So, right now we are building up to a fantastic party menu one dish at a time. We have already prepared our Poached Pear dessert, so now let’s work on appetizers. On Thanksgiving Day while I was busy prepping, roasting and basting the turkey, my dad and Drew were busy making pre-meal snacks. They are both major oyster lovers and it has become a holiday tradition for them to grill oysters. This year they kept them super simple and simply basted them with butter and gave them a little kick with Tony Chachere’s “More Spice” Seasoning. The leftover butter provided the perfect dipping sauce once the oysters were cooked.
This would make a great amuse-bouche for your holiday party served warm with a crispy New Zealand Sauvignon Blanc or a glass of bubbly. The great thing about this appetizer is that it is super easy with very few ingredients, so put your man to work. While you are touching up your make-up or greeting guests with their cocktails, he can grill them up in 10 minutes and have them plated before your guests even get to the table. You could also pick up little individual snack plates to serve them as a passed appetizer. Plate them, drizzle with the butter and grab a cocktail fork and mix and mingle until dinner time! Stay tuned for more holiday dinner party recipes until we have created one delicious menu!!!
- Pint of oysters (in seafood department)
- Melted butter (2 tablespoons); baste and use to dip in
- 1 tablespoon fresh lemon juice
- 1 teaspoon Texas Pete Hot Sauce
- Tony Chachere's "More Spice" Seasoning, sprinkle on oysters as you grill
- Drain oysters from container. Heat grill to medium heat (about 5 minutes. Place foil on grill and place oysters on top of foil. Grill oysters about 5 minutes per side or until edges are curling.
- Serve warm and dip in melted butter.
If you want a few more appetizer ideas or if you are hosting a party and only want to serve appetizers to your guests, here are a few more easy, tasty or make-ahead snacks that are sure to please!!
Goat Cheese & Ricotta Mini Toasts with Persimmons