RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Oysters:
- Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
- For the Cucumber Mignonette Sauce:
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
- For the Cocktail Sauce:
- Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.
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
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)
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 ORIENTAL MIGNONETTE
Steps:
- Combine first 4 ingredients in small bowl. Let stand 15 minutes.
- To open oysters: Using towel, hold oyster flat on work surface, flat shell up. Insert tip of oyster knife into hinge and twist to open shell. Slide knife along inside of upper shell to free oyster from shell; discard upper shell. Slide knife under oyster to free from lower shell; leave in shell. Repeat with remaining oysters. Arrange oysters on edge of two plates. Divide sauce between 2 small bowls. Place one bowl in the center of each plate and serve.
OYSTERS, THREE WAYS
Make and share this Oysters, Three Ways recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 23
Steps:
- Fried Oyster:.
- Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
- Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
- Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
- Serve on the half shell.
- Top with Lemon Aioli and Fried Garnish.
- Lemon Aioli:.
- In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
- Fried Garnish:.
- Drain capers and fry in a hot oil for a few minutes.
- Finally add few slices of pickled pearl onion and some tarragon.
- Grilled Oyster:.
- In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
- Place Oyster on the hot grill until butter melts.
- Add green onions as garnish.
- Raw Oyster:.
- Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
Nutrition Facts : Calories 3637, Fat 210, SaturatedFat 125, Cholesterol 677.2, Sodium 3149, Carbohydrate 354.8, Fiber 23.1, Sugar 54.6, Protein 95.1
OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
Provided by Martha Stewart
Categories Food & Cooking
Appetizers
Time 20m
Yield Makes 2 cups sauce
Number Of Ingredients 7
Steps:
- Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
- Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.
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