Good Day Atlanta viewer information June 11, 2018
Grilled Pineapple Mignonette with Oysters on the half shell
Ingredients
Oysters on the half 12 each
Small diced Grilled Pineapple ½ cup
Rice wine vinegar 1 cup
Minced shallots 2 tbsps.
Cracked Black Pepper ½ tbsps.
Minced Cilantro ¼ cup
Salt to taste
Directions
1. Peel a pineapple with a serrated knife. De-core the pineapple with a pineapple de-corer and cut into ½ inch rings.
2. Grill the pineapple rings until nice grill marks are achieved. Small dice ½ cup of the pineapple.
3. Mix all the ingredients in a mixing bowl and season with salt to taste.
4. Serve the pineapple mignonette over the oysters on the half shell and enjoy.
Grilled Oysters with Roasted Garlic & Lemon Butter
Ingredients
Diced Room temperature Unsalted Butter 2 cups
Shucked cold water Oysters on the Half Shell 12 each
Roasted Garlic Puree 1/2 cup
S&P to taste
Fresh Squeezed Lemon Juice ¼ cup
Minced Parsley 1 cup
1 cup olive oil
Shaved Parmesan 1cup
Directions
1. Add garlic and olive oil together in a small baking pan. Cover with aluminum foil and bake at 350 degrees until garlic is golden brown. Place in a food processor and puree until smooth.
2. Add the remaining ingredients to the food processor and puree on high for 2 min.
3. Season and mix with S&P to taste.
4. Spoon 2 tbsps. Of the compound butter into each oyster.
5. Grill the oysters over a charcoal grill until the butter is boiling and the oysters are slightly brown around the edges.
6. Sprinkle the oysters with lots of parmesan cheese and enjoy.