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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Barbecued Oysters with Ginger-Chile Salsa

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Barbecued Oysters with Ginger-Chile Salsa Empty Barbecued Oysters with Ginger-Chile Salsa

    Post by Lobo Tue 02 Feb 2016, 12:31 am

    Barbecued Oysters with Ginger-Chile Salsa Img78l
    Barbecued Oysters with Ginger-Chile Salsa
    Barbecued Oysters with Ginger-Chile Salsa Translucent
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 8
    The best oysters to use for barbecuing are the larger, meatier ones, such as Pacific or Kumamato oysters from the West Coast. Large clams are also delicious cooked on the grill, as are scallops in the shell, if you can find them. All live bivalves, except for soft-shelled clams, should close tightly when you touch them and should open up during cooking. Discard any that don?t.






    • 182

    Ingredients:

    For the salsa:


    • 2 Tbs. peeled and minced fresh ginger
    • 1 or 2 jalapeño or serrano chiles, seeded and
        minced
    • 1/4 cup chopped green onion, including
        white and light green portions
    • 1 1⁄2 cups chopped yellow or red tomatoes
    • Juice of 1 lime
    • 1 Tbs. soy sauce
    • 1 tsp. Asian sesame oil
    • Salt, to taste


    • 48 large oysters in the shell, scrubbed

    Barbecued Oysters with Ginger-Chile Salsa Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.

    Directions:

    Prepare a charcoal or gas grill for direct grilling over medium-high heat.

    To make the salsa, in a bowl, mix together the ginger, chiles to taste, green onion, tomatoes, lime juice, soy sauce and sesame oil. Taste and season with salt.

    Discard any oysters whose shells do not close to the touch. Arrange the oysters on the grill directly over medium-high heat, cover the grill and cook until the oysters open, 5 to 7 minutes. Transfer the oysters to a platter and discard any that did not open.

    Using an oven mitt to protect your hand, remove the top shells. Spoon a little of the salsa onto each oyster, and serve with the remaining salsa alongside.
    Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).

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