In honor of Mardi Gras and the downright spring-y weather of late, here’s a season-bridging, southern-ish seafood recipe from chef Jason Lord. He uses local Island Creek oysters (but you can pick your favorite variety), tops them with BBQ sauce, herb butter and bacon and cooks them out-of-doors on the grill (though you can fire up the broiler if your grill is still in deep storage). Add this easy preparation to your repertoire to bring a little Southern flare into the mix.
- 6 Island Creek Oysters
- 6 Teaspoons of homemade (or your favorite store-bought) BBQ sauce
- 1 Tablespoon herb butter (Softened butter mixed with chopped parsley and chives)
- 2 strips of cooked bacon, diced (Don’t skimp! New England has incredible small farms making the good stuff!)
- Shuck each oyster and discard the top shell. Add a small dollop of the herb butter, a pinch of crumbled bacon, and a teaspoon of bbq sauce.
- Put dressed oysters face up directly on a charcoal grill. Make sure to place oysters to the sides of the grill, off the direct heat; shells can explode if they get too hot!
- Grill until butter is melted and just bubbling.
- Remove from heat and serve immediately.