DEB & MIKE’S CHILLI CHEESE OYSTERS KILPATRICK
Ok, so let me start by saying that Oysters Kilpatrick traditionally is made with Worcestershire sauce.
Definitely, no barbeque or tomato sauce goes into this recipe. So much of today’s food is jammed packed with extra sugar that we just don’t need.
Mike and I love our chilli and developed this recipe a few years ago after being a bit disappointed that restaurants had changed the original recipe. We tweaked it a bit to our liking and hope that you will love them too.
Bribie has the most delicious oysters when they are harvesting but if you find that the locals are unavailable, I suggest you go with the Coffin Bays. They have a very deep shell that will hold quite a bit of ingredients – enough for a full belly!
- Oysters Bacon Cheese Worcestershire Sauce Tabasco Sauce
- Half a lemon per dozen oysters
- Salt and Pepper
go and get yourself as many oysters as you can eat! Find a tray that will go under your grill and make some aluminum foil stands for each oyster. This involves tearing a piece of foil and lightly screwing it into a walnut-sized stand.
Another option is a bed of rock salt. We can’t have all the juice running!
Finely cut enough bacon to cover each oyster.
Grate enough of your favourite cheese to sprinkle on top.
Place your oysters on the tray making sure they won’t topple over.
Sprinkle with bacon first, then cheese.
Add a squeeze of lemon to each, and fill your shell with Worcestershire sauce.
Add in 4—8 drops of Tabasco. Caution, the older it is, the hotter it gets!
Salt and Pepper to taste, and grill for about six minutes for each tray.
DON’T BURN THEM, KEEP A WATCHFUL EYE, AND ENJOY!