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By Chef Jeremy McLachlan
We suggest you pair this dish with a Porter-style beer. Porter is a rich, smooth creamy style beer. With the onset of cooler weather, a robust porter with flavors of nuts and chocolate is the next best thing to a warm fire. The fabulous flavors are centered around dark roasted malts which provide coffee and smoky notes. This beer brings big flavors to tame our Blackened Oysters with wet waves of glorious complexity and a smooth finish.
Serves 4
16 Oysters medium size, shucked (4 per person)
½ cup Salty’s Blackening Spice
½ cup Pico de Gallo
3 tablespoons Chipotle Aïoli
First prepare the aïoli and pico de gallo (see recipes below) and set aside. Heat a saute pan to medium-high heat. Dust the oysters in Salty’s blackening spice. Add one tablespoon canola oil to the sauté pan, and place oysters in the pan. Sear until blackened on both sides. Place on a separate plate (we suggest serving them with grits). Top the oysters with a touch of the pico de gallo and the aïoli.
Chipotle Aïoli
½ cup Mayonnaise
1 Egg Yolk
1 clove Garlic, minced
1 Chipotle Pepper in Adobe Sauce - not dried!
1 teaspoon Dry Coriander,toasted
¼ cup Canola Oil
1 Lime, zest and juice
1/4 bunch Cilantro
1/8 teaspoon Salt
Break out that Cuisinart for this one. Add the mayo, the egg and the garlic and blend for 3 minutes. Place dry coriander in a sauté pan and heat until toasted. Add the chipotle peppers and coriander and blend for 1 minute. Slowly drizzle in the oil. Finish with the cilantro, lime zest and lime juice. Salt to taste.
This aïoli goes great on everything! Fries, burgers, tacos, nachos, everything!
Pico De Gallo
3 each Roma Tomatoes
1 cup Sweet Onion, chopped
½ bunch Cilantro
1 Jalapeno Pepper
2 Limes, juiced
½ teaspoon Salt
Chop all vegetables and mix. If you want it hot, just leave the seeds in the jalapeno!
