Oysters On The Half Shell With Red Wine Vinegar Sauce Food

MIGNONETTE SAUCE

Steps:

• Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

GRILLED OYSTERS THREE WAYS

Steps:

• For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
• For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
• For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
• For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
• Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
• Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
• Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
• Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
• Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
• Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.

MIGNONETTE OR FRENCH SHALLOT VINAIGRETTE

Steps:

• Chop the shallots very finely either by hand or using a mini-food processor.
• Add the red wine vinegar and mix well. Save refrigerated until ready to use or follow the instructions below to make a granita.
• To make a mignonette granita just put in the freezer, let it rest for about 30 minutes, then stir it and put it back. Repeat the process until you have a mix that looks like a cross between crushed ice and fresh snow. Another way to make it is to just let it freeze completely, take it out about 10 minutes before serving and then start scrapping it with a fork.

RAW OYSTERS ON THE HALF SHELL

Steps:

• Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the Cucumber Mignonette on top and serve as part of a raw shellfish bar.
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE

Steps:

• For the Oysters:
• Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
• For the Cucumber Mignonette Sauce:
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
• For the Cocktail Sauce:
• Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

OYSTERS ON THE HALF SHELL WITH VINEGAR SAUCE

Steps:

• Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.
• Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

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.