Oyster Escabeche with Winter Lager | CookingDistrict.com

Oyster Escabeche with Winter Lager

Oyster Escabeche with Winter Lager by Chef Ken Oringer

50 ea oyster
1 cup champagne vinegar
1 cup grape seed oil
2 T green peppercorns
2 T Sam Adams Winter Lager
1 T salt
¼ cup of brunoise shallots
5 ea garlic

Clean oyster and add shallots, micro planed garlic and salt. Bring to a boil the champagne vinegar, grape seed oil, green peppercorns and beer. Strain hot liquid over the oysters. Chill in bowl in fridge. Reserve shells. When ready to serve, place oyster with a little liquid. Serve oyster on plate with crushed ice and lemon wedges.


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