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Bivalve of the Month @ Grand Central Oyster Bar

Diego Isio


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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30 Min
1 Hr 30 Min
Stove Top


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2 lb
small green tomatoes, cored and thinly sliced
1 medium
yellow onion, thinly sliced
1/4 c
fine sea salt
1 Tbsp
whole black peppercorns
2 tsp
cardamom seeds
2 tsp
coriander seeds
1 tsp
whole allspice berries
1 tsp
yellow mustard seeds
whole cloves
bay leaves
dried chiles de arbol, stemmed
1 stick
cinnamon, broken in half
2'' piece of ginger, peeled and thinly sliced
cheesecloth, for spices
3 c
white wine vinegar
2 c

How to Make Bivalve of the Month @ Grand Central Oyster Bar


  • 1Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.
  • 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.
  • 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.
  • 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.
  • 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
  • 6Store in refrigerator up to 2 weeks

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About Bivalve of the Month @ Grand Central Oyster Bar

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

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