Oysters With Apple Horseradish Dressing Food

RAW OYSTERS WITH 3 DIPPING SAUCES

Steps:

• For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
• For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
• For the horseradish sauce: Combine all ingredients.
• For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

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.)

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE

Steps:

• Prepare the sauce by whisking together all ingredients except for the oysters; cover with plastic wrap and refrigerate for 30 minutes, or until ready to serve.
• Rinse and scrub the oysters with a stiff brush.
• To open them, on a folded kitchen towel, grip the oyster flat side up with another kitchen towel protecting your hand.
• Find the small opening between the shells near the hinge and pry open with an oyster knife.
• Try to keep the juices in the shell.
• Loosen the oyster from the shell by running the oyster knife carefully underneath the body.
• Discard the top, flatter shell, keeping the oyster in the bottom, deeper shell.
• Grill the oysters, shell side down, over direct high heat until the juices around the oysters boil and almost completely evaporate, 2-4 minutes.
• Using tongs, carefully remove the oysters from the grill.
• Spoon a small dollop of sauce on top of each oyster and serve with cocktail forks while oysters are hot.

SOUFFLéED HORSERADISH OYSTERS

Steps:

• Heat broiler. Place crème fraîche in a medium-size bowl and mix in horseradish, ketchup and chives. Season with pepper. Beat egg whites until they hold peaks. Fold into crème fraîche mixture.
• Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans. Spoon about a tablespoon of the crème fraîche mixture on each. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top. Arrange on a platter or on individual plates and serve.