Friday, November 28, 2008

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

MAKES 24 OYSTERSINGREDIENTS:24 each oystersThe 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.
Oysters Margarita
Chef Michael Mina of Aqua in San Francisco, CA and Las Vegas, NV

Yield: 2 servings

12 oysters on the half-shell
1.5 oz tequila
.5 oz Cointreau or Triple Sec
1.5 oz Sour Mix

Fresh lime juice to taste
Splash of fresh orange juice
Mix all liquid ingredients and freeze. Shave over raw oysters of choice.