Other

Frozen Pickled Onion and Horseradish Mignonette


If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.

Ingredients

  • 1/2 cup Champagne or white wine vinegar
  • 1 small red onion, thinly sliced
  • 2 tablespoons freshly grated peeled horseradish or 1 tablespoon prepared horseradish

Recipe Preparation

  • Bring vinegar, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add onion and cook until soft, about 5 minutes; drain onion.

  • Purée onion, horseradish, and 1/2 cup water in a blender until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Mix in salt.

  • Transfer mixture to a loaf pan and freeze 1 hour. Scrape mixture with a fork to break up frozen portions. Freeze, scraping and breaking up mixture every 30 minutes, until it resembles fluffy shaved ice, 2–4 hours.

  • DO AHEAD: Granita can be made 5 days ahead. Cover tightly with plastic wrap and keep frozen. Scrape before serving. (Serve alongside oysters.)

Recipe by Ethan Stowell Anchovies Olives Seattle Washington,

Nutritional Content

Calories (kcal) 25 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 1 Sodium (mg) 120Reviews Section

Recipe Summary

  • 7 cups water
  • 1 ¾ cups white vinegar
  • 1 ¼ cups white sugar
  • 1 teaspoon whole pickling spices
  • 5 tablespoons pickling salt
  • 10 cloves garlic, peeled
  • 10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
  • 40 small pickling cucumbers

Soak the cucumbers in ice cold water for 2 to 3 hours.

Sterilize 5 (1 quart) jars with lids and rings and keep hot.

In a large pot, combine the water, vinegar, sugar and pickling spices. Stir to dissolve sugar and bring to a boil.

While the mixture is heating up, place the following things into each jar: 1 tablespoon of salt, 2 cloves of garlic, 2 strips of horseradish, and a few sprigs of dill. Trim the ends from the cucumbers and make a slit in the skin of each one so the brine can soak in and any air can get out. Pack the cucumbers into the jars. Pour the boiling brine into the jars to within 1/2 inch of the rims. Seal with lids and rings.

Bring the water to a boil in the pot where you sterilized the jars. Place the jars into the water and turn off the heat. Let them sit in there until the water is cool. Test the jars for a good seal by pressing on the center of the lid. Refrigerate any unsealed jars.


21 oysters mignonette Recipes

Oysters on the Half Shell with Fennel-Coriander Mignonette (Ming Tsai)

Oysters on the Half Shell with Fennel-Coriander Mignonette (Ming Tsai)

Oysters with Mignonette

Oysters with Mignonette

Oysters With Apple Cider Mignonette

Oysters With Apple Cider Mignonette

Oysters with Ginger Mignonette (Dave Lieberman)

Oysters with Ginger Mignonette (Dave Lieberman)

Oysters on the Half Shell with Oriental Mignonette

Oysters on the Half Shell with Oriental Mignonette

Yachtsman's Oysters with Fennel-Coriander Mignonette

Yachtsman's Oysters with Fennel-Coriander Mignonette

Oysters on the Half Shell with Cucumber-Sake Mignonette

Oysters on the Half Shell with Cucumber-Sake Mignonette

Oysters on the Half Shell with Shallot-White Pepper Mignonette (Emeril Lagasse)

Oysters on the Half Shell with Shallot-White Pepper Mignonette (Emeril Lagasse)

Raw Oysters with Mignonette Sauce (Robert Irvine)

Raw Oysters with Mignonette Sauce (Robert Irvine)

Barbecued Oysters with Pickled Ginger Mignonette Sauce

Barbecued Oysters with Pickled Ginger Mignonette Sauce

Grilled Oysters with Jalapeno-Herb Mignonette (Bobby Flay)

Grilled Oysters with Jalapeno-Herb Mignonette (Bobby Flay)

Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette (Bobby Flay)

Great Oyster Bars from Coast to Coast

From the Gulf of Maine to Long Island Sound to the California coast, here are a few spots where you can grab a seat and slurp wonderful oysters.

