Eastern Shore Seaside Salt Oyster Shooter Recipes

OYSTERS A LA RUSSE

Steps:

• Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice.

WHISKEY WILLIE'S OYSTER SHOOTER

Steps:

• Make sure all ingredients are ice cold. In a cocktail shaker, add bloody Mary mix and vodka. Add horseradish to your taste. This mixture should taste like a raw oyster and cocktail sauce, so add to the shaker any food item you would add when eating raw oysters, such as hot sauce, Worcestershire sauce, lemon, or lime. Shake until the mixture is incorporated.
• After shucking the oysters, add 1 or 2 raw oysters to a small rocks glass (no ice) and pour the mixture over the oysters. The world is your oyster.

HAMACHI CEVICHE WITH POBLANO SHOOTER

Steps:

• For the hamachi ceviche: Cut the hamachi into bite-size (1-inch) cubes; place in a large bowl.
• Cut the ginger, jalapeno and bell pepper into matchsticks and then into small cubes ("brunoise"); add to the hamachi. Add the lime juice, lemon juice, scallions, cilantro, parsley and tarragon. Toss the ceviche and season with salt and pepper. Cover and refrigerate.
• For the poblano shooter: Place the poblanos over a gas flame (or on a grill) and char until blistered on all sides, turning frequently, 5 to 7 minutes.
• Meanwhile, to a large pot, add the almond milk, potatoes, makrut lime leaves, bay leaves, achiote paste, curry paste, cumin, red pepper flakes, turmeric and some salt and pepper.
• Once the poblanos are charred, scrape away the skins, cut away the seeds and then add them to the pot. Bring the mixture to a simmer over medium-high heat and cook until the potatoes are fork-tender. Add a little more salt and pepper, then remove bay leaves and the makrut lime leaves. Transfer the contents of the pot to a blender; blend until smooth. Strain into a large bowl. Stir in the lime juice and add salt and pepper to taste.
• For the chips: Heat oil in a deep-fryer to 375 degrees F. Cut some corn tortillas into quarters and fry until golden brown and crispy. Drain on paper towels and immediately dust with salt and cumin.
• To assemble: Fill shot glasses with the poblano shooter. Set a single chip atop each glass; spoon a teaspoon of ceviche onto each chip. Garnish with a parsley leaf.

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.

OYSTER SHOOTER

Steps:

• Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
• Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

LAYERED CHRISTMAS SHOOTER

Steps:

• Pour the sour apple schnapps into a 1 1/2-ounce shot glass. Gently pour in the grenadine. (It will sink to the bottom to make the red layer.) Shake the bottle of cinnamon schnapps, then turn the bottle upside down to bring the gold flakes to the top. Measure out 3/4 ounce. Hold a small spoon upside down inside the glass, directly over the apple schnapps layer. Gently pour the cinnamon schnapps over the back of the spoon to make the third layer.
• Photograph by James Wojcik