Oyster And Caramelized Onion Pan Roast With Winter Green Salad And Green Apple Vinaigrette Recipes

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OYSTER AND CARAMELIZED ONION PAN ROAST



Oyster and Caramelized Onion Pan Roast image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Spanish onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, finely diced
2 Yukon gold potatoes, skin on and cut into 1/2-inch dice
Salt and freshly ground black pepper
3 cups clam broth
1 cup heavy cream
1/4 cup creme fraiche
20 oysters, shucked
2 tablespoons finely chopped fresh tarragon, plus a few sprigs for garnish

Steps:

  • Heat olive oil and butter in a medium saucepan over medium heat. Add the onions and sugar and cook until the onions are golden brown and caramelized. Add the garlic and cook for 2 minutes.
  • While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water. Bring to a boil and cook until the potatoes are just cooked through. Drain the potatoes and set aside.
  • Add the clam broth to the onions and bring to a simmer; then add the heavy cream. Add the potatoes and simmer just until heated through. Whisk in the creme fraiche and season with salt and pepper, to taste. Add the oysters and the tarragon and cook just until oysters are cooked through, about 2 to 3 minutes. Serve, garnished with extra tarragon.

ROASTED ONION SALAD



Roasted Onion Salad image

"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

3 large sweet onions, cut into 1/2-inch slices
1/4 cup plus 1/2 teaspoon olive oil, divided
4 garlic cloves
8 cups torn mixed salad greens
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped walnuts, toasted
DRESSING:
2 tablespoons white wine vinegar
2 shallots, quartered
1/4 cup minced fresh parsley
1/2 teaspoon crushed red pepper flakes
2/3 cup olive oil

Steps:

  • Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions., Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes., In a large salad bowl, combine the greens, cheese and walnuts; top with onions., For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 369 calories, Fat 34g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 255mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

OYSTER SAUTE WITH GREEN ONION SAUCE



Oyster Saute With Green Onion Sauce image

Oyster cooked with butter and soy sauce is standard dish over here in Japan. I upgrade everyone's favorite recipe with garlic and green onion and it goes just fine! Washing oysters with starch to purify the taste is a method I learned from Chinese recipe while traditionalist Japanese chefs use graded Daikon radish juice.

Provided by kcocoangela

Categories     Japanese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

10 oysters
2 tablespoons starch
1 garlic clove, chopped finely
1/2 tablespoon salad oil
1 tablespoon butter
1 tablespoon sake or 1 tablespoon white wine
1 1/2 teaspoons soy sauce
1 ounce green onion, chopped finely

Steps:

  • Dredge the well drained oysters in some starch and toss them very gently in a bowl till the liquid turns dark. Wash out the darkened liquid with cold water until the water becomes clear. Drain well. Place the oysters between paper towels and dry.
  • Coat the oysters lightly with some flour (not listed in the ingredients above). Heat some salad oil in a non-stick frying pan, add garlic, stir fry till they become golden over medium heat. Add oysters cook until golden. Turn over, add the Sake and cover. Cook for 2 to 3 minutes over low heat.
  • Add and melt the butter. Add soy sauce and green onion and stir to coat the oysters with sauce. Serve hot.

Nutrition Facts : Calories 302.5, Fat 14.9, SaturatedFat 5.4, Cholesterol 140.3, Sodium 560, Carbohydrate 14.5, Fiber 0.4, Sugar 0.4, Protein 24.6

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