Steve Raichlen: Grilled Oysters

Steve Raichlen makes Grilled Oysters with Korean Cocktail Sauce at the 2008 Food & Wine Classic in Aspen.

Steve Raichlen makes Grilled Oysters with Korean Cocktail Sauce at the 2008 Food & Wine Classic in Aspen.

Read the transcript of this video
Next thing I'd like to prepare, we're going to make what, in France, Tina and I would have called a meerquat, a million years ago. Very finely diced onion And carrot and then instead of using celery, since we're in Korea now we use hot pepper. I'm using jalapeno here. But the Koreans are no slouches when it comes to hot chilis. Finally some finely chopped scallion greens. Okay so that is one initial step. Okay, when shucking oysters, first of all you wanna have some helpers and you wanna give them the difficult ones. And you wanna pick the ones that look the easiest to shuck. Goes on a cloth. You protect your hand. Oyster shucking knife just has a little tip at the top. We wanna come into the hinge Just sort of worm the knife in and then we're gonna twist like that and then run the knife along the top inside of the shell. Okay like this, and then we're gonna run the knife under the oyster to loosen it. Okay, so that's one, and we're going to place the oysters on a wire rack. Don't need the top shells. Grilled oysters, another one of those constants on the world barbecue trail. And one of the things that's absolutely fascinating for me in my work is how different cultures will take the same food and attack it differently. Now, by the way, when you shuck an oyster and it looks dry in the center like this, you never want to play around with oysters. So, when in doubt with an oyster, throw it out. We have one last preparation we need to make for the grilled oysters. And that is, let's see. I've got a couple of tablespoons of sugar and to that I'm going to add, let's see. Some apple cider. Some cider vinegar, and ingredient that may or may not be on your list. Which is lemon. Which I'll squeeze between my hands to catch the seeds. [BLANK_AUDIO] Finally, a Korean chili sauce. Now, Korean chili sauce, it's a thick paste-like sauce made with hot chilis and garlic. You can find it in an Asian market. There are other substitutes. For example, do you all know the Thai, sort of turbo charged ketchup? It's called sriracha. It's a chili garlic sauce. That would be good for this recipe Just remember, there's no such thing as a mistake in the kitchen, just a new recipe waiting to be discovered. So let's put the oysters together. [BLANK_AUDIO] And that's real simple. Each oyster gets, first, a little spoonful. Of this aromatic vegetable mixture. Then the last thing we do here, a little bit of the chili sauce on top of each oyster. And the idea is you want to try not to tip the oysters over, so that you save these juices. We're going to grill the oysters over high heat with the lid closed, lid of the grill closed so that we cook the oysters from above and below. Our Korean style grilled oysters. [Applause]
Sponsored Stories
Steve Raichlen: Grilled Oysters


Advertisement