SHUCKED OYSTERS WITH THREE SAUCES
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
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.)
FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
RAW OYSTERS WITH 3 DIPPING SAUCES
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.
OYSTERS WITH BACON AND HORSERADISH
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the bacon in a skillet and cook over medium heat until crisp and browned. Remove the bacon from the skillet, leaving the fat in the pan. Drain the bacon on paper towels and reserve.
- Add the onion to the skillet and saute in the bacon fat until tender and golden. Stir in the flour and thyme, then whisk in the wine. Cook, whisking constantly, until the mixture is smooth and thick. Stir in the horseradish and the bacon and season to taste with salt and pepper.
- Spread this mixture on top of each oyster. Sprinkle with breadcrumbs. The recipe can be prepared in advance up to this point and refrigerated until just before serving.
- Preheat a broiler. Arrange the oysters with their topping on a baking sheet. Put under the broiler and broil until lightly browned and bubbling, three to five minutes. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 1 gram, TransFat 0 grams
OYSTER ICES
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
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.
OYSTERS WITH HORSERADISH CREAM
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
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
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