Boston is a city inextricably linked with the founding of the United States, and a great source of inspiration when making plans for the upcoming Independence Day holiday, when the warm weather calls for easy, flavor-packed dishes and easy-drinking wines. Jeremy Sewall of Boston's Island Creek Oyster Bar has shared his recipe for crisp oyster sliders with pickled onions and lime aioli. It's a salty, bright and tangy bite that's just right to pair with a chilled rosé.
An alum of the kitchens at Lark Creek Inn in Larkspur, Calif., and Kennebunkport, Maine's White Barn Inn and Boston's Great Bay, Sewall knows his way around seafood. He quickly dispenses with the myth that months without an "r" in their names are off-limits for oysters.
"That was good advice back when the water would get warm, in the months of June, July and August. The oysters would spawn, and they'd be milky, without a lot of flavor," said Sewall. “But the aquaculture and technology and science is such that oyster farmers can control the water temperature and grow a great product 12 months a year."
Sewall's own July 4th plans are solidly traditional, revolving around outdoor eating, chilled wine and as many family members as he can gather. At one such holiday, a few years ago, he found himself performing a wine conversion on a relative who was in a white Zinfandel rut. "I kept pouring her rosé, and I told her it was white Zinfandel, until the end of the weekend when I told her the truth. Now she loves it!"
For the oysters:
• 12 Island Creek oysters (or any good oyster), large in size
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/2 cup bread crumbs
• 2 cups canola oil
• Kosher salt and freshly ground black pepper to taste
• 12 small brioche or similar rolls, sliced
• 2 tablespoons soft butter
• Lime aioli (recipe below)
• Pickled onions (recipe below)
• 1/4 cup baby arugula or similar green
1. Shuck the oysters, taking care to keep them intact. Dredge each oyster in flour, shaking off any excess, then egg and then bread crumbs. Keep breaded oysters cold until ready to use.
2. In a small saucepan, heat the canola oil to 325° F. Fry each breaded oyster in the oil until golden brown on both side. Use a slotted spoon or tongs to transfer the oysters from the pan to a paper towel. Season the hot oysters with salt and pepper.
3. Toast the rolls in a toaster or the oven, and spread half of each roll with a small amount of the butter. Spread the other half of each roll with aioli. Add a pinch of pickled onion and baby greens, then top with the warm oyster. Divide the sandwiches equally among four plates, three sandwiches per plate. Serves 4.
For the pickled onions:
• 1 red onion, sliced thin
• 1/4 cup white wine vinegar
• 1/4 cup sugar
In a non-reactive bowl (use glass or plastic), combine the onion, sugar and vinegar. Let sit at room temperature for about two hours. Drain the onions, discarding the liquid, and refrigerate until ready to use.
For the lime aioli:
• 2 egg yolks
• 2 small cloves garlic, peeled
• 2 teaspoons Dijon mustard
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon paprika
• 2 tablespoons kosher salt
• 1/2 cup olive oil
• 1 cup canola oil
In the bowl of a food processor or blender, combine the egg yolk, garlic, mustard, lime juice, paprika and salt, and puree. With the motor still running, slowly drizzle in both oils, continuing to blend until the mixture is emulsified. There should be no visible oil pools or puddles. If, while processing, the mixture becomes too thick, use a little cold water to thin out then continue with the oil. This can be made a day ahead and refrigerated. Makes about 2 cups.
Note: The following list is a selection of outstanding and very good wines from recently rated releases priced at $25 or less. More rosés can be found in our Wine Ratings Search.
Craig Plainfield — portland oregon — June 24, 2011 9:22pm ET
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions