By Analiese Paik
Matt Storch, Executive Chef and c0-owner of Match restaurant in Norwalk and the Chelsea in Fairfield, was the executive chef at the Westport Farmers’ Market’s Fork It Over fund-raiser dinner at the Greenfield Hill Grange on Sunday, Sept. 22. Matt’s menu featured grilled Copps Island oysters from Connecticut’s own Norm Bloom & Sons and we’re delighted to share his recipe with you.
The Fork It Over fund-raising farm-to-table dinner series continues with two more dinners. Oct. 6 ticket went on sale Sept. 23 and Oct 20. tickets will go on sale Oct 7. To learn more about the dinner series and how to purchase a ticket, please see our feature story.
Norm Bloom & Sons’ Grilled Copps Island Oysters
- 6 dozen Norm Bloom & Sons’ Copps Island oysters
- 1/2 pound soft butter
- 1 jalapeño minced
- 2 limes, zested and juiced
- 5 dashes of Tabasco sauce
- 2 tsp cracked black pepper
- 1/8 cup of chopped crispy bacon
- 1/8 cup of toasted panko bread crumbs
- 3 T slivered chives
- Mix all ingredients, from butter through chives, together in a bowl and chill in fridge.
- Shuck all the oysters making sure to release the muscle from the shell and place them on a sheet tray lined with seaweed or salt or egg cartons so they stay flat.
- Turn on your grill (gas or charcoal) or oven to 450.
- Place a nickel size amount of butter on top of each oyster.
- Place the oysters on the hot grill or in the oven just until the butter melts and starts to bubble. The oyster should be warmed through but just barely cooked.
- Serve immediately.