Music: Un Dernier Verre – Beirut
Last night we kept the holidays going by celebrating my father’s birthday. We were so happy my parents came to Brooklyn! I made him a lovely dinner and a beautiful (*clears throat*) birthday cake (more on that Thursday). The oysters James brought home from The Greene Grape were the real treat. We ate a combination of Wellfleets (From Massachusetts) and Blue Points (From Long Island). We served this alongside Martinis (Gin, of course) and Kirs (this is becoming routine).
James shucked all the oysters with an oyster knife he’s owned since he was a child. This is why you marry someone who grows up near on the ocean.
We paired this with the oyster’s 2 partners-in-crime (no, not the Walrus and the Carpenter!)…Mignonette and Cocktail Sauce. They seem simple enough but they take some practice to get the right measurements. Here’s what I did (after a bit of testing).
For the cocktail sauce (if you like it less spicy, take out some horseradish and don’t add hot sauce) combine:
- 1 cup of ketchup
- 7 teaspoons of horseradish
- 3 teaspoons of fresh squeezed lemon juice
- 1 minced garlic clove
- ¼ teaspoon of cayenne pepper
- 1 dash of Cholula hot sauce (you can use Tabasco)
- ½ teaspoon of coarse sea salt
- 1 ½ teaspoon of lemon pepper (or regular ground pepper)
For the Mignonette sauce combine:
- ½ cup of red wine vinegar
- 3 tablespoons of minced shallots
- ¾ tablespoon of ground white pepper (I used black peppercorns too because I didn’t have enough white peppercorns)
- salt to taste
When you taste this you are going think it’s very sharp and highly acidic (ground pepper and vinegar do that) but the oysters will neutralize this. Also, let sit in refrigerator for a few hours and let the shallots marinate in the vinegar, they will tenderize after some time.