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Posted on 10 December 2011 by tomatocasual.com

Bloody Mary-Oyster Shooter

By David Harbilas

Deconstructing or reinterpreting classic recipes is very much en vogue right now, and this recipe is a nod to that trend.

I am far from the ability of the great Ferran Adria, who to many is the world’s best chef and easily its most innovative.

But this preparation does take liberty with the namesake, in ways that are probably a little out of the reach of some home cooks.

Essentially, this can be done a number of different ways–by making a tomato consommé and adding the garnishes later, a roasted tomato “soup” with a similar assembly, or with a combination of preparations of tomato and garnishes, as I try to do here.

The tomato water, which I have featured in a past post, takes at least 24 hours to make, and the wait is well worth it. The other components are not difficult to make, though they do require a degree of care. Any way you look at it, this is a dish meant to impress.

Serves 2

3 large ripe red tomatoes
1 stalk of celery plus 2 leaves from the heart of the celery
2 tablespoons white wine vinegar Read the rest of this entry »

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Posted on 04 January 2011 by tomatocasual.com

Oyster Shooter with Tomato-Horseraddish Jus

oysterBy David Harbilas

Shooters have become trendy of late, and for good reason – they offer an exciting alternative to the traditional mignonette without straying too far from the familiar.

Here, a simple jus of tomatoes is made from stewing tomatoes with a little water and white wine, creating a nearly clear broth that is strongly perfumed with a tomato flavor.

A great entertaining hors d’oeuvre, serve these directly in a shot glass, garnished with a small wedge of lemon on the edge of the glass.

Makes enough jus for at least 12 shooters

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