Gulf Coast Oyster Roosters and Sauce
Talk about cute! These "Oyster Roosters" are a superb addition to your next tea party. Pork rinds spooned with cocktail and tartar sauce, topped with a chilled oyster half.
Ingredients
- saltines or pork rinds
- bottled cocktail sauce
- zesty tartar sauce (see below)
- fresh oysters drained, halved
- toppings (see below)
Zesty Tartar Sauce:
- 1/2 cup mayonnaise
- 1/4 to 1/2 cup grated horsedish to taste
- 1/4 cup minced scallion greens
- 2 T minced fresh dill (we used the flowers, from JBG Organic, which are edible)
- 1/2 lemon juice
- zest whole lemon
Toppings:
- 1 jar candied jalapenos
- 1 bunch radishes trimmed and thinly sliced
Instructions
- For each cocktail bite, spoon bottled cocktail sauce and zesty tartar sauce on saltine or flat pork rind. Top with chilled oyster half.
- Garnish with one pickled radish slice and one candied jalapeno slice. Serve at once.
For the Zesty Tartar Sauce:
- Combine all ingredients in a bowl. Cover with plastic wrap and chill at least ½ hour prior to serving and up to 3 days before.
For the Toppings:
- Transfer contents of jarred jalapenos, including juice, to a shallow bowl. Nestle radish slices into juices keeping jalapeno slices separate.
- Refrigerate at least 30 minutes and up to 3 days prior to serving.
Notes
Photos by Market Chef Maggie Perkins & Tracie Chan. Inspired by Vivian Howard at Garden and Gun magazine.
Tried this recipe?Let us know how it was!