Name: Oysters on the Half Shell with Pickled Ginger Salsa
Ingredients: 24 Fresh oysters - such as Hog Island;; Fanny Bay; Preston Point,; Or any good half-shell oysters; === PICKLED GINGER SALSA ===; 1/4 c Peeled and diced jicama; 1/2 c Peeled; seeded, diced cucumber; 1/2 c Finely diced red onion; 3 tb Chopped; pickled ginger; 1 tb Seasoned rice wine vinegar; 1 ts Fresh lemon juice; 1 tb Coarsely chopped fresh cilantro; 1 ts Toasted sesame seeds; 1/4 ts Sugar; Kosher salt; to taste; Freshly ground black pepper; to taste

Anxious and fearful people can easily slip into taking Scripture as a pill. Take one passage twice a day for two weeks and your symptoms will be gone. When the pill doesn’t work we have two choices. We search for another treatment, or we confess that we are using Scripture as a self-help book for symptom relief, in which case it is time to get back to basics. If you choose to get back to biblical basics, Peter’s exhortation to humble ourselves is a great place to start [1 Pet. 5:6-7].

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains		Ckright2	4	servings

INGREDIENTS

24		Fresh oysters – such as Hog Island;
		Fanny Bay; Preston Point,
		Or any good half-shell oysters
		=== PICKLED GINGER SALSA ===
1/4	c	Peeled and diced jicama
1/2	c	Peeled; seeded, diced cucumber
1/2	c	Finely diced red onion
3	tb	Chopped; pickled ginger
1	tb	Seasoned rice wine vinegar
1	ts	Fresh lemon juice
1	tb	Coarsely chopped fresh cilantro
1	ts	Toasted sesame seeds
1/4	ts	Sugar
		Kosher salt; to taste
		Freshly ground black pepper; to taste

INSTRUCTIONS

In a medium mixing bowl, combine all salsa ingredients. Cover and
refrigerate. This salsa is best used the day it was made, as it tends to
loose its crisp character over time. To serve: Shuck each oyster by
carefully inserting the point of an oyster knife between the shells and
twisting; dont lose the juices. Free the oysters from the bottom shell by
gently sliding a knife underneath it. Top with a teaspoon of the pickled
ginger salsa. Serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-06-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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