In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons (30 mL) of lime juice, and chili sauce. Spoon onto waxed paper and roll into a log. Chill for an hour.
Preheat a grill to high heat, or 400F (200C).
Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill.
Slice the butter log into 1/4 inch (0.5 cm) slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.
Recipe by Chef Paul Stewart.
Wild Canadian venison is such a treat and luckily, I know hunters. Perfect for a January storm warning. Stay in. Hunker down. Open a good red wine. Read a book by the fire. This slow cooking recipe takes five or more hours so it’s built for a Canadian Winter storm. Perfect to keep the kitchen […]
A beautiful late summer barbecue dish! 1/4 cup (60 mL) chopped fresh basil or mint 1/4 cup (60 mL) red pepper jelly, melted 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) grainy mustard 3 cloves garlic, minced 1/4 tsp (1 mL) salt Pinch pepper 2 firm ripe peaches (unpeeled), sliced 4 pork loin […]
Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on. In the springtime, we like to add a few spears of steamed & chopped asparagus at the end just before […]
Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and favourful burgers the whole family is sure to love. The herb aioli is absolutely fantastic when served with grilled chicken or fish, or as […]