Related To:

Photo By: Morgan Ione Photography

Photo By: Christine Domino

Photo By: Douglas Lyle Thompson

From Seafood Shacks to High-Class Bars

From the Gulf of Maine to Long Island Sound to the California coast, great oysters thrive in America's waters. Oyster farmers take great care to bring these top-quality bivalves to seafood shacks, bars and restaurants around the nation. Here are a few spots where you can grab a stool (or a picnic bench) and slurp these wonderful oysters from the U.S. of A. &mdash meaty, plump, buttery and oh-so-briny.

Portland, Maine: The Shop

Mystic, Connecticut: Oyster Club

For a fine-dining experience in a low-key, convivial atmosphere, Mystic's award-winning Oyster Club is the place to go. Despite the rotating menu, you can be sure to find at least one of what the restaurant deems the "holy trinity" of New England oysters: Ningret Nectars, Noanks and, if you&rsquore lucky, Fishers Island. All are grown and harvested less than 20 miles from the restaurant. Ninety-five percent of the other ingredients on the seafood-driven menu hail from within 50 miles, with all of the fish sourced exclusively from the coasts of Connecticut, Massachusetts and Rhode Island.

Austin: Clark's

At this sunny West Austin spot, martinis and champagne flow at high-top tables with classic seafood dishes, caviar and plenty of oysters, served oven-roasted and raw. Those served on the half shell are dressed with a cucumber-honey vinaigrette, crispy shallots and bright mint, or presented simply. For more diversity, there's also the tiered Plateau de Fruits de Mer, stacked high with lobster, clams, prawns, crab, mussels and oysters.

Boston: Row 34

From the same team that brought us Island Creek Oysters, this spinoff is set inside a 100-year-old former steel factory in South Boston's newest waterfront development, Fort Point. Dominating the menu are the plump, meaty oysters with a provenance of New England &mdash from Maine to Martha's Vineyard and, of course, their own farm in Duxbury, Mass. Oysters are just the top of the raw-bar menu, which includes smoked and cured seafood such as uni, shrimp and salmon pastrami ceviche and crudos like the gorgeous fluke adorned with basil, Calabrian chile and olive.

Portland, Maine: Eventide Oyster Co.

Those used to the West Coast or Gulf variety are usually blown away by the brininess of oysters from the deep, cold waters of Maine. But that's how they like them up there &mdash salty. At Eventide they are served traditional style with mignonette sauce (vinegar, shallots and black or white pepper) or with their unique spin: ices. Chef-owner Andrew Taylor offers a horseradish, Tabasco or pickled red onion ice that can be likened to a savory Italian granita and marries well with these bivalves. Another menu fave is the platter of plump, fried Maine oysters with zesty Thai apple slaw and turmeric.

Portland, Oregon: Olympia Oyster Bar

Los Angeles: L & E Oyster Bar

Executive chef, oyster-commander-in-chief and Oregon native Dom Crisp sees to it that L & E offers Angelenos a real raw bar experience. That means every oyster that lands on the menu is sourced from sustainable farms primarily from states bordering the Pacific Ocean, including Alaska. The Last Frontier provides excellent oysters known for what Crisps finds to be an ideal balance of brine, meatiness and cucumber essence. They occasionally even sport an unusual amber hue. Those that like their oysters hot should dive into the Casino, which features oysters sautéed with shallots, butter, paprika, parsley and smoky bacon.

Charleston: The Ordinary

Chicago: GT Fish & Oyster

Chicago: The Kennison

Washington, D.C.: Old Ebbitt Grill

Now in its third location, the Old Ebbitt Grill is hailed as the city's oldest bar, founded in 1856. Today, it's well known for its oyster happy hour, where each day local politicos enjoy half-price raw-bar items from 3 to 6 p.m. and 11 p.m. until closing. Apropos of being in the epicenter of democracy, the restaurant abides by an "oyster-eater bill of rights," which ensures that every half shell that lands on those icy platters has passed through stringent laboratory testing. Oysters also go through tough trials to earn a spot at the restaurant's annual event, the Oyster Riot, whose past judges include celebrity chef José Andrés and the late Supreme Court Justice Antonin Scalia.

