Appetizer Oysters With Cilantro Lime Caipirinha Granita

Fish, shrimp, lobster, crabs, scallops, and any other type of seafood.

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Appetizer Oysters With Cilantro Lime Caipirinha Granita

Postby Hj » Sun Nov 22, 2009 7:27 pm

Fresh Oysters - I love fresh chilled oysters..small ones...on ice anyhow. These are Fantastic.

Think oysters on the half shell with famous Brazilian liquor made into a granita-it IS FANTASTIC.

6 ozs. cachaca (Brazilian rum-like spirit

2 limes cut in wedges
2 tablespoons finely chopped cilantro
1 1/2 teaspoons sugar, or as needed
Freshly cracked black pepper to taste
Sea salt to taste
Cilantro sprigs as garnish
Oysters on half shell as many as desired

Place lime wedges- sugar nchopped cilantro in a bowl n muddle well- or use a food processor. Add cachaca- salt n pepper - mix in well- pulse a bit. Place mixture in shallow metal pan n freeze it- scraping with a fork every few hours until it is completely frozen n fluffy (if you know an easier way- by all means- do it!

Serve ~place a spoonful of granita over the oysters n garnish. Serve cold.
A mistake is sometimes a great creation
Posts: 521
Joined: Mon Feb 23, 2009 10:21 pm
Location: Arizona

Re: Appetizer Oysters With Cilantro Lime Caipirinha Granita

Postby Hj » Sun Nov 22, 2009 7:33 pm

Rick Bayless' Red Chilli Adobo Sauce.

Makes about 5 cups
1/3 cup vegetable oil
12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces
6 garlic cloves, peeled and roughly chopped
2 teaspoons dried oregano, preferably Mexican
1 teaspoon black pepper, preferably freshly ground
1/2 teaspoon cumin, preferably freshly ground
1/4 teaspoon cloves, preferably freshly ground
1/2 cup cider vinegar
4 cups chicken or turkey broth (use the turkey neck and giblets for making broth)
2 to 3 tablespoons sugar

1. The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes.

Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl.

2. From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture-not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it's right; if it doesn't flow much and water begins separating around the edges, it's too thick.) Season with salt (usually about 1 tablespoon) and sugar -- it should be a little sweet-sour with a hint of saltiness. Serve warm.

Working ahead: The finished sauce will keep for days if refrigerated, well covered.
Oysters Bienville Microwaved

3 T. butter
1 1/2 T. flour
3 T. milk
5 or 6 mushrooms...chopped
1/3 cup chopped shrimp
1 T. chopped parsley
2 T. chopped onion
1 T. Vermouth or dry white wine
1/8 tsp. thyme
1 T. grated Parmesan cheese
Pinch cayenne
3 egg yolks

1 dozen oysters in the half shell. Put butter in 2 quart bowl and microwave on High 45 seconds or until melted. Stir in flour. Add milk and stir well. Microwave another minute, or until thickend. Add chopped mushrooms, shrimp, parsley, onions, wine, thyme, Parmesan and cayenne. Mix well. Cover with plastic wrap and microwave 45 seconds to a minute, or until warmed through. Test with your finger. Beat in the egg yolks.

Place oystes in their shell on a dish, just big enough to hold 12 oysters.
Spoon sauce over oysters. Microwave on High 4 minutes or until heated through.

Serve hot. It will serve 4 as appetizers and 2 as main course, unless you're real hungry.
A mistake is sometimes a great creation

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