Courtesy Dan Koommoo, chef/owner, Crafted, Yakima
There’s not much better than finding the perfect way to combine fresh, homegrown ingredients—like in this recipe. Here local oysters take a turn on the grill and are paired with a fruity butter for an irresistible appetizer.
- 12 small oysters, such as kusshi, Kumamoto or capital
- ½ green apple, peeled, cored and fine-diced
- ½ tablespoon grated fresh horseradish (or more, to taste)
- 1 tablespoon lemon zest
- ¼ teaspoon Espelette pepper (or substitute cayenne, hot paprika or Aleppo pepper)
- 1 teaspoon minced chives
- 1 tablespoon celery leaves, chopped
- ½ lemon, juiced
- 2 tablespoons extra-virgin
- olive oil
- Salt, to taste
- Apple-Parsnip Butter (recipe below)
- Crackers, for serving
- Hot sauce, for serving
Set up stovetop or outdoor smoker with 1 cup of soaked wood chips (preferably applewood), or place wood chips in foil pouch poked with holes and place under grates of covered grill.
Heat smoker or grill and add oysters, cupped side down. Smoke until shells open, about 20 minutes. Remove from heat. Let cool.
Remove oysters and juices from shells into bowl. Add remaining ingredients, and mix gently.
Serve alongside apple-parsnip butter, crackers and hot sauce. Let guests assemble. Serves 4.
- 1 green apple, peeled, cored and quartered
- 1 red apple, peeled, cored and quartered
- 2 parsnips, peeled and quartered lengthwise
- 2 tablespoons butter, softened
Using same smoker set-up, smoke apples and parsnips for 6–8 minutes, or until parsnips are very soft.
While still warm, place apples and parsnips in blender or food processor and blend until smooth. With machine running, add butter and blend until smooth. Salt to taste.