Nothing says spring like fresh vegetables and poached oysters.Read More
It's corn season, so I wanted to create something local and seasonal!
Yields for 24 oysters
- 1 ear sweet corn in its husk with the silk trimmed at the top
- 1 ½ cups rice wine vinegar
- 1 tsp honey
- 1 pinch cayenne pepper
- 2 tbsp minced red onion
- 1 tbsp sliced chive
24 Wellfleet Oysters
In a 350 degree oven, roast the corn in its husk for 45 minutes, or until the edges of the husk begin to brown. Remove the husk from the oven and allow to cool without peeling it.
In a bowl, combine the vinegar, honey, pepper, onion, and chive. Once the corn is cool, peel it and slice off the kernels. Add them to the vinegar mixture and let it stand for 2 hours before serving. Use it to top a briny oyster, such as a Wellfleet or a Chincoteague.
Spring is finally here! Spruce up your oysters with some fresh spring onions. Great for a rainy day during April showers or enjoyed with a light beer outdoors with May flowers. These sharp flavors will be a nice contrast on a briny oyster.
Yields for 2 dozen oysters
- 1 bunch spring onions with small bulbs
- ¾ cup tarragon vinegar
- ¼ cup water
- ½ tsp honey
- 1 tbsp crushed pink peppercorns
Shave the spring onion bulbs on a mandolin into paper-thin rounds. Combine with all other ingredients and mix well. Let it sit for at least an hour before serving, so the flavors can meld. Pairs best with a briny and/or meaty East Coast oyster like a Standish Shore, Pemaquid, or Summerside.