Topping and Richmond, Virginia: Rappahannock Oyster Co.

Rappahannock Oyster Co.'s signature oyster tastes a little less briny and a little sweeter, with a mild minerality due to its "merroir" &mdash a maritime term for terroir. These oysters are raised and farmed in the Rappahannock River with freshwater coming directly off the Blue Ridge Mountains, meeting at the mouth of the Chesapeake Bay, which results in a low level of salinity. All of ROC's eateries showcase the Rappahannock oyster along with their Stingray, Olde Salt and Barcat. They're either served raw on the half shell or grilled and paired with unique toppers like smoked jalapeno butter. Get closer to the action at their headquarters in Topping, Va., where you can watch the seeding process and end your visit with a cold beer and a freshly shucked shell.

New York: Zadie's Oyster Room

After years of preparing Italian-accented American dishes at Hearth, Chef Marco Canora extended his restaurant empire to a snug little bar a few steps away, which he’s recently revamped as Zadie's Oyster Room. This tribute to the forgotten oyster houses of the early 20th century celebrates classic recipes like oysters Rockefeller and meaty oyster boils. There's a clearly marked section labeled Not Oysters, for the oyster-averse. All of the fare is best enjoyed with beer, wine or bubbly from the white marble bar.

San Francisco: Hog Island Oyster Co.

Seafood fanatics flock to Tomales Bay to eat Hog Island's oysters right at the source. Those in the know reserve picnic tables in advance and arrive ready to shuck their own oysters and grill food brought from home. On weekends, the cafe offers those same oysters along with local cheeses and charcuterie. But you don't have to travel to the farm to get a taste. Hog Island's first oyster bar inside the Ferry Building serves its oysters alongside chowders, daily fish specials and San Francisco's indigenous fisherman's stew, cioppino. And no foodie visit to Northern California would be complete without a trip to Napa Valley's Oxbow Public Market, where Hog Island oysters are available in a setting as spectacular as the oysters themselves.

New Orleans: Pêche

New York City: Grand Banks

If you are looking for an easy escape from the concrete jungle, head to Lower Manhattan's Pier 25 and hop aboard the Sherman Zwicker. While the 73-year-old schooner (the largest wooden vessel in Manhattan) doesn't set sail, the oyster bar aboard it, Grand Banks, offers killer oysters and incomparable views of the sun setting over the Hudson River. Grab a seat by the aged zinc bar encircling the forward mast and watch the shuckers in action. Executive Chef Kerry Heffernan, a serious fisherman, makes it a point to highlight local and sustainable seafood with oysters harvested from the bays, sound and ocean that surround the eastern end of Long Island. In Brooklyn, the team floats another refurbished vessel, Pilot, serving an oyster-forward menu and views of Manhattan&rsquos skyline across the East River.

Seattle: Westward

South Kingstown, Rhode Island: Matunuck

Up in Rhode Island near Point Judith lies Matunuck, where Perry Raso has been farming oysters from Potter Pond since 2002. In 2009, he launched the restaurant whose concept he refers to as "Pond to Plate." Grown on its seven-and-a-half-acre farm, these babies are harvested right off the restaurant's waterfront and are sweet, crisp, firm and petite. While the Matunuck oysters are best in the raw, you'll also find them in a creamy stew, grilled with garlic, parsley and lemon butter or a la Rockefeller &mdash baked with Pernod, spinach, bacon, breadcrumbs and fresh herbs. You really can't go wrong.

Manhattan Beach, California: Fishing with Dynamite

Greenport, New York: Bait & Switch

Ian Wile, owner of Little Creek Oyster Farm, transformed this former bait-and-tackle shop, scallop-shucking house and sports-fisherman outfitter into the coziest oyster bar on Greenport's harbor. Diners get down and dirty with buckets full of bivalves from within a 20-mile radius and are encouraged to shuck 'em themselves. Also on the menu: littleneck clams, ceviche, artisan pickles and whatever fish is brought in through the doors from friendly locals. Come winter, expect to find a soul-soothing oyster pan roast and scallop chowder.


