Blistered Shishito Peppers

For a while, it seemed that the trendy thing for trendy restaurants to do was to offer a small plate or appetizer of blistered shishito peppers. These peppers seemed to be everywhere, even go so far as to conquer the City of New York. (Somewhere, there is an idea for a Grade B - or perhaps more accurately, a Grade D - horror movie.  I can see it now, someone dressed up in a pepper costume terrorizing the people on Fifth Avenue, yelling "you ate my family, now I eat you.")

I don't know where the shishito pepper trend started, or, quite frankly, whether it is still ongoing. I try not to get caught up in culinary fads. Nevertheless, the dish was there and everywhere. And, for someone like myself, who loves peppers, I have to admit that I was intrigued. But, that interest was not enough to have me spend anywhere from $4.99 or $7.99 for a small plate of the peppers.   

During a recent trip to a local supermarket, I found myself confronted by the peppers. Not in in the horror movie sense.  I was walking up and down the produce aisles and saw these small packages of peppers.  They were not in the pepper section, where I traditionally pick up my anaheims, jalepenos, serranos and habaneros.  Instead, these packages of peppers were all by themselves, as if specifically meant to stand out from the other surrouniding produce. Sure enough, the label read, "Shishito Peppers."  I bought a small container of the peppers and then decided to do a little research into the peppers themselves and recipes for preparing them.  

Shishito peppers are a relatively sweet, East Asian pepper also known as kkwari gochu in South Korea.  An interesting "fact" about these peppers is that about 1 in 10 also tends to be hot or spicy. It is a kind of Korean roulette for people who don't ordinarily like spicy foods but want to challenge themselves: eat a pepper and see if it is the spicy one.  For me, I would like 10 out of 10 to be spicy.  In the end, the spiciness or piquancy of the peppers depends upon the exposure to sunlight and other "environmental factors." Unfortunately for me, although I had about a dozen peppers in the package, none of them were spicy.  The odds were not in my favor.

This recipe is really easy to make.  The blistered peppers make a great tapas-style dish that could be served along other simple, small plates, such as different types of cheese or slices of prosciutto.  If I ever see a package of these peppers again, I will probably make this recipe as a simple side or garnish.  But, I have not seen the peppers recently?  I wonder if I got in too late for this culinary fad?

BLISTERED SHISHITO PEPPERS

Recipe from  Bon Appetit

Serves 4-6

Ingredients:

3 pounds of shishito peppers

2 tablespoons extra virgin olive oil

Flaky sea salt

Directions:

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.  Cook peppers, turning occasionally, until they begin to blister on all sides.  Sprinkle with salt and serve immediately. 

ENJOY!

Uyghur Lamb Kebabs

Cooking can open doors, even to places where you may never physically take a step.  Cooking can also open eyes, allowing one to learn about the cuisine and traditions of other cultures and peoples.  The educational aspect of cooking is what I love and what often propels my cooking.

A few weeks back, I came across a recipe for Uyghur Lamb Kebabs.  I am generally aware of the Uyghur people.  They are a Turkic nationality spread across central Asia, but principally concentrated in Xinjiang, one of the westernmost provinces of China.  The Uyghur share little in common with the (Han) Chinese. The Uyghur use a modified Arabic alphabet and they are predominantly Sunni Muslim. These facts more closely align the Uyghur people with the Turkic peoples of the neighboring 'Stans, like Kazakhstan, Uzbekistan and Kyrgyzstan.

Long before it became Xinjiang or part of China, the area inhabited by the Uyghur people was a Khanganate and, later, a series of other kingdoms and khanates.  (That story is better left for a history blog.)  Although they lived in the desert, that desert sat in the middle of the Silk Road.  The Uyghur peoples, perhaps with the help of the Persians, were able to able to transform parts of the harsh land into oases with a series of irrigation systems.  These oases allowed for the cultivation of wheat, vegetables and fruit.  It also allowed for the raising of livestock, such as chicken, lamb and mutton.

Those meats, and even camel (bactrian only), are featured in Uyghur dishes. Cooks often use spices such as cumin and red peppers, as well as other flavorings like raisins and animal fats.  Other interesting aspects to the cuisine include the use of certain spices, such as cumin, and local ingredients like pomegranates.  

