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StarChefs


James Boyce, Executive Chef
Loews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego, CA 619-424-4477


PACIFIC OYSTERS WITH FROZEN CHAMPAGNE MIGNONETTE

MAKES 24 OYSTERS

INGREDIENTS:
24 each oysters

The Mignonette:

  • 1/4 cup shallots
  • 3/4 cup pickled ginger
  • 1/2 cup champagne
  • 1/2 cup sugar
  • 2 tablespoons cracked black pepper
  • 3/4 cup rice wine vinegar
  • 1 tablespoon chopped chives

    Preparing the Mignonette:
    1.) Place ingredients in food processor and puree for one minute. Remove and place mixture in 9" pie tin and freeze.
    2.) Shuck oysters and place on service platter. Scrape 1 teaspoon of frozen mignonette and place on top of each oyster.
    3.) Garnish each oyster with a sprinkle of chives. Serve immediately.

Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1



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