Oysters Recipe
WEST & EAST COAST naked 3 for 11 calabrian chili & dill mignonette, gin spiked cocktail sauce, buttered saltines grilled 3 for 12 lemon verbena butter, yuzu kosho, smoke
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Ingredients
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Oysters
Calabrian Chili & Dill Mignonette
Gin Spiked Cocktail Sauce
Buttered Saltines
Lemon Verbena Butter
Method
Oysters Preparation
- 1
Shucking Oysters
Carefully shuck the oysters using an oyster knife. Place them on a platter with ice to keep them chilled.
Calabrian Chili & Dill Mignonette
- 2
Mixing Mignonette
In a small bowl, combine the red wine vinegar, finely chopped shallot, Calabrian chili paste, chopped dill, and a pinch of salt. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
Gin Spiked Cocktail Sauce
- 3
Making Cocktail Sauce
In another bowl, mix the ketchup, horseradish, gin, lemon juice, Worcestershire sauce, and a pinch of salt. Stir until well combined and refrigerate until ready to serve.
Buttered Saltines
- 4
Prepare Saltines
Spread softened butter on each saltine cracker. Sprinkle lightly with salt to taste. Set aside.
Lemon Verbena Butter
- 5
Making Lemon Verbena Butter
In a small bowl, combine the softened butter, finely chopped lemon verbena leaves, and yuzu kosho. Mix well until fully incorporated.