Thursday, July 27, 2006

Consider the Oyster . . .

It was so D-E-L-I-C-I-O-U-S, I'm at a loss for words.


BBQ Oyster with Mignonette Sauce . . .


Oysters on the Grill . . .


Open, O-p-e-n, O-P-E-N ! ! !


A Splendid Table . . .


Simple Garnish . . .


Maison Mignonette Sauce and Simple Garnish . . .

Serve It Forth . . .


Blissful Morsel . . .That look says it all.


Summer Sensation . . .


Cast of Characters:

Washington Peninsula-Willapa Bay Oysters
Maison Mignonette Sauce
Village Bakery - Sourdough French Baguette
Kunde Estate, 2004 Chardonnay Reserve
Fresh Eureka Lemons - Farmers' Market
Fresh Parsley - Home Garden
Oyster Shucker
Ander's BBQ Expertise


Barbecued Oysters with Maison Mignonette (min-yon-et) Sauce

Ingredients:

1/4 cup Rice Wine Vinegar
1/4 cup Sherry Vinegar, (La Bodega Vinagre de Jerez)
1/4 cup fresh lime juice
1 small shallot, finely minced
1 clove garlic, finely minced
1 jalapeño or serrano chile pepper, seeds and ribs removed, finely minced
1/8 cup Flat-leafed Parsley, finely chopped
1 teaspoon freshly ground pepper
1/4 teaspoon salt


36 fresh oysters, unshucked

Method:

Whisk together Rice Wine Vinegar through salt in a small bowl. Set aside.

Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose. Slide oyster knife along the bottom of the top shell to detach muscle. Remove and discard top shell, keeping the oyster in the deeper bottom shell with "oyster liqueur".

Place oysters on grill, without grill lid, over high heat (400° to 500°) 2-3 minutes, depending on size. Remove oysters from grill with tongs, being careful not to spill "oyster liqueur". Spoon about 1 teaspoon mignonette sauce over each oyster. Serve immediately with sourdough French baguette. Use bread to "sop" up the "oyster liqueur" and mignonette sauce combination.

Yield: 4 to 6 servings


Adapted from:
Coastal Living, MAY 2000

Life is a banquet, my friends.

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