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
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.
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