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Grilled Oysters with Lemon Garlic Butter

written by Ali

I saved the best for #cookoutweek2018 for last: grilled oysters with lemon garlic butter. Grilled oysters are sort of a thing in my little coastal town. Go to a barbecue and you are bound to find oysters on the grill. Go to a festival – more grilled oysters. And can I just tell you how intimidated I’ve been by these little shelled delights? Not to mention how often I’ve wondered how hungry the first human who ate an oyster had to be?

Grilled oysters with lemon garlic butter just seemed perfect for Cookout Week and even more so because of the parmesan basil garlic butter from one of our great sponsors for this week: Chef Shamy. I am so in love with Chef Shamy products. I’ve been using the parmesan basil garlic butter on everything: steak, popcorn, radishes, potatoes. I’ll also be using it on grilled corn later this season. As a side note, here’s some information about Chef Shamy products:

Chef Shamy’s slogan is Make the World a Butter Place®. Their butters are shelf stable (unopened) for up to a year, and they can hang out in the fridge (opened) for up to six months. Chef Shamy butter contains no oils and is clean label. Savory butters can be used in keto recipes. Definitely check out Chef Shamy’s About page.

But back to grilling oysters. As it turns out, nothing could be easier. Heat up your grill; place the oysters on the grill round side down (you’ll want to catch all the juicy goodness you can); grill until the oysters pop open. No shucking necessary! And then top with parmesan basil garlic butter with lemon and lemon thyme. Eat. Enjoy. Go back for more.

One more great thing about Chef Shamy – get 10% off Chef Shamy butters between now and July 4 using the code 10BUTTER10.

This post is sponsored. All opinions, however, are my own.

Yum

Grilled Oysters with Lemon Garlic Butter

Ingredients

1 dozen oysters
1/2 cup Chef Shamy Parmesan Basil Garlic Butter
2 tablespoons lemon thyme leaves
Juice from 1/2 lemon

Instructions

Preheat your grill. Place the oysters on the grill, cup side down. Grill until they pop open. Open and detach the oyster from the shell.
In the meantime, make the butter by melting the Parmesan Basil Garlic butter. Add the lemon juice and lemon thyme leaves. Take off the heat. Keep warm on the grill. Drizzle a bit of butter over each oyster and enjoy! Makes 12.

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June 30, 2018 1 comment

Baked Goods Quick and Easy

Rough Puff Pastry

written by Ali

I’ve been an avid watcher of The Great British Baking Show for the past two seasons. It’s been this avid watching that finally gave me the courage to try my hand at puff pastry. I decided to start off with trying rough puff pastry, largely because I really like saying rough puff pastry. I also like the allure of the quick and easy. I’ve wanted to make various things with puff pastry, but every time I buy it at the grocery store, it gets tossed in the freezer, things happen, and next thing I know, it’s a year later and I have puff pastry with a serious case of freezer burn. I figured if I made my own, I’d use it right away and could also make it in a batch the size I needed.

Of course, the day I decided I needed it (based on the size of the summer squash I was eyeing to make into a savory tart), it was 85 degrees in the PNW. I’ve been lamenting the lack of a summer the last few weeks, and now I think I’m going to be lamenting the return of summer with a vengeance the next few weeks. I did discover that you can make rough puff pastry when it’s very hot – you just have to be diligent about letting it rest in the freezer to keep the butter from melting between turns. I also gave it a full ninety minute rest in the refrigerator after I was done turning it, and it was just fine.

I realize I need to be better about taking photos between steps. At the very least, I will try to provide an in-depth set of instructions below. That said, here’s what the rough puff looks like when it’s been mixed and after it’s gone through the turning process.

Rough Puff Pastry
Makes a small batch – I was able to get four 4 inch by 4 inch squares out of this. It could easily be doubled.

1 cup flour
½ teaspoon salt
10 tablespoons cold butter
1/3 cup cold water

Mix the flour and salt in a medium sized bowl. Grate the butter into the flour/salt mixture. Stir until the butter is well coated with the flour. Make a small well in the middle and add the water. Mix until all the flour/butter/salt mixture is incorporated into the water. Gently knead the mixture until you have a shaggy dough – don’t over knead or over mix.

Turn the dough out onto a floured surface. Roll out a rectangle about 8 inches by 4 inches. Fold the dough letter style – the top third comes down and the bottom third comes up. Turn ¼ turn. This is the first turn. Roll out again into a rectangle about 8 inches by 4 inches. Fold the dough again – top third comes down, bottom third comes up. This is the second turn. Do this process (roll, fold) at least two more times. Work fairly quickly – the butter shouldn’t start to melt all over your surface. If it starts to get too soft, throw the dough into the freezer between turns and let it firm up a bit.

Once you’ve turned and rolled at least four times, wrap the dough in plastic wrap and put it in the refrigerator for at least an hour to rest.

If you are looking for ways to make use of your rough puff pastry, check out this summer squash and goat cheese tart, as well as this Beet Tartes Tatin with Pesto Gorgonzola Sauce.

August 16, 2016 0 comment