crisp oysters with bacon aioli and quail eggs

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serves 4 for the bacon aioli 5 strips thick cut bacon, sliced into 1/2-inch pieces 1/4 cup sherry vinegar 1 egg yolk 1 tablespoon dijon mustard 1 teaspoon honey 1 cup blended oil (half canola, half olive oil) or grape seed oil coarse salt freshly ground black pepper for the oysters 1 dozen oysters 1/3… Read more »

caramelized figs with fresh ricotta and tomato

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1 pint cherry tomatoes 1 c diced summer melon 2 t evoo 1/4 c sugar 2 t white balsamic vinegar 5 strips bacon, crisped and crumbled 1 dozen figs, cut in half 1/4 c honey powder or sugar in the raw 1 1/2 c fresh ricotta 2 t chiffonade basil heat medium sauté pan over… Read more »

steamed clams and sausage with horseradish creme fraiche

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1/3 cup prepared horseradish 1/2 cup crème fraîche 6 strips bacon, cut into lardons 1/2 pound mild italian pork sausage (about 2 links) 1/2 cup minced yellow or white onion (about 1 small onion) 1 large garlic clove, minced 1 cup minced fennel (about 1 baby bulb or half a medium bulb) 1/2 teaspoon sambal… Read more »