Is it just me or is this year moving along rather fast! A few weeks ago I did something that was maybe one of the toughest decisions I’ve made in a long time–I left a job that I was at for 12 years. I’m a pretty calm person and just go with the flow, but I have never felt that much anxiety in who knows how long! Am I making the right decision? What if I do not like my new job! Should I throw away 12 years? Take the risk or lose the chance right?
Well, that big change led to me having some downtime back home in New Orleans. The great thing about it was that I was about to spend time with my family during Easter–something I’m never able to do since I work in retail. The best part is that I was able to cook for my family and hit up my favorite spots! One thing I was craving was fresh oysters and knew I could get a good price being back home.
Going to the farmers market I was able to pick up some delicious Ponchatoula Strawberries and some beautiful long cayenne peppers. After that, I headed out to the Westwego Fisherman Market and was on the hunt for 1/2 a sack of fresh oysters. I do not know why I decided on making this strawberry mignonette. I remember in the restaurant the chef adding strawberries and beer into a braised mussels dish, so why not?
This recipe is quick and simple. Refreshing with a nice bottle of champagne or a cold beer. It was my first time shucking oysters and have nothing but respect for those who do it on a daily basis! Make sure to let the mignonette sit for a bit to let the flavors merry and macerate.
Oysters With Strawberry Mignonette
- 2 tablespoons shallots, minced
- 1/4 teaspoon fresh cracked black pepper
- 2 ounces champagne vinegar
- 1-2 teaspoons sugar adjust for taste
- 1/4 teaspoon fresno, cayenne, or serrano chile
- 3 teaspoons fresh strawberries, minced
- 12 dozen oysters, shucked
Combine all ingredients into a bowl and let set for 10 minutes. Spoon ontop of the oysters and enjoy!