Cook RSS

Oysters with Cava vinaigrette

February 2013

Ostras con vinagreta de cava
Oysters with cava vinegar dressing

From Made in Spain: Spanish Dishes for the American Kitchen (Clarkson Potter)

Serves 4

¼ cup small capers (or regular capers, roughly chopped)
½ cup Manzanilla or Spanish olives, pitted and sliced into strips
4 tablespoons Spanish extra-virgin olive oil 
1 teaspoon finely chopped shallots
1 tablespoon Spanish cava vinegar or champagne vinegar
12 kushi oysters, or other small west coast oyster like kumamotos
1 tablespoon finely chopped chives

Mix the capers, olives and 1 tablespoon of the olive oil together in a small bowl and set aside. In another bowl, whisk together the shallots, cava vinegar and 3 tablespoons of the olive oil.
 
Shuck the oysters and detach the meat from the bottom shell making sure not to spill any of the oyster juices. (To make the oysters a little easier to open, you can drop them in boiling water for 45 seconds to loosen them. Don’t worry; the oysters will still be raw and juicy.) Remove the oyster from the bottom shell and set oyster aside on a plate. 

Gently set the bottom shell with the oyster juices on a serving tray and discard the top shell. Put 1 teaspoon of the olive-caper mixture into the bottom shells with the oyster juices. Top each with an oyster and spoon the cava vinegar dressing over the oysters. Garnish with chives.

Photograph by Thomas Schauer
  • Herb-Marinated Olives

    Aceitunas aliñadas con hierbas

    Comments

  • Catalan-style Spinach

    Catalan spinach with pine nuts and raisins

    Comments

  • Sangria

    Red wine sangria

    Comments

  • Tortilla de Patatas

    Potato omelet

    Comments

  • Beef Tenderloin with a Confit of Piquillo Peppers

    Solomillo con pimientos del piquillo confitados

    Comments

  • Tomato-Watermelon Skewers

    Tomato and watermelon skewers

    Comments

  • Olive Oil Pancakes

    Buttermilk and olive oil pancakes

    Comments

  • Meatballs with Apples

    Albondigas con manzanas

    Comments

  • Artichokes with Quail Eggs and Spanish-Cured Ham

    Alcachofas con huevos de codorniz y jamón

    Comments

  • Cauliflower with Olives and Dates

    Coliflor con aceitunas y datiles

    Comments

  • Cold Tomato and Bread Salad

    Cojondongo

    Comments

  • Fried Potatoes with Cabrales Sauce and Fresh Blue Cheese

    Patatas con Cabrales

    Comments

  • Chicken Croquetas

    Croquetas de Pollo

    Comments

  • Gambas al ajillo

    Traditional garlic shrimp

    Comments

  • My Mother's Flan

    Spanish flan in my mother’s style

    Comments

  • Chickpea Stew with Salt Cod

    Garbanzos con bacalao

    Comments

  • Mahon Cheese with Quince Paste

    Mahon con membrillo

    Comments

  • Catalan Roasted Eggplant, Peppers, Onion and Tomatoes

    Escalivada Catalana

    Comments

  • Tres Leches Cake

    Tres Leches Cake from José Andrés' Oyamel

    Comments

  • Brussels Sprouts with Ham and Apricots

    Ensalada de Coles de Bruselas

    Comments

  • Traditional Turkish Braised Lamb Shanks with Eggplant Puree

    Hünkãr Beğendi

    Comments

  • Gazpacho

    Andalucian cold tomato soup

    Comments

  • Greek Yogurt Apricot Parfait

    Greek yogurt parfait from José Andrés’ Zaytinya

    Comments

  • Ajo blanco con higos y almendras

    Cold almond and garlic soup with figs and Marcona almonds

    Comments

  • Arroz Con Leche

    Rice and milk dessert

    Comments

  • Butifarra Con Setas

    Crumbled Catalan pork sausage with mushrooms

    Comments

  • Chocolate a la taza

    Spanish hot chocolate

    Comments

  • Empanadas de Pollo

    Galician-style chicken turnover

    Comments

  • Almejas con puree de perejil

    Clams in parsley sauce

    Comments

  • Ensalada de lentejas con queso Valdeon

    Lentil salad with blue Valdeon cheese

    Comments

  • Lomo de cerdo asado en sal  con Jamón

    Pork loin baked in sea salt with sliced Spanish cured ham

    Comments

  • Endive with Oranges, Goat Cheese, and Almonds

    Comments

  • Paletas

    Mango Chile Lime and Key Lime Paletas

    Comments

  • Mojito Push Pop

    Push Pops with mint, lime and rum

    Comments

  • Traditional Catalan Flatbread with Roasted Peppers and Anchovies

    Coca de Cebolla con Pimientos, Anchoas y Queso Manchego

    Comments

  • 20 Vegetable Fried Rice

    Fried rice from José Andrés' China Poblano

    Comments

  • Seared Tuna with a Traditional Andalusian Salad

    Pipirrana con Atún: Seared tuna with a traditional Andalusian salad of cucumber, tomato, pepper and onion

    Comments

  • Shrimp with Dill

    Shrimp with dill from José Andrés' Zaytinya

    Comments

  • Chihuly, Garden and Glass Salad

    Chihuly, Garden and Glass Salad

    Comments

  • Patatas Bravas "New Way"

    Fried potatoes with spicy tomato sauce and garlic mayonnaise

    Comments

  • Chihuly Glass Salad

    Chihuly Glass Salad

    Comments

  • Cuban Coffee Churrasco

    Coffee-rubbed steak with passion fruit sauce

    Comments

  • Bronx Cocktail

    A gin cocktail with dry vermouth, orange bitters and fresh orange juice.

    Comments

  • Asparagus with Spanish-Cured Ham

    Asparagus wrapped in jamón serrano

    Comments

  • Jack Rose Cocktail

    An Applejack Brandy and grenadine cocktail.

    Comments

  • José's Margarita

    A twist on the classic margarita

    Comments

  • Mexican Fruit Salad

    A refreshing and light salad seasoned with a kick.

    Comments

  • Negroni Cocktail

    An apéritif with gin and Campari.

    Comments

  • Polanco Cocktail

    A pineapple-flavored tequila cocktail.

    Comments

  • Pom-Fili Cocktail

    A pomegranate cocktail

    Comments

  • Roasted Red Pepper Spread

    A cold cheese and vegetable dip.

    Comments

  • Scallops with Roasted Catalan Sauce

    Seared scallops with a traditional romesco sauce from Spain.

    Comments

  • Seafood Paella

    Spain's iconic rice dish with a variety of seafood.

    Comments

  • Strawberry Shortcake

    Shortcake topped with vanilla whipped cream and strawberry sorbet.

    Comments

  • Veal Cheeks Cooked in Red Wine with La Serena Mashed Potatoes 

    Red-wine braised veal cheeks served with cheesy mashed potatoes.

    Comments

  • Blood and Sand Cocktail

    A whisky cocktail with cherry liqueur.

    Comments

  • Turkey Confit Sweet Potato Fritters

    Substitute the turkey confit with your Thanksgiving leftovers for an easy shortcut.

    Comments