Recipe: Mignonette sauce

Classic accompaniment to raw oysters on the half-shell. My version foregoes red wine vinegar for Yuzu juice and seasoned rice wine vinegar.

I'm a big fan of Yuzu. It's a tart, aromatic citrus most often used in Japanese cuisine. Yuzu is one of the most cold-hardy citrus. It is not yet a member of the Fishbowl garden, but I have aspirations.

In the meantime, I'm sourcing Yuzu juice in a bottle. Locally, Central Market/Town and Country carries it. 

Recipe

3 tbsp Yuzu juice
1 tbsp Lite Seasoned Rice Vinegar
2 tbsp minced Shallot
1 tbsp minced Padron pepper 
Fresh ground pepper



Comments

Post a Comment

Popular posts from this blog

A farewell to summer

Image
 This weekend brought the first significant fall storms to the Northwest. While they were among the strongest storms ever recorded off the coast, it's just been typical fall weather here in Kingston. The sun even came out for a bit this afternoon.  During one of the breaks in the rain, I harvested the rest of the tomatoes and chiles.  Overall, it was a pretty successful growing season: Mini bells were very mini, but were a good choice.  Padron peppers did much better than I'd hoped--curious to see if they got hotter as I let them get "too big".  Cherry tomatoes were, as expected, the tomato stars. The teeny ones were great for snacking while gardening, but will probably opt for a yellow pear or something instead next year. (Or, as a friend suggested, Sun Golds. I've grown them in the past & they were great.) The other pepper varieties struggled, mostly from deer predation. The few Numex, Poblano, and Jalapeno peppers that I did get were good, though. Now I k...
Read more

Birthday cheesecake

When I was much younger, I settled on cheesecake as my favorite birthday cake. We’re talking the Jello-brand sort with canned cherries and a graham cracker crust.  Though I have fond memories, I’m certain I would find that rendition a sickly-sweet disappointment if I had it now. But the memory motivated me to learn how to make a proper cheesecake. I’m not much of a baker, but if you want a cheesecake or a banana cream pie, I can probably deliver. Still need to work out those Draeger’s chocolate gateaus, though. If you know me, you might be wondering why I’m talking birthday cake in March. No, I’m not still celebrating *my* birthday, it turns out Mark shares my fondness for cheesecake. Of course he does. Turns out I was wrong, mom—we have rather a lot in common. It just took some time for that to become apparent. This has nothing to do with baking, but that really struck me as we were hanging out with my friend John today. The discussion turned to dating, particularly app-based dati...
Read more

Chili con carne

This weekend is going to feature a couple firsts. I’m entering a Chili cook off on Friday, and have two pieces of art that are going to be in an art show on Saturday. The art is ready and I’m proud to show it. I don’t expect it to be everyone’s cup of tea, but it’s fun and original. While I would love for someone to bid and take home both pieces, I wouldn’t be sad about bringing them home and adding them to the grotto. It’s just cool to have the opportunity to show them off. I’ve done a fair bit of design-on-demand, but this is the first time I’ve ever created artwork that I hoped someone might want to buy. The chili? Oh, I am so less prepared. The one thing I can guarantee is that it’s not going to be like the others. I rummaged through the freezer and pantry to see what might go in the pot. A pork tenderloin? Some bacon? A half pound of ground pork. Anasazi beans? Dried chiles? No, I’m not doing a straight-up pork chili. Nor am I sacrificing the prime NY steaks I found. Tri tip? Bott...
Read more