Father's Day
Grilled Oysters with Onion Aioli
Ingredients
- 2 ea. Onions, large, chopped
- ½ c Sour Cream
- ½ c Mayonnaise
- 1 tsp. Lemon Juice
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Pimenton
- ¾ c Chives, snipped, divided use
- ½ tsp. Black Pepper
- ¼ lb. Slab Bacon, diced
- 1 dozen Oysters, Delaware or other briny East Coast type
- ½ c Potato chips, such as barbecue-flavored, smashed
- ¾ c Chives, snipped, divided use
- Aleppo Pepper, as needed
- Olive Oil, as needed
- Kosher Salt, to taste
PREPARATION
Caramelize onions in oil; cool. Purée with sour cream, mayonnaise, lemon juice, spices, ¼ cup chives and salt to taste; set aside.
Cook bacon slowly until crispy; drain and reserve fat. Shuck oysters, keeping the oyster and as much liquor in the bottom shell. Add about ½ tablespoon reserved bacon fat to each oyster and place over the hot coals; cook until liquid comes to a boil. Garnish with 1 tablespoon of onion dip, bacon, potato chips and remaining chives. Makes three to four servings.
Chef/owner John Manion, El Che Bar, Chicago, from Food Fanatics® Magazine.