Spicy Grilled Bobby Flay -ish Oysters

Phew! The last 4 days have been so incredibly busy, I can't believe I haven't posted! Good busy though.

Friday, I was babysitting two of my favourite kiddos all day. Saturday I went to the market with my mom and grandmother, where there was an interesting garlic festival. Then we went to one of my favourite restaurants on the lake, and had amazing pizza. My mom and grandmother had a roasted vegetable pizza with eggplant, beets, asperagus and green onions, and I had a sundried tomato- goat cheese pizza with oyster mushrooms. De-lish! Sunday we went to my brother in-laws house for a family bbq. Then yesterday, since my poor house paid the price for all of those events, I spent my morning cleaning and doing groceries, and then I tutored a sweet little girl that I taught last year. BIG SIGH... Now it's sort of calming down. I'm also pretty anxious to see if I get any sort of teaching position this year, which I may find out this week, or if I'll be subbing again. There are benefits to both, but it sure makes me upity just waiting to see.

So today, I'll be posting a grilled oyster recipe that I came up with a while ago. I say Bobby Flay-ish because I got my basic idea for the base of my sauce from him, with a few changes, but you can check out right here.  The biggest difference, though, is that I didn't cook the sauce, I wanted a more fresh flavour.

• 2 tablespoons canola oil
• 1 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped
• 1 cloves garlic, smashed
• 1 green onion, thinly sliced
• 2 Tbsp olive oil
• 1 Tbsp chopped fresh flat-leaf parsley, plus leaves for garnish
• 1 Tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp chopped fresh oregano
• 1/4 teaspoon red chile flakes (or more if you prefer it really spicy)
• Salt and freshly ground black pepper 
• 8 fresh medium sized oysters

So first I dumped everything into my handy dandy Magic Bullet. Well, not the oysters, obviously...   

Then I CAREFULLY pried the oysters. This was really a challenge, and I actually lost a knife doing so... It kept losing little slivers of metal. Not to mention I almost stabbed myself a few times. I was worried all night that I would be ingesting metal shards.... I need a proper oyster-shucking knife, me thinks.

Anyway, I did get the how-to from the Canadian Great, Chef Michael Smith. It was really helpful despite the difficulty I still had.

So this is pretty much what I ended up with. I bought 8, and was able to open 7 of them. I consider that a big success! Make sure to try and keep that liquid inside them, it's all good stuff. All I did was broil them for about a minute. You can obviously eat them raw, but so far, I'm not such a fan of that.

Just add a little spoonful to each oyster half, and slurp away! Easy (other than the shucking) and absolutely fantastic!

Have  great day!