Raw Oysters With Grapefruit Tequila Ice Recipes

RAW OYSTERS WITH 3 DIPPING SAUCES

Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
For the 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.
For the horseradish sauce: Combine all ingredients.
For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

RAW OYSTERS ON THE HALF SHELL

Raw Oysters on the Half Shell image

Provided by Tyler Florence

Categories appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 9

Ingredients

24 oysters, such as Malpeque, Kumamoto, or Belon
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Steps:

Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

RAW OYSTERS WITH GRAPEFRUIT-TEQUILA ICE

Raw Oysters With Grapefruit-Tequila Ice image

This a raw oysters topped with a "granita". The crispness of the ice and creamyness of the oysters makes a nice balance. You will need to shuck the oysters or buy them on the half shell if possible. Prep time includes half of the freezing time.

Provided by Chef Jean

Categories South American

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup grapefruit juice
2 teaspoons agave nectar, light
1 tablespoon tequila, light
16 oysters, raw
black pepper, for garnish

Steps:

Combine the juice, nectar and tequilla. Put in freezer and stir every 30 minutes for 2 hours. Then allow to freeze for 1-2 more hours. Until solid.
Shuck oysters, if needed. arrange on 4 plates. Break up the ice with a fork and put a tablespoon on each oyster. Crack pepper on top and serve right away.

Nutrition Facts : Calories 186.1, Fat 4.7, SaturatedFat 1, Cholesterol 100, Sodium 212.6, Carbohydrate 15.6, Fiber 0.1, Sugar 5.6, Protein 19.2

TEQUILA AND GRAPEFRUIT JUICE

Tequila and Grapefruit Juice image

A straightforward, pleasingly tart combo.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 4

Ingredients

3 ounces tequila
4 ounces grapefruit juice
Soda water, to top
Lime wedge, for garnish

Steps:

Fill a highball glass with ice. Add tequila and juice, then top with soda water and garnish with a wedge of lime.

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