Recently the guys from The Table Set invited me to participate in something magical: The Feast Of The Seven Fishes. I’ve always wanted to put on a sea-feast of this magnitude around the holidays, but let’s be honest… I’m still recovering from my rendition of a deconstructed small-plate Thanksgiving… and a nontraditional Moroccan Christmas, for that matter.
Let’s just say there were a lot of dishes to clean…by hand.
For this night – there was power in number! Joined by few other friends, The Feast’s menu took us on a journey to a seafood heaven we didn’t even know existed. I’m talking under the sea magic here people!
Let’s dive in…
– THE FEAST OF THE SEVEN FISHES –Appetizer: Kristin (The Cuisinerd) Grilled Alaskan Oysters with a Mignonette Trio: Spicy Chipotle, Cilantro Lime & Classic Cocktail Sauce Amuse Bouche: Nathan (The Chocolate of Meats) Rye Crisp with Maple Cream, Rye Beer-Marinated Salmon Roe, Green Chile Sugar and Fennel Top First Course: Jackie (The Beeroness) Seared Scallops with Smoked Sweet Corn Puree and Stout Balsamic Reduction. Soup: Brian (Chef & Artist) Seared Halibut over Forbidden Rice with Miso Pork Broth. Main Course: Andy (The Wind Attack) “Surf ‘n’ Turf” Uni Capellini with Scallop, Bonito and Nori Crumble, Rye Toast with Pine Nut Porcini Butter Salad: Joy (Joy The Baker) Alaska Crab, Apple and Pomegranate Salad Dessert: Greg (Sippity Sup) Caffè e Frittelle Dolci (coffee & donuts) with Swedish “Fish”
Do you know what happens when you clump 7 food enthusiasts who also happen know their way around some sea creatures together into one kitchen? Hot panic! I kid, kind of…good grief there was some pressure to preform. Each course and every detail of this 7-course meal proved to be nothing short of a fresh seafood perfection parade…and the creativity!? Sigh…
Let’s just say a few of the courses were on the level of mad scientist genius.
Andy put together this snappy video which I think pretty much sums up the night…which in a word was gut-busting.
For my appetizer I grilled up some Oysters and paired with a trio of mignonettes. Molluscs are the perfect way to kick off a sorrier of this magnitude. I should also add they are equally perfect for summertime casual hang-times and quite a champion for champagne home-brunching in your slippers.
Equal opportunity delectables, as it were.
I love raw oysters, but there is something a little extra special about spending some time hovering over the grill, getting campfire perfumed and enjoying the night sky. Oh…and the fact that BBQ oysters practically open themselves? Anyone who might be too scared or may have stabbed themselves bluntly in the act of shucking – Fear not! This will be painless and your frock will go unmussed.
Where I did made a trio of mignonettes, the chipotle stole the show. I’m a firm believer that this concoction will propel any oyster, fish taco or even a sloppy omelet to the next level of yum. That being said, the recipe below makes way more than one could use for 2-3 dozen oysters and that is with purpose: You want these left overs and you want a lot of them.
Recipe: BBQ Oysters With Chipotle Mignonette Sauce
- Alaskan Oysters – the more the better
- Red Wine Vinegar – 1/2 cup
- Whole Chipotle Peppers In Adobo Sauce – 1/2 Sm Can
- 1 Shallot – diced finely
- Chopped Cilantro – 1/4 cup
- 1 TBS Honey
- Salt & Pepper
- To BBQ your oysters simply clean and place straight on grill. Close lid and let stand on high heat for 10-15 minutes. Oysters will pop open on their own once ready
- In a food processor combine all the above mignonette ingredients and pulse until nearly smooth. Add additional vinegar or honey depending on your heat/tang preference.
A massive thanks to Alaska Seafood for providing us with the most ah-mazing wild-caught seafood for our meal and to the gents of The Table Set for letting me board this food ship of underwater wonderment. Happy New Year Everyone! Search #WeCookAlaska to spy on more photos, tweets and amazement from the evening!
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