Irish Oysters With Red Onion Balsamic Vinegar And Home Dried R Recipes
IRISH OYSTERS WITH RED-ONION BALSAMIC VINEGAR, AND HOME -DRIED R
Johnathon Swift once said"He was a bold man who first ate an oyster" To do this dish justice you must have fresh, fresh oysters. The recipe sounds fussy but if you measure out every thing it is very simple to do step by step just plan your timing. This recipe is from "Elegant Irish Cooking"
Provided by Bergy
Categories Lunch/Snacks
Time 20h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 125°F the night before you wish to serve this dish.
- Sprinkle the Roma tomatoes with the sugar and salt.
- Dry them on a baking pan in the oven overnight.
- Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside.
- Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato.
- Garnish with a bit of fancy lettuce or parsley if you wish.
Nutrition Facts : Calories 294.3, Fat 17.4, SaturatedFat 2.7, Cholesterol 75, Sodium 171, Carbohydrate 19.2, Fiber 2.8, Sugar 7.2, Protein 16.3
OYSTERS WITH BALSAMIC
Use the best balsamic you can afford for this simple yet refined appetizer.
Provided by The Epicurious Test Kitchen
Yield 12 servings
Number Of Ingredients 2
Steps:
- Spoon a few drops of vinegar over each oyster just before serving.
OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR
Categories Appetizer No-Cook Oyster Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 9
Steps:
- Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
- Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.
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