[Sun]

Originally Posted by Ursy

I haven't had oysters rockefeller yet, but it sounds really good to me.

I haven't tried this one yet either, but I think it could be good!
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
http://www.jamieoliver.com/recipes/s...nger-rice-wine

We went to a persian restaurant a few years ago and had an appetizer of oysters and caviar with sour cream. It wasn't a combination I would have thought of by myself but it was absolutely wonderful!

Jaime Oliver's dipping sauce is similar to one that I make but I do not use coriander and I use soy sauce. I like to serve that one with a cucumber salad that is just thinly shaved cucumbers and sweet onion (I do this on the mandoline) with rice vinegar, sugar, water, salt.. Let the cucumbers sit for a few hours and become soft. Then I shuck the oysters and lay some cucumber slices at the bottom of the shell. Replace the oyster. The oyster and cucumber are eaten together. You can drizzle a little of the sauce on top.

The combo of sour cream and caviar on top of the oyster is very popular in NY. That combo has long been used as a way to showcase good caviar. I like the Tobiko and Masago from Japan very much. I like to work some Nori into a wrap for a small rice cup for hand rolled sushi (think ball of sushi rice, small enough to be pressed into a small cup, then wrap a piece of Nori around that) and top off with a fresh oyster and some orange Tobiko.