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Chincoteague Oyster of the Month for February

Diego Isio


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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15 Min
30 Min
No-Cook or Other


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1 lb
salted butter. softened
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


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

Printable Recipe Card

About Chincoteague Oyster of the Month for February

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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