Oyster Flavor Freestyle with 1971 Hook Hot Sauce Butter is a tribute to culinary innovation and the fiery passion of Chef Rob. Inspired by Argentine flavors, this dish combines the natural brininess of oysters with the bold complexity of 1971 Hook hot sauce. The hot sauce-infused compound butter melts into the oyster, while a touch of hot sauce crema and local edible flowers add a burst of color and flavor. Cooking over hot coals allows the oyster to gently open, retaining its precious liquor and creating a sensational experience for seafood lovers.
Instructions
- 1
In a bowl, combine butter with 2 tbsp of 1971 Hook hot sauce and mix until well blended. Chill in the refrigerator until firm.
Pro tip: Chill the butter for at least 30 minutes for easy slicing.
- 2
Prepare the hot sauce crema by mixing sour cream, 1 tbsp of 1971 Hook hot sauce, lime zest, and salt. Set aside.
- 3
Heat a grill with hot coals until glowing. Place oysters directly onto the coals, cup side down, and allow them to cook until the shells pop open slightly.
- 4
Carefully remove oysters from the grill. Place a small slice of the chilled hot sauce butter on each opened oyster, letting it melt and infuse the liquor.
- 5
Top each oyster with a dollop of hot sauce crema, a sprinkle of chives, and a few edible flowers for garnish.
- 6
For visual flair, add a small piece of dry ice to the serving platter before arranging the oysters.
- 7
Serve immediately, allowing guests to enjoy the dramatic presentation and vibrant flavors.
Chef Tips
- •Ensure oysters are fresh by checking for tightly closed shells.
- •Use gloves while handling hot coals to prevent burns.
- •The dish is best enjoyed fresh; avoid storing leftovers.