Oyster Shooters With Jalapeño Ice Recipes

OYSTER SHOOTERS

Steps:

• In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
• Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

JAPANESE OYSTER SHOOTERS

Steps:

• Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
• Shuck oysters and place 2 oysters in each shooter glass.
• Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

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.

JALAPENO OYSTERS

Steps:

• In a colander, drain oysters, catching liquor in bowl underneath. Set aside.
• In a small skillet, melt butter. Add jalapeno juice. Mix well. Add oysters to skillet Poach in mixture until edges begin to curl, about 1 minute or so. Add reserved liquor, if needed (some oysters are more watery than others.)
• Scatter pepper slices over oyster mixture.
• Serve at once with French bread and beer, if desired.

OYSTER SHOOTERS WITH JALAPEñO ICE

Steps:

• Cut stems off six whole fresh jalapeño peppers and seed.
• Remove ribs and chop fine.
• Place in sauce pan and cook on low for 5-10 minutes.
• Add water and cook for 30 minutes on medium-high.
• Add green food coloring.
• Remove from heat and place in shallow container or glass dish.
• Freeze until just slushy.
• Using a melon baller; scoop ice balls and place in shot glass; top with oyster and dash of Tabasco sauce and serve.
• Note: preparation time does not include freezing time.