Hank’s BBQ’d Oysters “Hog Island Style”
These buttery broiled oysters prove once and for all that seafood and cheese should never be kept apart.
Ingredients
- ½ cup white wine
- 1 cup chopped shallots
- ½ cup chopped garlic
- 1 sprig thyme
- Salt to taste
- Pepper to taste
- 2 small bottles Tabasco sauce
- 1 ½ pounds unsalted butter
- Fresh parsley chopped
- 12-24 Freshly shucked oysters
- Parmesan for grating
Instructions
- Reduce white wine with shallots, garlic, and thyme. Season with salt and pepper to taste. Add the Tabasco and bring to boil. Whisk ⅓ of the butter at a time, whisking until completely combined. Finish with parsley.
- Cool the sauce down in ice bath promptly. Stir it once in a while as it cools. Sauce can be made up to 3 days in advance.
- Heat a broiler to high. Place 1 tablespoon of the sauce on top of each of the freshly shucked oysters and sprinkle with freshly grated Parmesan. Place under the broiler until golden. Serve hot.
Notes
Adapted from Hank's Oyster Bar
Chef Jamie Leeds
Jamie Leeds is one of Washington’s most highly recognized chefs due to her wildly successful restaurant, Hank’s Oyster Bar; her very active role in the community and her 20 plus years of inspiring culinary experience in New York, prior to moving to DC. In May 2005, she opened her first restaurant as executive chef and owner, the 65-seat Hank’s Oyster Bar, which serves “Urban Beach Food”. Hank’s is named after Leeds’ father, who she credits as her inspiration for becoming a chef. Since its’ opening, Hank’s Oyster Bar has been praised by Gourmet, Bon Appetit, Food & Wine, Southern Living, The Washington Post, Washingtonian, DC magazine, The Washington Times and Fox Morning News.
