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Author Notes: Twenty, twenty, twenty four hours to go…I wanna be sedated. Get me to a clam bar put me on a plane hurry, hurry, hurry before I go insane…
Cocktail sauce? Oh no, Oh no, Oh noooo!
This is a very simple mignonette but potentially lethal for the unsuspecting. I came up with this for a reunion of old college friends where I was blessed to have some expert shuckers on hand. They cranked out dozens of ersters while I worked on the mignonette. One of my friends had never tasted fresh oysters before and was going for a second helping. He was complementing me on the sauce when all of a sudden he experienced the H Bomb effect and his eyes got really, really big. The briny taste of raw shellfish should not be smothered by red glop. And I’ll say no more except that I thought about calling it “Horses on Hatch Covers” in tribute to another food52 recipe I’ve liked.
- 12 littleneck clams or the same number of really good oysters, such as quilicene or kumamoto
- 1 cup pear vinegar (or substitute good champagne vinegar)
- 1 large shallot chopped
- 1 heaping tablespoon freshly grated horseradish
- 1 teaspoon freshly ground white peppercorns
- Shuck the oysters and set them out on a tray of crushed ice. They’ll be gone before the ice melts.
- Whisk together the remaining ingredients and pour into a bowl with a small spoon for your guests to top their bivalves with. You might want to warn them about the H Bomb unless you think they might want to relive their bar mitzvah.
- This recipe was entered in the contest for Your Best Recipe with Horseradish
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
Independence Day, the no-recipe way.
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Just for the halibut.
Savor the season.