Seattle recipes

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SEATTLE
SEATTLE, one of the world's greatest collection of green, water, hills and city
BOOKS:
OMAR T IN SEATTLE (coming soon)
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OMAR's SEATTLE RECIPES

SEATTLE OYSTER Recipes
Recipe Glossary
Tbl = tablespoon
t = teaspoon
lbs = pound
oz = ounce
g = gram
Note: Salt, for Omar T is either Kosher or Sea Salt
*throw away your highly refined salts

Oyster Recipes

Rather than giving you a proportional recipe for cooked oysters, for the most part, I just give you the classic ingredients allowing you to adjust quantities to your preference and according to how many oysters you are cooking. Have fun, deviate, create!
Oyster Mignonette

Oyster Mignonette is the classic accompaniment with Northwestern oysters on the half shell. Served on the side with a spoon to add a scoop to a fresh shucked oyster on the half shell.

Portion 2 to 1 vinegar to finely chopped shallots

Simple rice, white or red vinegar is considered classic, but by all means experiment with any flavored vinegar as well.

Rarely are you served anything else in Seattle, though some places will offer a side of horseradish, cocktail sauce and/or a pepper sauce like Tabasco. You can certainly substitute onion for the shallots as well as peeled fine diced cucumber.

Oyster Rockefeller

The undisputed most famous cooked oyster. Created by Jules Alciatore at the famed New Orleans restaurant Antoine's, which is still in operation. It dates back to 1899.
Ingredients
unsalted butter
finely chopped shallots
finely chopped celery
salt
freshly ground black pepper
minced garlic
An anise flavored liquor such as Pernod
spinach, stems removed and rinsed
bread or cracker crumbs
Melt butter in skillet, add onions and celery, sauté until there is some browning. Add salt, pepper, garlic and parsley. Add your choice of liquor. Add spinach and reduce until liquid is gone. Introduce cream and reduce mixture liquid in half. Let cool. Place a spoonful on top of oyster and sprinkle with crispy breadcrumbs. Bake, broil or grill.

Oysters Casino

bacon
butter, ½ soft
chopped green pepper
chopped chives
chopped parsley
Fresh lemon juice

Add butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives, parsley and the soft butter You can scoop as is onto oysters or refrigerate and slice to add on top of oysters. Sprinkle crisp bacon pieces on top of butter and bake, broil or grill.

Oysters Kilpatrick

Worcestershire sauce
balsamic vinegar
unsalted butter
Tabasco sauce
Bacon, crispy, diced

In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined. Top each oyster with a spoonful of sauce. Scatter each with diced bacon. bake, broil or grill.

Oysters Mornay

2 cups milk
1 cup grated gruyere cheese
2 tablespoons parmesan cheese
2 teaspoons corn flour
2 tablespoons parmesan cheese (extra)
Heat milk in a pan, when hot, mix a little water with corn flour, add to milk and stir until mixture thickens, it should be quite a thick consistency. Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted. Spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster. Bake, broil or grill Oysters until browned and bubbling.

Omar’s Confetti Gilroy Garlic Oysters

Make a Compound Butter:
Set out of refrigeration a cup of butter to soften
Food process a ½ cup of peeled garlic, remove and then food process
approximately a 16oz container of nasturtium leaves and flowers. Add back the minced garlic, a heaping tablespoon of lemon zest. Slowly or by hand add the soft butter to mix all ingredients. Scoop out on a sheet of wax paper. Use the sides of the paper to slowly collect the soft butter into a cylinder, a circular roll. Place in refrigerator. Once hardened, you can slice off a pad and place on top of oyster, which you can bake, broil or grill.

To keep and reuse the butter wrap a layer of plastic wrap around the wax paper roll to protect butter from deterioration and aromas. Uses are endless: on toast, with eggs, on fish, or any other food that would benefit from the texture of butter, the flavor enhancer of garlic and the color and touch of spice from the nutrition packed nasturtium plant.

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