| 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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