Raw Oysters With Two Sauces Recipes

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RAW OYSTERS WITH TWO SAUCES



Raw Oysters with Two Sauces image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17

Assorted oysters
1 cup red wine vinegar
1 pureed canned chipotle
1 tablespoon cracked black peppercorns
2 shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt
2 cups fresh lime juice
3/4 cup fresh orange juice
2 cloves garlic, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon honey
3 limes
1/4 cup finely chopped shallots
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • For the Chipotle Mignonette: Combine all ingredients together in a small bowl. Season with salt to taste. Refrigerate for 1 hour.
  • For the Ginger-Lime Relish: In a medium saucepan, combine the juice, garlic, ginger and honey and bring to a boil over high heat. Reduce by half and set aside to cool. Peel the limes and julienned the zest. Separate the flesh into segments. 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 non-reactive bowl. Serve at room temperature on the oysters.

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.

RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM



Raw Oysters with Smoked Salmon and Caviar Cream image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup creme fraiche
1/4 cup heavy cream
2 ounces caviar (beluga, osetra or sevruga)
1 tablespoon lemon juice
1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
About 4 ounces top-quality smoked salmon, sliced extremely thinly
12 cold, freshly opened oysters

Steps:

  • In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
  • Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
  • Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
  • Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

RAW OYSTERS WITH MIGNONETTE SAUCE



Raw Oysters with Mignonette Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h12m

Yield 24 oysters

Number Of Ingredients 7

1 cup white wine
2 shallots, small dice
1 tablespoon sherry
1 teaspoon chopped parsley leaves
1 lemon, juiced
3 anchovies, rinsed and chopped
2 dozen oysters of choice, cleaned and shucked

Steps:

  • In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

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