Fresh Shucked Oysters with Relish
1 English cucumber, diced small
1 red bell pepper
1 yellow bell pepper, diced small
1 tablespoon fresh cilantro, chopped
1/4 cup Mirin wine
1/4 cup fresh lemon juice
2 tablespoons Sriracha sauce
Salt to taste
Place all ingredients in a bowl and mix. Chill in the refrigerator until ready to use.
Fresh Shucked Oysters with Mornay Sauce
5 Tablespoons butter
4 Tablespoons all-purpose flour
4 Cups milk
1 Teaspoon Dijon mustard
¾ Cup Gruyere cheese, grated
4 Tablespoons Heavy cream
1/2 Teaspoon freshly grated nutmeg
Salt to taste
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then lower the heat and add the mustard, Gruyere cheese and the heavy cream. Once melted remove from the heat. Season with salt and nutmeg, and set aside until ready to use.
Fried Oysters with Huancaina Sauce & Lemon Basil Aioli
1 Pound Shucked oysters
2 Cups Buttermilk
2 Cups Flour
1 Cup Corn starch
2 Tbls Salt
2 Tsp. Ground pepper
In a medium bowl add the oysters and buttermilk and soak for 1 hour. In a large bowl
add the flour, corn starch, salt and pepper and combine. In a large pan, heat the oil and in four batches, remove the oysters and roll into the flour mixture and then fry for 2 minutes. Remove and place on a paper towel to drain off the oil.
1 pound Queso Fresco cheese, chopped
18 Oz evaporated milk
2 TBLS Aji Amarillo (Yellow Peruvian Paste)
3 slices country white bread (crust removed), chopped
2-3 Ts kosher salt to taste
Place all ingredients in a blender (bread last) and blend until smooth.
Lemon Basil Aioli:
1/2 pound fresh basil, blanched
1 cup mayonnaise
2 fresh lemons, zested and juiced
Salt and pepper to taste
Place ingredients in a blender and blend until smooth. Check for seasoning.