Ingredients
- Chincoteague or Rappahannock River oysters shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons brown sugar shopping list
- 2 tablespoons ground cumin shopping list
- 2 tablespoons chili powder shopping list
- 2 tablespoons freshly ground black pepper shopping list
- 1 tablespoon cayenne pepper shopping list
- 1⁄4 cup paprika shopping list
- 1⁄2 teaspoon mesquite smoke flavor shopping list
- 1⁄2 cup unseasoned bread crumbs shopping list
- 1 lb unsalted butter shopping list
How to make it
- Chop the butter into uniform chunks
- Using the whisk attachment, whip the butter in a mixer’s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the remaining ingredients and mix thoroughly.
- Remove butter from bowl and spoon onto parchment paper
- Roll into a log a tight log.
- Chill for 2 hours before serving.
- Place oysters on a hot grill and roast for approximately 4 minutes or until they pop open.
- Remove Oysters from grill
- Place a small amount of the compound butter directly on top of the oyster and let the heat soften the butter.
The Rating
Reviewed by 1 people-
Your Butter Compote gets a High Five Fork from me. I see many more recipes in its future.
woodstock
in HAWI loved it
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" It was excellent "