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Chef Ingber's Naked Cowboy Oysters

Diego Isio

By
@Diego

The historic Grand Central Oyster Bar will offer a two-pronged bivalve bonanza in celebration of National Oyster Day all day Wednesday, August 5th.

Executive chef ?Sandy Ingber, a.k.a. the “Bishop of Bivalves” will plate The National Oyster Day Power Platter, ?priced at $21.15, and featuring eight oysters from the East and West Coasts.

In addition, the Naked Cowboy from Long Island’s Blue Island Oyster Company gets the salute as “Oyster of the Month" for August. A five-piece special “Naked Cowboy Oysters with Citrus Sake Mignonette and Salmon Caviar"


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Rating:

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Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

No-Cook or Other

Ingredients

2 Tbsp
fresh squeezed lemon
2 Tbsp
fresh squeezed lime
2 Tbsp
fresh squeezed orange
2 Tbsp
fresh squeezed grapefruit
1 Tbsp
shallots, minced finely
1 tsp
ginger, minced finely
4 Tbsp
rice wine vinegar
salt and pepper to taste
4 Tbsp
dry sake
8
naked cowboy oysters, shucked on the half shell
1
scallion, finely sliced on bias
4 tsp
salmon caviar

Directions Step-By-Step

1
In a small glass bowl, mix the juices, shallots, ginger, vinegar and Sake.
2
Season lightly with salt and pepper.
3
Let sit for 1 hour to meld the flavors.
4
Open oysters and place on crushed ice, no longer than 1 hour before using.
5
Drizzle about 1 teaspoon of mignonette over each oyster.
6
Top each oyster with ½ teaspoon Salmon Caviar
7
Finish with a small piece of sliced scallion.
8
Serve immediately.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American