Bright, citrusy compound butter that hits the grill and goes straight to smoke and lime. Recipe created by friend of the farm Dom of @Domthehomecook — a home cook dad living in Sonoma County making tasty food with whatever’s fresh and local!
2 dozen grilled oysters (butter makes about 1¼ cups)
Ingredients:
- ½ lb unsalted butter (2 sticks), softened to room temperature
- Zest and juice of 2 limes
- 1 cup cilantro leaves and tender stems, roughly chopped
- 2 TBSP Tajín Clásico
- 2 tsp ancho chili powder
- 1 tsp kosher salt
- ½ tsp sugar
- 2 dozen griller-sized oysters (smalls)
Add the softened butter, lime zest and juice, cilantro, Tajín, ancho, salt, and sugar to a blender or food processor. Blend until the cilantro breaks down and the butter turns pale green and fully emulsified. Scrape down the sides once or twice so nothing hides in the corners. Taste and adjust the salt, keeping in mind the oyster liquor brings its own salinity.
Roll the butter into a log in parchment and chill until firm, or keep it soft and spreadable if you are grilling right away.
Shuck your oysters, keeping the liquor in the shell, and set them on a hot grill. Top each with a generous spoonful of the butter and grill 5 minutes or so, until the butter is bubbling and the edges of the oysters have just curled. Finish with a little more Tajín and serve with crusty bread.
