Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble

A roasted oyster dish with an impressive symphony of flavors and textures.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

Chef Sarah Baugher of The Speckled Egg shares her roasted oyster recipe with TABLE readers. The subtle sweetness of the cornbread joins with the savory depth of leek and the heat of banana pepper to make a crumble that will capture, and hold, your attention. Atop roasted oysters, the combination is an impressive symphony of flavors and textures. Try it as a first course of a leisurely meal, or as an entrée to be shared with your beloved.

ROASTED OYSTERS RECIPE WITH CORNBREAD, LEEK & BANANA PEPPER CRUMBLE

FOR THE CORNBREAD:

Ingredients

8 tbsp (1 stick) unsalted butter

2 cups yellow cornmeal

1 tsp salt

½ tsp baking soda

2 tsp baking powder

1 tbsp granulated sugar

3 eggs

2 cups buttermilk

Instructions

Preheat your oven to 400 degrees. Put butter in a 9-inch seasoned cast-iron skillet and place in oven.
While the butter is melting and the skillet is preheating, whisk together the dry ingredients in a bowl (cornmeal, salt, baking soda, baking powder, and sugar).
In another bowl, whisk together the eggs and buttermilk.
Whisk the wet mixture into the dry mixture until combined.
Once butter is melted, remove skillet from the oven, turning the pan so the butter coats all sides.
Pour the remaining butter into the batter, and mix until combined.
Once the oven is preheated, pour batter into hot skillet and place in oven.
Bake at 400 degrees for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
Pace on resting rack and cool.

FOR THE GARLIC CHILI OIL:

Ingredients

1 cup olive oil

2 tbsp red chili ﬂakes

1 head of garlic, peeled

Instructions

Place all ingredients in a small pot.
Heat on low-medium heat. Stir occasionally.
Once the garlic cloves have turned golden brown, remove the pot from heat.
Strain and store in a metal container to cool.
Keep refrigerated.

FINAL PREPARATION AND COOKING:

Ingredients

1 leek

1 banana pepper

2 tbsp butter or oil

12 fresh oysters

Instructions

With a knife, slice off the root end and the tough green top of a leek.
Thinly slice the remainder of the leek.
Remove seeds and stem from a banana pepper. Brunoise the remainder.
Sauté leek and banana pepper in oil or butter until tender.
Once cool, remove cornbread from pan and break apart into small crumbles in a mixing bowl.
Mix together equal portions of cornbread crumb, leek, and banana pepper. Season to taste with salt and pepper.
Shuck your oysters, and place them on a baking tray lined with parchment paper.
Top each oyster with your crumble mixture and bake for 8-10 minutes at 425 degrees until golden brown and crispy on top.
Garnish with fresh herbs, Maldon salt, garlic chili oil, and a lemon wedge.

Suggested Wine Pairing

Mazza Chardonnay: This full-throated dish calls for a wine with enough flesh to hold up to it. Enter this Chardonnay, which has a medium body and a touch of wood from the American and French oak in which it is aged for enhanced complexity.

TRY THESE OTHER WINTER SEAFOOD RECIPES:

Grilled Pumpkin Swordfish with Aleppo Pepper Oscar

Sopa de Mariscos

Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro

Steamed Striped Bass with Ginger & Scallions

RECIPE BY SARAH BAUGHER, THE SPECKLED EGG / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE