This month we are sharing a recipe we tested out a few weeks ago with an ingredient we got from our friends at The Fermented Pig. It uses Finocchiona, which is a fennel salami. If you don’t have fennel salami, just pick a salami or other cured meat you like and go with it! Ingredients Oysters Salami — preferably Finocchiona, a fennel salami Extra Virgin Olive Oil Parmesan (optional) Directions Preheat oven to 400, or set your grill to high Shuck the oysters, pour out the liquor Pour a little olive oil in the oyster. Remember the oyster will put out more liquid as it cooks, so leave some room for that. Chop salami and add to the oyster Bake/grill...
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...
While we may not be doing a lot of entertaining right now, it's only a matter of time before dinner parties return. Grilled oysters with bacon and cayenne butter provides a fantastic appetizer for those who like a little zing to start their night.