Uyghur Lamb Kebabs is a street dish that features some of the intriguing aspects of this cuisine.  The lamb is marinated in a mixture of onion, garlic and pomegranate juice.  The latter ingredient adds a little tartness to the flavor of the lamb.  While the ideal way to cook these kebabs would be over a charcoal grill, that lack of such a grill should not stop you.  The kebabs are still very delicious when prepared using a gas grill or even a broiler.   The final touch is a cumin salt, which, according to the source for this recipe, is the way these kebabs are finished in Xinjiang.  

In the end, this is a delicious recipe ... and I am not saying that because I am a big fan of kebabs.  The use of pomegranate juice presents an interesting twist to the preparation of the dish.  The slight dusting of cumin salt helps to add complexity to the flavor of this dish.  This is one that I will definitely keep on list of recurring recipes, even though the price of pomegranate juice can be expensive.  

UIGHUR LAMB KEBABS

Recipe from Globetrotterdiaries.com

Serves 4

Ingredients:

1 pound of boneless leg of lamb or shoulder, cut into 

     approximately 1 inch squares, with some fat kept on

1/2 yellow onion

2 tablespoons of vegetable oil

1/4 cup pomegranate juice

1 teaspoon of salt

1 teaspoon freshly ground black pepper

2-3 cloves of garlic, minced

3/4 teaspoon of cayenne pepper

Cumin salt (1 tablespoon kosher or sea salt and 1 teaspoon of ground cumin)

Directions:

1.  Prepare the lamb. Process the onion into a paste in a food processor.  Add the pomegranate juice, garlic, oil salt and pepper to the onion paste and mix together.  Add the chunks of lamb in a bowl and cover with the marinade.  Cover the bowl with plastic wrap and set in the refrigerator at least 2 hours to marinate.

2.  Grill the lamb.  Soak wooden skewers for about 30 minutes.  Thread the pieces of lamb onto wooden skewers, leaving enough space between them so the meat browns..  Heat the grill on medium high.  Grill for about 2 minutes on the first side then turn, cooking for 7-8 minutes more, turning the skewers so that they get an even color.

3. Finish the dish.  Combine the salt and cumin together.  Once the kebabs are cooked, sprinkle the cumin salt immediately on the kebabs as they come off the grill.  Serve with rice and flatbread.

ENJOY!

Boneless Spring Lamb Roast

A while back, we hosted a dinner with a theme that featured recipes from Maryland.  The theme was America in Miniature, which featured recipes that highlight the produce and products of that wonderful state.  I have already posted two of the recipes from that dinner, an appetizer of Shrimp Pâté with Crostini and a Cream of Asparagus Soup.  Now, we have reached the main course ... Boneless Spring Lamb Roast.

 

The raising of lamb and sheep is an important part of the agricultural sector in Maryland.  There are farms throughout the state -- such as Jehovah Jireh Farm, Evermore Farm and Castle Hill Harm -- where farmers raise lamb and sheep in environmentally conscious and humane ways.  There are organizations and associations, such as the Frederick County Sheep Breeders Association, which are devoted to promoting and improving the raising of these animals within Maryland.   Even the University of Maryland has a role, with a program specifically designed to various aspects of raising sheep and goats. 

Most importantly, there are people like myself in Maryland who love to eat lamb.  When I planned our wine dinner, this recipe stood out as a perfect main course.  The recipe is relatively easy to make, with three basic steps: (1) marinating the meat, (2) prepping the meat for roasting; and (3) roasting the meat.  Although you have to watch the temperature of the meat, so as to not overcook it, this recipe allows you to turn to the preparation of other dishes while the roast is cooking in the oven. 

The one slight change I made to the recipe is that, after straining the drippings, I returned them to a small pot and added a little beef stock to the drippings.  I brought it to a boil and reduced it slightly.  This allowed for more "drippings" to ensure that every plate has some of the jus to go with the lamb.

BONELESS SPRING LAMB ROAST

Recipe from Dishing up Maryland, page 68

Serves 6

Ingredients:

1 lemon

3/4 cup olive oil

10 garlic cloves

2 teaspoons dried oregano

2 teaspoon dried rosemary leaves

1/2 teaspoon paprika

1/2 teaspoon salt

1 boneless leg of lamb (3 to 3 1/2 pounds)

1 tablespoon coarse sea salt

1 teaspoon freshly ground black pepper

Directions:

1.  Marinate the lamb.  Zest and juice the lemon.  Combine the lemon zest and juice with the olive oil, 3 of the garlic cloves, 1 teaspoon of he oregano, 1 teaspoon of the rosemary, the paprika and salt in a blender or food processor and blend until smooth.  Place the leg of lamb in a large ziplock bag and add the marinade.  Put the ziplock bag into a larger plastic bag or large container to ensure there is no leakage and place it in the refrigerator to marinate over night or for at least four hours.

