Oysters With Nobus Three Salsas Recipes

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA

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 NOBU'S THREE SALSAS

Steps:

• Make Matsuhisa Salsa:
• Combine all the ingredients. Add the parsley just before use.
• Make Maui Onion Salsa:
• Combine all ingredients.
• Make Jalapeño Salsa:
• Combine all ingredients.
• Assemble oysters:
• 1. Remove the oysters from their shells and rinse under cold water. Drain.
• 2. Arrange the oysters in their shells on a serving dish lined with crushed ice and top with a little of each salsa - i.e. four oysters per salsa.
• 3. Sprinkle the chives over the Maui Onion Salsa.

FRIED OYSTERS WITH SALSA

Steps:

• Place the shucked oysters on linen or paper towels and pat dry.
• Combine the almond meal, flour, thyme and pepper in a flat dish. Blend well. Toss the oysters in the mixture until thoroughly coated. Pat them lightly to make the coating adhere.
• Heat the oil and butter in a skillet large enough to hold the oysters without crowding. Cook the oysters until they are golden brown on one side, about 45 seconds to a minute. Turn each oyster and cook on the opposite side until golden brown.
• Fill each oyster shell with an equal and ample portion of the salsa. Top each serving with a fried hot oyster. Serve two oysters to each person.

SHUCKED OYSTERS WITH THREE SAUCES

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.)

BROILED OYSTERS WITH SALSA

Steps:

• Bring medium pot of water to a boil, and blanch tomatoes for 8 seconds. Rinse under cool water, and remove skins. Halve tomatoes, discarding pulp and seeds, and cut into 1/8-inch dice; there should be about 3/4 cup.
• Line a serving platter with a layer of rock salt, and set aside.
• In medium bowl, combine tomato, chilies, onion, garlic and 2 tablespoons cilantro. Season with salt to taste.
• Preheat broiler with rack 6 inches under heating element. Place oysters in broiling pan, and broil 1 minute. Transfer to prepared platter. Top each oyster with small spoonful of salsa, and dab of sour cream. Garnish platter with sprinkling of cilantro, and serve immediately.