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Grilled Oysters with a Creamy Chipotle Sauce

Grilled Oysters with a Creamy Chipotle Sauce

serves six as an appetizer

A delightfully spicy chipotle complements the rich creamy nature of California oysters. Pair with California Chardonnay or Pinot Gris.

Ingredients:

  • 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.

Directions:

  • 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

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    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.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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