2.  Prepare the lamb.  Remove the lamb from the refrigerator and allow the contents to come to room temperature.  Preheat the oven to 450 degrees Fahrenheit.  Combine the remaining 1 teaspoon  oregano and 1 teaspoon rosemary with the sea salt and pepper.  Rub this mixture all over the lamb.  Cut small incisions into the lamb and insert the remaining 7 garlic cloves into the incisions.  Insert a meat thermometer into the roast.

3. Roast the lamb.  Place the lamb on a rack in a roasting pan, fattiest side up.  Roast for 15 minutes.  Reduce the oven to 325 degrees Fahrenheit and roast for an additional 10 to 15 minutes per pound, 30 to 45 minutes, until the meat thermometer reads 140 degrees for medium rare to 150 degrees for medium.  Remove the lamb from the oven, cover it with foil or a lid and allow it to rest for 20 minutes.  Cut the strings from the lamb and transfer it to a serving platter.  Cut the lamb into thick slices.  Strain the pan drippings and pour them over the lamb.

ENJOY! 

Steak Frites with Bone Marrow Butter

When it comes to cooking, I am a deeply conflicted individual.  The conflict comes from a very simple question: what is your favorite ingredient?  Reflexively, I would answer "saffron."  The world's most expensive spice.  And, why not?  It lends its unique aroma, color and taste to any dish.  However, deep down, I know there is another answer to that question.  And that answer is "bone marrow."  

I have made a few dishes incorporating bone marrow. Heck, I even had my own Iron Chef challenge with the ingredient.  These dishes have provided me with some experience when it comes to roasting bones, removing the marrow and pairing it with complementary ingredients, such as garlic and flat leaf parsley.  The marrow imparts a very beefy flavor to the dishes and it is a very healthy ingredient to use in cooking.  Bone marrow is full of polyunsaturated fatty acids like Omega 3, which is the good type of fatty acids, along with iron, phosphorus and Vitamin A.

Recently, I had the urge to cook steak frites.  As I searched through steak frites recipes, I found there were two types of recipes.  First, there was the recipe that served a sauce, usually made with brandy and cream.  I have to admit that I am not one to work with brandy in my house for fear of setting the cabinets surrounding my oven on fire.  So I turned to the second type of steak frites recipes, which use a herbed butter.  I decided to incorporate the bone marrow into both the butter and the fries.  I first found a recipe for bone marrow butter.  I roasted the bone marrow in the traditional way, which provides both the bone marrow and some oil.  I decided to use that oil in place of olive oil when I baked the fries.  This would add a beefy flavor to the fries as well.   

STEAK FRITES WITH BONE MARROW BUTTER

Bone Marrow Butter Recipe adapted from Food with Legs

Serves 1-2

Ingredients (for the Steak Frites):

1 New York strip steak (about 3/4 of a pound)

1 Russet potato

Sea salt, to taste

Ground black pepper, to taste

Oil from the roasted bone marrows

1 tablespoon of diced garlic cloves

1 tablespoon of diced flat leaf parsley
1 tablespoon of olive oil

Ingredients (for the Bone Marrow Butter):

1/2 cup of unsalted butter

3 bones with marrow

1 tablespoon of diced garlic cloves

1 tablespoon of diced shallots

1 tablespoon of diced flat leaf parsley

Directions:

1.  Roast the bones.  Preheat the oven to 375 degrees Fahrenheit.  Cover one end of the marrow bones with foil and stand them up foil side down.  Roast the marrow bones for forty-five minutes.  Remove the marrow and the oils into a small bowl.

2.  Bake the fries.  Preheat the oven to 400 degrees Fahrenheit.  Toss the fries with the oil from the marrow bones, salt and pepper.  Lay the fries on a baking sheet and bake for 45 minutes, until tender and starting to get crispy.   Shake the fries a few times during baking to keep them from sticking 

3.  Cook the steak.  Preheat the olive oil in a cast iron pan on high heat.  Add the steak and sear the meat for about two to three minutes.  Flip the steak and sear that side for another two to three minutes.   Remove the pan from the heat and place in the oven to cook, for about an additional four to six minutes per side, depending upon the thickness of the steak and your desired doneness.  I usually like my steaks between medium rare and medium.

