BRUSHY MOUNTAIN CAVIAR
Provided by Food Network
Categories side-dish
Time P1DT15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the peas, beans, corn, and pimentos in a colander and drain. Transfer to a medium-sized mixing bowl. Add the green peppers, onions, garlic salt, and dressing. Stir to incorporate the ingredients, cover, and marinate in the refrigerator for 24 hours. Drain the vegetable caviar before serving it as a side dish to your favorite barbecued meat.
OYSTERS AND PEARLS
Provided by Thomas Keller
Categories Milk/Cream Shellfish Cocktail Party Oscars New Year's Eve Oyster Fortified Wine Tapioca
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For the tapioca:
- Soak the tapioca in 1 cup of the milk for 1 hour. (Setting it in a warm place will speed up the rehydration of the pearls.)
- For the oysters:
- Shuck the oysters. Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan. Reserve the whole trimmed oysters and strain the oyster juice into a separate bowl. You should have about 1/2 cup of juice.
- To cook the tapioca:
- In a bowl, whip 1/2 cup of the cream just until it holds its shape; reserve in the refrigerator.
- Drain the softened tapioca in a strainer and discard the milk. Rinse the tapioca under cold running water, then place it in a small heavy pot.
- Pour the remaining 3/4 cup milk and 3/4 cup cream over the oyster trimmings. Bring to a simmer, then strain the infused liquid onto the tapioca. Discard the trimmings.
- Cook the tapioca over medium heat, stirring constantly with a wooden spoon, until it has thickened and the spoon leaves a trail when it is pulled through, 7 to 8 minutes. Continue to cook for another 5 to 7 minutes, until the tapioca has no resistance in the center and is translucent. The mixture will be sticky and if you lift some on the spoon and let it fall, some should still cling to the spoon. Remove the pot from the heat and set aside in a warm place.
- For the sabayon:
- Place the egg yolks and the 1/4 cup oyster juice in a metal bowl set over a pan of hot water. Whisk vigorously over medium heat for 2 to 3 minutes to incorporate as much air as possible. The finished sabayon will have thickened and lightened, the foam will have subsided, and the sabayon will hold a ribbon when it falls from the whisk. If the mixture begins to break, remove it from the heat and whisk quickly off the heat for a moment to recombine, then return to the heat.
- Stir the hot sabayon into the tapioca, along with a generous amount of black pepper. Mix in the crème fraîche and the whipped cream. The tapioca will be a creamy pale yellow with the tapioca pearls suspended in the mixture. Season lightly with salt, remembering that the oysters and the caviar garnish will both be salty. Immediately spoon 1/4 cup tapioca into each of eight 4- by 5- inch gratin dishes (with a 3- to 4- ounce capacity). Tap the gratin dishes on the counter so that the tapioca forms an even layer. Cover and refrigerate until ready to use, or for up to a day.
- To complete:
- Preheat the oven to 350º F.
- For the sauce:
- Combine the vermouth, the remaining reserved oyster juice, the shallots, and vinegar in a small saucepan. Bring to a simmer and simmer until most of the liquid has evaporated but the shallots are glazed, not dry. Whisk in the butter piece by piece, adding a new piece only when the previous one is almost incorporated.
- Meanwhile, place the dishes of tapioca on a baking sheet and heat in the oven for 4 to 5 minutes, or until they just begin to puff up.
- Add the oysters and the chives to the sauce to warm through.
- Spoon 2 oysters and some of the sauce over each gratin and garnish the top with a quenelle, or small oval scoop, of caviar. Serve immediately.
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
OYSTER STEW WITH CAVIAR
Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium heat. Add shallot; cook, stirring, 1 minute. Add leek; cook, stirring, until soft, about 2 minutes more. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
- Add potato, and cook, stirring occasionally, 5 minutes. Stir in oyster liquor, half-and-half, and cream. Simmer until potatoes are almost tender, 8 to 10 minutes. Add oysters, and gently simmer until edges of oysters are ruffled and potatoes are tender, 3 to 5 minutes.
- Remove from heat. Stir in mascarpone; season with salt and pepper. Divide among bowls. Top each with a dollop of creme fraiche and 1 teaspoon caviar.
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO
Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.
Categories Freeze/Chill Oyster Gourmet
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 15
Steps:
- Make granita:
- Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
- Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
- Open oysters and assemble dish:
- Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
- Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.
OYSTERS MILLIONAIRE
This recipe was made for us many years ago. We enjoyed it immensely and regularly make it at home as an appetizer. We just spoon the sour cream, however, those with a bit of flair might like to improve the appearance of the dish by piping the sour cream onto the oysters.
Provided by Chef AlexE
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Arrange the oysters on a serving platter.
- Cut the smoked salmon into strips about 10mm wide and 25mm long.
- Arrange the salmon strips on top of the oysters.
- Spoon, (or pipe) about half a teaspoon of sour cream onto the top of of the oyster and salmon strip.
- Spoon about half a teaspoon of cavair onto the top of each.
- Serve with lemon wedges to taste.
- Enjoy.
Nutrition Facts : Calories 806.5, Fat 35.5, SaturatedFat 12.2, Cholesterol 640.5, Sodium 1849, Carbohydrate 38.8, Sugar 0.2, Protein 81.6
MELISSA CLARK'S OYSTERS ROCKEFELLER
Provided by Melissa Clark
Categories dinner, lunch, quick, appetizer
Time 15m
Yield 24 oysters
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
- Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams
OYSTER VELOUTé WITH BLACK CAVIAR
Provided by Julia Reed
Categories soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
- Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
- About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams
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