Raw Oysters With Three Dipping Sauces

Recipe Ingredients

24		Raw oysters
		Chipotle Mignonette
1 cup	237ml	Red wine vinegar
1		Canned chipotle - pureed
1 1/2 tablespoons	22ml	Cracked black peppercorns
2 tablespoons	30ml	Shallots - finely diced (medium)
1 tablespoon	15ml	Coarsely-chopped cilantro
1 1/2 teaspoons	7.5ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
		Ginger Lime Relish
2 cups	474ml	Fresh lime juice
3/4 cup	177ml	Fresh orange juice
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Honey
1/2 cup	46g / 1.6oz	Minced shallots
2 tablespoons	30ml	Coarsely-chopped cilantro
3		Limes - segmented
1 tablespoon	15ml	Lime zest
		Salt - to taste
		Freshly-ground black pepper - to taste
		Horseradish Sauce
1 cup	237ml	Ketchup
2 tablespoons	30ml	Grated fresh horseradish
1		Hot pepper sauce
1		Worcestershire sauce
1 tablespoon	15ml	Fresh lime juice

Recipe Instructions

Chipotle Mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.

Ginger-Lime Relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.

Horseradish Sauce: Combine all ingredients.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A27) - from the TV - FOOD NETWORK

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