In the end, this recipe worked fairly well.  It was something different and it still needs some work, especially with respect to the fries.  It was a little difficult getting the fries to be as crisp as if they were fried.  In addition, the recipe will produce more butter than you need.  You could easily cut the recipe in half (use 1 to 2 bones, instead of 3) or you could store the butter in the refrigerator, wrapped in wax paper, for a day or two.  As with many recipes, this one continues to be a work in progress and any progress will be noted in the future. 

ENJOY! 

Oven Roasted Tomatoes

Sometimes the most simplest of recipes can result in the most delicious of dishes.  This is one such recipe.  A handful of small tomatoes, generous amounts of salt, black pepper and sugar, and liberal drizzles of olive oil and balsamic vinegar.  Add the heat of an oven and the end result are some amazing roasted tomatoes.

I used cherry tomatoes for this recipe; however, the great thing about this recipe is that any type of  small tomato could be used.  This recipe would also work well with Roma, plum or grape tomatoes.

One last note about this recipe.  Do not use aged balsamic vinegar. It is simply too expensive and to fragile to be subjected to heat for any period of time.  It is okay to use a balsamic vinegar of lesser quality.  As an alternative, you can simply withhold the aged balsamic vinegar until after the tomatoes are roasted and then drizzle it over the tomatoes before serving. 

OVEN ROASTED TOMATOES

Adapted from a recipe by Ina Garten

Serves 2-4

Ingredients:
12 small tomatoes of any variety
Sea Salt, to sprinkle
Ground black pepper, to taste
6 cloves, smashed
Extra virgin olive oil, for drizzling
Balsamic vinegar

Directions:

1.  Cut the tomatoes in half and arrange on a baking sheet with the garlic cloves.  Drizzle the olive oil and balsamic vinegar over the tomatoes.  Sprinkle the sea salt, ground black pepper and sugar.  

2.  Heat an oven to 450 degrees Fahrenheit.  Roast for twenty-five or thirty minutes. 

ENJOY!

Chef's Choice Porterhouse Steak

Last year, I lamented in a blog post about the closing of an amazing butcher chop in Berea, Ohio.  For years, Chef Choice Meats was a great place to go if you were looking for Ohio-raised, grass fed beef.  Chef Choice Meats was also a great place for sausages and smoked meats that were prepared on the premises.  The man behind Chef's Choice was Kris Krieger, who I met a few times.  I would visit his store when I was back in the Cleveland area, usually to pick up some of his spice rub, which was great for pork and chicken, but also worked well with beef.  And, on a couple of occasions when I was cooking or grilling for my parents, I would buy the beef from Chef's Choice.

Each time I purchased beef, I would order porterhouse steaks.  Chef Krieger would personally cut the steaks.  Each steak was individually cut and weighed in at two pounds.   After cutting the steaks, Chef Krieger would bring them for my review.  The steaks were works of art, perfectly marbled with just enough fat along the edges.  I never had to trim any of the steaks when I got to my parents' house.  They were ready for the grill ... well, almost ready.    

Each time that I bought the steaks, Chef Krieger would ask, "do you know how to cook them?"  Although I thought I did, I would still ask him for his advice.  "Some salt, some freshly ground black pepper, and a little garlic, that's all."   And, he was right.  

It takes a little imagination, but it kind of looks like Ohio.

Unfortunately, Chef Krieger closed his butcher shop last year.  He was not getting enough business from the locals (and obviously could not survive on the business from out-of-town types like me).  However, his advice lives on whenever I grill porterhouse steaks.  Recently, I decided that I would take Chef Kris Krieger's advice and turn it into a recipe memorializing Chef's Choice Meats.  I kept it simple: one very large porterhouse steak, some kosher salt, some freshly ground pepper and a little finely diced garlic.  The best part, I was able to find a porterhouse steak that, when raw, vaguely resembled the shape of the State of Ohio.

I served this steak dish with grilled rosemary potatoes and grilled Vidalia onions.  And, as for the pairing, there is nothing better to go with a dish dedicated to a butcher who promoted Ohio beef than a craft beer from one of the best craft brewers in Ohio, Fat Head's Head Hunter IPA, which is brewed by brewmaster Matt Cole at Fat Head's in North Olmsted, Ohio.

