Navigation

Archive | Sauces

Hog Island’s Hog Wash

By on November 9, 2012 in Sauces, Winter 2011

Yield: enough for 2 dozen oysters

INGREDIENTS

  • ¼ cup shallot, peeled and finely diced
  • 1 large jalapeno pepper, seeded and finely diced
  • 4 tablespoons finely chopped cilantro leaves
  • ¼ cup seasoned rice vinegar
  • ¼ cup natural rice vinegar Juice of 1 juicy lime

TO PREPARE AND SERVE

Mix all, except the cilantro, in a small (preferably glass) bowl. Refrigerate for one hour. Shuck oysters, keeping as much liquid in the shell as possible. Place the oysters, in their shells, on a bed of ice on a deep-sided plate. Add the cilantro to the Hog Wash and serve in a small bowl alongside the oysters. A small amount should be spooned over each oyster just before eating.

NOTE: If you like a sweeter sauce, you may add a teaspoon of sugar to the recipe. Chef Eric Ripert of Le Bernardin in New York City substitutes 1/3 cup rice wine vinegar, 2 tablespoons mirin and 1 teaspoon of sugar for the two rice vinegars.

… Read More
Continue Reading

ROMESCO SAUCE

By on November 8, 2012 in Sauces, Summer 2010

Makes 10 ounces

INGREDIENTS

3 Roma tomatoes, halved, cored and seeded

1 red bell pepper, quartered lengthwise, ribbed and seeded

1/4 cup vegetable oil

4 cloves of garlic, skins on

1 cup whole almonds, toasted

Juice of 1 lemon

1 pinch ground cayenne pepper

4 ounces extra virgin olive oil, more to taste

Salt and freshly ground black pepper to taste

TO PREPARE

Coat the skin and flesh of the tomatoes and pepper with oil. Place them on a baking sheet, skin side up and broil for 3 minutes, or until the skins have blistered and blackened in spots. Turn the tomatoes and pepper over and broil for two minutes longer or until just soft through. Cool and peel the tomatoes and pepper, and set them aside.

Place the garlic cloves, skins on, in a dry sauté pan over medium heat. Toast for 4 minutes, turning occasionally, until the garlic is slightly softened and browned in spots. Cool and peel the garlic. Place the tomatoes, pepper, garlic, almonds, lemon juice and cayenne pepper in the workbowl of a food processor. Process to a smooth pureé. Add the olive oil, salt and pepper to taste and process just to combine. Refrigerate … Read More

Continue Reading

Facebook

Twitter