Pickled red onion ice (page 33)

From Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack Eventide by Arlin Smith and Andrew Taylor and Mike Wiley and Sam Hiersteiner

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  • Ingredients: rice vinegar red onions

If you prefer your Christmas appetizers adorable and retro, these easy-to-assemble bites are for you.

We couldn't make a list of easy Christmas appetizers without some kind of shrimp cocktail. This version starts with wine-poached shrimp and a horseradish-spiked dipping sauce.

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Caprese Stuffed Avocado

What food can you make with avocado?

If your guests want a healthy snack or light meal, this low-calorie and high protein recipe will surely be a crowd favorite.

Serving size: 16 servings

Ingredients

  • 8 avocados, pitted
  • 3 c. cherry tomatoes, halved
  • 3 c. chopped fresh mozzarella
  • Italian seasoning
  • Balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Basil, for garnish

1. Scoop the avocados just enough to leave half an inch from its skin.

2. Dice the avocado and set it aside.

3. Prepare a large bowl and put together the diced avocados, cherry tomatoes, mozzarella, Italian seasoning, balsamic vinegar, olive oil, kosher salt, and ground black pepper.

3. Divide among 16 servings and garnish with basil leaves and shredded cheese if you like

Cracker Sandwiches

This is one of the cheapest and easy-to-prepare recipes for your guests this holiday.

Servings: 20 servings

Ingredients

1. Prepare the crackers in a large serving dish.

2. Prepare separate bowls for brie cheese and strawberry jam.

3. Serve. Let your guest choose their own spread.

Taco Dip

Taco dip is one of the crowd favorites when it comes to easy snack recipes. This can serve more than 45 people in a crowd.

Servings: 55 servings

Ingredients

  • 1-ounce taco seasoning mix
  • 16 ounces can refried beans
  • 8 ounces cream cheese, softened
  • 16 ounces sour cream
  • 16 ounces salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head of iceberg lettuce, shredded
  • 6 ounces black olives, drained and sliced
  • 2 cups Cheddar cheese, shredded

1. Prepare a large mixing bowl and place the refried beans and taco seasonings. Transfer the refried beans and taco seasoning into a large serving bowl or platter.

2. In another mixing bowl, mix the cream cheese and sour cream.

3. prepare your taco shells and serve.

Chicken Pesto Wrap

This is another recipe that requires lesser ingredients and directions in making.

Servings: 24 servings

Ingredients

  • 8 pounds chicken tenders
  • 1 teaspoon pepper
  • 1/2 cup olive oil
  • 20-30 whole grain wraps
  • 12 cups arugula
  • 4 jars refrigerated pesto sauce

1. Add the pre-cooked chicken tenders to a tortilla or wraps and sprinkle it with olive oil and pepper.

2. Add half a cup of arugula and at least 1 tablespoon of pesto sauce.

3. Wrap and secure it using a toothpick.

Tzatziki Dip

Tzatziki Dip is a creamy dish usually served for large groups in Southeast Europe and the Middle East. It tastes tangy and a little spicy but very fulfilling.

Servings: 15 servings

Ingredients

  • 4 cups cucumbers, grated
  • 3 1/2 cups Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons fresh mint, minced
  • 4 tablespoons fresh dill, minced
  • 2 cloves of garlic
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons of fine sea salt
  • Black pepper to taste

1. Remove the cucumber seeds before grating.

2. Remove the excess liquid from the cucumber by using a strainer.

3. Rung out the cucumber in a mixing bowl and add olive oil, Greek yogurt, lemon juice, garlic, and sea salt. Mix and let it rest for 5 minutes.

4. Let it chill in the refrigerator and serve.

Temaki Sushi

Temaki Sushi is another type of sushi recipe that is usually loved by all. This is a recommended meal for large groups since it can be easily done. What makes this even better is it is good if you get to involve all guests in making it. Here the ingredients and simple directions on how to do it:

Servings: 10 servings

Ingredients

  • 1/2 cup cooked sushi rice
  • 1 sheet nori
  • 1/2 cup salmon
  • 1/2 cup radish sprouts
  • 1/2 cup daikon radish
  • 1/2 cup avocado
  • 1/2 cup carrots
  • 1/2 cup white sesame seeds

1. Slice the raw salmon into long slices.

3. Place a thin layer of rice on the left third of the nori. Make sure your hands are completely dry to prevent the nori from getting wet and mushy.

