Hogwash
Oysters
By Michael Watchorn,
Hog Island Oyster Company, San Francisco, CA
Chef
Participant: Cooking for
Solutions Conference 2006
Serves:
36 (as an appetizer)
Ingredients:
(use organic when possible)
2 — 3 doz. Extra-Small Pacific or Atlantic Oysters*
(about 2-3 in.)
1/4 cup Seasoned Rice Vinegar
1/4 cup Unseasoned Rice Vinegar
11arge Shallot (peeled and minced)
11g. Jalapeno Pepper (seeded and minced)
1/2 bunch Cilantro (chopped fine)
Juice of 1 Lime
Procedure:
Combine ingredients in a medium bowl. When serving,
stir the Hogwash beforehand to include all the goodies
in the bowl. Place a teaspoon or so over freshly shucked
oysters. Use the Hogwash the same day it's made.
*Seafood Watch recommends farmed oysters from all sources.
Recipe also found in The Hog Island Oyster Lover's Handbook
by Jairemarie Pomo, Ten Speed Press, Spring 2006
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