[mcgill]

It's slowly warming up here, so here are a few recipes.

Fire and Ice Oysters With Horseradish Sauce

2 doz. fresh oysters in the shell

Sauce:
125 ml. (1/2 c.) sour cream
30 ml. (2tbsp.) prepared horseradish
15 ml. (1 tbsp.) fresh lemon juice
15 ml. (1 tbsp.) finely chopped fresh chives
1 ml. (1/4 tsp.) tabasco sauce
1 ml. (1/4 tsp.) kosher salt
1 ml. (1/4 tsp.) freshly ground black pepper

Sauce:

In a small bowl, whisk together sauce ingredients. Cover with plastic wrap and refrigerate for 30 min. or until ready to serve.

Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry open with an oyster knife. Try to keep the juices in the shell. Loosen the oyster from the shell by running the knife carefully underneath the body. dis card the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

Grill oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, about 2 - 4 minutes. Using tongs, carefully remove oysters from grill. Place hot oysters on plates with small bowls of sauce for dipping.

Makes 4 - 6 servings.