Oyster Fest!
The other day, I was looking to see where I might have neglected this book. The oyster chapter popped out because local Pacific oysters were an alternate selection for my fish share this week so I signed on and got my oysters yesterday. I've only ever had oysters in restaurants so figuring out how to shuck them is a learning experience. These guys, farmed off of Santa Barbara, are pretty big. Definitely 2-or 3-biters, at least for me.
First up was the most minimal. Oysters on the Half Shell with Mignonette-Marinated Orange p 112. Just a sliver of an icy cold orange supreme and a teaspoon of its mignonette marinade is added to the oyster and its liquor. The marinade is orange juice, rice vinegar, lemon juice, grated shallot, tarragon and black pepper.
Quite nice but would be better with a smaller oyster.
I also made the Apple and Scallion Oyster Ceviche p 115. The cure starts with charred scallions and finely chopped cilantro stems and adds both lemon and lime juice and zest, garlic, hot sauce and diced, crisp apple.
In the header notes, Vivian suggests small to medium oysters or cutting larger ones in half. I guess I should have done that but since it was just me, I could fork one up, take a bite, slurp half of the cure, then repeat. Very good.
Finally, I made the Roasted Oysters with Brown-Butter Hot Sauce and Bacon p 116 with the most added flavors.
This was excellent with tender oysters in a bath of browned butter, hot sauce, lemon juice and zest, topped with parsley and crispy bacon. Had some crusty toasts with this one.
