chincoteague oyster of the month for february

Name: Chincoteague Oyster of the Month for February
Prep time: 15 min
Cook time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 pound(s) salted butter. softened; 2 - heads of garlic, roasted and squeezed out; 1/2 cup(s) shredded asiago cheese; 1/2 cup(s) panko, japanese bread crumbs; 1 tablespoon(s) minced shallot; 1/4 teaspoon(s) ground black pepper; 4 tablespoon(s) chopped flat leaf parsley

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Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

The “Bishop of Bivalves,” Sandy Ingber, executive chef at the historic Grand Central Oyster Bar, has selected a briny oyster from the Chesapeake Bay – the Chincoteague – as Oyster of the Month for February. The Chincoteagues will be priced at $2.35 ?per oyster throughout the month, and Ingber will also prepare Roasted Chincoteague Oysters with Crunchy Asiago-Roasted Garlic Butter priced at $11.95 for five pieces.

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yield 1 serving(s)

prep time 15 Min

cook time 30 Min

method No-Cook or Other

Ingredients For chincoteague oyster of the month for february

1 lb

salted butter. softened
2

heads of garlic, roasted and squeezed out
1/2 c

shredded asiago cheese
1/2 c

panko, japanese bread crumbs
1 Tbsp

minced shallot
1/4 tsp

ground black pepper
4 Tbsp

chopped flat leaf parsley

How To Make chincoteague oyster of the month for february

1
To roast the garlic: Preheat oven to 250 degrees F (125 degrees C). Slice ¼ ” off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in a preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic.

2
Place softened butter in an electric mixing machine bowl or a food processor.
3
Add all of the rest of the ingredients and mix until all is incorporated.
4
Take 2 wax or parchment paper strips, 12” X 6” and place ½ of the butter along the length of one strip, leaving about ½ “ from the edge.
5
Then roll up the strip of butter into a tube, and seal the edge with a piece of tape.
6
Refrigerate or freeze the butter until ready to use.
7
This can be prepared up to 1 week in advance
8
When ready to serve, take out of freezer at least 1 hour in advance, and make slices of ¼ “ thick.
9
Open up the oysters, making sure you disconnect the membrane under the oysters and put on baking dish.
10
Preheat a broiler, place one slice of butter on top of each oyster and place under hot broiler until browned and crunchy.
11
Serve immediately with lemon wedges.
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