Grilled Oysters with Tequila Butter, Crispy Chili Wild Boar and Lime Foam
Equipment
- Oyster Knife
Ingredients
- 1 dozen oysters shucked
For the Tequila Butter...
- 1/2 cup butter softened
- 1 tsp salt
- 2 tbsp tequila
For the Chili Wild Boar...
- 3 tbsp grapeseed oil divided
- 2 tbsp shallot minced
- 1 green chili minced
- 1/4 lbs ground wild boar
- 1 tsp brown sugar
For the Lime Foam...
- 1 cup lime juice
- 1 1/4 cups water
- 1 tbsp lecitin
Instructions
- Heat campfire or grill to medium high heat.
For the Tequila Butter...
- Mix together salt, tequila and butter.
For the Chili Wild Boar...
- Heat 1 tablespoon oil over medium-low heat on a camp stove, campfire or grill. Add shallot and chili pepper. Cook until soft. Remove from pan and set aside.
- In the same pan, heat the remaining oil. Brown meat. Stir in sugar and shallot chili mixture. Cook until crispy.
For the Lime Foam...
- Whisk all ingredients together until foamy.
For the Oysters...
- Shuck the oysters. Divide the butter evenly between oysters. Grill for 3-5 minutes.
- Top oysters with a small spoonful of the wild boar mixture and a dollop of the lime foam. Garnish with lime zest if desired. Serve immediately.