Delicious stouts have been brewed with chiles (think Westbrook Mexican Cake and Perennial Abraxas). Here, stout and chiles team up with butter to add roast and zing to grilled oysters.
Active preparation time: 10 minutes
Total time: 15 minutes
Serves: 2–3
12 oysters, scrubbed clean
6 oz (170 g) Green Chile Butter (see below)
Preheat a grill on high. Place the oysters on the grill, cup side down. Cook for 2–3 minutes or until the oysters open. Carefully remove the oysters from the grill, remove the top shell, and cut the muscle on the cupped shell with an oyster knife or paring knife. Place a teaspoon of the Green Chile Butter in each oyster. Allow the butter to melt for a few seconds and serve.
Green Chile Butter
Active preparation time: 15 minutes
Total time: 20 minutes
Makes: 8 oz (227 g) chile butter
3 Anaheim or poblano chiles
2 Tbs (1 fl oz/30 ml) canola oil
10 Tbs butter, room temperature
2 Tbs (1 fl oz/30 ml) stout
1 tsp ancho chile powder
1 tsp salt
¼ cup cilantro, chopped
Preheat a grill (high) or oven (broil). Rub the chilies with canola oil and blacken the skin on the grill or under the broiler. Remove the chiles from the heat. Discard the stem, seeds, skin, and ribs.
Place the chiles in a food processor with the remaining ingredients and process on high until the butter has fully incorporated. Remove the butter from the food processor and refrigerate until ready to use.
Beer Suggestions: To complement the chiles in the butter, try a stout brewed with chiles such as Perennial Abraxas (St. Louis, Missouri), Prairie Bomb! (Tulsa, Oklahoma), or Green Flash Dia Del Los Serranos (San Diego, California). Or take the oyster-stout route and try 21st Amendment’s Marooned on Hog Island (San Francisco, California) or Flying Dog’s Pearl Necklace (Frederick, Maryland).