Grilled Oysters with Poblano Pepper Puree
Ingredients:
12 Choptank Sweets
4 poblano peppers
1 head garlic
1-2 jalapenos (optional)
1 stick butter
* If you are using a charcoal grill, start the charcoal in enough time to be ready for the oysters.*
Instructions:
Preheat oven to 350˚
Cut top off garlic and place head in a garlic roaster or aluminum foil. Roast one hour or until cloves are soft and caramelized. Cool.
While garlic is cooling, raise oven temperature to 400.˚ Place peppers (poblanos and jalapenos if using) on a lightly oiled pan or baking sheet and roast until charred, turning occasionally so they char on all sides (about 30 minutes). Their skins will puff up off the meat. Alternately, they can be charred over a flame or on a comal. Place in a paper bag to steam a little, then remove skins (the skins should rub right off). Remove stems and seeds. Chop poblanos (and jalapenos if using) roughly, and place in a food processor.
When garlic is cool enough to handle, separate out the cloves from the skin and place in the food processor as well. Process vegetables until pureed and smooth. Add butter, 1 ounce at a time, until dispersed evenly in the puree. This poblano butter puree may be made in advance. Keep refrigerated until ready to use.
Place Choptank Sweets on a medium gas or charcoal grill until they just pop open. Remove top shell and cut bottom adductor muscle. Discard top shells. Top each Choptank Sweet oyster with about 1 tablespoon of the chilled poblano mixture, and return to grill until the butter in the sauce melts. Cooking time should be VERY SHORT! Serve hot.
