70ºF

Oyster with Red Chilies Mignonette

Recipes from 02/10/17 by Chef Michelle Bernstein

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  • 6 red jalapenos (or a mix of spicy red chilies), sliced thin with a knife or mandolin (wear gloves or wash your hands immediately after slicing) 
  • 2 carrots, peeled and sliced into ¼-inch thick rounds
  • 1½ cups apple cider vinegar
  • 1 cup water
  • 1½ teaspoons salt
  • 1½ tablespoons sugar
  • 1 shallot, minced
  • 1 tablespoon crushed black peppercorns

Heat the vinegar, water, salt and sugar into a small pot until the salt and sugar are dissolved. Meanwhile, place the sliced peppers and carrots in a bowl sitting in a bowl of ice. Pour the hot vinegar mixture over the chilies and carrots.  Allow to cool to room temperature.

Using about ¼ cup of the vinegar mixture with slices of chilies and carrots, add the shallots and crushed peppercorns and mix to combine. Serve over your favorite freshly shucked oysters.