CHEF'S CHOICE PORTERHOUSE

Inspired by the advice of Chef Kris Krieger

Serves 2-3

Ingredients:
1 two pound porterhouse steak
1/2 tablespoon of Kosher salt
1/2 tablespoon of freshly ground black pepper
1 clove of garlic, finely minced
Extra virgin olive oil, to coat the steak


Directions:
1.  Add the rub to the porterhouse steak.  Mix together the salt and pepper.  Sprinkle the salt and pepper over all sides of the steak.  Rub a little olive oil on all sides of the steak and then sprinkle the garlic, making sure that the garlic is pressed into the meat.

2.  Grill the steak.  Heat the grill on medium high heat.  Place the steak on the grill.  Let it grill for about four to five minutes and turn.  Grill for another four minutes and flip the steak.  Repeat the process by grilling for about four to five minutes and turn to grill for another four minutes.  This procedure will create the grill marks on the meat.

3.  Let the steak rest, then slice and serve.  Remove the steak and let it rest for about ten minutes.  Cut the meat from the bone and then slice it.

Chef Krieger's advice would work with just about any steak, not just a porterhouse.  For example, strip steaks, ribeye steaks, and cowboy steaks.  The only thing is trying to find beef that is worthy of his advice. I almost always buy local, grass-fed beef.  Nothing less will do.

ENJOY!

Radicchio Grigliata (Grilled Radicchio)

While reading a past issue of  La Cucina Italiana, I came across a recipe for grilled radicchio.  With white spines and red leaves, radicchio is a leaf chicory with a bitter taste.  There are a few types of radicchio.  One type is Radicchio di Chiogga, which is a round, grapefruit size of head of leafy radicchio.  Another type is Radicchio di Treviso, which resembles Belgian endive.  The former (di Chiogga) is the most common type of radicchio in the United States, while the latter (di Treviso) has its own protected status, commonly referred to as "IGP" or Indicazione Geografica Protetta.  (The "IGP" is the protected status provided by the European Union to an agricultural product or food stuff that is of a certain quality or reputation within a particular geographic region.)

After having read the recipe, I decided to make grilled radicchio as a side.  So, I picked up a couple of tuna kabobs and a couple of heads of radicchio from a local supermarket.  I went home and planned how I would prepare the radicchio.  The recipe called for the use of Radicchio di Treviso; however, I had Radicchio di Chiogga.  This required some alterations in terms of how I was going to grill this vegetable.

Traditionally, grilled radicchio is prepared by brushing the leaves with olive oil and then placed onto the grill for about twenty-five to thirty minutes, which would result in brown leaves and tender spines.  I wanted to retain some of the red color in the leaves, along with some of the crunch of the spines.  So, I decided to modify the recipe a little by shortening the grilling time and by placing the radicchio onto the grill without bathing the leaves in oil.  (This helps to prevent flareups from the dripping oil that would simply scorch the leaves.)  I saved the oil for another use, namely as an impromptu dressing by whisking lemon juice with the olive oil and adding a very little pinch of crushed red pepper.  I then drizzled the lemon and olive oil over the leaves just before serving.

In the end, the radicchio retained much of its redness, with browning along the edges.  The dressing provided a nice citrus note, which contrasted with the radicchio's bitterness.  If you do not like bitter vegetables, consider doubling the amount of the lemon-olive oil dressing.

RADICCHIO GRIGLIATA (GRILLED RADICCHIO)

Adapted from La Cucina Italiana, May 2010, page 47
Serves 2

Ingredients:

2 heads of radicchio, halved

2 lemons, juiced

Salt, to taste

Ground pepper, to taste

1/4 cup of extra virgin olive oil 

1 very small pinch of red pepper flakes

Directions:
1. Clean the radicchio.  Wash the heads of radicchio.  Use one lemon half and rub down the edges of the radicchio that were cut.

2.  Prepare the dressing.  Whisk the olive oil into the lemon juice.  Add salt and ground pepper to taste.  The add the red pepper, continuing to whisk the ingredients.

3.  Grill the radicchio.  Oil the grate well with extra virgin olive oil.  Place the halved heads of radicchio on the grill.  Cook for about eight to ten minutes.  Flip the radicchio and continue to grill for about eight to ten more minutes.  Remove from the heat and peel the leaves from the core.

4.  Plate the dish.  Place the leaves on a dish and drizzle the dressing over them.  Plate whatever meat or fish you will be serving in the center of the radicchio.

ENJOY!

For more information about radicchio, check out Wikipedia. 

