Best Oysters On The Half Shell With Green Tobiko Caviar And Yuzu Granitee Recipes
KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO
Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.
Categories Freeze/Chill Oyster Gourmet
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 15
Steps:
- Make granita:
- Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
- Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
- Open oysters and assemble dish:
- Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
- Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.
MEXICAN OYSTERS ON THE HALF SHELL
We don't get fresh Oysters often out here in Arizona, so I haven't tried this recipe. Let me know if you like it! Prep time includes standing time.
Provided by ChipotleChick
Categories Lunch/Snacks
Time 40m
Yield 12 Oysters, 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a medium bowl.
- Season to taste with salt and pepper.
- Let stand 30 minutes.
- Preheat broiler.
- Arrange the Oysters on a broiler proof pan.
- Spoon salsa evenly over oysters.
- Broil until heated through, about 5 mniutes.
- Serve with French bread.
Nutrition Facts : Calories 137.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 50, Sodium 112.8, Carbohydrate 7.8, Fiber 0.9, Sugar 1.1, Protein 10.3
HOG ISLAND OYSTERS WITH GINGER MIGNONETTE, CUCUMBER, AND WASABI TOBIKO
Steps:
- For the mignonette: In a small bowl, whisk together the vinegar, shallot, ginger, sugar, and soy sauce until the sugar dissolves. Cover and refrigerate for at least 2 hours.
- Shuck the oysters and place them, on the half shell, on crushed ice. Top each oyster with about 1 teaspoon of the diced cucumber. Whisk the mignonette, then spoon about 1/2 teaspoon over each oyster. Top with a small spoonful of tobiko and serve immediately.
OYSTERS, CAVIAR AND BUBBLES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 12 oysters
Number Of Ingredients 7
Steps:
- Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
- Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
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