Arborio Crusted Oysters
Chef E. Michael Reidt, WISH at The Hotel, Miami Beach-Miami, FLAdapted by StarChefs

Yield: 4 servings

Ingredients:
1 dozen oysters
Arborio crust:
1 cup Arborio rice
¼ cup coconut, shredded
2 Tablespoons anise seed
1 Tablespoon cumin
1 Tablespoon salt
Fennel mash:
4 bulbs fennel, roasted
7 Yukon gold potatoes, peeled
4 Tablespoons butter
½ cup heavy cream
Spicy melon salad:
½ honeydew melon, julienned (collect and save melon juice)
½ cantaloupe, julienned(collect and save melon juice)
¼ cup lime juice
1 cup oil, vegetable or blend
Sriracha to taste
Salt to taste

Method:
To prepare Arborio crust: Place all crust ingredients in coffee grinder or blender and grind until fine.
To prepare spicy melon salad: Combine lime juice, oil, sriracha and salt. Pour over melon.
To prepare fennel mash: Boil potatoes in salted water until fork tender. Drain and add butter and heavy cream. Mash and set aside.
Split fennel bulbs into halves, then quarters. Toss fennel in bowl with ½ cup oil and 1 Tablespoon of salt. Wrap fennel in foil and roast at 350 degrees for 45 minutes or until fork tender. Purée roasted fennel and fold into warm mashed potatoes. Add salt and adjust seasoning to taste.
To prepare oysters: Shuck oysters and set shells aside. Dip oysters in Arborio crust. Deep fry for 1 ½ minutes at 350 degrees.
To assemble: Arrange oyster shells however you wish to serve them. Place a dollop of the fennel mash on each shell. Place 1 oyster on top of each dollop and add some melon salad to each oyster. Drizzle some melon juice around the dish.
Recommended wine pairing: Hanna, Sauvignon Blanc, Russian River Valley, California 2000

Hog Island Oysters with Green Apple
Chef Rob Boone, Metro Kitchen + Bar-Miami, FLAdapted
by StarChefs

Yield: 2 servings

Ingredients:
12 Hog Island oysters, very fresh (any similar rich, milky West Coast oyster will do)
Several pieces of green seaweed Note: Oysters should be freshly cleaned under running water to remove any excess shell pieces or dirt. Shuck them right before using them and keep them ice cold at all times.
Julienne apple salad:
1 Granny Smith apple; thin and short julienne
Pinch of chives, minced
Dash of extra virgin olive oil
Squeeze of lime
Salt and pepper to taste
Apple mignonette:
1 Granny Smith apple, juiced
½ a shallot, minced
Dash of high quality rice wine vinegar
Squeeze of lemon
Salt and pepper to taste

Method:
To prepare the julienne apple salad: Combine apple julienne with chives, olive oil, lime, salt and pepper.
To prepare the green apple mignonette: Combine juiced apple with shallot, rice wine vinegar, lemon, and salt and pepper to taste.
To assemble: Serve oysters on a bed of crushed ice surrounded and garnished by a few pieces of green seaweed. Garnish each oyster with some of the julienned apple salad and a couple of splashes of the mignonette.