Recipe: Jalapeño Mignonette 

Here are some Little Shemogue Oysters from New Brunswick, Canada, with a Jalapeño Mignonette, and mezza cilantro.

  • 1 cup champagne vinegar
  • 2 large shallots, minced
  • 2 jalapeño peppers, seeded & finely diced
  • 1 tsp sugar
  • Pinch of salt

Mix all ingredients together and allow to infuse for at least 30 minutes in the fridge before serving.

Trio of Small Bites

Sometimes I like to start the first course of the tasting menu with a trio of small bites.

Here we have an east coast oyster (I don’t remember the name) with a hibiscus mignonette, a deviled egg, and a chicken croquette with hot paprika aïoli.

Recipe: Pink Peppercorn & Thyme Mignonette

Here are some Calm Cove Oysters from South Pouget Sound, WA, with a Pink Peppercorn & Thyme Mignonette.

  • 1 cup champagne vinegar
  • 4 large shallots, minced
  • ¼ cup pink peppercorns, crushed
  • Handful thyme sprigs, picked & chopped
  • 1 tsp sugar
  • Pinch of salt

Mix all ingredients together and allow to infuse for at least 30 minutes in the fridge before serving.

Recipe: Hibiscus Mignonette

Who doesn’t love raw oysters? (Well, I know some people who dislike them but most people love eating them, right?)

Honestly, I prefer them with just a touch of lemon but I can’t serve it with a lemon wedge at the restaurant. I have to come up with interesting mignonettes and other accoutrements.

Here are a couple of Cooke’s Cocktail oysters from Malpeque Bay, P.E.I., Canada, with a Hibiscus Mignonette.

  • 1 cup champagne vinegar
  • ¼ cup dried hibiscus leaves
  • ¼ cup water
  • 4 large shallots, minced
  • Freshly ground pepper
  • 1 tsp sugar
  • Pinch of salt

Place dried hibiscus leaves into the champagne vinegar to reconstitute. Add the ¼ cup of water. Then mix in the rest of the ingredients. Give many generous turns of ground black pepper into the mixture. Allow to infuse for at least 30 minutes in the fridge before serving.