Recipe by Ashley Rodriguez ~ a James Beard Award nominee
Lightly smoky, salty, and bright — these oysters are just the right bite to kick off a meal by the fire over a grill grate or on a piece of cast iron. Before you head out to your campsite, prepare the butter then refrigerate or freeze into an easy to slice log. Serve with plenty of lemon and a bit of fresh parsley if you’re feeling particularly fancy.
- 2 oz cured chorizo, diced
- 4 oz butter, room temperature
- 2 dozen oysters
- 1 lemon, cut into wedges
- Add the diced chorizo to the bowl of a food processor and pulse until finely chopped. Add the butter then blend until completely smooth, about 1 minute. Taste and add salt if needed. Add the chorizo butter to a sheet of plastic wrap. Roll up the butter in the wrap into a 1-inch wide log. Refrigerate up to 1 week before your outdoor adventure. Freeze the butter for up to 3 months.
- On the campsite, build a fire with plenty of hot coals. Place a grill grate or metal rack over the coals, balanced between two small logs for stability. Add the oysters then wait for them to pop open, about 2 to 3 minutes.
- As soon as the oysters pop they are ready to serve. Carefully take off the top shell and use a small knife to release the oyster from the bottom shell. Add a bit of the chorizo butter and a squeeze of lemon then serve right away.