ORANGE-ROASTED SEAFOOD AND KUNOMOTO OYSTERS WITH WHITE MISO SAUCE
Depending upon my mood or what I'm trying to effect, sometimes I use flavors boldly and sometimes subtly. Here fresh seafood, mixed with White Miso Sauce and scallions, is baked in a shell of scooped-out orange. In my restaurant, I serve the oysters and squid in separate oranges.
Provided by Masaharu Morimoto
Categories appetizer
Time 26m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top 1/3 of each orange. Use a curved grapefruit knife to scoop out the insides of the oranges. Reserve the pulp for a fruit salad or other use. Reserve the orange shell to use as a cooking vessel.
- Bring a medium skillet of salted water to a simmer. Add the scallions and cook for 30 seconds. With tongs, rinse the scallions under cold running water; pat dry on paper towels.
- Holding the root ends, run the back of a large knife down the length of the scallions, pressing down to squeeze out as much liquid as possible. Slice into 1-inch pieces. In the same skillet, slip the oysters, squid, and shrimp into the water and poach over low heat until the edges of the oysters curl, 10 to 15 seconds. Immediately transfer to a bowl; do not overcook.
- Pour 2 tablespoons of the White Miso Sauce into each orange shell. Spoon the seafood mixture in next, mounding as needed. Finally, top with another 2 tablespoons of the White Miso Sauce.
- Bake the seafood-stuffed oranges for 10 minutes, or until hot throughout. Transfer to individual plates and serve immediately.
OYSTERS WITH GINGER MIGNONETTE
Steps:
- Whisk together mignonette ingredients and spoon over oysters.
OYSTERS WITH FESTIVE MIGNONETTE
Champagne makes this oyster feast even more special.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
- Shuck oysters just before serving; arrange on bed of crushed ice. Drizzle with mignonette, or serve on the side. Serve immediately.
CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE
Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.
SOUR ORANGE MIGNONETTE
Provided by Matt Lee And Ted Lee
Categories quick, condiments, dips and spreads
Time 30m
Yield 2 cups, enough for 120 oysters
Number Of Ingredients 4
Steps:
- Whisk ingredients together in a small bowl until sugar dissolves. Cover with plastic wrap and chill in refrigerator for half an hour.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 26 grams
OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE
Steps:
- Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
- Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 0 grams
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