Tag: appetizer
Oysters with Mignonette Sauce
Oysters with Mignonette Sauce
Despite the French name, mignonette sauce was created in New York in the 1930’s. The red wine vinegar and shallot base cuts through the brininess of oysters; making them the perfect accompaniment. There are many variations of mignonette sauce; some using champagne vinegar, herbs, hot sauce, amongst other additions. When choosing the right oyster, there are a few things to consider. The first is the type. Do you like a milder tasting oyster, then go with the traditional Blue Point. I’m partial to briny oysters such as Old Salts and Kumamoto. The next thing to consider is shucking them at home. You will need an oyster shucker, oyster gloves or a towel, and ice; preferably shaved. The oysters need to be on ice the whole time from purchase, to transport, to the kitchen, and serving. First, wash the oysters in cold water. Place on your oyster gloves. Using the oyster shucker, wedge the tip into the back lip of the oyster and pop open, trying to keep in all of the oyster liquor. Swipe the inside bottom of the oyster to loosen it from the shell. Immediately place back on ice. This will take some practice if this is your first time shucking. Then spoon over a teaspoon of mignonette sauce on each oyster.
Equipment
- oyster shucker
- shaved ice
Ingredients
- 12 oysters freshly shucked and on ice
Mignonette Sauce
- 2 tbsp shallots finely chopped
- 1/4 cup red wine vinegar
- cracked black pepper
Instructions
- Mix together the red wine vinegar and shallots, then refrigerate. Wash, then shuck the oysters. Place on shaved ice. Spoon some of the mignonette sauce on each of the oysters. Crack fresh pepper over each of the oysters and serve.
Smoked Sable
Smoked Sable
Sable is a popular smoked fish at Jewish delicatessens. It is rich in flavor with a high fat content and omega-3s. It can be used in smoked sable salads and spreads, on top of bagels, or as a stand alone main course. You can pay top dollar for smoked sable; so smoking it yourself will cost you a fraction of the price.
Equipment
- Electric Smoker
- alder wood chips
Ingredients
- 24 oz sable fillet
- 1/4 cup kosher salt
- 2 tbsp white sugar
- cracked black pepper
- honey
Instructions
- Lay the sable skin side down in a container. Pat dry with paper towel. Cover with the salt and sugar. Cover and refrigerate for 2 hours.
- Rinse the salt and sugar off the sable. Season with cracked black pepper. Place on a rack and allow to dry in the refrigerator for 24 hours.
- Preheat your smoker to 250°. Add in the wood chips. Let the wood chips ignite. Place the sable in the smoker and reduce the heat to 175 degrees. Smoke for an hour.
- Brush with honey. Smoke for 2 more hours, adding wood chips when needed.
Steak Tartare
Steak Tartare
Steak tartare is a classic French bistro dish consisting of raw beef finely diced and mixed with a vinegary mustard sauce, capers, and cornichons; served with toasted baguette, French fries, or a dinner salad. It can be eaten as an appetizer or as a main course.While being very easy to prepare, there are a couple of really important factors that can make or break you dish. The most import part of tartare is the quality of the cut and the handling of the beef. I recommend using either top sirloin or filet mignon for the beef. The beef has to be freshly cut the same day you plan to make tartare on a cleaned surface. It needs to be treated like sashimi grade sushi. Since bacteria can be found in beef fat, it has to be lean as possible since you’re eating it raw. When finely dicing the beef at home, it helps to place the beef in the freezer for an hour to firm it up. The beef needs to be diced no more than 1/4” thick pieces. Lastly, steak tartare is not meant for leftovers.
Servings: 2
Equipment
- food processor
Ingredients
- 8 oz top sirloin or filet mignon
- 1 small shallot finely chopped
- 1 tbsp capers finely chopped
- 1 tbsp cornichons finely chopped
- 1 tbsp parsley finely chopped
- 1 egg yolk
- 1 1/2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 2 tsp vegetable oil
- 2 tsp Worcestershire sauce
- 1 shake hot sauce
- salt and pepper to taste
- baguette sliced and toasted
Instructions
- Place the beef in the freezer for 1 hour to firm up for slicing. Cut the beef into small cubes; slightly less than 1/4”.
- Mix together the rest of the ingredients in a bowl.
- Fold in the beef. Mix thoroughly.
- Place the steak tartare in a small bowl to mold into shape.
- Flip the bowl onto a plate and serve with a toasted sliced baguette.
