Baja California Oysters

Dive into the flavors of Baja California with this exquisite recipe that celebrates the region's oysters in two distinct styles. Whether you prefer them grilled with a smoky cheese topping or fresh with a spicy clamato infusion, these oysters make for an impressive appetizer sure to enliven any gathering. Enjoy as you embrace the best of coastal Mexican cuisine.

Ingredients

For Grilled Oysters:
🦪 8-12 Baja California oysters
🧄 3 cloves garlic
🧅 1/2 small white onion
🍅 2 medium tomatoes
🌶️ 1 yellow habanero chili
🌶️ 1 chocolate habanero chili
🧂 1 teaspoon salt
🌿 1/4 cup chopped spinach
🧀 4-6 slices "quesito cocido" cooked cheese
🧀 1/4 cup mixed cheese Parmesan Romano blend
🧂 1 teaspoon Worcestershire sauce
🌶️ 1/4 teaspoon black pepper

For Fresh Oysters with Special Clamato:
🦪 2-4 fresh Baja California oysters
🧂 1/4 teaspoon salt
🌶️ 1 tablespoon Huichol Hot Sauce Huichol
🌶️ 1 teaspoon Tabasco Smoked Chipotle Hot Sauce Tabasco Chipotle Smoked
🍋 1 tablespoon lemon juice
🧂 1 teaspoon Worcestershire sauce
🍶 1/2 teaspoon Maggi Seasoning Maggi
🌶️ 1/8 teaspoon black pepper
🍹 1/2 cup Clamato Juice Clamato

Instructions

1- Prepare the Salsa Ingredients:

• Place the garlic, sliced onion, tomato halves, yellow habanero, and chocolate habanero directly on a hot grill.
• Use tongs to turn the vegetables occasionally until they are charred and softened, about 5-10 minutes.

2- Make Molcajete Salsa:

• Transfer the grilled garlic, habanero peppers, and salt into a molcajete.
• Add Worcestershire sauce and grind into a coarse paste.
• Add the grilled tomato halves and continue grinding until fully combined.
• Dice the grilled onion, add it to the molcajete, and grind lightly, leaving some texture. Finally, mix in black pepper.

3- Shuck the Oysters:

• Carefully open the oysters using an oyster knife, ensuring the meat remains in the half-shells.
• Arrange them on a metal cooling rack over a baking sheet.

4- Top the Oysters:

• For style 1, add a spoonful of molcajete salsa and top with 'quesito cocido.'
• For style 2, add salsa, spinach, diced red onion, and a sprinkle of the Parmesan-Romano cheese blend.

5- Grill the Oysters:

• Prepare the grill for smoking by placing cherry wood chips on the grates.
• Place the oysters on the grill away from direct heat, close the lid, and cook for 5-10 minutes until the cheese is melted and bubbly.

6- Shuck the Fresh Oysters:

• Open the fresh oysters and save them in their half-shells on a serving platter.

7- Prepare Special Clamato Mix:

• In a champagne flute, combine salt, Huichol hot sauce, Tabasco Chipotle hot sauce, lemon juice, Worcestershire sauce, Maggi seasoning, and black pepper.
• Top off with Clamato juice and stir well.

8- Serve Fresh Oysters:

• Pour the clamato mixture over the fresh oysters. Optionally, sprinkle additional salt.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment:

• Oyster Knife/Shucker
• Cutting Board
• Gas Grill
• Tongs
• Molcajete
• Metal Cooling Rack / Baking Sheet
• Small Bowls/Containers
• Champagne Flute or similar
• Knife for stirring
• Stone Platter
• Pepper Mill

Cooking Tips

• When shucking oysters, ensure you cut the adductor muscle for easy release of the meat.
• Use indirect heat on the grill and add wood chips for a smoky flavor without burning.

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#domandolaparrilla

Baja California Oysters