Oyster season began in September...want to know why? Well, it's simple, oysters should only be eaten in the months that contain an "R". So that means, September to April is the season to enjoy these gems of the sea! Oysters are high in zinc, which helps in healing and your immune system; it's heart-friendly containing omega's, potassium, magnesium, and other essential vitamins and minerals; and of course a great source of lean protein. For such a complex ingredient, we are keeping it simple-enjoy them raw with simple toppings! Visit Diana's Seafood on Lawrence for the freshest from the sea - you can talk to the staff to figure out which oysters you may enjoy best.
Ingredient for Mignonette:
1/2 Cup Red Wine Vinegar
1 Shallot, diced small
Freshly Cracked Black Pepper
1 Shallot, diced small
Freshly Cracked Black Pepper
- Combine the ingredients and serve.
Ingredient for Cocktail Sauce:
1 Cup Crushed Tomatoes, or drained diced tomatoes
1 Tbsp Tomato Paste
1/4 Cup Prepared Horseradish (you can add more for a hotter version)
Juice of Half a Lemon, no seeds
Pinch Sea Salt
1 Tbsp Tomato Paste
1/4 Cup Prepared Horseradish (you can add more for a hotter version)
Juice of Half a Lemon, no seeds
Pinch Sea Salt
- Combine all the ingredients until smooth and combined, and serve.
NOTE** When selecting oysters, you want them to smell like the "sea" - they shouldn't have a strong odor...if they do, it's not the freshest and should not be eaten!
No comments:
Post a Comment