Tuesday, March 31, 2015

Oysters on the Half Shell with Mignonette Sauce, Hog Island Hogwash and Cocktail Sauce

My fav oysters are Kumamotos, but there are a plethora of other varieties that are equally delicious. Mignonette and cocktail sauces are classic accompaniments, but I recently came across this recipe called "Hog Island Hogwash" from Hog Island Oyster Company (Tomales Bay in NorCal http://hogislandoysters.com) and it is delish! Anyhoo, I made all three sauces this time around to serve with Nautilus oysters, a nicely briney Pacific oyster variety farmed in Baja California, that I ordered online from Catalina Offshore Products in San Diego, http://store.catalinaop.com/ProductDetails.asp?ProductCode=shellfish_G4

Bon appetit!



MIGNONETTE SAUCE:
1/2 cup white wine vinegar
1 tsp. sugar
1 large shallot, minced (about 1/2 cup)
1/2 tsp. coarsely ground black pepper

Mix all ingredients together.




HOG ISLAND HOGWASH
1/4 cup seasoned rice vinegar
1/4 cup rice vinegar
1 large shallot, finely minced
1 large jalapeño, seeded and minced
1/2 bunch cilantro, finely chopped
Juice of 1 lime

Combine all ingredients and serve immediately.

If making ahead, combine all dry ingredients, cover and refrigerate. Just before serving, add the vinegars and lime juice. 




COCKTAIL SAUCE:
http://thegrubfiles.blogspot.com/2012/12/panko-fried-sea-scallops-with-cilantro.html 



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