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  • Recipe

Grilled Oysters with Onion Aioli

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.