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.
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.
Place softened butter in an electric mixing machine bowl or a food processor.
Add all of the rest of the ingredients and mix until all is incorporated.
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.
Then roll up the strip of butter into a tube, and seal the edge with a piece of tape.
Refrigerate or freeze the butter until ready to use.
This can be prepared up to 1 week in advance
When ready to serve, take out of freezer at least 1 hour in advance, and make slices of ¼ “ thick.
Open up the oysters, making sure you disconnect the membrane under the oysters and put on baking dish.
Preheat a broiler, place one slice of butter on top of each oyster and place under hot broiler until browned and crunchy.