Best Irish Oysters With Red Onion Balsamic Vinegar And Home Dried R Recipes

Irish Oysters With Red-Onion Balsamic Vinegar, and Home -Dried R image

Provided by Bergy

Time 20h

Yield 4 serving(s)

Number Of Ingredients 11

12 roma tomatoes
1/2 teaspoon sugar
salt
3 garlic cloves, crushed
2 sprigs fresh rosemary, chopped
2 tablespoons olive oil
1 red onion, finely diced
1 teaspoon chopped chives
2 tablespoons olive oil
1 tablespoon balsamic vinegar (well aged)
12 raw shucked oysters

Steps:

Preheat oven to 125°F the night before you wish to serve this dish.
Sprinkle the Roma tomatoes with the sugar and salt.
Dry them on a baking pan in the oven overnight.
Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
Garnish with a bit of fancy lettuce or parsley if you wish.

Nutrition Facts : Calories 294.3, Fat 17.4, SaturatedFat 2.7, Cholesterol 75, Sodium 171, Carbohydrate 19.2, Fiber 2.8, Sugar 7.2, Protein 16.3

Red Lettuce with Balsamic Onions image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.

Steps:

Preheat the oven to 375 degrees F.
Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Bake for 12 to 15 minutes, until the onions are tender.
Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

Oysters with Balsamic image

Provided by The Epicurious Test Kitchen

Yield 12 servings

Number Of Ingredients 2

24 raw oysters, freshly shucked
Balsamic vinegar

Steps:

Balsamic Roasted Onions image

Yield Makes 10 servings

Number Of Ingredients 6

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.