oysters

Freshly Shucked Oysters with Asian Pear Mignonette

It’s a spectacularly beautiful day in Southern California. The perfect weather for a walk down the hill to the Hollywood Farmers Market. I was especially excited about the journey because I already knew what seasonal item was first on my list of must eats this week. You see, I had a hankering for oysters.

I was recently invited to Public Kitchen & Bar in the historic Hollywood Roosevelt Hotel, to have a sneak peek at the special Oyster and Champagne Menu they plan to have available every night throughout December. I am already a big fan of Public Kitchen & Bar, but the lure of a seasonal, sophisticated spread dominated by bi-valves kicked my holiday season into high gear. They have a large selection of choices which vary daily according to availability. But you can expect to see some combination of Belon, Coromandel, Fanny Bay, Hood Canal, Kumamoto, Malpeque, Phantom Creek, Raspberry Point, Well Fleet, Salt Pond, and Kusshi.

At Public Kitchen & Bar they are served with Champagne by the glass or by the bottle– of which, they have a substantial selection. Many more bubblers than you would expect to see on most bar menus. Making a quick bite at the bar a festive occasion indeed.

Sippity Sup Continues »

Asian Pear Mignonette

Asian Pear Mignonette
Prep time: 5
Yield:1 (cup)

Ingredients:

  • 0.5 asian pear
  • 1 T sugar
  • 1 t sea salt
  • 0.5 c coconut vinegar
  • 1 pn freshly cracked black pepper
  • 1 T water
  • 12 fresh, live oysters

Directions

Wash, peel, core and finely chop the pears into 1/8-inch dice

Add the pears, sugar, salt, pepper, coconut vinegar and water to a medium bowl. Whisk to incorporate.

Serve immediately with freshly shucked oysters.

Source: Inspired by Momufuko
oysters with red mignonette

Do you read SpinachTiger? If not you should. Her blog is sophisticated, witty and honest.

These are great reasons to read her blog 364 days a year. But there is a 365th day and on that day there is an even more compelling reason to make the time to go there.

Tuesday December 1 is World AIDS Day. Angela at SpinachTiger is asking us to Cook Red To Remember.

Now, I am going to say something that may seem controversial. I am a gay man, old enough to remember the shell-shocked days of the early epidemic. I don’t need a special day to remember the death, the sadness or the fear.

So when I hear about these special days set aside for remembrance there is a part of me that bristles up and thinks, “what about every other day in the year?” It sometimes almost offends me that one day a year needs to be set aside so we can “remember” that 40 million people are living with HIV/AIDS and there is still no cure.

world aids day 2009

 

 

Sippity Sup Continues »

Roasted Oysters with Chipotle Butter

Roasted Oysters with Chipotle Butter
Prep time: 15
Yield:1 ()

Ingredients:

  • 12 oysters
  • 6 T unsalted butter
  • 3 clv garlic cloves, peeled and roughly chopped
  • 3 canned chipotle peppers plus 1 1/2 tablespoons adobo (liquid reserved from the can)
  • 1 limes, juice only
  • 0 rock salt
  • 1 scallion, white and pale-green parts only, thinly sliced

Directions

1. Heat the oven to 450 degrees. 2. In a small skillet melt the butter. Set aside to cool slightly 3. In a mini food processor or blender purée the garlic, chipotles, adobo lime juice until smooth. 4. With the machine running drizzle in the butter slowly until emulsified. Transfer the mixture to a bowl. 5. Pour the salt onto a baking sheet. Place the oysters, cup-side down, on the rock salt. Roast until the oysters begin to open, 8 to 10 minutes. 6. Working over the bowl of the butter mixture (to capture the oyster liquor) remove the oysters from the oven and open them. Use a butter knife or similar tool inserted into the hinge end and pry them open with a twist. Separate the muscle at the top and the bottom. Discard the top shells. Mix the contents of the bowl very well. This is your chiplotle butter sauce. 7. Drizzle about 1 teaspoon of the chipotle butter sauce onto each oyster. 8. Return them to the oven until the butter melts and the oyster plumps and firms, about 3 minutes. Serve immediately

Notes:

serves 2

Cocoanut Grove's Oysters St. James

The dining room of the Cocoanut Grove
Prep time: 20
Yield:1 ()

Ingredients:

  • 1 clv garlic cloves, peeled and minced
  • 1 T shallots, minced
  • 1 T chives, minced
  • 1 ds paprika
  • 1 pn italian parsley, leaves only, minced
  • 1 ds tabasco sauce
  • 1 T green bell pepper, minced
  • 8 T unsalted butter, room temperature
  • 18 california oysters
  • 0 parmesan cheese, grated

Directions

Compound Butter 1. Mix all the ingredients (except the oysters and Parmesan) together very well. Make sure the butter is softened. Oysters 1. Open the oysters on the half shell. Set them in a baking dish, covering each completely with the compound butter. Sprinkle with Parmesan. 2. Bake until browned and serve hot. About 12 minutes at 350 degrees F.
Source: Cocoanut Grove Restaurant