This Oysters and Grits in Bourbon Brown Butter Recipe Is an Train in Easy Decadence

A bowl of grits topped with oysters and bourbon brown butter and sprinkled with chopped fresh herbs.
YesChef

In partnership with YesChef, chef Edward Lee places a briny twist on a Southern basic

“Shrimp and grits is likely one of the iconic dishes of the South,” says chef Edward Lee. Right here, he places a scrumptious spin on it together with his recipe for oysters and grits in bourbon brown butter. “The flavour of bourbon and the flavour of the oysters is a pairing that basically works good collectively,” explains Lee, a celebrated chef, restaurateur, and cookbook writer based mostly in Louisville, Kentucky. The recipe, which Lee teaches in his class for YesChef, a subscription-based streaming platform providing cinematic cooking courses taught by world-renowned cooks, has a simplicity that its title belies: It makes use of only some components and comes collectively simply. And to chop down on cooking time, the grits are first soaked in a single day, which permits them to be ready within the time it takes to make the recipe’s different parts.

As a result of there are such few components, every one is the star: the creamy grits, made with just some hen inventory and butter; the bourbon brown butter, which showcases what Lee describes as bourbon’s “good mixture of sweetness and smokiness”; and the oysters, that are briefly poached within the brown butter, leaving their insides creamy.

Whereas the pairing of bourbon and oysters might sound fancy, “bourbon’s historical past has at all times been form of a working man’s historical past,” Lee factors out, and oysters have been as soon as thought of to be an inexpensive, broadly accessible meals. Pairing this “traditionally form of blue-collar meals with this blue-collar drink,” he says, works not solely when it comes to taste profile, but additionally culturally. Completed with a splash of scorching vinegar to chop its richness, the dish is a testomony to the ever-evolving fantastic thing about Southern cooking. — Eater employees

Oysters and Grits in Bourbon Brown Butter Recipe

Serves 4

Elements:

For the creamy grits:

1 cup dried corn grits, stone-ground
Chilly water
2 cups hen inventory
2 tablespoons butter
Salt to style
Dill to garnish
Chives to garnish

For the bourbon brown butter:

½ cup butter (1 stick)
½ cup bourbon
1 pinch salt
½ teaspoon lemon

For the recent vinegar:

1 jalapeño pepper, sliced thickly
3 Thai hen chilis, sliced
3 star anises
3-inch ginger, peeled and coarsely chopped
1 liter rice vinegar (you’ll be able to substitute with champagne vinegar or apple cider vinegar)

For the oysters:

5 oysters

Directions:

For the grits:

Step 1: Switch the dried grits to a bowl and canopy with chilly water and let soak in a single day or for 8 hours.

Step 2: Pressure and retain a bit of the starchy water from the grits.

Step 3: Transfer the grits to a medium pan and add the hen inventory.

Step 4: Cook dinner over medium warmth for roughly 40 minutes whereas steadily stirring and tasting for even cooking.

Step 5: Add a bit water or inventory as wanted.

Step 6: As soon as cooked, sprinkle salt, add butter, stir, and put aside.

Step 7: Vigorously stir the grits till further creamy and serve in a bowl with a small dollop of butter.

For the bourbon brown butter:

Step 1: Warmth a cast-iron pan over medium warmth and soften the butter.

Step 2: Let it cook dinner till it’s deep brown and smells toasted.

Step 3: Flip the warmth off and let it cool for 1 to 2 minutes.

Step 4: Slowly add a bit bourbon at a time to the browned butter.

Step 5: Enable the alcohol to burn off and evaporate the water.

Step 6: Add salt to bourbon brown butter and end with lemon juice.

For the recent vinegar:

Step 1: Add the jalapeño pepper, Thai hen chilis, star anises, and ginger right into a jar.

Step 2: Pour the rice vinegar, shake, and let it marinate for not less than per week at room temperature or as much as 1 month in a fridge.

For shucking the oysters:

Step 1: Put together the oysters and wrap them in a towel with the cup aspect down and hinge finish peakingout.

Step 2: Press the tip of an oyster knife into the hinge and apply stress.

Step 3: As soon as the knife is in, twist it till the highest pops open.

Step 4: Run the oyster knife alongside the highest fringe of the shell and lower by way of the attaching muscle.

Step 5: Gently scrape the oysters right into a bowl, reserving all liquids.

For poaching the oysters:

Step 1: Heat the bourbon brown butter over medium-low warmth and add and gently poach the oysters.

For plating the completed dish:

Step 1: Vigorously stir the grits till creamy and serve.

Step 2: Prime the creamy grits with poached oysters and drizzle bourbon brown butter over it.

Step 3 (elective): Use a spoon to spherical your dish with a small quantity of scorching vinegar.

Step 4: Garnish with recent dills and chives.

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