Bivalve of the Month @ Grand Central Oyster Bar
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.
- 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