Barbecued Oysters With Garlic Paprika Parmesan Butter Food

BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER

Barbecued oysters with garlic, paprika & Parmesan butter image

Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like

Provided by Rosie Birkett

Time 40m

Number Of Ingredients 10

Ingredients

12 rock oysters
chunks of bread , to serve (optional)
60g butter , at room temperature
1 tsp parsley leaves
50g parmesan , grated
2 garlic cloves , crushed
1 tbsp lemon juice
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp onion powder

Steps:

In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

PAPRIKA-PARMESAN BUTTER

Paprika-Parmesan Butter image

Categories Condiment/Spread Dairy No-Cook Low Carb Summer Bon Appétit

Yield Makes about 1/4 cup

Number Of Ingredients 8

Ingredients

3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)

GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER

Grilled Porterhouse Steak With Paprika-Parmesan Butter image

Needs to Marinate I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

Provided by Brenda.

Categories Steak

Time 2h35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 3/4 lb) porterhouse steaks, 2-3/4 to 3 inch thick
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon fresh rosemary, chopped
3 tablespoons butter, room temperature
2 teaspoons grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Steps:

Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
Place steak in glass baking dish.
Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
Prepare grill, (medium heat).
Remove steak from marinade; shake off excess.
Place steak on grill; cover grill.
Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
Spread Paprika-Parmesan Butter over top of slices and serve.

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