DEVIL ON HORSEEBACK WITH CREOLE MUSTARD VINAIGRETTE ENJOY DAN:

DEVIL ON HORSEBACK WITH CREOLE MUSTARD VINAIGRETTE by CHEF DAN:

Makes 36

INGREDIENTS:

1 cup softened butter

2 teaspoons EACH lemon zest, and ginger powder

2 tablespoons EACH lemon juice, and soy sauce

2 teaspoon fresh rosemary, chopped

1 teaspoon Old Bay seasoning

1 garlic clove, minced

3 dozen oysters, shucked and in the half-shell

6 slices country ham, cut into 1-inch pieces

1/4-cup Creole Mustard Vinaigrette (recipe to follow)

DIRECTIONS: (preheat the oven to 475 F)

1.   In a bowl, combine butter and next 7 ingredients.

2.   Using a spatula, mix until blended.

3.   Transfer to a sheet of plastic wrap and roll it into a 2-inch thick log.

4.   Refrigerate the butter mixture until slightly firm 30 minutes or up to 4 days.

5.   Slice the butter mixture into 36 pats.

6.   Top each oyster with a pat of butter and a piece of country ham.

7.   Place the oysters on the grill, cover and cook until the oyster liquid is bubbling., about 2 minutes.

8.   With tongs, transfer the oysters to a platter and top with mustard vinaigrette.

CREOLE MUSTARD VINAIGRETTE:

Makes 1/2-cup

3 tablespoons Dijon mustard

1/4-teaspoon EACH Worcestershire sauce and Tabasco sauce

2 teaspoon Honey

2 tablespoons red wine vinegar

Salt to taste

1/4-cup olive oil

DIRECTIONS:

1.   In a bowl, add Dijon mustard and next 5 ingredients.

2.   While whisking slowly drizzle in the olive oil until emulsified.

ENJOY DAN:                             HEART AND SOUL IN THE KITCHEN!!