Hogwash
Our signature topping for raw oysters. From The Hog Island Oyster Lover's Cookbook.
A savory variation on the classic mignonnette sauce--a vinegar and shallot topping for oysters--this mixture
of unseasoned and seasoned rice vinegars gives it the perfect balance of acidity and sweetness. Add in
cilantro, minced jalapeno pepper, and lime juice and you have a crowd pleaser topping. Make sure you
keep the ingredients well-stirred.
1/4 cup seasoned rice vinegar
1/4 cup unseasoned rice vinegar
1 large shallot
1 large jalapeno chili,
seeded and minced
Leaves from 1/2 bunch cilantro, finely chopped
Juice of one lime
3 dozen extra small Pacific or Kumamoto oysters on a bed of crushed ice.
Makes 36
Grilling Sauce for Oysters
A favorite at wineries where we bbq oysters on a portable grill. From The Hog Island Oyster Lover's Cookbook
While the coals are heating or the grill is warming up, shuck the oysters and make the sauce. Get
everything ready, because once the oysters are on the grill, everything comes together quickly. Grilled
over indirect heat, the oysters cook in their liquor and the sauce, their cupped bottom shells like little
individual stew pots.
1/2 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter
1 tablespoon packed brown sugar
1 large shallot, minced
3 cloves garlic, minced
1 red bell pepper, seeded, deribbed, and finely chopped
1 Anaheim chili, seeded, deribbed, and finely chopped
3 plum (Roma) tomatoes cut into 1/4 inch dice
1/4 cup minced fresh flat-leaf parsley
1 box rock salt
2 dozen small Pacific oysters
Prepare a medium-hot fire in a charcoal grill. Spread the rock salt on a rimmed platter.
Shuck the oyster, removing the flat top shell and loosening the oyster from the bottom
shell; leave the oyster in the shell, reserving the liquor in the shell. Nestle the oysters
in the rock salt to keep them from tipping.
For the sauce: In a medium saucepan, combine the olive oil, butter, and brown sugar.
Cook over medium heat until the brown sugar is dissolved. Add the remaining sauce
ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from heat but
keep warm.
When the coals are covered with a fine coat of ash, push them to the sides of the fuel
bed. Place the oysters on the center of the grill and spoon 1 tablespoon of the sauce on
each oyster. Cover the grill and cook for 4 to 5 minutes, or until the liquor and sauce
are bubbling. Take care not to overcook or the oysters will become tough. It's okay to
peek at 3 minutes. Sprinkle the parsley on the oysters, then quickly transfer them back
to the rock salt with a pair of sturdy tongs.
Makes 24; serves 6 as an appetizer
Our signature topping for raw oysters. From The Hog Island Oyster Lover's Cookbook.
A savory variation on the classic mignonnette sauce--a vinegar and shallot topping for oysters--this mixture
of unseasoned and seasoned rice vinegars gives it the perfect balance of acidity and sweetness. Add in
cilantro, minced jalapeno pepper, and lime juice and you have a crowd pleaser topping. Make sure you
keep the ingredients well-stirred.
1/4 cup seasoned rice vinegar
1/4 cup unseasoned rice vinegar
1 large shallot
1 large jalapeno chili,
seeded and minced
Leaves from 1/2 bunch cilantro, finely chopped
Juice of one lime
3 dozen extra small Pacific or Kumamoto oysters on a bed of crushed ice.
Makes 36
Grilling Sauce for Oysters
A favorite at wineries where we bbq oysters on a portable grill. From The Hog Island Oyster Lover's Cookbook
While the coals are heating or the grill is warming up, shuck the oysters and make the sauce. Get
everything ready, because once the oysters are on the grill, everything comes together quickly. Grilled
over indirect heat, the oysters cook in their liquor and the sauce, their cupped bottom shells like little
individual stew pots.
1/2 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter
1 tablespoon packed brown sugar
1 large shallot, minced
3 cloves garlic, minced
1 red bell pepper, seeded, deribbed, and finely chopped
1 Anaheim chili, seeded, deribbed, and finely chopped
3 plum (Roma) tomatoes cut into 1/4 inch dice
1/4 cup minced fresh flat-leaf parsley
1 box rock salt
2 dozen small Pacific oysters
Prepare a medium-hot fire in a charcoal grill. Spread the rock salt on a rimmed platter.
Shuck the oyster, removing the flat top shell and loosening the oyster from the bottom
shell; leave the oyster in the shell, reserving the liquor in the shell. Nestle the oysters
in the rock salt to keep them from tipping.
For the sauce: In a medium saucepan, combine the olive oil, butter, and brown sugar.
Cook over medium heat until the brown sugar is dissolved. Add the remaining sauce
ingredients. Reduce the heat and simmer gently for 10 minutes. Remove from heat but
keep warm.
When the coals are covered with a fine coat of ash, push them to the sides of the fuel
bed. Place the oysters on the center of the grill and spoon 1 tablespoon of the sauce on
each oyster. Cover the grill and cook for 4 to 5 minutes, or until the liquor and sauce
are bubbling. Take care not to overcook or the oysters will become tough. It's okay to
peek at 3 minutes. Sprinkle the parsley on the oysters, then quickly transfer them back
to the rock salt with a pair of sturdy tongs.
Makes 24; serves 6 as an appetizer
