For these oysters, the intention was to grill them to impart some smokiness, but I was too lazy for that. I broiled them instead. A compound butter was made with garlic, crushed red pepper flakes, chopped chives, thyme leaves, and lemon juice. Slices of that butter were placed on top of each shucked oyster in its half shell, and then the oysters were broiled for a few minutes until they started to curl. They went from broiler to plate to our mouths in minutes.
These were simply fresh, spicy, and garlicy, and I should have made a dozen or so more than I did. I can’t wait to taste them off the grill when I make this again. I’ve tried a couple of other things from the book including the fall greens salad with blue cheese and pumpkin seed brittle. The vinaigrette with sherry vinegar and walnut oil was nutty and lovely with the blue cheese and cayenne-spiced pepita brittle. Also, the green tomato and pepper jam was sweet, tart, spicy, and just what some goat cheese on crostini needed. I’m already looking forward to Mardi Gras and strawberry season and all the other reasons to use this book throughout the coming year.