Steamed Oysters In Tomato Vinaigrette Served In Sake Cups Food

FRIED OYSTERS WITH TOMATO-REMOULADE SAUCE

Steps:

• Season flour with cayenne and salt and pepper. Combine the eggs and milk.Toss shucked, drained oysters in the seasoned flour, then dip in egg/milk mixture followed by the bread crumbs. In saute pan over medium high heat gently fry on both sides until crisp. Do not crowd pan, fry approximately 6 oysters at a time. Drain on clean paper towels. Mix all ingredients for remoulade sauce in food processor and serve oysters on cleaned half shell with remoulade sauce on bottom and garnished with fresh herbs.

ROAST OYSTERS AND TOMATO BUTTER

Steps:

• Heat the broiler to high. In a small roasting dish or toaster pan, roast the tomatoes for 10 to 12 minutes on the highest rack, until they're blackened in places.
• Spread enough rock salt onto a baking sheet to make a layer into which oysters will firmly sit. While the tomatoes are roasting, shuck the oysters by holding a dish towel in your nondominant hand, and holding the oyster around its rounded tip, with its cup side down, on a counter, then inserting an oyster knife into its hinge, wiggling it in entirely until the hinge gives, and then moving it around. (Even better, watch our video on how to shuck, several times, and then approach the task confidently.) Detach each oyster from its bottom shell. As each is done, secure it in a little well in the rock salt, so that it retains its oyster liquor.
• Leaving the broiler on high, combine the roasted tomatoes with the butter in a blender or food processor or with an immersion blender or with a lot of elbow grease. The resulting mixture will be mottled and ugly but will melt to glossy perfection. Stir in the shallot.
• Place a 1/2 teaspoon dollop of tomato butter into each oyster. Place the tray into the oven, and broil until the tomato butter is melted and the oyster is beginning to darken and curl around its edges, around 8 to 12 minutes. Serve very hot, immediately.

TOMATO VINAIGRETTE

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

STEAMED OYSTERS WITH GARLIC TOPPING

Steps:

• arrange oysters in halfshell on a heat resistant plate ready for steamer.
• heat small skillet over medium heat, add oil, then the garlic and cook until pale golden, about 30 seconds, stirring occasionally.
• please be very careful with the next step, only attempt if you confident in the kitchen behind the stove.
• add brandy and ignite, shaking pan to mix, cook until alcohol is burned off, about 15 seconds.
• spoon topping over each oyster. top with green onion.
• place plate of oysters in steamer. cover and steam for 5 minutes.
• serve immediately.

UNCLE BILL'S STEAMED OYSTERS

Steps:

• Shuck oysters carefully and save the shell.
• Arrange oysters in a half shell on a heat-resistant plate ready for steaming.
• Heat a small frying pan over medium heat.
• Add olive oil, garlic and grated ginger and cook until pale golden, about 1 minute, stirring constantly.
• Add brandy and ignite, shaking pan to mix; cook until alcohol is burned off, about 10 seconds.
• Spoon lemon juice equally on each oyster that are arranged in the half shell.
• Spoon chili sauce equally on each oyster.
• Top each oyster with the chopped green onions.
• Place plate of oysters in a steamer.
• Cover and let steam for 6 to 8 minutes or until oysters are done to your likeness.
• Serve immediately.
• If you buy oysters already shucked, then place them in egg cups that are used for poaching eggs, also use the pan that comes with the egg cup.
• Firstly, spray each egg cup with olive oil or a good cooking oil.
• Place one oyster in each cup.
• Proceed to prepare oysters as noted above.
• Add about 3 cups of water to the steaming pan and bring to boil.
• Place the cups into poaching tray and then into the steamer.
• Cover and let steam for about 8 minutes or until oysters are done to your likeness.

TOMATO VINAIGRETTE

Steps:

• Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

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.

LOW COUNTRY STEAMED CAROLINA CUP OYSTERS WITH MELTED BUTTER

Steps:

• Build a hot fire with wood chips. Stack stones or bricks around fire so that the sheet metal sits securely on top.
• Once metal is very hot, place oysters on top, and cover completely with wet burlap. Steam until shells begin to open, checking frequently, 12 to 18 minutes.
• Shovel oysters onto a serving platter, discarding any that do not open, and serve immediately with melted butter, cocktail sauce, and lemon wedges.

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

STEAMED OYSTERS

Steps:

• Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
• Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
• Serve hot oysters in shells with butter.