Frye Regional Medical Center
828-315-3391
www.fryemedctr.com
Oyster Salad w/ Sundried Tomato Vinaigrette
Red/Yellow bell pepper 2oz julianne
Grape Tomatoes 2oz halved
Cucumber 2oz Diced
Sliced Almonds 2oz Toasted
Fresh Basil 2oz Chiffonnade
Fresh Greens 4 c
Fresh Oysters 6oz
Seasoned Flour ½ c
Corn Starch ½ c
Sundried Tomato Vinaigrette
Garlic 2 cloves
Shallot 1 tsp
Grain Mustard 1 tsp
Ginger 1 tbl
Honey ¼ c
Cilantro (fresh) ¼ c
Basil (fresh) ½ c
Sundried Tomatoes 1 ½ c
White Balsamic Vinegar 1 c Note: Rice Vinegar will work nice too
Olive Oil 1 ½ c
Method for Vinaigrette
Combine all ingredients in a blender, except for fresh herbs and oil. Blend
While blending, drizzle in olive oil until fully incorporated.
Add fresh herbs at the end, salt and pepper to taste.
Building the Salad
Bring ¼ inch of olive oil in a sauté pan to medium heat.
Combined seasoned flour and corn starch, dredge the oysters in the mix.
Saute half the oysters at a time for 2-3 minutes per side until golden brown. Let sit on paper towel until served.
Toss greens with Vinaigrette-top with Peppers, Tomatoes, Almonds, and Fried Oysters.
Garnish with fresh basil.
Teres Major w/ Pizziola Sauce
Teres Major 16oz
Olive Oil 1tbl
White Wine ¼ c
Fortified Beef Stock ½ c
Tomato Paste 1tbl
Sugar 1tbl
Fresh Oregano 1tbl chopped
Fresh Parsley 2tbl chopped
Fresh Basil 1tbl chiffonnade
Fire Roasted Tomato 1quart
Garlic 1tbl minced
Green Bell Pepper ¼ c
Red Bell Pepper ¼ c
Yellow Onion ½ c
Capers 2 tbl
Brined Olives 1 tbl (Optional)
Method for the Teres Major
In a sauce pot, heat olive oil on med high.
Saute peppers, onions, and garlic for 2-3 min.
Add tomato paste, sugar, and cook for 2-3 min.
Deglaze with wine, reduce by half.
Add beef stock and reduce by half.
Add Tomatoes, capers, olives, and fresh herbs. Simmer for 15-20 min.
Taste for Seasoning.
Yeilds 1 quart of sauce.
Grill teres until desired doneness, serve with pizziola sauce.