4. Place the fillings (salmon, radish sprouts, daikon radish, avocado, carrots, and sesame seeds. Place them vertically throughout the middle of the rice.

5. Fold the nori in the bottom left corner and continue to fold it until it forms a cone shape.

6. Place a single piece of rice in the bottom right corner. Close it tightly and continue folding the other half of the nori.

7. Serve. Let your guests choose the side sauces: pickled ginger, wasabi, or soy sauce.

BBQ Chicken Salad

This colorful salad is a great option if you have an outdoor setting and extra preparation time. This is also healthy and definitely delicious in taste.

Servings: 12 servings

Ingredients

  • 1 1/2 cup rotisserie chicken, shredded
  • 1 1/2 cup bbq sauce
  • 1 teaspoon garlic, minced
  • 1 head lettuce
  • 1 cup corn
  • 1 cup cherry tomatoes
  • 1 cup black beans
  • 1/2 cup red onions
  • 1 cup cilantro
  • 2 avocados
  • 3 limes
  • 1 jalapeno
  • 2 tablespoons ranch mix
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • Salt
  • Pepper

1. In a mixing bowl, combine the wet ingredients such as mayonnaise, buttermilk, lime zest, and lime juice.

2. Add the minced garlic, 3/4 cup cilantro, jalapeno, ranch mix, salt, and pepper to taste.

3. Place them into the blender and blend until smooth and mixed properly. Let it chill in the fridge.

4. Drain the black beans and dice the cherry tomatoes, avocadoes, red onions, and remaining cilantro.

5. In another large bowl, prepare the shredded chicken and pour a cup of barbeque sauce. Add more to taste.

6. Combine all the ingredients into the shredded rotisserie chicken. Toss the black beans and vegetables into it.

7. Prepare the lettuce and coat it with homemade dressing. Make sure the lettuce is washed and dried.

Italian Chicken Wrap

Quick easy no-cook recipes. Get your Italian ingredients ready and make this no-cook meal at your dinner table with your guests. This is easy and usually served on special occasions with a large group of people.

Servings: 1 to 5 servings

Ingredients

  • 1 large tortilla chip
  • 2 tablespoons roasted pepper bruschetta
  • 3 ounces pre-cooked chicken breast
  • 1 handful Arugula
  • 2 slices provolone cheese
  • 3 slices tomatoes
  • 10 slices black olives, sliced
  • red onions
  • balsamic glaze

1. Prepare the tortilla chip and put a layer of roasted pepper bruschetta on the outer edges.

2. Place the chicken overlapping the bruschetta, a strip of arugula, cheese, olives, tomato, bruschetta, olives, tomato, and then balsamic glaze.

3. Fold the tortilla tightly. Cut it in half, sections, or serve it immediately.

Frozen Lemonade Pie

This is a perfect healthy dessert for your guests who do not opt to have sweets. This is a mix of sour and sweet tastes, plus it is mostly made of lemon concentrate.

Servings: 15 servings

Ingredients

  • 2 cups Graham crackers, crushed
  • 1 cup lemonade concentrate
  • 7 tablespoons butter, melted
  • 1 tablespoon cinnamon powder
  • 1/2 cup sugar
  • 1 can sweeten condensed milk
  • 1 container whipped topping
  • 5 lemon slices
  • 10 lemon slices

1. Prepare a large mixing bowl and mix together the crushed graham crackers, butter, cinnamon, and sugar.

2. Place and spread into a pan. Let it chill for 1 hour and 30 minutes.

3. Fold the condensed milk and whipped topping.

4. Add the lemonade concentrate and fold it into the condensed milk mixture.

5. Pour into the pie crust (crushed graham crackers).

6. Place the pie into the refrigerator and let it chill overnight.

7. Add the lemon slices on top for presentation.

Shucked Oysters with Three Sauces

What can I make for dinner without a stove? If you want to serve healthy and fresh meals, then get this recipe. This is perfectly paired with wine and good conversations with your guests.

