bivalve of the month @ grand central oyster bar

Name: Bivalve of the Month @ Grand Central Oyster Bar
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 3
Cuisine: American
Ingredients: 2 pound(s) small green tomatoes, cored and thinly sliced; 1 medium yellow onion, thinly sliced; 1/4 cup(s) fine sea salt; 1 tablespoon(s) whole black peppercorns; 2 teaspoon(s) cardamom seeds; 2 teaspoon(s) coriander seeds; 1 teaspoon(s) whole allspice berries; 1 teaspoon(s) yellow mustard seeds; 5 - whole cloves; 2 - bay leaves; 2 - dried chiles de arbol, stemmed; 1 stick(s) cinnamon, broken in half; 1 - 2'' piece of ginger, peeled and thinly sliced; - cheesecloth, for spices; 3 cup(s) white wine vinegar; 2 cup(s) sugar

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Private Recipe by

D I

@DI_5a73888fd0a09

Anywhere, AL

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

2 lb

small green tomatoes, cored and thinly sliced
1 md

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
5

whole cloves
2

bay leaves
2

dried chiles de arbol, stemmed
1 stick

cinnamon, broken in half
1

2'' piece of ginger, peeled and thinly sliced
cheesecloth, for spices
3 c

white wine vinegar
2 c

sugar

How To Make bivalve of the month @ grand central oyster bar

1
Toss tomatoes, onion, and salt in a 9" x 13" baking dish and press into an even layer. Cover with plastic wrap; refrigerate overnight.

2
Next 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.
3
Heat 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.
4
Add 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.
5
Cook, 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
6
Store in refrigerator up to 2 weeks
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