Curried Oysters With Banana Salsa Recipes

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STEAMED AND CURRY FLASHED OYSTERS



Steamed and Curry Flashed Oysters image

Provided by Ming Tsai

Time 20m

Yield 4 servings

Number Of Ingredients 8

Romaine, banana or Napa cabbage leaves for steaming
1 dozen shucked oysters
1 tablespoon ginger, fine julienne
1/4 cup scallions, finely sliced
1 lime, juiced
Fresh coarse cracked black pepper
1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.)
Rock salt, for plating

Steps:

  • Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
  • PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
  • WINE: Veuve Clicquot Champagne, Blanc de Blanc

HOT BANANA SALSA



Hot Banana Salsa image

This is a Jamaican-style banana salsa.

Provided by Michelle

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 12

1 large firm banana, peeled and diced
½ cup red bell pepper, seeded and diced
½ cup green bell pepper, seeded and diced
½ cup yellow bell pepper, seeded and diced
3 tablespoons chopped fresh cilantro
2 green onions, chopped
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons minced fresh ginger root
2 teaspoons olive oil
1 teaspoon minced habanero pepper
salt to taste

Steps:

  • Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.6 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 1.6 g

BROILED OYSTERS WITH SALSA



Broiled Oysters With Salsa image

Provided by Amanda Hesser

Categories     easy, quick, appetizer

Time 25m

Yield 6 - 8 servings

Number Of Ingredients 9

2 medium tomatoes
Rock salt
3/4 cup finely diced fresh Anaheim chilies
1 1/2 tablespoons minced white onion
1/2 teaspoon minced garlic
2 tablespoons finely chopped cilantro, plus extra for garnish
Salt
24 oysters, opened and on the half shell
1/3 cup sour cream

Steps:

  • Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds. Rinse under cool water, and remove skins. Halve tomatoes, discarding pulp and seeds, and cut into 1/8-inch dice; there should be about 3/4 cup.
  • Line a serving platter with a layer of rock salt, and set aside.
  • In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro. Season with salt to taste.
  • Preheat broiler with rack 6 inches under heating element. Place oysters in broiling pan, and broil 1 minute. Transfer to prepared platter. Top each oyster with small spoonful of salsa, and dab of sour cream. Garnish platter with sprinkling of cilantro, and serve immediately.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 2 grams

CURRIED BANANAS



Curried Bananas image

I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe.

Provided by Elmotoo

Categories     Sauces

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 -4 bananas, of similar ripeness
2 -4 tablespoons brown sugar, depending, see description
1 tablespoon curry powder (to taste)

Steps:

  • In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
  • Add bananas cut or broken into 2" pieces.
  • Cook 2 to 4 minutes.
  • Carefully turn.
  • Sprinkle with brown sugar and curry powder.
  • Cook 2 to 4 minutes.
  • The bananas should be soft and warmed through, and there should be a sauce in the bottom.
  • **Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.

OYSTERS WITH NOBU'S THREE SALSAS



Oysters with Nobu's Three Salsas image

Provided by Nobuyuki Matsuhisa

Categories     Fruit Juice     Ginger     Onion     Shellfish     Tomato     No-Cook     Cocktail Party     New Year's Eve     Orange     Oyster     Jalapeño

Yield Makes 4 servings

Number Of Ingredients 28

For Matsuhisa Salsa - Yields 1 1/2 cups plus 2 tablespoons (330 ml)
1/2 cup (60 g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10 g) finely chopped parsley leaves
For Maui Onion Salsa - Yields 2 1/4 cups (450 ml)
1 cup (100 g) finely chopped Maui onion
3/4 cup (150 g) finely chopped tomato
6 tablespoons Ponzu
2 teaspoons orange juice (freshly squeezed)
1 teaspoon hot chili sauce
For Jalapeño Salsa - Yields 1 3/4 cups (350 ml)
2 finely chopped jalapeños
1 1/4 cups (125 g) finely chopped onion
1 teaspoon sea salt
5 teaspoons extra virgin olive oil
5 tablespoons lemon juice
For Oysters
12 fresh oysters in the shell
4 tablespoons Matsuhisa Salsa
4 tablespoons Maui Onion Salsa
4 tablespoons Jalapeño Salsa
finely chopped chives for garnish

