This week's recipe comes from the Boston Herald’s 4th of July food feature. Writer Mat Shafer worked with Chef Mark Goldberg of the Woodward restaurant to create an Independence Day cookout for six. One recipe, "Oysters on the Half Shell Vineyard Style," calls for an American Pilsner, and Goldberg’s recipe mentions Narragansett as an option. A great addition, as our ’Gansett tall boy is prominently featured in the photograph of the food spread.
Woodward chef gives holiday cookout a revolutionary twist By Mat Schaffer Wednesday, June 30, 2010
Everybody enjoys an Independence Day cookout. Wait until you try this menu for a Fourth of July party for six from Mark Goldberg, executive chef at Woodward restaurant at Ames Hotel.
You and your guests will flip for oysters on the half shell topped with horseradish cocktail sauce and beer, citrusy lobster and fennel salad rolls, grilled steak and veggies, Israeli couscous salad and Goldberg’s grilled Peach Melba. Plus, the most ridiculously simple - and unusual - watermelon dish you’ve ever had.
So dust off the back deck, fire up the barbie, crack open a tall boy and start shucking. We think some of these recipes are so good you’ll be making them all summer long. MARK GOLDBERG’S INDEPENDENCE DAY COOKOUT FOR SIX
"Katama Bay oysters from Martha’s Vineyard are hard to find off-island. But Island Creek oysters from Duxbury are equally as delicious."
OYSTERS ON THE HALF SHELL VINEYARD STYLE
1 c. ketchup 1/ 4c. horseradish 1/ 4c. lemon juice
Tabasco to taste
Worcestershire sauce to taste
3-dozen fresh local oysters
American Pilsner beer (like Narragansett or Pabst Blue Ribbon)
Make a cocktail sauce by mixing together the ketchup, horseradish, lemon juice, Tabasco and Worcestershire. Shuck the oysters, trying to keep as much of the oyster liquor in the shell as possible. Top off each oyster shell with beer and a dollop of cocktail sauce. Consume the entire combination directly from the shell in one slug. Pass the beer.
For more recipes in this article visit Boston.com.