One thing I think has always been lacking is the use of whisky in cooking, so I’m on a bit of a mission to come up with uses of whisky in food. My first attempt was with grilled oysters.
For the oysters, I melted about half a stick of butter and let it brown just slightly, then added 2 ounces of peaty whisky (Ardbeg 10 year old this time) and about 2 tablespoons of tarragon, along with a bit of salt and pepper.
I got some nice, fresh oysters at a local market, and put them on a medium hot grill for about 2-3 minutes. This gave the oysters enough time to give up their hold on their shell, so it was easy to take a paring knife and pry off the flat half of the shell.
The oysters went back on the grill, in the rounded shell half, and I added a bit of the butter/whisky/tarragon mixture, then added a bit of good bleu cheese. I let the oysters bubble until they plumped and curled up a bit, showing they were nicely grilled. They went right from the grill to the table.
And they were delicious! This is a great way to try oysters, if you ask me. Try this out and let me know what you think…
One thing I will change next time will be to use Black Bottle instead of Ardbeg; it’s just a decent blended whisky that should work great in a recipe like this.