Steps:

  • Make Matsuhisa Salsa:
  • Combine all the ingredients. Add the parsley just before use.
  • Make Maui Onion Salsa:
  • Combine all ingredients.
  • Make Jalapeño Salsa:
  • Combine all ingredients.
  • Assemble oysters:
  • 1. Remove the oysters from their shells and rinse under cold water. Drain.
  • 2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
  • 3. Sprinkle the chives over the Maui Onion Salsa.

FRIED OYSTERS WITH SALSA



Fried Oysters With Salsa image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 8

24 shucked oysters with empty shells set aside
1 cup almond meal (see note)
6 tablespoons flour
1/2 tablespoon finely chopped fresh thyme leaves, or half the amount dried
1/2 tablespoon ground pepper, preferably white
3 tablespoons olive oil
2 tablespoons butter
3 cups salsa (see recipe)

Steps:

  • Place the shucked oysters on linen or paper towels and pat dry.
  • Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
  • Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
  • Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 565 milligrams, Sugar 3 grams, TransFat 0 grams

CURRIED OYSTERS WITH BANANA SALSA



Curried Oysters With Banana Salsa image

This is one of my adopted recipes. I haven't prepared this yet, so would welcome any constructive comments if anyone happens to make it. For those of you who don't know what fish fumet is (I didn't!), it's basically a concentrated fish stock. I'm guessing on the prep and cook times.

Provided by Dreamgoddess

Categories     Sauces

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 29

4 tablespoons curry powder, Best Quality (Use the best curry powder that you can find. Also the freshest.)
4 tablespoons butter or 4 tablespoons margarine, Melted
2 tablespoons shallots, Minced
2 garlic cloves, Blanch&Pureed
2 cups fish fumet
2 cups heavy cream
1 lime, juice of
salt
20 large wellfleet oysters
2 lbs whitefish trimmings
1 cup mushroom, Sliced
1 carrot, Sm, Chopped
1 medium white onion, Sliced Thin
1 cup oyster liquor
1 cup white wine
4 cups water
1 bay leaf
1 teaspoon peppercorn
1/2 teaspoon fennel seed
2 sprigs parsley
1 teaspoon fresh thyme, Minced
4 red bananas, Cut into 1/4-inch dice (ripe)
2 teaspoons serrano chilies, Minced
2 tablespoons corn oil
2 tablespoons lime juice
2 tablespoons cilantro, Minced
2 teaspoons mint, Minced
2 tablespoons tamarind paste
1/2 cup red bell pepper (Cut the red pepper into 1/4-inch dice.)

Steps:

  • In a very heavy skillet, saute the curry powder in the butter until fragrant.
  • Stir in the shallots and garlic, and add the fumet.
  • Reduce the mixture until 1/4 cup remains.
  • Whisk in the cream and continue reducing until slightly thick.
  • Whisk in the lime juice and salt.
  • Broil or grill the oysters over pecan or mesquite until they open.
  • Remove the top shell, pour the curry sauce over them and top with the Banana Salsa.
  • Serve.
  • FISH FUMET:.
  • Combine all of the ingredients in a large saucepan and bring to a boil.
  • Lower the heat and simmer for 40 minutes.
  • Remove from the heat and let sit for another 30 minutes.
  • Strain and reserve the liquid.
  • BANANA SALSA:.
  • Mix all of the ingredients together blending well.

Nutrition Facts : Calories 740.3, Fat 59.3, SaturatedFat 35.3, Cholesterol 193.6, Sodium 177.7, Carbohydrate 43.2, Fiber 6.9, Sugar 18.7, Protein 6.3

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