In honor of The Bend’s 10th Anniversary Issue, Farm to Table curators Justin and Kayla Butts reminisce over 10 years of shared recipes. Some flavors are too good to cover up — they just need a little help to unlock their secrets. And oysters … they have wonderful secrets. This recipe focused on a grilled preparation and included the makings of garlic butter and kale slaw to pair.
Grilled Oysters Recipe
Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes
Ingredients:
- 2 dozen whole oysters
- 6 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
Directions:
Preheat grill to medium-high. Scrub oysters with a coarse bristle brush under cool running water. Discard any open oysters.
Place the oysters flat-side down on the grill. Close the lid to the grill and heat for 2-3 minutes.
Remove oysters from heat and set aside. Shuck any oysters that did not open during the cooking process using a flathead screwdriver.
Using a knife, separate the oyster muscle from the shell. Serve oysters on the half shell with garlic butter.
For the Garlic Butter:
In a small saucepan, heat butter over low heat. Once butter is mostly melted, add garlic, salt and pepper.
Cook an additional 30 seconds to 1 minute, stirring constantly. Serve warm, spooned onto grilled oysters. Top with minced chives and edible flowers.
Kale Slaw Recipe
Serves 6 | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients:
- 3/4 cup sunflower seeds
- 1 egg yolk
- 1/4 cup olive oil
- Juice of one lemon (about 2 tbsp)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp poppy seeds
- 1 tbsp honey
- 1 cup kale, shredded
- 1 cup carrots, shredded
- 1 cup cabbage, shredded
- 3/4 cup golden raisins
Directions:
Preheat oven to 400°F. Spread sunflower seeds on a baking sheet. Roast for 5 minutes. Remove from oven and set aside.
In a medium-sized bowl, beat egg yolk well. Slowly drizzle olive oil into egg yolk and whisk well to incorporate. Continue to add olive oil a little at a time while whisking mixture, until a mayonnaise consistency is reached. Add lemon juice, Dijon mustard, salt, pepper, poppy seeds and honey to egg mixture.
In a large bowl, combine kale, carrots, and cabbage, fold in prepared poppy seed dressing, golden raisins, and reserved sunflower seeds. Serve with grilled oysters, fish or barbecue.
