Oyster Salad and Teres Major

Oyster Salad and Teres Major


by Charlotte Today


Posted on October 25, 2012 at 11:54 AM

Updated Monday, Oct 29 at 12:47 PM

Frye Regional Medical Center



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.