Recipe: Bonita Apple-bomb

Do I love you?
Do I lust for you?
Am I a sinner because I do the two?
Could you let me know
Right now, please
Bonita Applebum

Since the first day we received this oyster, I knew we needed to make some sort of tribute to A Tribe Called Quest. These oysters appeared on our Blackboard List and I immediately fell in love with the large pillow-like meats and the full, deep cups. This recipe is simple, flavorful, and in command - just ready to put you on.

Bonita+Apple-bomb.jpg

Serves 2
6 Bonita Oysters
1/4c tart apple, diced finely
1/4c white balsamic vinegar
Lime zest cut in to thin strips
Coarse black pepper
Honey to taste
 

Combine all ingredients and allow them to sit for an hour before serving. Top Bonita oysters with the mignonette, but just a little goes a long way. If Bonita oysters are not available, use the mignonette with another bold and large Pacific oyster.

#eatmoreoysters

Recipe: Blueberry and White Balsamic Mignonette

This simple take on a mignonette is requested often by Ben, as it is a perfectly balanced sweet and sour that match the complex and buttery finish of a Standish Shore. Local blueberry brambles are laden with ripe fruit right now, so grab a pint and a few oysters for a wicked good time.

1 c. white balsamic vinegar
½ c. blueberries, sliced in half
¼ c. shallots, minced
1T. coarse ground black pepper

Combine all of the ingredients and let it sit for about an hour. The sauce will keep for up to two weeks. For an added aromatic twist, add a bit of chopped basil, tarragon, or thyme.