Servings: 12 servings

Ingredients

Red Wine Mignonette Sauce

  • 3 cups red wine vinegar
  • 3 small shallot, minced (1/4 cup)
  • 3 teaspoons sugar
  • 3 teaspoons kosher salt
  • 4 to 6 ounces fresh horseradish, peeled
  • 3 teaspoon sugar
  • 3 teaspoons kosher salt
  • 3/4 cup distilled white vinegar

Jalapeno Mignonette Sauce

  • 3 medium Jalapeno, seeded and diced
  • 3 cups rice wine vinegar
  • 3 teaspoons sugar
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper

1. Make the red wine mignonette by mixing all the ingredients in a mixing bowl and whisk to dissolve the sugar. Transfer into a smaller serving bowl.

2. Make the horseradish sauce by chopping the horseradish into fine slices. Transfer into a food processor or grinder and grind until smooth. Add the vinegar, salt, and sugar. Transfer into a smaller serving bowl.

3. Make the jalapeno sauce by combining all the ingredients in a mixing bowl and mix until they dissolve. Transfer into a smaller serving bowl.

4. Prepare a large platter and arrange the chilled and shucked oysters. Make sure the platter is full of crushed ice to retain the oyster's freshness. Place the lemon wedges to add more taste.

Creamy Artichoke Ranch

This is the type of recipe that can be done within a few minutes using few ingredients. If you only have a little time to prepare, then this would be a great recipe for you to bring.

Servings: 16 servings

Ingredients

  • 2 jars (12 ounces each) marinated artichoke hearts
  • 8 anchovy fillets in oil
  • 2 cups lightly packed fresh flat-leaf parsley leaves
  • 2 containers (17.6 ounces each) plain Greek yogurt
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • 3 teaspoons kosher salt
  • 2 teaspoons ground pepper
  • Olive oil
  • Flatbread crisps or crackers, for serving

1. Drain the artichokes. Reserve at least 5 tablespoons marinade.

2. Pulse drained artichokes, reserved marinade, parsley, and anchovies in a blender until finely blended.

3. Add the yogurt, salt, ground pepper. Mix for several seconds to combine.

4. Transfer into a serving bowl. Drizzle with olive oil.

5. Serve with flatbread crisps.

Greek Chickpea Salad

This is another option for your gathering with friends and family. This is one of the crowd-favorite during events, so make sure not to miss this out.

Servings: 18 to 20 servings

Ingredients

  • 15 ounces of chickpeas
  • 2 red bell peppers, chopped
  • 2 yellow bell peppers, chopped
  • 2 green bell peppers, chopped
  • 3/4 cup red onion, diced
  • 3/4 cup cherry tomatoes, diced
  • 1 large cucumber, sliced
  • 3/4 cup kalamata olives, pitted
  • 6 ounces feta cheese
  • 4 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • Salt
  • Ground pepper

1. In a large mixing bowl, combine the chickpeas, tomatoes, olives, bell peppers, onions, cheese, and cucumber. Mixed all together properly.

2. Make the dressing by combining olive oil, garlic, oregano, and lemon juice. Pour into the salad mix. Add salt and pepper to taste.

3. Let the salad chill in the refrigerator for at least one hour.

Peanut Butter Lasagna

This is a tasty no-cook dessert during your meals. This is perfect for birthdays, especially for kids.

Servings: 14 servings

Ingredients

  • 1/4 cup butter
  • 12 ounces cream cheese
  • 1 1/2 cup peanut butter
  • 48 Oreo cookies
  • 1 1/2 cup powdered sugar
  • 4 cups milk
  • 1 3/4 cups whipped topping
  • 2 boxes instant chocolate pudding
  • 1 bag mini peanut butter cups
  • 1 bag peanut butter chips

1. Crush the oreo cookies using a blender.

2. Melt the butter and stir into the crushed cookies in a bowl.

3. Make the cookie crust by pressing the mixture into a glass dish and place it into the freezer. Leave for a couple hours or overnight.

