Caesar Shooter Oysters Recipes

CAESAR SHOOTER OYSTERS

Steps:

• Dip the rim of the glass in a bit of lemon juice and then the salt mixture.Use grilled battered pickles for garnish and add a flavoured salt rim.

OYSTER SHOOTERS

Steps:

• Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.
• Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.
• Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.
• With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.

OYSTER SHOOTERS

Steps:

• In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let rest in the shaker.
• Prepare Bloody Mary mix (but with no garnish). Drop one raw oyster into a shot glass. Fill the glass half way with Bloody Mary mix. Add a splash of vodka on top. Chill glasses on crusted ice. Serve immediately.
• Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
• Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
• As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.
• Use as the hot sauce in many recipes.
• Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
• Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.

OYSTER CAESAR SHOOTERS

Steps:

• In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick.
• Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

OYSTER SHOOTERS

Steps:

• In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once.

OYSTER CAESAR SHOOTERS

Steps:

• In a large pitcher, combine the tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Shuck oysters (see "Notes" below for easy information on how to prepare oysters). Rim the shot glasses with celery salt (optional) and carefully pour the tomato juice into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Add oyster to each shot glass when ready to serve and garnish each glass with a celery stick.