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Chef Ingber's Naked Cowboy Oysters

Diego Isio


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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20 Min
1 Hr
No-Cook or Other


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
naked cowboy oysters, shucked on the half shell
scallion, finely sliced on bias
4 tsp
salmon caviar

How to Make Chef Ingber's Naked Cowboy Oysters


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

Printable Recipe Card

About Chef Ingber's Naked Cowboy Oysters

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