garlic-chile butter
For the oysters, we’re going to add a few things to make them even tastier. Namely: butter. More specifically: an amazing garlic chili butter used at New Orleans restaurant Cochon, a spot that knows how to cook an oyster. Cochon chef Donald Link shared the recipe with New Orleans radio station WWOZ last year, and for that I am thankful, because it is delicious. Save the leftovers if you have any — this butter is great on just about everything. This pairs well with all shellfish.
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yield
serving(s)
prep time
5 Min
method
Refrigerate/Freeze
Ingredients For garlic-chile butter
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2 stickbutter
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2 clovegarlic
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2anchovy fillets
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1lemon, juice and zest
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2 Tbspsriracha
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2 tspred chili flakes
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1/4 tspcayenne pepper (or ancho chili powder, like i used)
How To Make garlic-chile butter
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1Cut the sticks of butter into inch-long cubes and leave it on the counter for several hours to soften.
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2You can of course quicken this process in the microwave, but use short bursts.
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3Finely mince the garlic cloves and anchovy fillets and add them to the bowl of butter, along with all the rest of the ingredients
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4Mix well
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5Once combined, scoop the butter mixture onto a sheet of cling-wrap and roll it into a log.
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6You can now refrigerate this for several days, or freeze indefinitely.
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7Either way, chill it a bit before it’s time to grill, because it’s easier to slice when it’s harder.
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8Use on grilled oysters, mussels, calms and shrimp. For a recipe on how to grill shellfish use this http://www.buzzfeed.com/johnmahoney/how-to-grill-oysters-mussels
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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