Fire And Ice Oysters With Horseradish Sauce Recipes

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OYSTERS WITH APPLE & HORSERADISH DRESSING



Oysters with apple & horseradish dressing image

Drizzle apple and horseradish dressing over oysters for a sophisticated seafood starter to share. Serve on a bed of ice or rock salt with sprigs of dill

Provided by Diana Henry

Categories     Starter, Supper

Time 5m

Number Of Ingredients 9

24 fresh oysters (3 oysters each)
crushed ice or rock salt
3 tbsp white wine vinegar
2 tbsp finely chopped shallots
1 tsp honey
4 tbsp rapeseed oil
2 tbsp finely chopped apple flesh (a sharp-tasting variety is best)
1½ tbsp freshly grated horseradish
1 tsp roughly crushed white peppercorns

Steps:

  • Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients, stir and put into a serving bowl.
  • Shuck the oysters - make sure you have an oyster knife; don't try to do this with a regular kitchen knife. Rinse the oysters under cold running water. Throw away any that are open and don't close if you tap them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren't getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
  • Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell, chuck it out: it's dead.)
  • Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster (you can dress each one in advance yourself if you prefer, and add a dill sprig to the tops).

Nutrition Facts : Calories 74 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

OYSTER ICES



Oyster Ices image

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

Categories     Onion     Freeze/Chill     Condiment     Horseradish     Oyster     Wedding

Number Of Ingredients 11

Tabasco Ice:
1/3 cup Tabasco sauce
1 1/2 tablespoons Simple Syrup (See cooks' note)
Horseradish Ice:
1/3 cup prepared horseradish
1/4 cup champagne vinegar
2 tablespoons Simple Syrup (See cooks' note)
Pickled Red Onion Ice:
1/2 medium red onion (1 cup sliced)
1/2 cup rice wine vinegar
1/3 cup Simple Syrup (See cooks' note)

Steps:

  • Tabasco Ice:
  • Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
  • Horseradish Ice:
  • Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
  • Pickled Red Onion Ice:
  • Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.

OYSTERS WITH HORSERADISH CREAM



Oysters With Horseradish Cream image

My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 40m

Yield 4 to 6 appetizer servings

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon grated plain horseradish, drained if bottled (to taste)
1 tablespoon chopped fresh chives
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice (to taste)
salt
fresh ground black pepper
2 dozen oysters, in the shell scrubbed

Steps:

  • Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
  • Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
  • If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
  • Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
  • Place a spoonful of horseradish cream on each oyster and serve immediately.

Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6

RAW OYSTERS WITH 3 DIPPING SAUCES



Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

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.

FIRE AND ICE OYSTERS WITH HORSERADISH SAUCE



Fire and Ice Oysters with Horseradish Sauce image

Easy appetizer once you've mastered the trick of opening the oysters! I love oysters hot off the grill and the sauce in this is perfect on them. I got this recipe from the Weber website.

Provided by Hey Jude

Categories     Sauces

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 dozen fresh oysters

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.

Nutrition Facts : Calories 309.9, Fat 13, SaturatedFat 5.3, Cholesterol 162.7, Sodium 471.2, Carbohydrate 17.4, Fiber 0.3, Sugar 0.8, Protein 29.4

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