Fire It Up - Andrew Schloss [143]
KNOW-HOW: DEBEARDING MUSSELS
Grasp the tuft of “hair” protruding from the opening in the mussel shell between your thumb and first finger. Gently pull until you see a little of the mussel flesh ease from the shell. Give a quick tug and snap the beard off where it attaches to the mussel meat.
OYSTERS
Oysters Grilled with Roasted Garlic Butter and Romano
MAKES 6 SERVINGS
The International Association of Culinary Professionals holds an annual conference, and New Orleans was the site of the 2008 meeting. On Iberville Street, the Acme Oyster House is something of a tourist trap, but it’s justly famous for its char-grilled oysters. After devouring several bar trays full, we went home and started experimenting. Grill-roasted garlic, parsley, and Romano cheese give the oysters some Italian aromas, but the Creole rub is pure New Orleans. Serve the oysters with lemon wedges for squeezing and French bread for sopping up the extra sauce. When shucking the oysters, make sure the shell edges are clean, with no bits of broken shell. Even a bit of crunch would ruin the creamy luxury of the warm oysters oozing with butter and cheese.
INGREDIENTS:
1 cup (2 sticks) unsalted butter, cut into pieces
2 teaspoons Creole Rub
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
¼ cup Grill-Roasted Garlic, mashed
2 dozen large oysters, shucked
1½ cups grated Romano cheese
4 lemon wedges
DIRECTIONS:
Combine the butter, Creole rub, lemon juice, parsley, and mashed roasted garlic in a small saucepan. Cook over medium heat until the butter is no longer foaming and has started to brown slightly, about 5 minutes.
Light the grill for direct medium heat, about 375°F. Brush and oil the grill grate. Place the oysters directly on the grate and top each with about 2 teaspoons of the sauce and 1 tablespoon of the cheese. Grill until the oyster shells char and the cheese melts and browns around the edges, about 8 to 10 minutes.
Remove the oysters to a heat-proof platter or tray. Drizzle another teaspoon of the sauce over each oyster and serve hot with the lemon wedges for squeezing.
KNOW-HOW: SHUCKING OYSTERS
To make shucking easier, freeze the oysters for 20 minutes to numb their muscles. Press a strong, dull knife between the hinged ends of the shells to pop the shells apart. Run the knife along the inside of the top shell to cut the meat from the shell, and then remove the top shell. Run the knife under the oyster to detach it from the bottom shell, but leave the oyster nestled in the shell. The liquor from fresh oysters should be clear. Cloudiness indicates an older bivalve whose tissues have begun to break down.
SCALLOPS
Scallop and Bacon Brochettes with Pineapple-Rum Glaze
MAKES 4 SERVINGS
Cut-rate scallops are soaked in sodium tripolyphosphate (STP), which whitens them and causes them to absorb water. As they cook, soaked scallops shed their excess water and steam, which makes it impossible to sear them or develop a rich browned crust. On the grill, “dry” scallops that have not been soaked work best. They may be pink, gray, or beige in color. (Avoid pure white scallops that clump together, indicating they’ve been soaked.) Marinated in coconut milk, wrapped in bacon, and glazed with rum and pineapple juice, these scallops will take you to the islands. Put a piña colada in one hand and some bacon-wrapped scallops in the other. Sip. Eat. Repeat.
INGREDIENTS:
4 bamboo or metal skewers
1¼ pounds large, wild-caught sea scallops (about 16 scallops)
1½ cups Coconut-Thyme Marinade
8 strips bacon, preferably applewood-smoked
⅔ cup Pineapple-Rum Glaze
DIRECTIONS:
Pull off each scallop’s white gristly tendon, if not already removed, and rinse. Combine the scallops with the marinade in a 1-gallon zipper-lock bag. Press out the air, seal, and refrigerate for 1 hour.
If you are