Sentences with phrase «of mignonette»

Just as oysters are enjoyed best by the dozen (with a squeeze of lemon and a drop of mignonette sauce), books should be savored by the thousands.

«One of my top three favorite things to eat is Buffalo chicken wings, but we are a restaurant, not a dive bar,» Daniel Serfer, chef and owner of Mignonette in Miami, says in defense of the Buffalo scallop dish on his menu at the uptown location.

The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.

In this recipe, the oysters are served with a spiced - up, California - style version of mignonette sauce inspired by the folks at Hog Island Oyster Company on Tomales Bay in Northern California.

Not exact matches

Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.

You may notice that the crushed white peppercorns may sink to the bottom of the bowl as the mignonette rests.

The oyster bar offers a variety of east and west coast oysters served with fresh horseradish and mignonette, peel - and - eat Georgia shrimp, and some small plates cooked in the wood - fire oven.

I truly enjoy oysters... fried oyster po» boys, grilled oysters, oysters Rockefeller, Devils on Horseback and the best — raw on the half shell with a spritz of fresh lemon and a dash of hot sauce or with a mignonette or cocktail sauce.

Why drown your raw oysters in ketchup and horseradish when this lime - and - ginger mignonette will accentuate, not mask, the flavors of the meat?

OLD BAY Mignonette Courtesy of McCormick Director of Culinary Science and Executive Research Chef Gary Patterson †

In accordance with the distinctive local lingo, the group has been dubbed «The Muthas and the Othas,» the «othas» bearing the names of five other sauces that complete a New Orleans menu: Remoulade, Ravigote, Bordelaise, Mignonette and Cocktail (the only male out of the ten.)

Shellfish are the stars of the restaurant's summer appetizers, from Chatham oysters with melon, pickled cucumber pears and champagne mignonette; to jumbo lump crab cake with Old Bay power, celery and Tabasco vinaigrette; to lobster bisque with lobster mousse, cardinal foam and mini popover.

And the masterpiece of our entire meal was the Wood Grilled Whole Fish, placed on a bed of charred broccoli finished off with a tahini and ginger mignonette.

Tuck into a feast of prawns, lobster, king crab, mud crab, oysters and scallops accompanied by a selection of delicious sauces including ponzu, Mary Rose, mignonette, nam jim, and more.