What you need
- 4 Gulf Oysters
- 1 lemon (squeezed)
- 1 c. smoked cheddar, grated
- 1 c. sharp white cheddar, grated
- 4 oz cream cheese, softened
- 4 oz pimentos, small dice
- 1 jalapeño pepper, roasted
- 1 serrano pepper, roasted
- 1 oz paprika
- 1 c. mayonnaise
- 1 oz Dijon mustard
- Kosher salt to taste
- 1 oz Alabama Sunshine hot sauce
- 1/4 c. scallions, minced
- 1 stick unsalted butter, whole
- 1 c. garlic, minced
- 1/4 c. Chef Paul blackened seasoning
- 1 c. canola oil
- 1/4 c. lemon juice
- 1 c. red chili pepper flakes
- 1 tbsp. parmigiano reggiano, shredded
- 3 tbsp. flat leaf parsley, chopped
- 2 chives, roughly copped
Charred Gulf Oysters
Throw your favorite gulf oysters on your pre-heated grill, add 1oz of creole butter to top each oyster, followed by 1tbl of pimento cheese on to each oyster, grill for 4-5 minutes or until pimento cheese is melted and the oysters are bubbling.
Grab one lemon, cut in half and squeeze over the grilled oysters right before they come off the grill and top each oyster with fresh cilantro leaves.
Fry poblano and jalapeño for 1 minute, place in bowl and cover with plastic for 30 minutes. Remove skin and seeds and small dice.
Mix all in mixer with whisk except the paprika. Mix until everything is incorporated. Add paprika at the end for color. Have 2 chefs taste.
Creole Butter Sauce
Melt the butter and bring to a boil, do not brown the butter. Add garlic and cook until light brown. Add blackened seasoning, red chili flakes and lemon juice.
Using a hand blender blend the butter mixture and add in the parmesan cheese little by little to avoid clumps. Add EVOO. Treat the mix like a vinaigrette so add oil slowly to emulsify. Add in herbs.