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.
In the spirit of Thanksgiving, we’re featuring what you would call “Not Your Grandmother’s Mignonette.” We hope you enjoy this pucker-inducing addition to the holiday table. Finally, there’s a cranberry sauce worth getting excited about at Thanksgiving.
Hog Island Oyster Company shares a recipe that’s perfect for the Fall. This sweet and smoky oyster dish is sure to please anyone with a palette for multi-dimensional, complex flavors.
Kimchi and butter? Say no more. This umami butter complements milder oysters perfectly.
Ingredients:
1 lb. Kimchi with liquid, chopped.
2 sticks, Butter, unsalted.
Oysters.
Directions:
To make the Kimchi butter in advance, combine the Kimchi and butter in a food processor and pulse until it's combined. The Kimchi Butter can be stored in the refrigerator for up to 2 weeks or in the freezer for several months.
Shuck oysters including and top them with a dollop of Kimchi Butter.
Grill the oysters until the liquor is gone.
Serve and enjoy!
Photo and Recipe Credit: @guildedgolem on Instagram
