What's better than a fresh raw oyster? Is it an added drop or two of horseradish? Some cocktail sauce? Maybe. But a generous spoonful of this spicy mignonette sauce created by Jeremy Sewall, from Eastern Standard and Lineage, makes the most delicious raw oysters better by far. The right amount of minced jalapeños and a quick lesson in how to shuck oysters and you're good to go.
Jeremy Sewall is chef at Eastern Standard, located in the Hotel Commonwealth in Boston's popular Kenmore Square. He attended the Culinary Institute of America in New York, worked at the White Barn Inn in Kennebunkport, Maine, and spent time in Europe. With his extensive culinary experience and deep New England roots, he returned to Boston where he met and married Lisa, a pastry chef at L'Espalier. After a stint at Great Bay restaurant, he opened Lineage in Brookline's Coolidge Corner, and is currently running the show at Eastern Standard.
Oysters - Serves 2-3
Spicy Mignonette Sauce - Makes enough for 12-15 oysters. Can be made a day in advance refrigerated
Garnish
Cod Fillet w/ Béarnaise Sauce
Indian Market Tour: Spices
Indian Market Tour: Lentils & Other Legumes
Paneer Masala
Masala Dosa
Coconut-Ginger Chutney
Irish Soda Bread
Chocolate Guinness Cake w/ Irish Cream Sabayon
Irish Cream Sabayon
Shepherd's Pie
Mussels Diablo
Guinness Ice Cream Float
Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Florentine Couscous Risotto
Comments (0)
Log in to comment & post a picture
No comments have been posted yet.