oysters « Tag

Posted on 12 April 2012 by tomatocasual.com

Tempura Fried Oysters with Spicy Tomato-Yogurt Sauce

By David Harbilas

Yogurt is a very ubiquitous ingredient in Turkish cuisine and such a wonderful combination of sweet and sour that it’s amazing that it hasn’t become a more popular ingredient here in America.

It’s also, obviously, very healthy, and seeing as how we love our dairy and fats (like butter and cream), this is an easy way to get some of that satisfaction without doing terrible harm to our bodies.

Even if you decide to use whole milk yogurt a little goes a long way as far as flavor is concerned, so the caloric content is not likely to be that great.

This sauce can also be used on chicken, beef, or any other protein–especially eggs. A fried egg over an English muffin drizzled with a little of this sauce is a great way to start the day.

Makes enough sauce for 1 dozen oysters

1 cup plain yogurt
2 plum tomatoes
2 tablespoons mild chile powder Read the rest of this entry »

Posted on 08 April 2012 by tomatocasual.com

Oysters with Tomatoes, Citrus and Chiles

By David Harbilas

This is a fairly simple recipe that relies on very few ingredients and little cooking.

The real star is not the tomatoes but the seafood.

Buy the very freshest oysters possible.

I just did a special menu for the New Year and bought oysters that were just four days out of the water. When I shucked them open they smelled like seawater, just as a fresh oyster should. It’s not too much to ask your fishmonger to tell you when the oysters were harvested, as well as the location.

In fact, they are obligated by law to keep that information on hand, and if they are unable to tell you go elsewhere. That being said, a really good, briny oyster benefits from simple parings of sweet, hot, and slightly sour. This dish offers that.

Enough for 12 oysters

12 oysters, scrubbed
2 globe tomatoes, peeled and cut into filets (see note)
1 teaspoon chile powder Read the rest of this entry »

Posted on 06 February 2012 by tomatocasual.com

Roast Oysters with Tomato-Parmesan Bread Crumbs

By David Harbilas

As much as I love innovation in cooking I sometimes think that all the hype over molecular gastronomy and anything like it is just bullshit.

Old fashioned dishes like oysters Rockefeller have survived mostly because they appeal to our senses on a basic level; much of molecular gastronomy is meant to make us think, and as wonderful as it may be to involve our brains in the dining process it is ultimately our senses that are engaged.

This is a dish that engages the senses and makes use of simple techniques which can be duplicated at home.

Serves 2-3

Posted on 02 February 2012 by tomatocasual.com

Oysters with Tomatoes, Citrus and Chiles

By David Harbilas

This dish is all about austerity and the ingredients, which is kind of a shame because while oysters seem to be very much of the moment in the cold months tomatoes are, clearly, not about winter.

Yet citrus, oddly enough, is a winter fruit, and what better way to off-set the acid of citrus than with the sweetness of tomatoes?

The entire dish is raw, save the cured tomatoes, which are little more than seasoned tomato filets. Yet the combination of cool, spicy, and sweet is unforgettable.

Serves 2-3

4-6 oysters, shucked, left in shell
2 plum tomatoes
1 moro orange, or some other variety (such as navel), cut into segments Read the rest of this entry »

Posted on 12 December 2011 by tomatocasual.com

Fresh Shucked Oysters with Tomato and Celery Root

By David Harbilas

Oysters are such a forgiving ingredient that it’s a wonder it doesn’t appear on more restaurant menus.

The fact of the matter is that they’re difficult to work with–shucking them is no fun, especially in large quantities.

But their built in salinity and meaty texture makes them a perfect pairing for so many accompaniments.

Here, they are partnered with the freshest tomato available and pickled celery root, as well as fresh celery leaf, which is often thrown out rather than used for its delicate and fresh flavor.

Serves 2

Posted on 02 January 2011 by tomatocasual.com

Oysters with Roasted Tomato-Basil Mignonette

tomato13By David Harbilas

Mignonette is a classic French sauce served with raw oysters.

A little vinegar is mixed with minced shallots and ground pepper and simply spooned onto the oyster still in its shell.

Here, a very fine dice of roasted tomato and chiffonade of basil is added to the sauce to provide a sweetness to balance out the sour of the vinegar.

This basic tomato confit (see past posts for tomato confit tart) can be stored for a fairly long time, especially if the tomatoes are submerged in olive oil, and go well with pasta, on fish, or under the skin of a roast chicken.

For 10 oysters


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