Oyster with Red Chilies Mignonette
Recipes from 02/10/17 by Chef Michelle Bernstein
- 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.
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