Smoke Oysters with Corn/Mango Salsa
INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME
| 12 large | fresh oysters, Blue Points or Malpeques |
| 2 tbsp. | bbq seasoning |
| 1 ear | fresh corn, steamed, cooled and kernels cut from the cob. |
| 1 ripe | mango, peeled and diced |
| ¼ cup | diced red onion |
| ¼ cup | diced red pepper |
| ¼ cup | diced green pepper |
| 1 tbsp. | chopped fresh cilantro |
| 1 tbsp. | diced fresh jalapeno pepper |
| 2 tbsp. | lime juice |
| 1 tbsp. | olive oil |
| salt, cayenne and black pepper to taste |
Preheat your electric Bradley smoker to 175 degrees F.
Shuck oysters using an oyster knife being careful to keep the oyster liquor in the shell. Sprinkle each oyster with bbq seasoning.
Place oysters on smoker rack and smoke oysters using your desired flavor of wood smoke for 1 ½ to 2 hours until just firm.
Meanwhile prepare the salsa by combining the corn, mango, onion, peppers, cilantro, jalapeno, lime juice and olive oil. Season to taste with salt, cayenne pepper and black pepper. Set aside.
To serve remove the oysters from the smoker. Loosen oyster meat from shell and top with 1 tbsp. of mango salsa
Repeat with remaining oysters
Drizzle with a little bourbon and shoot
Makes 12 oyster shooters
