OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
- Recommended beverage: Sancerre (white)
OYSTERS ON THE HALF SHELL WITH GREEN TOBIKO CAVIAR AND YUZU GRANITEE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.
- In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
- Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
- Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
Steps:
- Make mignonnette:
- Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Prepare oysters:
- Preheat broiler.
- Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
- Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
- Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.
OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR
Categories Appetizer No-Cook Oyster Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 9
Steps:
- Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
- Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.
VINAIGRETTE A HUITRES (VINAIGRETTE FOR OYSTERS ON THE HALF SHELL
Imagine you are on the coast of Normandy. You are sitting at a small table in a small cafe facing the docks. You pick up an oyster, sprinkle it with the shallot sauce and you pop it in your mouth--Heaven! The slightly briny, slightly coppery taste of those wonderful oysters offset perfectly by the sprinkling of vinaigrette.
Provided by Chef Kate
Categories Salad Dressings
Time P3DT5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix the ingredients together and place in a glass jar.
- Leave at room temperature for three days.
- Enough vinaigrette for about three dozen oysters.
Nutrition Facts : Calories 57.4, Sodium 13.2, Carbohydrate 3.9, Sugar 1, Protein 0.2
OYSTERS ON THE HALF SHELL WITH LIME VINAIGRETTE
Steps:
- 1.To make the vinaigrette, heat the olive oil in a small sauté pan over medium heat. Add the shallots, garlic and chili and sauté until the shallots are softened, about 2 minutes. 2.Add the sugar, soy sauce and vinegar and stir until the sugar dissolves. Remove from the heat and stir in the lime juice, cilantro and chives. Let cool to room temperature. 3.Rinse the oysters under cold water then shuck them. 4.Cut the muscle that attaches the oysters to the top of the shell. 5.Spoon the vinaigrette over the top. Sprinkle with sea salt. Arrange the oysters on a bed of ice
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