Irish Oysters With Red Onion Balsamic Vinegar And Home Dried R Recipes

IRISH OYSTERS WITH RED-ONION BALSAMIC VINEGAR, AND HOME -DRIED R

Steps:

• Preheat oven to 125°F the night before you wish to serve this dish.
• Sprinkle the Roma tomatoes with the sugar and salt.
• Dry them on a baking pan in the oven overnight.
• Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
• Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
• Garnish with a bit of fancy lettuce or parsley if you wish.

OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR

Steps:

• Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
• Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.

OYSTERS WITH BALSAMIC

Steps:

• Spoon a few drops of vinegar over each oyster just before serving.