Oysters With Sweet Citrus Soy Sauce Food

RAW OYSTERS WITH 3 DIPPING SAUCES

Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

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.

KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO

Kumamoto Oysters with Ponzu Granita and Tobiko image

Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.

Categories Freeze/Chill Oyster Gourmet

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 15

Ingredients

For ponzu granita
1 (1-inch-wide) piece kombu (dried kelp), rinsed
1 cup water
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
2 tablespoons fresh or bottled yuzu juice
1 teaspoon sugar
For oysters
18 small oysters (preferably Kumamoto or Prince Edward Island), not shucked
1 oz tobiko (flying-fish roe)
1 oyster knife
Garnish: a bed of seaweed (1 lb)
Special Equipment
a protective glove; an oyster knife

Steps:

Make granita:
Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
Open oysters and assemble dish:
Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.

OYSTER SAUCE

Oyster Sauce image

Make and share this Oyster Sauce recipe from Food.com.

Provided by Evie3234

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

2 -4 tablespoons oyster sauce, less for vegetables more for chicken or 2 -4 tablespoons beef
1 tablespoon cornstarch
1/4 cup water
1/2 teaspoon sugar

Steps:

Mix together in a small pot the cornstarch, water and sugar.
Add the oyster sauce and heat till it thickens.
I like this added to snow peas, mushrooms etc.
Also nice in a stir fry of your choice.

Nutrition Facts : Calories 76, Fat 0.1, Sodium 1315.2, Carbohydrate 17.8, Fiber 0.2, Sugar 2.8, Protein 0.7

OYSTERS WITH SWEET CITRUS SOY SAUCE

Oysters With Sweet Citrus Soy Sauce image

If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish.

Provided by bluemoon downunder

Categories Lemon

Time 5m

Yield 12 Oysters with Sweet Citrus Soy Sauce, 2 serving(s)

Number Of Ingredients 4

Ingredients

12 oysters
1 lemon
2 limes
150 ml sweet soy sauce or 5 fluid ounces sweet soy sauce

Steps:

Juice the lemon and limes, combine the juices and whisk in the sweet soy sauce.
Divide the combined juices and soy sauce across the 12 oysters and keep the oysters refrigerated until serving time.
Serve.

Nutrition Facts : Calories 271.5, Fat 7.1, SaturatedFat 1.6, Cholesterol 150, Sodium 319.9, Carbohydrate 24.6, Fiber 2.7, Sugar 1.9, Protein 29.1

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