eggetariansoy-free
pacific_northwest
Pear and Hazelnut Tart
Aromatic pear and hazelnut tart. A sweet, melt-in-mouth treat that's perfect for a cozy snack!
30 min
566 cal
8gProtein
54gCarbs
38gFat
1Recipes
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Savory, iron-boosting grilled oysters with rich garlic butter and sweet corn on the cob. A delightful treat!
Freshly shucked oysters are grilled on the half shell with a savory garlic-herb butter and a sprinkle of Parmesan cheese. This elegant appetizer is surprisingly simple to make, perfect for summer barbecues, and ready in about 30 minutes.
Serving size: 1 serving
Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Serving size: 1 serving
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Savory, iron-boosting grilled oysters with rich garlic butter and sweet corn on the cob. A delightful treat!
This pacific_northwest dish is perfect for dinner. With 549.05 calories and 14.940000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your grill to medium-high heat, aiming for 400-450°F (200-230°C). Clean the grates well. This should take about 10-15 minutes.
While the grill preheats, prepare the garlic-herb butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, lemon juice, salt, black pepper, and optional red pepper flakes. Mix with a fork until smooth and well-incorporated. Set aside.
Prepare the oysters. Thoroughly scrub the outside of the oyster shells under cold running water to remove any sand or grit. Using a thick towel or an oyster glove to protect your hand, carefully shuck the oysters with an oyster knife. Discard the top flat shell. Gently run the knife under the oyster meat to detach it from the bottom shell, ensuring the oyster and its natural liquor remain in the cupped shell.
Top each oyster with about 1 teaspoon of the garlic-herb butter, followed by a generous sprinkle of grated Parmesan cheese. Carefully place the oysters on the half shell directly onto the preheated grill grates. To keep them stable, you can place them on a bed of crumpled aluminum foil.
Close the lid and grill for 6-10 minutes. The oysters are done when the butter is completely melted and bubbling, and the edges of the oysters have just begun to curl. Be careful not to overcook them.
Using tongs, carefully remove the hot oysters from the grill. Arrange them on a serving platter and serve immediately with fresh lemon wedges for squeezing over the top.
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.