SMOKED OYSTER SPREAD

SMOKED OYSTER SPREAD

INGREDIENTS

•

◦ 1 pint fresh oysters in their liquor (2 tins of smoked oysters in a pinch)

◦ 16 oz. cream cheese, softened

◦ 1 cup Duke's Mayonnaise

◦ 1 tbsp. fresh lemon juice

◦ 1 tbsp. prepared horseradish

◦ 1 tbsp. Old Bay seasoning

◦ 1 tbsp. Dijon mustard

◦ 1 tsp. Texas Pete hot sauce

◦ 1 small shallot, grated

◦ 2 tbsp. chopped parsley

◦ 2 tbsp. chopped scallions

PREPARATION

If smoking your own oysters: Soak wood chips in a covered bowl of water for 30 minutes. Light a small amount of charcoal in one corner of your grill and burn until embers are glowing. Add drained wood chips to coals and let burn until no flames remain. (For a gas grill, wrap soaked and drained chips in foil, poke holes in top of foil packet, and place directly on the bars over a burner. Turn on the burner and heat until smoke appears, then adjust temperature.)

Meanwhile, pour oysters and their liquid into a medium cast-iron skillet. Set the skillet on the opposite side of grill away from hot coals. Close lid and cook for 60 minutes (Grill temperature should be about 200 degrees).

Combine remaining ingredients with a spoon or rubber spatula. Stir strained oysters (reserve juice) into cream cheese mixture. Incorporate reserved oyster liquor for extra smoky flavor (or save for spicing up strew, chowders, or Bloody Marys). Salt and pepper to taste, and sprinkle a bit of Old Bay on top to finish.