Best Grapefruit Jalapeno Mignonette Recipes

Grilled Oysters with Jalapeno-Herb Mignonette image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/3 cup rice vinegar
1 tablespoon freshly squeezed lime juice
20 oysters, scrubbed
1 teaspoon clover honey
2 tablespoons finely diced red onion
1 small jalapeno or serrano chile, seeded and finely diced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

Heat the grill to high for direct grilling.
Stir together the vinegar, lime juice, honey, onions, jalapeno, chopped herbs and some salt and pepper in a small bowl. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
Remove the tops of the oysters over a bowl, catching any of the oyster liquor that comes out. Add the liquid back to the bottom shell with the oyster. Put on the grill and grill until the liquid just begins to simmer but the oysters are still a little raw in the center, about 4 minutes. Carefully remove with tongs to a platter and top each oyster with a teaspoon of the mignonette.

Grapefruit-Jalapeno Soda image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

Combine 2 cups grapefruit juice, 1/4 cup sugar and 1/2 jalapeno (with seeds) in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Let cool, then strain. Add seltzer.
For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass.

Mignonette Sauce image

Provided by Melissa Clark

Time 40m

Yield 2/3 cup

Number Of Ingredients 4

1/4 cup finely minced shallots (from 1 to 2 shallots)
1/3 cup red-wine or white-wine vinegar
1 teaspoon coarsely ground black or white peppercorns
Pinch of sea salt

Steps:

Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

Shucked Oysters with Three Sauces image

Provided by Martha Stewart

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.)