A delightfully spicy chipotle complements the rich creamy nature of California oysters. Pair with California Chardonnay or Pinot Gris.
10 chipotle peppers*, seeds and stems removed
1/3 cup (80 ml) red wine vinegar
3 cloves garlic, peeled and finely chopped
1 tablespoon (15 ml) sugar
1 teaspoon (5 ml) salt
2 cups (480 ml) water
3/4 cup (180 ml) heavy cream or sour cream
1/4 cup (60 ml) fresh lime juice or lemon juice
24 fresh oysters in the shell
*Chipotle is a smoke-dried jalapeño. We recommend wearing gloves when handling these peppers.
For the chipotle cream:
Place peppers, vinegar, garlic, sugar, salt and water in a medium saucepan.
Cover and simmer over medium-low heat for 1 hour.
Remove from heat and let cool. Purée in a blender or food processor.
In a small bowl, mix the heavy cream, lime juice and 1/2 cup (120 ml) of the chipotle purée. Set aside.
For the oysters:
Preheat grill to 375 F (190 C).
Open the oysters with a shucking knife or screwdriver and discard the top shells.
Place the oysters, in their shells, on the grill and cook for 5 to 7 minutes until they begin to sizzle.
Transfer to a platter and top each oyster with a dollop of chipotle cream. Serve hot.
/ Pairing Suggestions
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Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.
Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.
Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.
Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.
Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.
Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.