4. Soften the cream cheese and mix in the peanut butter and half cup of milk together.

5. Beat them on a mixer and gradually add the powdered sugar. Fold it into the peanut butter mixture to make the peanut butter layer.

6. Take the frozen oreo crust and add the peanut butter mixture on top.

7. Mix the chocolate pudding and the remaining milk to make the chocolate layer. Spread it onto the peanut butter layer. Let it freeze Sand chill for at least 8 minutes.

8. To make the toppings, sprinkle the mini peanut butter cups and chips on the top. You can add some peanut butter.

9. Refrigerate for several hours and serve.

Sesame Soba Noodles

What can I make for lunch without cooking? Whether served hot or cold, this is perfect for large gatherings. This is definitely fulfilling and easy to do.

Servings: 18 servings

Ingredients

  • 12 ounces soba noodles
  • 3/4 cup rice wine vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 clove garlic, finely chopped
  • 2 teaspoons ginger, grated
  • 2 green onions, finely sliced
  • 2 teaspoons, sesame seeds
  • 2 eggs, hard-boiled

1. Prepare a pot of boiling water and boil the sesame soba noodles.

2. Rinse the noodles and let them cool.

3. Combine the rice wine vinegar, soy sauce, sesame oil, sugar, garlic, and ginger together. Whisk them in a bowl.

4. Combine the noodles and the whisked ingredients. Add the sesame seeds, onions, and cilantro.

5. Garnish the mixture with boiled eggs.

Peanut Butter Bars

This is another dessert for your party or gathering with a large group of friends. This is a no-cook recipe, so this is definitely easy and tasty.

Servings: 16 servings

Ingredients

  • 2 1/2 cups brown sugar
  • 15 tablespoons butter, melted
  • 2 cups chocolate chips
  • 2 1/2 cups peanut butter
  • 1 3/4 cup powdered sugar

1. Prepare a pan and spray it with nonstick cooking spray. Combine the brown sugar, powdered sugar, and half of the butter. Let it melt over low heat. Beat them together until smooth.

2. Add the peanut butter and mix thoroughly until creamy.

3. Add the mixture into the pan and press down to make the base layer of the dessert.

4. Melt the chocolate chips and butter together through the microwave for 30 seconds. Stir until fully melted.

5. Pour the melted chocolate chips and butter into the base layer.

6. Chill the peanut butter bars in the fridge for 3 hours. Make sure to let it firm.


Frozen Pickled Onion and Horseradish Mignonette - Recipes

Every foodie knows charcuterie: meats crafted into pâtés, rillettes sausages, terrines and more.

In the U.S., it is served as a first course and often appears on appetizer boards alongside cheeses and cold cuts.

But whether for palate preference, avoidance of so much animal fat or pescatarianism, a new trend is redefining charcuterie: seacuterie, an appetizer platter* of seafood.

Seacuterie is a new term for smoked and cured fish and shellfish dishes prepared with techniques typically associated with meats.

The first example we know of was the salmon pastrami developed by pioneering chef David Burke at Park Avenue Cafe in New York City, in the early 1990s (photo #4—he called it pastrami salmon).

It was adopted by other chefs, and led to other fish pastrami, culmimating in the most gorgeous mosaic of octopus pastrami from Chef Markus Glocker at Bâtard in New York City (photo #3). Now, chefs from coast to coast—especially seafood specialists—offer seacuterie plates (photo #2).

While you may not be up for making salmon pastrami or octopus pastrami (we couldn’t even find a recipe for it!), you can put together a “seacuterie” board of assorted appetizer fish. We did it for New Year’s Eve—it’s great with champagne and other sparkling wines—and are planning it again for Valentine’s Day.


CREATING A SEACUTERIE PLATTER

This is not an exercise for the faint of pocket, but you can save money by seeking out frozen seafood and limiting your choices (photo #1).

Everything should be easy: nothing in the shell, like crab claws nothing drippy, like calamari salad.

