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.
OYSTERS WITH PROSECCO GRANITA
Steps:
- Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.
- Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.
- Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.
- This is a flavor explosion in your mouth!!!!!
OYSTERS WITH CHILE, LIME AND MINT GRANITA
One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving.
Provided by evelynathens
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring the water to a boil in a small pot and add the mint. Reduce heat and simmer until the liquid reduces by half. Remove from heat and add the lime juice, sugar and fish sauce. Stir the mixture until the sugar dissolves. Discard the mint sprigs. Add the chile-garlic sauce and mix well.
- Transfer the mixture to a stainless-steel or glass pan and place in the freezer. Whisk the mixture every 10 to 20 minutes and continue to freeze until the mixture is consistency of shaved ice, about 2 hours. Break up crystals and whisk before serving.
- Top each oyster with a tablespoon of the granita and serve immediately.
Nutrition Facts : Calories 304, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 1417.2, Carbohydrate 30.4, Fiber 0.1, Sugar 13.5, Protein 29.2
OYSTERS ON THE HALF SHELL WITH WATERMELON GRANITA
Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.
Provided by Martha Stewart
Categories Appetizers
Time 3h20m
Yield Makes 1 dozen
Number Of Ingredients 6
Steps:
- Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours.
- Scrape granita with a fork until fluffy. Freeze again while shucking oysters.
- Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell.
Nutrition Facts : Calories 47 g, Cholesterol 22 g, Fat 1 g, Protein 3 g, Sodium 163 g
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