There’s nothing particularly “New Orleans” about these very Asian-tasting oysters, except maybe that they start out on the half shell and end up baked. Still, there’s nothing Rockefeller or Bienville going on top of these beloved bivalves. I first tasted this recipe years ago at a wonderful place called Mike’s on the Avenue – and friends have been asking me how to make “those great oysters from Mike’s” ever since.
2 tablespoons tomato paste
2 garlic cloves
2 shallots
2 teaspoons minced red onion
2 teaspoons minced cilantro
½ teaspoon toasted Szechuan peppercorns (or crushed red pepper)
2 teaspoons minced mild chile pepper
2 ½ tablespoons white vinegar
1/3 cup firmly packed brown sugar
1/3 cup sesame oil
4 teaspoons grated fresh ginger
½ teaspoon ground red (cayenne) pepper
Juice of 1 ½ lemons
½ cup teriyaki sauce
1/3 cup soy sauce
3 dashes hot pepper sauce
½ pound pancetta (or bacon)
2 dozen oysters on the half shell
Blend all ingredients except pancetta and oysters in a food processor. Roast the pancetta in the oven until lightly browned. Pat dry and crumble or finely chop. Prepare fire in a grill. Place the oysters on the half shell directly above the coals and top with the sauce. Sprinkle with pancetta. Grill until oysters are bubbly, 5-7 minutes. Serves 8.
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