Place the oysters on the grill. Cook until the oysters pop open.
For the sauce, heat up the butter with rosemary until the butter browns, but does not burn. Incorporate the remaining ingredients. Taste and adjust seasonings.
To assemble, place the rock salt and wood chips on a cast-iron pan. Heat the pan until the wood chips start to smoke and it adds additional flavor to the oysters. Pour a teaspoon of the rosemary brown butter on each oyster and serve.
27 Ways You Should Be Using Brown Butter
Butter, that golden elixir, makes everything taste better. And butter gets even better when you turn it into brown butter: simply melt it down and cook over low heat until the milk solids turn all nutty and caramelize.
One whiff of the stuff and you're going to want to put it on everything, and the best part about it? You can use brown butter any way you would use the regular stuff. From breakfast straight through dessert, every time you reach for the butter dish, you can grab some brown butter instead. Better make a big batch now, because trust us, you're gonna want to have this stuff around.
Grilled Oysters with Hot Sauce and Brown Butter
Is there anything more Gulf Coast than oysters? I don’t know the answer, but I will tell you that I am happy to taste every single variety that our area offers. We recently held an oyster night and a few friends came over (one in particular who’s quite adept at shucking them). Our oyster of choice was Murder Point,and my recipe of choice was a Bon Appetit gem from Chef Vivian Howard: Hot Sauce Brown Butter Grilled Oysters, today’s 3rd day of Christmas recipe for my #12DaysofChristmas series. Considering the fact that Murder Point’s hashtag is #butterlove, I’d say we found a match.
I was also gifted the Stella from the Oyster Bed(which I covered last year in my gift guide). The Stella, an aluminum, star-shaped pan with deep wells, makes it a total cinch to grill oysters even if you don’t have shells.
Grilled Oysters with Herbed Brown Butter
A delicious appetizer to add to your summer rotation! The oysters get the royal treatment, starting on the grill and then poaching in a rich brown butter sauce.
- A dozen oysters
- 4 TBSP unsalted butter
- 1 TBSP finely chopped fresh tarragon
- 1 TBSP finely chopped chives
- The juice of one lemon
- Sea salt
- Step 1 Place the oysters in the grill pan (unshucked) and preheat your grill to high.
- Step 2 Once grill is preheated, place the grill pan on the grates and close the grill. They grill fast – about 5 minutes. Watch carefully, the oysters will be done when the shells start to pop open. They won’t pop all the way open like clams or mussels do, but they will release their seal just a crack. If anything you want to undercook them slightly since the brown butter sauce will cook them a little more. Remove from the grill and prep your brown butter sauce while they cool.
- Step 3 Start melting your butter in a small saucepan over medium heat. Swirl the pan occasionally to ensure the butter is cooking evenly. Add chopped tarragon as the butter melts and begins to foam. Remove from heat when it turns a nice golden color.
- Step 4 Shuck the cooled oysters now and then finish off each oyster with a drop of lemon juice, a sprinkle of sea salt and a spoonful of your brown butter sauce. Serve immediately.
Nothing says summer quite like grilled oysters and a bottle of rosé, am I right? We log a lot of hours at the grill in the summer (and all year long too for that matter), but one of my favorite new seasonal traditions is grilling up these delicious bivalves. And you don’t need a lot of ingredients, or a lot of time, to pull off this amazing appetizer. All you need are a few simple supplies: a shucker, and a cast iron oyster grilling pan, just like this one we recommend. (It’s actually a really great gift if you’re looking for something different to get that chef in your life!)
With shucking, a little practice makes perfect. Marc is a far better shucker than I am and he’s really figured out how to master this skillset. There were a few near misses at the beginning, so be careful – especially because these oysters will be hot off the grill! But being able to shuck your own oysters is one of those technical skills that is definitely great to have on your home chef resume. This great video on YouTube gives you a good step-by-step tutorial.
There are lots of different options for what can accompany raw oysters – the most common are cocktail sauce, mignonette, hot sauce and horseradish. But grilling oysters are a whole different ballgame. Our earthy brown butter sauce serves as a welcome compliment to the meaty oyster. It boasts a subtle enough flavor that it still lets the oyster shine but adds a layer of complexity from the herbs that really elevates this app to the next level. How badly do you want one of these right now?!
Use a Dutch oven and hot coals to cook this breakfast dish and serve it with a beer-based cocktail that&rsquos reminiscent of a mimosa.
Ingredients for frittata
½ c. milk
½ tsp. salt
¼ tsp. pepper
2 Tbsp. olive oil
1 shallot, sliced thin
1 pint cherry tomatoes, halved
¼ c. basil
½ c. gruyere cheese, shredded
Ingredients for Beer-Mosa (makes two)
Sierra Nevada Summer Break
Directions: In a medium bowl, beat the eggs, milk, salt, and pepper together until blended. Heat 2 tablespoon of the oil in a skillet over hot coals on the edge of a fire. Add the shallot and sauté until soft and brown. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover and place a few coals on top of the lid. Cook until the eggs are set and the frittata is puffy, about 15 minutes. Serve immediately with a freshly poured Beer-Mosa: pour half of a Sierra Nevada Summer Break, a citrusy and sessionable IPA, in a tall glass and top with orange juice. Drink immediately.
