CHAMPAGNE & OYSTERS

CHAMPAGNE & OYSTERS

We haven’t had a dinner party since BB (before boat) but tonight was the night.
I really enjoy the planning much more than I enjoy the actual cooking
but this was one of those rare times
that I thoroughly took pleasure in the whole process.
…we began with…
Champagne Cocktails
place a sugar cube in the glass
add a couple drops of bitters
a splash of brandy
then top up with champagne…
 
Raw Oysters
…I had purchased 2 dozen oysters
so we served the first dozen raw while dinner was cooking…
…the next two were part of the appetizer course…
Grilled Oysters w/ Sriracha Lime Butter
Scallop Ceviche Verrines
…served on a bed of mashed avocado, topped with a dollop of caviar…
Grilled Oysters w/ Sriracha Lime Butter

 

2 dozen oysters

 

1/4 cup butter softened
1 teaspoon Sriracha
2 teaspoons shallots finely minced
1 tablespoon lime juice
1/4 teaspoon kosher salt
2 teaspoons cilantro minced

 

 

Mix the butter with the shallots, sriracha, lime, salt, and cilantro.
Let set up in the fridge.
It doesn’t have to set up completely
but it should be more solid than liquid
Meanwhile, heat the grill (or broiler) until very hot.
Toss each oyster with a dollop of butter.
Grill (or broil) for 3-4 minutes.
But be careful as the shells will be very hot.
Adapted from Food 52
…and what would a great meal onboard be
without a wee splash of 15-year Haitian Rum…
…arrggh!…

 

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