Narragansett Bay Oysters Recipe
Ancho “Pearls”, Cucumber Mignonette, Braised Pistachios
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Ingredients
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Oysters
Ancho Pearls
Cucumber Mignonette
Braised Pistachios
Method
Prepare Ancho Pearls
- 1
Make Ancho Pearls
In a small saucepan, combine ancho chili powder and water. Bring to a simmer and stir in gelatin until dissolved. Remove from heat and let cool slightly. Use a pipette or dropper to drop the mixture into cold oil to form pearls. Strain and set aside.
Make Cucumber Mignonette
- 2
Combine Mignonette Ingredients
In a bowl, mix diced cucumber, red wine vinegar, minced shallot, and salt. Let sit for 15 minutes to allow flavors to meld.
Prepare Braised Pistachios
- 3
Braised Pistachios
In a saucepan, heat olive oil over medium heat. Add pistachios and toast for 2-3 minutes. Pour in chicken broth and salt, reduce heat, and simmer until liquid is absorbed, about 10 minutes.
Serve Oysters
- 4
Plate the Dish
Shuck the Narragansett Bay oysters and place them on a serving platter. Top each oyster with a spoonful of cucumber mignonette, a few braised pistachios, and finish with the Ancho pearls.