Seafood: September 2007 Archives

Butter Poached Oysters with Zucchini, Leeks and Caviar

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Courtesy Evan Treadwell, Chef / Lido Restaurant

Ingredients
  • 1/2 cup diced leeks, white part only
  • 20 fresh oysters in the shell
  • 1/2 cup white wine
  • 1/2 cup fish fumet
  • 1/2 cup bottled clam juice
  • 1/2 cup oyster Liquor, reserved from oysters
  • 1 tablespoon Cognac
  • 2 small shallots, peeled and minced
  • 1 cup zucchini brunoise
  • 1 sprig thyme
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 6 tablespoons unsalted butter

Tempura Fried Cayucos Abalone

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Abalone.jpgSubmitted by Executive Chef Peter Pahk 

NAPA VALLEY, CA - Silverado Resort's Royal Oak Grill serves delicious wine country cuisine in the heart of Napa Valley prepared by acclaimed Chef Peter Pahk. Serve this dish at your next wine country party.


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