ITAYA GRILLED OYSTERS ENJOY DAN;

                                 ITAYA GRILLED OYSTERS, by CHEF DAN:

Serves 8

INGREDIENTS:

3-tablespoon Kerry Gold Irish butter

2-garlic cloves, minced

1/4-cup parsley

1-tablespoon Worcestershire sauce

1/2-teaspoon lemon zest

1-teaspon EACH lemon juice & red pepper flakes

1/4-teaspoon ground black pepper

Pinch of salt

24-Kumamoto oysters, scrubbed

DIRECTIONS: (PREHEAT GRILL TO MEDIUM-HIGH:

1.   In a skillet heat butter over medium-heat and when sizzling.

2.   Add garlic and sauté 1-minutes.

3.   Remove from heat and stir in parsley & next 6 ingredients.

4.   Stir until well combined.

GRILL OYSTERS:

1.   Place on grill cupped-side down: grill until they pop open & the meat is firm, about 5 minutes.

2.   Transfer oyster to a plater cupped-side down (to retain as much of the juices as possible).

3.   Discard any that DO NOT open.

4.   Run an oyster knife or paring knife under the meat to separate it from the top shell.

5.   Top each ouster with butter mixture.

JAPENESE OYSTER SHOOTER:

2-tablespoon vodka

1 freshly cooked Kumamoto oyster

1/8-cup mirin

1-tablespoon rice wine vinegar

1-teaspoon wasabi powder

2 tablespoon soy sauce

3-tablespoon sake

Lemon wedges

DIRECTIONS:

1.   In a Mason jar add all shooter ingredients & shake like mad.

2.   Let sit 2 hours, so sediment sinks to the bottom.

3.   Place oysters in a chilled glass, add 2-tablespoon shooter liquid into the oysters.

4.   Drink as a shoot, allowing oyster to slide down your throat, DO-NOT CHEW.

5.   ENJOY DAN:                      COOK WITH SOUL AND EAT WITH PLEASURE!!