Your Oyster Recipe of the Day: Grilled Oysters with Cajun Compound Butter. Stephen Stryjewski of New Orleans’ Cochon Restaurant makes so many of my favorite dishes. I knew the minute I saw this rich, brightly flavored compound butter, I would have to try it. The lemony, garlicky butter is perfection on oysters.
The two peppers may give pause to folks who don’t like spice, but they shouldn’t. There’s only a pinch of cayenne, and a half-teaspoon of Espelette. Espelette is a mild, dried, red pepper. When I make this again, I’ll actually leave out the black pepper and add a touch more Espelette. If you can’t get Espelette, substitute pakprika. Just don’t use smoked paprika!
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