(WXYZ) — Spring has arrived at Joe Muer Seafood -- and they have a look at their new dishes.
Chef Jim Oppat, Director of Corporate Foodservice for the Joe Vicari Restaurant Group, joined 7 Action News. He talked about oyster season, and why the conventional thinking of only eating oysters in months with an "r," could be out of date.
Joe Muer Seafood has locations in Detroit and Bloomfield Hills. Mother's Day reservations are now available.
For more, visit joemuer.com.
Oysters on the Half Shell
Champagne Mignonette Ingredients:
1/2 cup Champagne or Sparkling Wine
1 oz Red Wine Vinegar
2 Tbls. Champagne or White Balsamic Vinegar
1 Tbls. Freshly Milled Peppercorns
1 Tbls. Shallot, minced
Method:
1. Combine all of the above ingredients and ideally refrigerate overnight to allow flavors to meld.
2. Garnish each oyster with about 1-2 teaspoons of this Champagne Mignonette per oyster.
3. Will keep for up to 7 days in the refrigerator.
4. I often mix everything together except the champagne ahead of time and when I am ready to enjoy the oysters, that’s when I open the champagne and add the 1/2 cup, mix well and then enjoy a glass with your oysters.
Cocktail Sauce Ingredients:
1 cup Ketchup
1 cup Chili Sauce
1/3 cup Horseradish, prepared
2 Tbls. Lemon juice
Few dashes Worcestershire
Few dashes Tabasco
To taste Salt and pepper
Method:
1. Combine all of the above ingredients and ideally refrigerate overnight to allow flavors to meld.
2. Garnish each oyster with desired amount of Cocktail Sauce per oyster.
3. Will keep for up to 7 days in the refrigerator.
Oysters Rockefeller
Ingredients:
4 oz Bacon, diced
1 clove Garlic, minced
1/2 small Onion, diced
1/4 cup Pernod, or another anise flavored liqueur
8 oz Fresh spinach, roughly chopped
1 cup Heavy crème
1/4 cup Parmesan cheese, grated
1/4 cup Gruyere, grated or other Swiss type cheese
To taste Salt and pepper
Method:
1. In skillet over medium heat, render the bacon, cooking slowly until brown and crisp.
2. Add the garlic and onion, cook until tender, about 4-5 more minutes.
3. Deglaze with the liqueur, be careful not to flambe or ignite the alcohol, just reduce by about half before adding the spinach.
4. Cook just quickly to remove the water from the spinach but keeping the green color.
5. Add the crème and reduce until thickened.
6. Remove from the heat and add the cheeses, then allow to cool.
7. Can be made up to 3 days in advance for Oysters Rockefeller.
8. Simple shuck the oyster, attractively garnish with 1-2 tablespoons of filling.
9. Place on a lined baking sheet and finish under the broiler in the oven until the filling is golden brown and bubbling on the edges.
10. Ideally the oyster is just warmed through with the crisp, gratin top.
11. Enjoy immediately.
