Summer is gone! Well, not gone-gone, just on its way out. Leave it to this procrastinator to cram a summer’s worth of cooking to its final 48 hours. I live Portland (the Oregon one), so fall has a much more solemn meaning to me than it did during my days as an east-coaster. Currently, instead of gloriously cool days and fiery foliage, I get rain. RAIN. Rain that I thought I would get used to. Eventually. Well apparently four years is not eventually enough. So, hang-on summer! I’m grillin’ this weekend. And I’m going out with a bang.
I give you: Grilled Oysters with Frozen Grapefruit Mignonette
Yeah, it’s as good as it sounds.
1 tbs apple cider vinegar
A dozen un-shucked oysters
Stop! Before you do anything, soak that plank! Usually when using any type wood plank for grilling, it’s best to soak it overnight. This has never really worked out for me, because I can’t plan worth a damn. But with quick-cook foods, the wood won’t have time to catch fire and burn your house down. Or scorch your oysters. Priorities people. I just fill a lasagna pan with water and add my plank while I’m getting everything else ready. Oh, and pre-heat that grill to med-high while you’re at it.
Now, onto the mignonette granita. Just Google those words, then, make this food. Fanciness will ensue!
In a shallow dish (I use a pie pan), squeeze the juice from your half grapefruit. Mince your shallot and toss it in along with your apple cider vinegar. Give that a good 10 cracks of black pepper and mix. Don’t skimp on black pepper. Ever. Don’t make me come after you. Now, pop this mix in the freezer. If your fridge looks anything like mine, you might have to shovel out a flat surface for your pie pan, so the mixture freezes evenly. Every 5 minutes or so, scrape this mixture with a fork to make your tiny crystals of goodness.
For the oysters, simply arrange them on your plank and put that plank on the grill. Done. That’s it. Pat yourself on the back, because you just made grilled fucking oysters! Call your parents and tell them everything is going to be OK and that your life is coming together after all. Maybe I’m projecting……
Anyway, don’t forget to scrape your granita one more time, and keep it in the freezer ‘til you’re ready to eat. When your oysters pop slightly open, they’re done. It should take 5-10 minutes, but it’s best to just keep your eye on them. Then, remove them carefully and use a butter knife to pry off the top shell. The oysters will and should be pretty raw, but they will have an amazing, subtle, smoky flavor.
Top those babies with your frozen mignonette and rejoice!
- ½ grapefruit
- 1 shallot, minced
- 1 tbs apple cider vinegar
- 12 un-shucked oysters
- 1 cedar plank
- Place plank in shallow dish and cover with water
- Pre-heat grill to med-high
- In a shallow dish (I use a pie pan) squeeze in juice from grapefruit
- Add in shallot, apple cider vinegar, and 10 cracks black pepper
- Place shallow dish in freezer and scrape with a fork every 5 minutes
- Remove plank from water
- Arrange oysters on plank, and set plank on grill
- When the oysters barely crack open, remove plank from grill and use a butter knife to open the oysters and discard the top shell
- The oysters will still be fairly raw at this point. And be careful to not loose any of the juice, or liquor, in the process
- Scrape the frozen mixture one last time before topping each oysters
- Eat immediately