Oysters Baja Style
Tom Gatch
While it’s true that there are many people in all age groups who are put off by the idea of eating a raw oyster, those who have tried various cooked preparations of this popular bivalve mollusk generally walk away from the table both delighted and impressed. From oyster stew to oysters Rockefeller, gourmets around the world have relished countless preparations of this treasured gift of the sea for centuries.
Here’s a tasty recipe that offers not only a ‘south of the border’ touch, but also a great opportunity for those who think they don’t like oysters to reconsider their position.
Ingredients:
12 to 18 fresh oysters, shucked and separated from the shell
1 large bunch of fresh cilantro, stems removed and very finely chopped
1 bunch of green onions, very finely chopped
2 cloves of garlic, pureed
1 small can of diced Ortega style chilies, finely chopped
1/4 cup Chardonnay or Sauvignon Blanc, room temperature
2 tbs. of olive oil
1/3 cup of breadcrumbs
1 cup of grated queso manchego
4 cups of rock or kosher salt
Method:
Heat the olive oil in a sauté pan, then add the cilantro, garlic, green onions and chilies. Slowly cook, until all the ingredients are completely blended. Add the wine, stir and reduce the mixture at a slightly higher heat until it reaches a soft, paste-like consistency. Remove pan from heat.
Preheat oven to 400 degrees. Spread rock or kosher salt evenly on a cookie sheet. One by one, slowly spoon each shucked oyster onto an empty half of an oyster shell, and then gingerly place it on top of the salt so that it doesn’t tip over. Spoon an equal amount of the cooked mixture over the top of each oyster, being careful not to let it overflow onto the salt. Sprinkle each oyster with breadcrumbs and grated manchego cheese. Bake for 10 minutes, and then slide the cookie sheet under the broiler for a few more minutes until the cheese begins to brown.
Remove, let cool for 5 minutes and serve along with your favorite beverage. A cold Mexican cerveza, or glass of chilled Chardonnay is my recommended accompaniment for this delicious appetizer.
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