Select five types of seafood. Some suggestions:

ACCOMPANIMENTS


Preparation

1. ARRANGE the items on a large serving platter or board. Some items (capers, olives, salads) will require ramekins or small bowls).

2. GARNISH the platter with sprigs of dill.

3. SET OUT cocktail forks or picks, small spoons (like espresso spoons) and spreaders plus cocktail plates and napkins.

4. SERVE the breads and crackers on a separate plate or basket, unless you have a jumbo plate that holds everything.


[1] You can put together a basic seacuterie board with fresh or frozen seafood (here, formerly frozen shrimp and tuna tataki from Provigo, with dill dip (photo © Provigo).


[2] An elegant seacuterie board from Chef Aaron Black of PB Catch in Palm Beach (photo © PB Catch).


[3] Octopus pastrami by Chef Markus Glocker (photo by NY Eater).

*A seacuterie platter is different from a plateau de fruits de mer, a platter of shellfish—lobster, oysters, shrimp, etc.—served on a bed of ice, along with condiments such as mignonette sauce, cocktail sauce and lemon wedges. It is usually served on a silver stand instead of a flat plate or platter.


Recipe: Chanterelle, Caramelized Onion, and Gruyere Quiche

A new tradition around the holiday season is for me to make food for the family all Christmas Day. It is a fun way for me to try out new recipes and let my family relax. I think their happy about it too! I started off breakfast with this fantastic recipe. Quiche is very impressive to make for friends, and is so simple. Once you have this basic recipe in your repertoire, you can modify the the key ingredients and the cheese to make anything your heart desires. For mine, I used one of my favorite mushrooms, the chanterelle, to be the star. Throw in some sweet caramelized onion and a sharp gruyere for a show stopping brunch treat. Complete the dish with some local organic peppery baby arugula and some salty prosciutto. A couple mimosas or bloodies doesn’t hurt either.

-6 Large Eggs
-1.5 Cups Heavy Cream
-1/2# Chanterelle Mushrooms, cut into bite size pieces
-1 Sweet Onion (Vidalia or Wala Wala are my favorites), small dice
-2.5 Cups Gruyere, shredded
-1 Clove Garlic, minced
-1 Pie Crust, uncooked
-Kosher Salt
-Freshly Cracked Black Pepper
-EVOO
-Arugula (optional…I simple tossed the arugula in lemon juice and EVOO)
-Prosciutto (optional)

1- Preheat oven to 325 degrees. Heat a large sauté pan over medium heat and add a couple Tbsp’s of EVOO. Add diced onions and sauté 15-30 minutes until softened and caramel color forms. Season with salt and pepper, add minced garlic and cook 1 minute more. Remove from pan and reserve on the side. In the same hot pan, add another Tbsp of EVOO and sauté mushrooms for about 1 minute. Season with salt and pepper. Remove and add to onions.
2- In a bowl, whisk together cream and eggs until combined. Season with salt and pepper.
3- In the pie crust, add the onion/mushroom mixture, top with 2 cups shredded gruyere (reserve other 1/2 cup to top finished quiche), and pour egg/cream mixture over top. Place in the oven and bake about 45 minutes or until just cooked. The center should be firm and not jiggle.
4- Let cool for 5 minutes and serve with arugula and prosciutto. Top quiche with reserved shredded gruyere cheese. Enjoy!

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  • 750g/1lb 10oz floury potatoes, cut into chunks
  • 25g/1oz butter
  • 2 egg yolks plus 2 whole eggs
  • 50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere
  • 50g/1¾oz plain flour
  • 100g/3½oz panko breadcrumbs
  • olive oil, for drizzling
  • salt and freshly ground black pepper

Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.

Shape the mixture into 14–16 croquettes, weighing around 50g/2oz each.

Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.

Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.

Recipe Tips

If you like, you can shallow fry the croquettes in a large frying pan, turning regularly until golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 3–4 minutes. Drain well on kitchen paper and serve piping hot.


Watch the video: Pickled Onions 3 Ways. Quick u0026 Easy Condiment. Sirka Pyaz (November 2021).