Ice On Oysters: 5 Cool Recipes To Top Your Shellfish
When Portland, Maine, chef Andrew Taylor and his partners opened Eventide Oyster Co., they were already raising some eyebrows. Oysters in a lobster town? The concept was risky, but Taylor and his team expertly utilized Portland's bountiful harbor to create a menu that highlights the best of Maine's waters...with a twist. Their lobster roll eschews the traditional split-top bun, the chowders are mounted with coconut milk and curry instead of cream and butter, and the crudos are topped with pickled vegetables and crispy wontons. As for the oysters, you won't find the obligatory mignonette and cocktail sauces on the menu.
Eventide's savory ices are a fun and refreshing take on classic shellfish accoutrements. Essentially fancy snow cones or granitas, they are a texturally pleasing contrast to the creaminess of an oyster. By using liquid concentrates made in-house at the restaurant, the ices are packed with deep umami flavor and zero flavor dilution. Plus, they're super-easy to make at home. All you need is a sheet pan, a fork and a freezer to make the world, well, your oyster.
Kimchi Ice
"On an intellectual level, we love this ice because of the historical connection between kimchi and oysters. Many traditional Korean recipes for kimchi call for raw oysters to help start the fermentation process," says Taylor. "While we don't add oysters to the kimchi, we like to add kimchi to the oysters. In lieu of making your own kimchi, you can also buy your favorite brand and strain off the liquid."
For the kimchi:
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Pickled Red Onion Ice
For the Pickled Red Onions:
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For the Ice:
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Horseradish ice
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Tabasco Ice
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