CHESAPEAKE CHEF
CHARGRILLED OYSTERS CHEF MATTHAIS MAIHOEFER Saltine, Norfolk, Va. The Main, the Hilton hotel in Norfolk, is a go-to for locals and visitors alike, due in no small part to their ground-floor restaurant, Saltine. “Saltine features a raw bar that showcases the region's finest oysters, clams and shrimp,” says restaurant manager Michael Cubilete. But that’s not all. “Saltine isn't just another restaurant with a raw bar. We also specialize in craft cocktails that feature curated ingredients, high technical skills to execute, and thoughtfulness behind every recipe.” Cubilete recommends pairing their chargrilled oysters with their signature Pushing Up Daisies cocktail, which is a spin on a 1930s drink called Corpse Reviver #2. “This drink is bright, crisp and balanced. The house-made white wine simple syrup neutralizes other ingredients and doubles as a palette cleanser after every sip. The buttery notes pair exceptionally well with Chef’s chargrilled oyster recipe.” INGREDIENTS 1 lb full-fat butter 2 tbsp minced shallot 4 tbsp chopped Italian parsley 1 tbsp furikake (a Japanese condiment) ½ cup shredded parmesan 2 tbsp Kosher diamond salt 1 tbsp fresh cracked black pepper 4 oz kombu (edible kelp) 10 oz water PREPARATION 1. S tart by bringing water to a boil, then turn off the burner and steep the kombu in the water like tea for 45 minutes.
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ChesapeakeBayMagazine.com | November 2022
2. W hile the kombu is steeping, allow the butter to come to room temperature. 3. Once the kombu dashi (tea) has come down to room temperature, whip the butter until it has become light and fluffy. Then slowly mix in the tea in while the butter continues whipping. 4. Combine the rest of the ingredients until fully incorporated. 5. S mear the butter on your favorite oyster, grill or broil until desired done-ness and enjoy! 6. Store any extra butter in the fridge in a covered container for up to a week, or in the freezer for up to 6 months. Chef’s Note: “We use James River Oysters for our house oyster, although any oyster would work. I prefer a slightly larger oyster, something that will hold a good amount of butter in the bowl of the shell. The recipe has a good bit of salt in it, so people who are sensitive to salt should choose a less briny variety; Mobjacks, Rappahannocks, Skipjacks, Little Wicomicos would all be good. We have been sourcing some awesome oysters from Laughing King and Ragged Island as well; these are on the saltier side but I’m a huge fan.”
