April Bivalve Of The Month Rappahannock River Oysters At Grand Central Oyster Bar Food

APRIL BIVALVE OF THE MONTH: RAPPAHANNOCK RIVER OYSTERS AT GRAND CENTRAL OYSTER BAR

APRIL BIVALVE OF THE MONTH: RAPPAHANNOCK RIVER OYSTERS AT GRAND CENTRAL OYSTER BAR image

Yield 3

Number Of Ingredients 16

Ingredients

2 lb. small green tomatoes, cored and thinly sliced
1 medium yellow onion, thinly sliced
ÃÂ¼ cup fine sea salt
1 tbsp. whole black peppercorns
2 tsp. cardamom seeds
2 tsp. coriander seeds
1 tsp. whole allspice berries
1 tsp. yellow mustard seeds
5 whole cloves
2 bay leaves
2 dried chiles de ÃÂ¡rbol, stemmed
1 stick cinnamon, broken in half
1 2"-piece ginger, peeled and thinly sliced
Cheesecloth, for spices
3 cups white wine vinegar
2 cups sugar

Steps:

Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight. Next day, pour tomato mixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels. Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3Ã¢ÂÂ"5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package. Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1Ã¢ÂÂ"2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low. Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ÃÂ½ hours. Let Chow Chow cool to room temperature before serving over chilled oysters, or serve warm over roasted oysters Store in refrigerator up to 2 weeks

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