Erik Blauberg, Chef
'21' Club in New York City
"I've had great luck with my own recipe,
Raw Oysters Served with Cucumber, Lime and Dill Dressing."
served with Cucumber, Lime and Dill Dressing
Yield: Makes enough dressing for one dozen oysters.
But as Chef Blauberg said, "With the right dose of cucumber, lime
and scotch bonnet peppers, one dozen oysters should be enough
to get the juices flowing for two adults."
2 small pickling cucumbers, peeled, seeded and chopped
3 tablespoons finely chopped red onion
1 Scotch bonnet (also called a Habanero)
chile pepper stemmed, seeded and chopped fine-these are hot!
So be cautious when handling peppers
1 teaspoon pommery mustard
1 tablespoon finely chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lime juice
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper to taste
a stainless steel bowl whisk together the lime juice,
sugar, mustard, dill and chile pepper. Slowly incorporate
the lime juice.
Mix in the onion and cucumber. Cover and refrigerate for 20
minutes in order
for the flavors to mingle. Shuck the oyster and top with a
teaspoon of dressing.