Market Recipe: Gulf Coast Oyster Roosters and Sauce


Gulf Coast Oyster Roosters and Sauce

By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine

saltines or pork rinds
bottled cocktail sauce
zesty tartar sauce (see below)
fresh oysters, drained, halved
toppings (see below)

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.

Zesty Tartar Sauce

½  cup mayonnaise
¼ to ½ cup grated horseradish, to taste
¼ cup minced scallion greens
2 T minced fresh dill (we used the flowers, from JBG Organic, which are edible)
juice of ½ lemon
zest of whole lemon

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.


1 jar candied jalapenos
1 bunch radishes, trimmed and thinly sliced

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.

Photos by Maggie Perkins & Tracie Chan

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