This week on Bringing It Home we travel through all that is fresh is Boston. Our stay included a visit through the oyster farm where we selected, shucks and shot our oysters right from the beach! Next up was a visit to the cranberry bogs and dove into the harvest activities. It was cold, but worth it! Take a look.
We also visited the home turf of a few of Boston’s best chefs! Chef Bill Brodsky invited me into his restaurant to cook with fresh seafood and take a look at his signature dishes. Then, Chef Frank McClelland took me for a tour of his garden that feeds his family and even gets used in his restaurant. There we took our fresh ingredients of cranberries and oysters to make this magnificent Oysters on the ½ Shell with Pickled Serrano Peppers, Cranberries & Beer.
.jpg)
This episode inspired me to create a Cranberry Mignonette to top fresh oysters. This can be made ahead of time and added to the oyster when ready to serve!
It is so easy and enhances the natural flavor of the oyster. Just Chop, Add & Serve because we like what’s fresh!
.jpg)
Ingredients:
1 Tablespoon
1/3 Cup white wine or champagne vinegar
1 Tablespoon finely chopped cranberries
Pinch of Sugar
Cracked Black Pepper to taste
Cooking Instructions:
Stir shallots into vinegar. Then add in cranberries and a pinch of sugar. Add freshly cracked black pepper to taste and serve over fresh oysters.
