My lil tinned lunchity lunch, featuring a condiment suggestion!
Nothing fancy today, just some skinless bo less Deena, smoked oysters, HEB salt and vinegar chips, and some leftover hogwash mignonette from last night's fresh oysters.
I can't recommend hogwash loudly enough as an all encompassing oyster condiment. It compliments tinned oysters just as nicely as fresh. For garnishing on the easily soggied potato chips, I blended the mignonette just enough to get it really finely chopped, rather than leaving the ingredients minced and floating in the vinegar.
Hog Island Oysters Hogwash Mignonette (copied from their website)
Ingredients: 1/4 cup seasoned rice vinegar 1/4 cup unseasoned rice vinegar 1 large shallot, peeled and minced 1 large jalapeño pepper, seeded and minced 1/2 bunch cilantro, finely chopped Juice of 1 lime
Preparation: Using a 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. Seasoned rice vinegar has sugar and salt added, in just the right proportion. Both are great condiments to have on hand in your kitchen. Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl alongside freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.
Nothing fancy today, just some skinless bo less Deena, smoked oysters, HEB salt and vinegar chips, and some leftover hogwash mignonette from last night's fresh oysters.
I can't recommend hogwash loudly enough as an all encompassing oyster condiment. It compliments tinned oysters just as nicely as fresh. For garnishing on the easily soggied potato chips, I blended the mignonette just enough to get it really finely chopped, rather than leaving the ingredients minced and floating in the vinegar.
Hog Island Oysters Hogwash Mignonette (copied from their website)
Ingredients: 1/4 cup seasoned rice vinegar 1/4 cup unseasoned rice vinegar 1 large shallot, peeled and minced 1 large jalapeño pepper, seeded and minced 1/2 bunch cilantro, finely chopped Juice of 1 lime
Preparation: Using a 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. Seasoned rice vinegar has sugar and salt added, in just the right proportion. Both are great condiments to have on hand in your kitchen. Combine ingredients in a medium bowl. When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl alongside freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.