Tuesday, November 23, 2010

Taste the Sea - Oysters

Kumamoto

Oysters are becoming boring and clichéd starts to meals. So you think of ways to freshen your approach to beginning a long dinner. Kumamoto oysters, at their best, have this incredible creamy richness. Not as briny, but if they are fresh, they are absolutely delicious. Instead of slicing lemon, you make a salad of diced zucchini and lemon juice.

In one bite: creamy and rich, acidic and fresh.

DF

3 comments:

  1. That sounds delicious. I take it you dice the raw zucchini and add just enough lemon juice to coat? I suppose I could find the Kumamoto oysters here in Chicago someplace.

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  2. This really added to the osyters
    Definitely something to do again

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  3. Richard, yes, I made zucchini ribbons and then diced whatever was left over, mainly the core of the zucchini. Dressing is a lemon juice vinaigrette. Our Kumamoto oysters are all from the west coast, usually British Columbia.

    ROKChoi - this one's a keeper!

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