Chilled Oysters With Jalapeño Ice and Green Shiso
Recipe courtesy of Bogdan Danila, Culinary Director, Broken Sound Club (Boca Raton, Fla.)
Ingredients
- large oysters (preferably Blue Point) - 3 ea.
- green shiso - 1 piece
- jalapeño ice - (see below)
- Ingredients for Jalapeño Ice:
- lime juice - 600 gms.
- green apple juice - 300 gms.
- cucumber juice - 100 gms.
- jalapeño juice - 150 gms.
- still water - 250 gms.
- sugar - 250 gms.
Instructions
Procedure for Jalapeño Ice:
- Combine all of the juices over an ice bath. Add water and sugar.
- Place in the blast chiller until frozen.
- Using a fork, shave the ice.
Assembly:
- Open the oysters. Place the jalapeño ice on top.
- Thinly slice the shiso leaf and place on top of the dressed oyster.
