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Presqu'ile Winery
 
July 18, 2011 | Presqu'ile Winery

Oyster Sliders and Rose

Rosé has seen a huge surge in popularity over the past few years. I recommend it to everyone! It's bright and refreshing and there is nothing better on a hot summer evening (at a recent tasting, a gentleman at our table called our 2010 Rosé of Pinot Noir "grown-up koolaid"). I often get asked what I like to pair with it. My standard answer is "everything" but I recently stumbled upon this recipe in Wine Spectator for a great oyster recipe (our favorite!) perfect for pairing with Rosé. It would make a great appetizer for a group or a lovely family lunch or dinner.For the oysters:

Oyster Sliders with Lime Aioli, Pickled Onion and Baby Arugula

• 12 large oysters (we order from Morro Bay here in Santa Maria or Gulf Coast if you can get them!)
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup bread crumbs
• 2 cups canola oil
• Kosher salt and freshly ground black pepper to taste
• 12 small brioche or similar rolls, sliced
• 2 tablespoons soft butter
• Lime aioli (recipe below)
• Pickled onions (recipe below)
• 1/4 cup baby arugula or similar green

  1. Shuck the oysters, taking care to keep them intact. Dredge each oyster in flour, shaking off any excess, then egg and then bread crumbs. Keep breaded oysters cold until ready to use.
  2. In a small saucepan, heat the canola oil to 325° F. Fry each breaded oyster in the oil until golden brown on both side. Use a slotted spoon or tongs to transfer the oysters from the pan to a paper towel. Season the hot oysters with salt and pepper.
  3. Toast the rolls in a toaster or the oven, and spread half of each roll with a small amount of the butter. Spread the other half of each roll with aioli. Add a pinch of pickled onion and baby greens, then top with the warm oyster. Divide the sandwiches equally among four plates, three sandwiches per plate. Serves 4.

For the pickled onions:

• 1 red onion, sliced thin
• 1/4 cup white wine vinegar
• 1/4 cup sugarFor the lime aioli:
• 2 egg yolks
• 2 small cloves garlic, peeled
• 2 teaspoons Dijon mustard
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon paprika
• 2 tablespoons kosher salt
• 1/2 cup olive oil
• 1 cup canola oil

 

In the bowl of a food processor or blender, combine the egg yolk, garlic, mustard, lime juice, paprika and salt, and puree. With the motor still running, slowly drizzle in both oils, continuing to blend until the mixture is emulsified. There should be no visible oil pools or puddles. If, while processing, the mixture becomes too thick, use a little cold water to thin out then continue with the oil. This can be made a day ahead and refrigerated. Makes about 2 cups.

 

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