Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
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Poached Oysters with Pickled Cucumbers and Caviar
Instructions
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toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar
Another great way to use that extra turkey from the holidays.
Instructions
In large pot.
put 2 Tbsp olive oil, and onions.
Cook over medium heat until translucent. about 4 minutes
Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
Add turkey, carrots, potatoes, thyme and turkey stock.
Mix well and bring to gentle boil.
Reduce heat to simmer and cook for 45 minutes.
Taste and add more seasoning if necessary.
Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
A perfect way to use the leftover turkey from the holidays.
No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.
Print Recipe
Turkey Pozole
Instructions
Toast seeded nacho chilies in dry pan till darkened, about 4 min.
Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent.
About 6 minutes.
Add chili paste, it should be about 3 Tbsp,
Cook mixture until it thickens, about 4 minutes.
Add the 2 cans of hominy, turkey stock, and cooked turkey.
season with salt and pepper.
Simmer for 10-15 minutes
Serve with tortilla chips,
sliced avocado,
cilantro sprigs,
lime wedges