Oysters with a Balsamic Mignonette

I am always amazed by the stories of decades and centuries past, when people would talk of a Chesapeake Bay full of blue crabs and oysters.  Those days are gone, and it is our fault.  Through a combination of overfishing and pollution, we have decimated the populations of these beloved foods.  Still, there are some enterprising people who have been engaged in "farming" along the bay ... oyster farming.  Through their work, they have been able to help restore the cultivating of oysters in this region, but it pales in comparison to what it used to be.

When I saw Chesapeake oysters, I bought a dozen of them and took them home to make a special mignonette.  I have a bottle of eight year aged balsamic vinegar from Acetaia del Tuono, a family owned producer of balsamic business that has been in business in Emilia-Romagna since 1892.  And, as a mignonette is basically vinegar and shallots, I decided that I would substitute ordinary vinegar with this very special ingredient ... aged balsamic vinegar. 

Balsamic vinegar is one of my favorite ingredients. When I was in Emilia-Romagna, I had the opportunity to visit the Acetaia Terra del Tuono, a family owned producer, to get a first hand view of how they produce authentic balsamic vinegar. 

The production begins with the grapes.  Typically, in Emilia Romagna, producers use Trebbiano grapes, as well as  Spergola, Berzemino, and Ochio de Gatto grapes.  The grapes are crushed and then boiled down to a concentrate, which is known as mosto cotto.  The producer then puts the concentrate into a large barrel with holes on the top.  The holes permit evaporation, which allows the flavors to become even more concentrated.  After six months, the concentrate is moved to a smaller barrel to age further.  This process continues, with smaller and smaller barrels.

With the smallest barrel, the producer removes only part of the concentrate, filling the barrel with some of the liquid from the next largest barrel.  The producer repeats this with all of the barrels, except the largest one, in which the producer will add the newest cooked concentrate.  The result is that each barrel contains a blend of vinegars, with an average age that increases over the years.  The use of the series of barrels -- from large to small -- is known as the Solera method.

There are three types of balsamic vinegar: Authentic balsamic vinegar (called Aceto Balsamico Tradizionale); Condimento; and commercial grade vinegars.  The Aceto Balsamico Tradizionale is only produced in Reggio Emilia and Modena.  This vinegar must be aged for a minimum of twelve years using the Solera method and a series of seven barrels.  The Condimento can be made in the same way as the Aceto Balsamico Tradizionale (but it is not required) and can be aged for less than twelve years.  And, for the commercial grade vinegars, they are produced using wine vinegar (which is prohibited for the Aceto Balsamic Tradizionale) and other additives.

As you can expect, the price for balsamic vinegars vary, with consumer grade vinegars at one end of the spectrum and Aceto Balsamico Tradizionale at the other end of the spectrum.  A bottle of Aceto Balsamico Tradizionale could cost more than $50 dollars if it is aged for the minimum of 12 years and for more than $100 dollars if aged for a greater period of time (such as 20 to 25 years).  By contrast, Condimento balsamic vinegars, are relatively cheaper.  I purchased a bottle of the Acetaia Terra del Tuono at A. Litteri, Inc. for about $25.00, which is not bad for a balsamic vinegar that has been aged for 8 years and which I know is produced closer to the standards for Tradizionale than the commercial grade stuff.  That knowledge is one of the benefits from having had the opportunity to view how Terra del Tuono produces its vinegar. 

One final note, do not subject Aceto Balsamico Tradizionale or Condimento to heat during the cooking process.  The heat will destroy the amazing flavor of these balsamic vinegars.  If you feel compelled to add balsamic vinegar to something that is going into a sauce pan or the oven, that is perhaps the best, and only, reason to buy the commercial grade stuff.

OYSTERS WITH A BALSAMIC MIGNONETTE

A Chef Bolek Original
Serves 2-3

Ingredients:

12 oysters, shucked

1/2 scallion, finely sliced and diced

4 teaspoons of balsamic vinegar

10-12 peppercorns, ground

1 pinch of sea salt

Directions:

1.  Mix the scallion, pepper and balsamic vinegar.

2.  Sprinkle a few grains of salt over each oyster.  Top with the a spoonful of the mignonette.

After having just gone through this relatively easy recipe, please allow me to share a secret with you ... just simply pour a few drops of either an Aceto Balsamic Tradizionale or a Condimento on the oyster.  These balsamic vinegars are often all you need in terms of flavor to complement the oysters. 

ENJOY!

For more about Balsamic Vinegar, check out this website and Wikipedia.