Saturday, April 13, 2013


The Hawthornes are on their fifth, and last,
bushel of oysters for this season.

Mr. Hawthorne steamed the little buggers tonight.

 I made a mignonette sauce,
based on the one Chef Tony Duman
of Outer Banks Brewing Station
made at our cooking class the other week.

  I finely diced an apple.

 And I poured enough rice vinegar to cover.

 Dice the celery.

 Take care of the shallot.
 Add in the sliced scallions.

 I started out with a teaspoon of horseradish.

 Mix well and taste test.

 We added in 1/2 teaspoon more of horseradish.

 I have three toppings:
the mignonette on the top row,
and on the bottom row,
 Mr. Hawthorne's Salsa Ranchera,
and a cocktail sauce.

 I liked the mignonette.
The apple, celery, and shallot work well together.

 Love Mr. Hawthorne's Salsa Ranchera.

 A basic cocktail sauce with ketchup,
lots of horseradish, lemon juice,
and Lea and Perrins is essential.

Damn good ersters!

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