Smoked Pepper Remoulade (Mayonaise) & Soy-Ginger Vinaigrette
These are 2 condiments that I that I try to always keep on hand. First one is a simple Soy-Ginger Vinaigrette and the second a Smoked Pepper Remoulade (mayo) that goes great on anything from Crab Cakes to a Fried Chicken Sandwich to an Oyster Po Boy.
Soy-Ginger Vinaigrette
3 Tablespoons Minced Ginger
2 Tabelspoons Minced Shallot
2 Tablespoons Oyster Sauce
1/4 c. Sherry Vinegar
2 Tabelspoons Soy Sauce (Kikkoman preferred)
1 Tablespoon Fresh Lime Juice
pinch (to taste) Cayenne Pepper
1/2 c. Nuetral Oil (Grapeseed, Canola ...etc.)
Smoked Pepper Remoulade
3 c. Mayonnaise (Hellmann's)
2 T. Chipotle Chies in Adobo (canned)
2 1/2 T. Smoked Paprika (La Chinata prefered)
Easy Fried Oysters Recipe with Japanese Style Tartar Sauce
It’s winter so let’s make some Fried Oysters with a Japanese style tartar sauce! Also known as Kaki Furai it’s a popular set lunch all over Japan. This recipe in particular was inspired by a recent trip I had to Miyajima where oysters are the local speciality. In this recipe I’ll show you the basic batter technique and how to make a tartar sauce from scratch.
Links to order speciality ingredients & equipment I used are provided below.
Ingredients for 2-3 servings:
For the oysters:
15-20 oysters shucked
3 tbsps of flour
¼ cup of water
1 egg
1 cup of panko*
For the tartar sauce:
5-6 tbsps of mayo
1 hard-boiled and chopped egg
¼ of an onion chopped
Handful of parsley chopped
2 tsp of vinegar
Salt & pepper to taste
Shredded cabbage and lemon wedges as a side
*Links for speciality ingredients:
Panko (Japanese breadcrumbs):
Cooking equipment:
Hand blender:
Filmed with:
Nikon Z6:
Nikkor Z 24-70 f4:
GoPro Hero 8 Black:
Nikon D5300:
Nikkor 18-140:
Nikkor 35 f1.8:
Nikkor 50 f1.8:
Wireless Go Lavalier Mic:
Neewer Lights:
Above are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.
Follow me on Instagram:
Full recipes on Facebook:
Time Stamps:
0:00 Intro
0:11 Brief Background
0:56 Japanese-style Tartar Sauce
2:24 Homemade Mayo
3:15 Mix Together the Sauce
3:38 Shred Some Cabbage
3:48 Clean the Oysters
3:58 Make the Batter
4:10 Let’s Get Ready to Fry!
5:11 Bread the Oysters
6:00 Into the Oil
6:44 Time to Plate
7:14 Tasting
7:40 Outro
Please subscribe for more Japanese home cooking recipes.
Thanks for watching!
Shellfish preparation: oysters, mussels and clams | Masterclass by Chef Gregoire Berger on Gronda
Grégoire Berger about NEXT LEVEL shellfish preparation ????????
Watch now “Shellfish preparation: oysters, mussels and clams” by the Winner of Best Luxury Seafood Restaurant by Grégoire Berger exclusively in our app:
Grégoire - ranked in the Top 100 chefs around the world and winner of several awards - is back with a second masterclass. This time Grégoire will teach you on how to prepare 3 different kind of shellfish in traditional and modern techniques.
????????An award-winning chef
????????7 amazing lessons
????????30 min of outstanding knowledge
Learning everything about shellfish and how to use old & new techniques in several creative ways? Learn NOW from one of the BEST chefs in the word!
Link:
???? This Masterclass is available with English, German, Spanish and Italian subtitles.
Gosling's Rum - Dark N' Stormy Rum Contest Slip 14, Nantucket
Over the years Black Seal® Rum has become synonymous with Bermuda. It is an essential ingredient in Bermuda fish chowder, adds the island flavor to the Bermuda Rum Swizzle, and is the tempest in Bermuda's favorite cocktail the Dark 'n Stormy®.
A family business for over two centuries, Gosling's is Bermuda's oldest business house, and is the largest exporter of a Bermuda-made product.
Gosling's Black Seal Rum - The Spirit of Bermuda.
Slip 14, Nantucket:
LUNCH MENU
New England Clam Chowder
Best Ever
Mixed Baby Greens
with Fresh Goat Cheese & Pomegranate Vinaigrette
Classic Caesar Salad
Parmigiano Dressing, Romaine, Herbed Crouton
Pan Con Tomate
Grilled Baguette, Serrano Ham, Tomatoes, EVO & Manchego Cheese
Cornmeal Crushed Calamari,
Sweet Peppers & Spicy Dynamite Sauce
Yellowfin Tuna Tar-Tar
Papaya Tomato Salsa, Avocado Lime Puree, Crispy Corn Tortillas
Warm Artichoke And Crab Dip
Herbed Panko Crust, Lavash Chips
Wellfleet Oysters on the half Shell
Classic Shrimp Cocktail
Salt Cod Fritters
Romesco Sauce
Tuckernuck Lobster Cake
Chili Mango Relish, Basil Remoulade
Local Fluke Tacos
Key Lime Tartar, Grilled Pineapple Jicama Salsa, Warm Tortillas
Yellowfin Tuna Nicoise
Mesclun, Haricot Verts, Fingerlings, Plum Tomato, Olive Tapenade
Blackened Scallop Cobb Salad
Avocado, Smoked Bacon, Bartlett Lettuce, Hard Cooked Eggs,
Champagne Vinaigrette
House-made Black Angus Burger
with all the Fixings & Fries
Marinated Zucchini and Grilled Peeper Focaccina
Butter Lettuce, Fresh Ricotta, Capers
Old School Rueben on Marbled Rye
Swiss, Kraut, Russian & Cous Cous Salad
Serrano Ham Panini
Gala Apple, Mahon Cheese, Arugula, Sourdough
Fish and Chips
Days Catch. Cisco Beer Batter,Tartar, Coleslaw
Grilled Hanger Steak Frites
Ancho Marinade, Roasted Poblano Butter, Fries
Chef ~ Timothy Thacher-Renshaw
508-228-2033
14 Old South Wharf Nantucket, MA