Vichyssoise Of Kumumoto Oysters And Royal Sterling Caviar Recipes

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

TEXAS CAVIAR

Steps:

• Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.

FARMER'S CAVIAR

Steps:

• Boil the purple hull peas in salted water until tender, then drain and cool. Meanwhile, boil the lima beans in salted water until tender, then drain and cool.
• Combine the corn, purple hull peas, lima beans, red bell peppers, green bell peppers, red onion, jalapeño and cilantro in a large bowl. Add the Dressing and toss together. Taste and adjust the seasoning as necessary. If time allows, marinate the caviar in the fridge for an hour.
• Whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic salt, oregano, olive oil and salt and pepper to taste in a bowl.

GEORGIA CAVIAR

Steps:

• In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from the heat and add the oil. Mix well.
• In a bowl, mix the black-eyed peas, corn, green bell peppers, onions and red bell peppers and toss with the dressing. Place in the fridge until ready to eat.

TEXAS CAVIAR

Steps:

• Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

WATERCRESS VICHYSSOISE

Steps:

• Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
• Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.