until skin is blistered and the pepper begins to collapse, about 1 hour. To roast the pepper on a grill instead, the heat should be medium-high and the rack about 4 inches from the fire. Put the pepper directly over the heat. Grill, turning as each side blackens, until it collapses, 15-20 minutes. Transfer pepper to a bowl, cover...

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Deviled Oysters

What's Thanksgiving without deviled eggs? A superior holiday if you go for Deviled Oysters instead, especially when our culinarily gifted brother, Jordan, comes up with the recipe.  We hope you're ready as the savory heat of the oysters will have you telling Grandma to retire her recipe.  

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