bivalve of the month @ grand central oyster bar
You’d be a fool to miss out on this Chesapeake pearl! The Grand Central Oyster Bar and executive chef Sandy Ingber will highlight the Rappahannock River Oyster ® as April’s “Oyster of the Month” at the historic New York City seafood mecca. Rappahannock River Oysters® offer up a sweet, buttery, full-bodied taste with a refreshingly clean, crisp finish. Deep cupped and mineral rich, the oyster’s subtle brine allows its natural flavors to come though. It’s the very same oyster that the Croxton family of Rappahannock Oyster Co. has been harvesting since 1899.
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yield
3 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For bivalve of the month @ grand central oyster bar
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2 lbsmall green tomatoes, cored and thinly sliced
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1 mdyellow onion, thinly sliced
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1/4 cfine sea salt
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1 Tbspwhole black peppercorns
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2 tspcardamom seeds
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2 tspcoriander seeds
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1 tspwhole allspice berries
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1 tspyellow mustard seeds
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5whole cloves
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2bay leaves
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2dried chiles de arbol, stemmed
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1 stickcinnamon, broken in half
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12'' piece of ginger, peeled and thinly sliced
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cheesecloth, for spices
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3 cwhite wine vinegar
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2 csugar
How To Make bivalve of the month @ grand central oyster bar
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1Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.
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2Next day, pour tomatomixture into a colander and rinse well under cold running water. Spread tomatoes and onions in a single layer onto a double thickness of paper towels; blot dry with more paper towels.
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3Heat peppercorns, cardamom, coriander, allspice, mustard, cloves, bay leaves, chiles, and cinnamon in a 4-qt. saucepan over medium-high heat. Cook, stirring occasionally, until seeds begin to pop, 3–5 minutes. Transfer spices along with ginger to a piece of cheesecloth; tie into a tight package.
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4Add vinegar and sugar to saucepan and bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, 1–2 minutes. Add spice package and reserved tomato mixture; reduce heat to medium-low.
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5Cook, stirring occasionally, until tomatoes have broken down and sauce is very thick, about 1 ½ hours. Let Chow Chow cool to room temperature before serving over chilled oysters, or serve warm over roasted oysters
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6Store in refrigerator up to 2 weeks
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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