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Butter Poached Oysters from Ruffino's Italian Restaurant
1 lb. butter, cut into 2" pieces
2 tbls water
2 dozen Gulf oysters
1 cup creme fraiche
1 large red onion, diced
1 cup white wine vinegar
1/2 cup water
1 cup water
4 tbls pickling spice
Cucumber caviar (see YouTube video)
Sea salt and fresh ground black pepper to taste
In a small saucepan, bring the water to a boil. Reduce the heat to a simmer and slowly whisk in the butter one piece at a time. When all but 2 pieces of butter are incorporated, turn the heat to low and finish adding the last 2 pieces.
In another small saucepan, bring the vinegar, water, sugar, and pickling spice to a boil. Remove from heat and pour over the red onions. When cooled to room temperature, strain the red onions.
To serve, poach the oysters a few at a time in the warm butter until their edges curl. Place 6 on each plate and top with a teaspoon of creme fraiche. Spoon a half teaspoon of pickled red onions and cucumber caviar on the creme fraiche. Season with salt and pepper and garnish with micro cilantro.