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.)
FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
OYSTERS WITH APPLE & HORSERADISH DRESSING
Drizzle apple and horseradish dressing over oysters for a sophisticated seafood starter to share. Serve on a bed of ice or rock salt with sprigs of dill
Provided by Diana Henry
Categories Starter, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients, stir and put into a serving bowl.
- Shuck the oysters - make sure you have an oyster knife; don't try to do this with a regular kitchen knife. Rinse the oysters under cold running water. Throw away any that are open and don't close if you tap them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren't getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
- Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell, chuck it out: it's dead.)
- Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster (you can dress each one in advance yourself if you prefer, and add a dill sprig to the tops).
Nutrition Facts : Calories 74 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
OYSTER ICES
Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.
Categories Onion Freeze/Chill Condiment Horseradish Oyster Wedding
Number Of Ingredients 11
Steps:
- Tabasco Ice:
- Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
- Horseradish Ice:
- Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
- Pickled Red Onion Ice:
- Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.
More about "fire and ice oysters with horseradish sauce recipes"
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE | DISCUSS COOKING
From discusscooking.com
OYSTERS WITH MUSTARD-HORSERADISH RELISH - GOOD HOUSEKEEPING
From goodhousekeeping.com
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE FOOD
From cooking-guide.com
OUR COAST'S FOOD: 5 EASY SAUCES FOR OYSTERS | COASTAL REVIEW
From coastalreview.org
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE RECIPE
From recipeofhealth.com
ICE AND FIRE OYSTERS - OYSTER OBSESSION
From oyster-obsession.com
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
FIRE BAKED OYSTERS - OVER THE FIRE COOKING
From overthefirecooking.com
OYSTERS ON THE HALF SHELL - THE ENDLESS MEAL®
From theendlessmeal.com
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE RECIPE
From recipenode.com
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE
From champsdiet.com
OYSTERS WITH HORSERADISH SAUCE - SIXOYSTERS.COM
From sixoysters.com
FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE AMERICAN RECIPE …
From latechef.com
HORSERADISH SAUCE FOR RAW OYSTERS - ONLINE CULINARY …
From onlineculinaryschool.net
THE FIVE BEST SAUCES TO PAIR WITH YOUR OYSTERS – OYSTERS XO
From oystersxo.com
FIRE AND ICE SAUCE RECIPES
From tfrecipes.com
RECIPE FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#oysters #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #sauces #appetizers #lunch #condiments-etc #snacks #seafood #dinner-party #summer #dietary #low-sodium #gluten-free #seasonal #low-calorie #low-carb #savory-sauces #free-of-something #low-in-something #shellfish #equipment #grilling
You'll also love