Food & Culture
Recipe of the Week: Shigoku Oysters with Bloody Mary Granita
By Seattle Mag March 21, 2017
Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers. This week’s (bonus!) submission arrives courtesy of AQUA by El Gaucho, restaurant host of this year’s Red and White Party, which officially launches Taste Washington festivities this Thursday.
Name of Recipe: Shigoku Oysters with Bloody Mary Granita
Source of Recipe: Wesley Hood, Executive Chef, AQUA by El Gaucho
Why I Love This Recipe: I’ve been having fun with my new ice cream machine! We’re serving 800 dozen oysters at the Taste of Washington this year, so I wanted to come up with something that works well with oysters. The spicy tart flavors of a fresh Bloody Mary pair perfectly with the briny Shigoku oyster.
Shigoku Oysters
One dozen; serves 3
Bloody Mary Granita
1.5 cups V-8 juice
1.5 tsp fresh squeezed lemon juice
2 tsp fresh squeezed lime juice
1.5 tsp. prepared horseradish, Beaver Extra-Hot
¾ tsp Worcestershire
1/8 tsp. garlic powder
3/8 tsp. Tabasco
3/8 tsp celery salt
¼ tsp. freshly cracked black pepper
1 pinch cayenne
In a small bowl with a whisk, combine all of the ingredients together. Place the mixture the refrigerator to chill completely. Add the mixture to the frozen bowl of your ice cream maker and mix. Alternatively, if you do not have an ice cream machine you can still make this recipe by pouring the chilled liquid into a shallow pan and mixing periodically with a whisk or fork, scraping the outer edges as it freezes. This recipe yields too much for just the oysters. I recommend reserving a little for your cocktails later!
Follow Us
What’s All the Fuss About?
Let these Seattle-area restaurants take the Thanksgiving cooking reins
The countdown kicks off earlier each year. Turkey window decals peck at the heels of the skeletons. Soggy brown leaves lay scattered across roads, sidewalks, and yards. From misty blue mornings to frigid evenings, we hear you, nature. It’s time to eat, drink, and be merry. If you’re looking to remove the stress from your…
Five Things to Eat in November
No need to wait for the holiday spread. Make every meal as comforting and celebratory as the feast ahead.
So often around this time of year, our attention turns to the holiday feast — the giant bird, abundant sides, and numerous pies — such that we forget how everyday meals can be regular opportunities to treat ourselves. Family-owned restaurants are returning to classic recipes and bringing a sense of comfort and ease to our…
Eat Your Vegetables
Make the most of seasonal produce with these recipes
The parking garage is under a vitamin shop, across the street from an apartment complex. It’s trash pickup day so the garbage cans are stinky and overflowing. A few crows bounce through puddles in the alley, waiting for me to pass so they can get back to doing whatever it is crows do when no…
Westfield Southcenter launches Restaurant Row
The mall is in the midst of a culinary upgrade
Get ready for Restaurant Row at Westfield Southcenter. The entire north side of the Tukwila shopping center has established a new dining district. Dubbed “Restaurant Row,” the emerging culinary hub is introducing several new concepts, beginning with Mr. Dim sum this winter. Gen Korean and another new concept will open later next year. Each restaurant…