Raw Oyster Trio: Mignonettes and Aguachile

Classic Red Wine Mignonette:
On a sheet tray, using the bottom of a sauce pan or sauce pot, grind whole black peppercorns until you wind up with a uniform medium coarse grind. Sift your peppercorns using a coarse strainer, leaving you with the “mignonette grind” coarse grind pepper.

In a small mixing bowl combine fine diced shallots, sifted black pepper, red wine vinegar, seasoned rice wine vinegar, and salt.

Just prior to serving, in order to keep them bright looking, add chives as a garnish.

Ginger Mignonette:
On a sheet tray, using the bottom of a sauce pan or sauce pot, grind whole black peppercorns until you wind up with a uniform medium coarse grind. Sift your peppercorns using a coarse strainer, leaving you with the “mignonette grind” coarse grind pepper.

In a small mixing bowl combine fine diced shallots, bell peppers, ginger, grated carrot, sifted black pepper, champagne vinegar, seasoned rice wine vinegar, and salt.

Just prior to serving, in order to keep it bright looking, add cilantro as a garnish.

Aguachile:
In a blender combine lime juice, orange juice, champagne vinegar, cucumber, serrano chili, cilantro leaves, and salt. Blend until thoroughly combined.

Pass blended mixture through a fine mesh filter and refrigerate until needed.