Subj : Top Parisian Noshes - 05
To   : All
From : Dave Drum
Date : Tue Feb 28 2023 04:33:00

Roast Oysters at Le Baratin: You don't just stumble upon the chef Raquel
Carena’s bistro, which she's been running with her partner, Philippe
Pinoteau, for the past three decades - it's up in the 20th
Arrondissement, off the main artery of one of Paris’s Chinatowns, Rue de
Belleville. But chefs themselves, along with French gourmands who crave
offal, have been making the trek for years - and curious tourists
followed after Anthony Bourdain visited it in 2012 for an episode of
"The Layover."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Oysters & Tomato Butter
 Categories: Five, Seafood, Vegetables
      Yield: 4 servings
 
    1/2 c  Whole peeled tomatoes;
           - juices drained & saved for
           - soup
           Rock salt
     12 sm (to md) oysters
    1/4 c  Unsalted butter; room temp
      2 tb Fine chopped shallot or red
           - onion
 
  Heat the broiler to high. In a small roasting dish or
  toaster pan, roast the tomatoes for 10 to 12 minutes on
  the highest rack, until they’re blackened in places.
  
  Spread enough rock salt onto a baking sheet to make a
  layer into which oysters will firmly sit. While the
  tomatoes are roasting, shuck the oysters by holding a
  dish towel in your nondominant hand, and holding the
  oyster around its rounded tip, with its cup side down,
  on a counter, then inserting an oyster knife into its
  hinge, wiggling it in entirely until the hinge gives,
  and then moving it around. (Even better, watch our video
  on how to shuck, several times, and then approach the
  task confidently.) Detach each oyster from its bottom
  shell. As each is done, secure it in a little well in
  the rock salt, so that it retains its oyster liquor.
  
  Leaving the broiler on high, combine the roasted
  tomatoes with the butter in a blender or food processor
  or with an immersion blender or with a lot of elbow
  grease. The resulting mixture will be mottled and ugly
  but will melt to glossy perfection. Stir in the shallot.
  
  Place a 1/2 teaspoon dollop of tomato butter into each
  oyster. Place the tray into the oven, and broil until
  the tomato butter is melted and the oyster is beginning
  to darken and curl around its edges, around 8 to 12
  minutes.
  
  Serve very hot, immediately.
  
  By: Tamar Adler
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives

MMMMM

.... 90% of the lawyers give the other 10% a bad name
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