RAW OYSTERS WITH TWO SAUCES
Steps:
- For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
- For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a non-reactive bowl. Serve at room temperature on the oysters.
SHUCKED OYSTERS WITH THREE SAUCES
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
- Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)
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.
RAW OYSTERS WITH THREE DIPPING SAUCES RECIPE
Provided by á-170456
Number Of Ingredients 28
Steps:
- Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. Ginger-Lime Relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl. Horseradish Sauce: Combine all ingredients. This recipe yields 4 servings.
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 ASIAN DIPPING SAUCE
Provided by Florence Fabricant
Categories easy, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.
- Open the oysters or have a fish market open them and arrange them on the half shell.
- Serve with dipping sauce.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 379 milligrams, Sugar 0 grams
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