Best Fire And Ice Oysters With Horseradish Sauce Recipes

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SHUCKED OYSTERS WITH THREE SAUCES



Shucked Oysters with Three Sauces image

This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 15

3 ounces fresh horseradish, peeled
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar
1 cup rice wine vinegar
1 medium Jalapeno, seeded and diced (3 tablespoons)
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup red wine vinegar
1 small shallot, minced (1/4 cup)
1 teaspoon sugar
1 teaspoon kosher salt
2 to 3 dozen oysters, rinsed, shucked, and chilled
Lemon wedges, for serving

Steps:

  • Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
  • Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
  • Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
  • Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)

OYSTERS WITH HORSERADISH CREAM



Oysters With Horseradish Cream image

My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon grated plain horseradish, drained if bottled (to taste)
1 tablespoon chopped fresh chives
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice (to taste)
salt
fresh ground black pepper
2 dozen oysters, in the shell scrubbed

Steps:

  • Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
  • Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
  • If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
  • Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
  • Place a spoonful of horseradish cream on each oyster and serve immediately.

Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6

OYSTER ICES



Oyster Ices image

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

Categories     Onion     Freeze/Chill     Condiment     Horseradish     Oyster     Wedding

Number Of Ingredients 11

Tabasco Ice:
1/3 cup Tabasco sauce
1 1/2 tablespoons Simple Syrup (See cooks' note)
Horseradish Ice:
1/3 cup prepared horseradish
1/4 cup champagne vinegar
2 tablespoons Simple Syrup (See cooks' note)
Pickled Red Onion Ice:
1/2 medium red onion (1 cup sliced)
1/2 cup rice wine vinegar
1/3 cup Simple Syrup (See cooks' note)

Steps:

  • Tabasco Ice:
  • Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
  • Horseradish Ice:
  • Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
  • Pickled Red Onion Ice:
  • Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.

RAW OYSTERS WITH 3 DIPPING SAUCES



Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

  • For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
  • For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
  • For the horseradish sauce: Combine all ingredients.
  • For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

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