Established in 2006 as a Community of Reality

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


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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


    Roasted Oysters

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

    Roasted Oysters Empty Roasted Oysters

    Post by Lobo Sat Feb 06, 2016 1:50 am

    Roasted Oysters Img63l
    Roasted Oysters
    Roasted Oysters Translucent
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Servings: 6
    For a spectacular presentation, ask your fishmonger for some seaweed to create a serving bed for these succulent bivalves. The peppery, creamy green coating suggests ambrosia.






    • 22

    Ingredients:


    • Coarse salt for roasting, plus more, to taste
    • 6 green onions, including about 2 inches of
        green portion, coarsely chopped
    • 1 small head radicchio, coarsely chopped
    • 1/2 bunch watercress, stems removed
    • 1/2 bunch fresh flat-leaf parsley, stems removed
    • 20 large fresh basil leaves, coarsely chopped
    • 2 lemons
    • 2 Tbs. extra-virgin olive oil
    • 1 Tbs. balsamic vinegar
    • 1/2 cup mayonnaise
    • Freshly ground pepper, to taste
    • 24 oysters on the half shell
    • 1/4 cup fine dried bread crumbs

    Roasted Oysters 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:

    Preheat an oven to 500°F. Line a rimmed baking sheet with aluminum foil. Pour in enough salt to form a layer about 1/2 inch deep and set aside.

    In a food processor, combine the green onions, radicchio, watercress, parsley and basil. Process until evenly chopped. Set aside. Grate the zest from 1 of the lemons into a bowl, then juice the lemon, adding the juice to the bowl. Add the olive oil and vinegar and whisk until blended. Whisk in the mayonnaise and season with coarse salt and pepper. Fold in the herb mixture to form a creamy topping.

    Using a thin-bladed knife, completely mask each oyster with about 1 Tbs. of the topping. Set the oysters snugly in the salt layer, allowing space around each one. Sprinkle about 1/2 tsp. of the bread crumbs on each oyster.

    Roast until the crumbs are lightly browned, 5 to 6 minutes. When the oysters are ready, divide them among the plates. Cut the remaining lemon into 6 wedges and garnish each serving with a wedge. Serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

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