Broiled Oysters with Spinach and Brown Butter Hollandaise
Instead of using clarified butter in his hollandaise, as is traditional, Global Village chef Martin Bealin browns butter, rendering it nutty in flavor. Choose briny—not creamy—oysters (ask your fishmonger), and be sure to make the mignonette: The salinity of the oysters in combination with the pungent shallots and vinegar are a welcome contrast to the richness of the hollandaise.
An eclectic community of chefs, poets, publicans, artists, and ice cream makers have turned a once sleepy seaside village into an unlikely food destinationBroiled Oysters with Spinach and Brown Butter Hollandaise
*Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
Toss radishes in olive oil and salt in a medium mixing bowl.
Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
Easy Grilled Rockfish Recipe with Brown Butter Wilted Spinach
An effortless grilled rockfish recipe with a savory herb crust and lemony wilted spinach on the side. A quick and easy meal any day of the week.
Total Time: 20 min
Prep Time: 5 min
Cook Time: 15 min
- 1 1/2 lbs Rockfish Fillets
- 2 Tbsp Olive Oil
- 1 tsp each: Kosher Salt & Lemon Pepper
- 3/4 tsp each: Paprika & Granulated Garlic
- 1/2 tsp Each: Dried Basil, Dried Tarragon, Dried Parsley, and Crushed Rosemary
- 10 oz Baby Spinach
- 1 Tbsp Lemon Brown Butter
- To make lemon brown butter melt 8 tablespoons of butter in a small sauce pan. Simmer the butter until it foams and turns brown. Stir the brown butter watching closely so it doesn’t burn. Add the brown butter to a bowl with the juice of half a lemon and let cool. Refrigerate.
- In a bowl, combine the salt, lemon pepper, paprika, granulated garlic, basil, tarragon, parsley and rosemary. Brush the rockfish fillets with olive oil and sprinkle with the herb seasoning mixture. Flip the fish over and repeat on the other side.
- Grill the fish over medium-high heat for 4-5 minutes. Flip the fish over and grill for another 4-5 minutes until the fish is cooked through.
- While the fish is grilling, melt the lemon brown butter over medium-low heat in a sauté pan. Once melted, add the spinach to the pan. Toss in the butter and continue tossing until all the spinach is wilted. Season with salt and pepper. Serve the grilled rockfish with the wilted spinach. Enjoy.
Yield: 4 servings, Serving Size: 6 oz Fish with 1/4 cup Spinach
Amount Per Serving: Calories: 306, Total Fat: 14.2g, Saturated Fat: 2.8g, Cholesterol: 88.8mg, Sodium: 758.7mg, Carbohydrates: 3.9g, Fiber 1.7g, Sugars: 0.4g, Protein 44.7g
Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter. Brown butter is traditionally served with fish, but it makes a delicious topping for vegetables such as Brussels sprouts and broccoli. Desserts get a flavor boost from brown butter, too, whether it&aposs baked into cookies and cakes, or whipped into frostings.
1. Cut unsalted butter into small, evenly-sized pieces and place it in a pot or pan. Cutting the butter into pieces helps it melt and cook evenly. Always use a light-colored pot or pan so you can see how dark the butter gets as it cooks.
2. Turn on the heat to medium and let the butter melt. Tip: The temperature you use can vary from high to medium either way, the butter will go from melted to brown in mere minutes. High heat will brown the butter very quickly, but if you don&apost keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Until you get really good at this, it&aposs safer to use moderate heat to slow things down just a bit so you can keep a careful eye on the process.
3. Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma. Pour the brown butter into a separate bowl to keep it from cooking further. If the butter gets overcooked, the milk solids will scorch and turn black, and the butter will have a very bitter taste.
- 1 (3-pound) 5-rib bone-in center-cut pork loin roast
- 1 tablespoons kosher salt
- 1/2 cup unsalted butter (4 ounces)
- 3 medium garlic cloves, smashed
- 1 rosemary sprig
- 1/3 cup water
- 1/4 cup fresh lemon juice
Preheat oven to 375°F. Trim excess meat from bottoms of exposed rib bones on pork roast, and reserve for another use. Score fat on pork in acrosshatch pattern. Rub all sides of pork evenly with salt.
Place pork, fatty side down, in a cast-iron skillet cook over medium-low, pushing pork down using a spatula to ensure even cooking, until fat renders and bottom side is browned, 15 to 20 minutes. Flip pork bone side down. Add butter to skillet cook until foamy, 30 seconds to 1 minute. Stir in garlic and rosemary sprig. Baste melted butter over pork.
Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, 45 to 55 minutes, removing skillet to baste pork with butter mixture every 10 minutes. Remove skillet from oven. Transfer pork to a wire rack set over a baking sheet let rest 15 minutes.
Return butter mixture in skillet to stovetop heat over medium-low. Add 1/3 cup water to skillet cook, stirring constantly and scraping bottom of skillet to loosen browned bits, until liquid is slightly reduced, about 30 seconds. Add lemon juice cook, stirring constantly, until incorporated, about 30 seconds. Remove and discard rosemary sprig.
Slice pork between bones, and arrange on a platter. Pour sauce over pork.