A delightful hot appetizer with fried Oysters, Chipotle Aioli, Pickled Onion, Tomato Confit, and Preserved Lemon.
For the oyster, take two fresh shucked oysters and dredge in flour then egg wash, then cornmeal and deep fry until golden brown.
For the aioli, place two egg yolks in a blender add lemon juice, salt, pepper and 1 tablespoon of chipotle. Blend until smooth while slowly emulsifying in oil until the mixture is thick.
For the tomato confit, place one cup of grape tomatoes in a small pot and cover with olive oil and 1 tablespoon of balsamic vinegar. Place in a 200°F oven for 35-40 minutes, they are done when the skin starts to split. Cool and peel.
For the preserved lemon, quarter 5 lemons but do not cut all the way through. Cover with equal parts salt and sugar and place in a sealed bag. Let sit in the refrigerator for up to one month.
For the pickled onion, make a mixture of one cup white wine, one cup of white vinegar and two cups water. Place one half cup sugar and salt to taste in the mixture. Add fresh herbs and bring to a boil.
Strain the mixture and pour over one julienne onion. Let rest for 1 hour.
Gosling’s Wine of the Week
BONTERRA ORGANIC SAUVIGNON BLANC 2012
Gosling’s wine of the week is Bonterra Organic Sauvignon Blanc 2012 and is the perfect pairing for Chef Michael’s Oyster Po’ Boy. The wine is one hundred percent organic.
Intense aromas of grapefruit, citrus, kiwi and fresh cut grass meet the nose.
The crisp acidity gives the wine a fresh vibrant feel with flavours of grapefruit and lime zest, then closes with flavours of melon and a nice tart finish.
The retail price is $18.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 6, 2013
